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Spicy Shrimp Fajitas with Grilled Pineapple Pico

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa.

  • Prep:
  • Total Time:
  • Servings: 4
spicy shrimp fajitas with grilled pineapple pico

Photography: Armando Rafael

Source: Martha Stewart Living, June 2017


  • 1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
  • 1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
  • 1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 1 medium white onion, cut into 1/2-inch rounds
  • 1/2 medium pineapple, cored and cut into 1/2-inch rounds
  • 8 flour or corn tortillas (each 6 inches)
  • 1/3 cup packed chopped cilantro, plus sprigs for serving
  • Avocado slices and sour cream, for serving


  1. Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.

  2. Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

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