Shrimp Tacos on the Griddle with Ralph the Baker
Shrimp Tacos on the Griddle with Ralph the Baker is a easy Mexican recipe that serves 4. 250 calories per serving. Recipe by Charbroil on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $28.61 total, $7.15 per serving
Ingredients
- 2 sticks Unsalted Butter (softened, cut into cubes)
- 1 large Yellow Onion (peeled and thinly sliced)
- 1 pound Raw Shrimp (peeled and deveined, pat dry)
- 2 tablespoons Taco Seasoning (store‑bought or homemade blend)
- 1 Lime (juiced, zest optional)
- 1 cup Pineapple (fresh, diced)
- 1/2 cup Cilantro (roughly chopped)
- 8 Corn Tortillas (small, 6‑inch diameter)
- 1/4 large Fresh Onion (for topping) (thinly sliced)
- to taste Salt
- to taste Black Pepper
Instructions
Prepare All Ingredients
Dice the pineapple, thinly slice the yellow onion, mince the cilantro, and juice the lime. Pat the shrimp dry with paper towels.
Time: PT5M
Melt First Stick of Butter
Heat a large skillet over medium heat and add 1 stick of butter. Swirl until fully melted but not browned.
Time: PT2M
Temperature: Medium heat
Sauté Onion
Add the sliced yellow onion to the skillet. Cook, stirring occasionally, until translucent and fragrant, about 3 minutes.
Time: PT3M
Temperature: Medium heat
Cook Shrimp with Seasoning
Increase heat to medium‑high. Add the shrimp and sprinkle 2 tablespoons of taco seasoning over them. Cook, stirring occasionally, until the shrimp turn pink and are just cooked through, about 4 minutes.
Time: PT4M
Temperature: Medium‑high heat
Add Remaining Butter, Lime, and Pineapple
Stir in the second stick of butter, the fresh lime juice, and the diced pineapple. Cook for another 2 minutes, allowing the pineapple to warm and the butter to melt into a light sauce.
Time: PT2M
Temperature: Medium heat
Finish with Cilantro
Remove the skillet from heat and fold in the chopped cilantro. Taste and adjust salt and pepper if needed.
Time: PT1M
Warm Corn Tortillas
While the shrimp mixture rests, warm the corn tortillas in a clean skillet over medium heat for about 30 seconds per side, or microwave covered with a damp paper towel for 20 seconds.
Time: PT2M
Temperature: Medium heat
Assemble Tacos
Place a generous spoonful of the shrimp‑pineapple mixture onto each warm tortilla. Top with fresh onion slices, extra cilantro, and a drizzle of the remaining lime juice.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Pescatarian, Gluten‑Free (if using corn tortillas), Nut‑Free
Allergens: Shellfish, Dairy, Corn
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Yellow Onion: White onion, Red onion
- Instead of Raw Shrimp: Scallops, Firm white fish
- Instead of Taco Seasoning: Chili powder + cumin, Fajita seasoning
- Instead of Lime: Lemon juice, Vinegar (for flavor)
- Instead of Pineapple: Mango, Peach
- Instead of Cilantro: Parsley, Coriander leaves
- Instead of Corn Tortillas: Flour tortillas, Gluten‑free tortillas
- Instead of Fresh Onion (for topping): Red onion, Scallions
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Skillet
- Chef Knife
- Cutting Board
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Small Bowl (for lime juice) (optional)
- Plate or Serving Platter (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Melt butter without letting it brown.
- Cook shrimp just until pink; overcooking makes them rubbery.
- Warm tortillas briefly to keep them pliable but not soggy.
Chef Tips from the Video
- Pat the shrimp dry and season them before cooking for a better sear.
- Add a splash of tequila to the skillet with the shrimp for an extra Mexican flair.
- Finish with a pinch of smoked paprika for a subtle smoky note.
Troubleshooting
Shrimp become rubbery.
Do not overcook; remove shrimp as soon as they turn pink and are opaque.
Pineapple releases too much liquid and makes the sauce watery.
Pat diced pineapple dry with a paper towel before adding, and cook only briefly.
Tortillas are hard or break apart.
Warm tortillas just until pliable and keep them covered with a clean kitchen towel until serving.
Storage
Refrigerator: Store the shrimp mixture in an airtight container for up to 2 days.
Freezer: Freeze the cooked shrimp mixture (without tortillas) for up to 1 month; thaw in refrigerator before reheating.
Room temperature: Do not leave assembled tacos at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the shrimp‑pineapple mixture up to step 6 and refrigerate; reheat gently before assembling.
- Dice pineapple and chop cilantro a day ahead; store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of shrimp tacos in Mexican cuisine?
Shrimp tacos, especially in coastal regions of Mexico such as Baja California, are a staple street‑food reflecting the abundance of fresh seafood. They are traditionally served with simple toppings like cabbage, lime, and a light crema, highlighting the Mexican love for bright, fresh flavors.
What are the traditional regional variations of shrimp tacos in Mexico?
In Baja, shrimp tacos are often grilled and served with a buttery garlic sauce, while in the Yucatán they may be marinated in achiote and wrapped in a corn tortilla with pickled onions. The version in this recipe adds pineapple for a tropical twist, common in modern coastal adaptations.
How are shrimp tacos traditionally served in Mexican street markets?
They are typically served on warm corn tortillas, topped with shredded cabbage or onion, a squeeze of fresh lime, and a drizzle of salsa or crema. The focus is on quick assembly and bold, fresh flavors that complement the sweet shrimp.
What occasions or celebrations are shrimp tacos associated with in Mexican culture?
Shrimp tacos are popular at beach festivals, summer gatherings, and family picnics along the coast. They are also a common offering at Día de los Muertos celebrations in coastal towns where seafood is abundant.
What other Mexican dishes pair well with shrimp tacos?
Serve shrimp tacos alongside Mexican street corn (elote), a light cucumber‑lime salad, or a side of black beans. A chilled agua fresca, such as watermelon or hibiscus, complements the bright flavors perfectly.
What are the most common mistakes to avoid when making shrimp tacos at home?
Overcooking the shrimp, using too much butter which can make the filling greasy, and letting the pineapple sit too long, which releases excess moisture. Follow the timing steps closely and keep the pineapple bite‑size and dry.
Why does this shrimp taco recipe use butter and lime instead of a traditional crema sauce?
Butter creates a quick, glossy coating that enhances the natural sweetness of the shrimp and pineapple, while lime adds acidity without the heaviness of a cream base. This keeps the tacos light and lets the fresh toppings shine.
Can I make the shrimp mixture ahead of time and how should I store it?
Yes, you can prepare the shrimp‑pineapple mixture up to step 6, let it cool, and refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet before assembling the tacos to retain texture.
What does the YouTube channel Charbroil specialize in?
The YouTube channel Charbroil focuses on outdoor grilling, barbecue techniques, and quick, flavorful recipes that showcase the use of Char‑Broil grills and accessories. Their videos often highlight simple, high‑impact meals for home cooks.
How does the YouTube channel Charbroil's approach to Mexican cooking differ from other cooking channels?
Charbroil emphasizes using grill‑friendly methods and bold, smoky flavors while keeping recipes fast and accessible. Their Mexican‑inspired dishes often incorporate grill techniques and pantry‑ready seasonings, unlike channels that may focus on traditional stovetop or oven methods.
Last updated: September 2, 2026
