sheet pan shrimp tacos recipe

Written BySheba G Updated On
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The Best sheet pan shrimp tacos recipe

I love sheet pan shrimp tacos because they are so easy to make and perfect for busy weeknights. My kids love the crispy shrimp and the fresh toppings, and I love that everything cooks on one pan, which means less cleanup. This recipe is also a healthier option because the shrimp is baked instead of fried, and you can load up the tacos with lots of fresh veggies and a light sauce.

Using a sheet pan makes this recipe a total breeze. You just toss the shrimp with some spices and a little oil, spread them on the pan, and bake. While they are cooking, you can prep your toppings like shredded cabbage, diced avocado, and a squeeze of lime. It is a great way to get a delicious meal on the table without a lot of fuss, and it always gets rave reviews from my family and friends.

Sheet Pan Shrimp Tacos

4.7 from 1668 votes

These sheet pan shrimp tacos are a quick and easy weeknight dinner. The shrimp are seasoned with chili powder and cumin, then baked until perfectly cooked.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Shrimp

1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Tacos

8 small corn or flour tortillas
1 cup shredded cabbage or coleslaw mix
1 avocado, diced
1/2 cup fresh cilantro, chopped
Lime wedges for serving

For the Creamy Sauce

1/2 cup sour cream or Greek yogurt
2 tablespoons lime juice
1 tablespoon hot sauce (optional)

👨‍🍳Directions

1Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2In a mixing bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until the shrimp are evenly coated.
3Spread the shrimp in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes, or until the shrimp are pink and cooked through.
4While the shrimp are baking, make the sauce by mixing the sour cream, lime juice, and hot sauce in a small bowl.
5Warm the tortillas according to package instructions.
6Assemble the tacos by placing a few shrimp on each tortilla. Top with shredded cabbage, diced avocado, and a drizzle of the creamy sauce. Garnish with cilantro and serve with lime wedges.

🔧Equipment

Baking sheet
Parchment paper
Mixing bowl
Small bowl for sauce
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 4g❤️Cholesterol: 180mg🧂Sodium: 650mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For extra flavor, you can add a pinch of smoked paprika or cayenne pepper to the shrimp seasoning. The sauce can be made ahead of time and stored in the fridge.

Watch Video Of How Sheet Pan Shrimp Tacos Works

I hope you give these sheet pan shrimp tacos a try for your next family dinner or casual get together. They are simple, flavorful, and always a hit. This recipe is a keeper because it is so versatile and works well for any occasion.

❓ Frequently Asked Questions About Sheet Pan Shrimp Tacos

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before seasoning. This helps them cook evenly and get a nice texture.

2. What other toppings can I use for these tacos?

You can add any toppings you like. Some good options are diced tomatoes, sliced radishes, pickled onions, or a sprinkle of queso fresco. The possibilities are endless.

3. How do I keep the tortillas from getting soggy?

To avoid soggy tortillas, warm them up just before serving and don’t load them with too much sauce. You can also double up the tortillas for extra strength.

4. Can I make this recipe dairy free?

Absolutely. Use a dairy free yogurt or sour cream alternative for the sauce. The rest of the recipe is naturally dairy free.

5. How do I store leftover shrimp?

Store any leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat them gently in a skillet or microwave before serving. The tortillas and toppings are best fresh.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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