A tasty recipe modified from the Half Baked Harvest. We’ve toned down the spice and sometimes keep the spices separate to keep things mild for Bekah. See the original recipe for a creamy jalapeno sauce.


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 6


  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 3-4 cloves garlic, minced or grated
  • 1 cup corn
  • 2 teaspoons chili powder
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha
  • a pinch of salt and black pepper
  • 2 cups fresh pineapple chunks
  • 2 medium shallots, thinly sliced
  • 3/4 cup cilantro
  • 1/2 cup feta cheese
  • warmed tortillas
  • Guacamole


  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, toss together the shrimp, pinapple, shallot, olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
  3. Remove from the oven and toss the shrimp and pineapple together. Set aside.
  4. Toss together 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
  5. Stuff the shrimp and pineapple into the warmed tortillas and top with corn, cheese, and guacamole.