Why You Will Love This Recipe
If you’re craving fresh, zesty flavors without a mountain of dishes, these Sheet Pan Shrimp Tacos are your new go-to! They’re perfect for busy nights when you want a meal that’s fast, healthy, and packed with bold Southwest-inspired spice. Everything cooks together on a single pan, which means less cleanup and more time to enjoy those crispy shrimp and colorful veggies. Plus, you can customize toppings to please picky eaters or spice lovers alike!
Ingredients:
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp olive oil (divided)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup shredded purple cabbage
- 8 small flour or corn tortillas
- Lime wedges, avocado slices, and cilantro for serving
Ingredient Prep Guide
Shrimp: Thaw frozen shrimp in the fridge overnight or in a bowl of cold water for 15–20 minutes. Pat them very dry with paper towels—this helps them crisp up!
Veggies: Slice the bell pepper and onion into 1/4-inch strips for even cooking. Keep cabbage refrigerated until assembly to stay crisp.
Spices: Mix chili powder, cumin, paprika, garlic powder, and salt in a small bowl first. This ensures the seasoning sticks evenly to the shrimp.
Equipment & Tools
- Large sheet pan
- Mixing bowls (small and medium)
- Tongs or spatula
- Sharp knife and cutting board
- Aluminum foil or parchment paper (optional, for easy cleanup)
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment paper if using. In a bowl, toss shrimp with 1 tbsp olive oil and the spice mix until fully coated. Let them sit for 5 minutes to soak up the flavors.
Step 2: Spread bell pepper and onion on the sheet pan. Drizzle with 1 tbsp olive oil and toss. Push veggies to one side of the pan to make room for the shrimp.
Step 3: Arrange shrimp in a single layer on the empty half of the pan. Roast for 8–10 minutes until shrimp turn pink and veggies are tender with slightly charred edges. Toss veggies halfway!
Step 4: Warm tortillas in the oven for 1–2 minutes (wrap them in foil first) or in a dry skillet. Fill each tortilla with shrimp, veggies, shredded cabbage, avocado, and a squeeze of lime. Top with cilantro and dig in!
Key Details
🍽️ Servings: 4 people
⏱️ Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
⚙️ Equipment: Sheet pan, mixing bowls, tongs, knife
Serving Suggestions
For a crowd: Set up a taco bar with bowls of toppings like diced mango, pickled jalapeños, sour cream, or crumbled queso fresco. Let everyone build their own!
Pairings: Serve with a chilled Mexican beer, limeade, or a simple corn and black bean salad. These tacos shine at casual dinners, beach nights, or summer barbecues.
Presentation: Fold tortillas slightly open to show off the vibrant shrimp and veggies. Add a sprinkle of red cabbage and lime wedges on the side for a pop of color.
Pro Tips
Don’t overcrowd the pan: Leave space between shrimp and veggies to let heat circulate. If your pan is small, cook in batches for crispy results.
Double the spice: For extra heat, add a pinch of cayenne or a diced fresh chili to the shrimp marinade.
Fresh vs. frozen tortillas: Look for store-bought tortillas labeled “street taco size”—they’re sturdier and easier to fill. Warm them before serving to prevent tearing!
Storage and Reheating Instructions
Store leftover shrimp, veggies, and tortillas separately in airtight containers for up to 2 days. Reheat shrimp and veggies in the oven at 375°F for 5–7 minutes (microwaving makes them soggy). Assemble fresh tacos with cold toppings like cabbage and avocado.
Troubleshooting
Soggy veggies? They might be sliced too thick or not roasted at a high enough temperature. Next time, cut them thinner and check your oven’s accuracy with a thermometer.
Bland shrimp? Taste the spice mix before adding it! Adjust with extra salt or a dash of lime zest if needed.
Overcooked shrimp? Shrimp cook quickly and turn rubbery if left too long. Pull them out as soon as they’re opaque and curl into a “C” shape.
Frequently Asked Questions
Can I use frozen shrimp directly on the sheet pan?
I don’t recommend it—thaw them first! Frozen shrimp release too much water, which steams instead of roasting. You’ll lose that crispy texture.
What veggies can I swap in?
Zucchini, cherry tomatoes, or thinly sliced sweet potatoes work too! Just keep veggie sizes similar for even cooking.
Is corn or flour better for the tortillas?
Corn tortillas add authentic flavor, but flour holds up better to juicy toppings. Warm either type first—they’re less likely to tear when stuffed!
Sheet Pan Shrimp Tacos
Ingredients
- 1 lb large raw shrimp peeled and deveined
- 2 tbsp olive oil divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 red bell pepper sliced
- 1 yellow onion sliced
- 1 cup shredded purple cabbage
- 8 small flour or corn tortillas
- Lime wedges avocado slices, and cilantro for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with foil or parchment paper if using. In a bowl, toss shrimp with 1 tbsp olive oil and the spice mix until fully coated. Let them sit for 5 minutes to soak up the flavors.
- Spread bell pepper and onion on the sheet pan. Drizzle with 1 tbsp olive oil and toss. Push veggies to one side of the pan to make room for the shrimp.
- Arrange shrimp in a single layer on the empty half of the pan. Roast for 8–10 minutes until shrimp turn pink and veggies are tender with slightly charred edges. Toss veggies halfway!
- Warm tortillas in the oven for 1–2 minutes (wrap them in foil first) or in a dry skillet. Fill each tortilla with shrimp, veggies, shredded cabbage, avocado, and a squeeze of lime. Top with cilantro and dig in!
