There’s something about tacos that just brings everyone together, doesn’t it? Whether it’s a casual weeknight dinner or a weekend gathering with friends, these Sheet Pan Crispy Shrimp Tacos are sure to be a hit. Not only are they incredibly delicious, but they’re also quick to make! In just under 30 minutes, you can whip up a flavorful feast that will have everyone asking for seconds.
Why You’ll Love Sheet Pan Crispy Shrimp Tacos
- Fast: You can have the main components prepped and in the oven in about 20 minutes.
- Easy: It’s a simple “brown and bake” method that even beginner cooks can master.
- Healthy: Packed with fresh ingredients like shrimp, cabbage, and avocado, these tacos are a nutritious choice.
- Crowd-pleasing: Even those who think they don’t like shrimp will fall in love with these crispy bites!
Ingredients
- 1 pound large shrimp: Peeled and deveined for your convenience.
- 1 tablespoon olive oil: A healthy fat that helps the spices stick.
- 1 teaspoon smoked paprika: Adds a wonderful smoky flavor.
- 1 teaspoon garlic powder: For that aromatic kick.
- 1 teaspoon onion powder: Complements the garlic beautifully.
- 1 teaspoon cumin: Brings warmth and earthiness to the dish.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- 1/2 teaspoon black pepper: Adds a subtle heat.
- 8 small corn tortillas: The perfect vessel for your taco fillings.
- 1 cup shredded cabbage: Provides crunch and freshness.
- 1 avocado, sliced: Creamy goodness that elevates the tacos.
- 1/2 cup fresh cilantro: Brightens up the flavors.
- Lime wedges: For that zesty finish!
How to Make Sheet Pan Crispy Shrimp Tacos
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze!
- In a large bowl, combine the shrimp, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss until the shrimp are evenly coated. I love to get my hands in there to make sure every shrimp is perfectly seasoned!
- Spread the shrimp in a single layer on the prepared baking sheet. Make sure not to overcrowd them; we want those beautiful crispy edges!
- Bake for 10-12 minutes, or until the shrimp are pink and cooked through. You’ll know they’re done when they curl up and turn a lovely shade of pink.
- While the shrimp are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This step makes them more pliable and delicious.
- To assemble the tacos, place a few shrimp on each tortilla, then top with shredded cabbage, avocado slices, and cilantro. You can never have too much avocado!
- Serve with lime wedges on the side for squeezing over the tacos. Trust me, that fresh lime juice makes all the difference!
Substitutions & Additions
If you’re looking to switch things up, here are some great substitutions and additions:
- Try using fish or chicken instead of shrimp for a different protein.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Throw in some diced tomatoes or pickled onions for added flavor and texture.
Tips for Success
Here are some tips to ensure your tacos turn out perfectly:
- Don’t overcook the shrimp! They can become rubbery if left in the oven too long.
- Prep your ingredients ahead of time to make assembly a breeze.
- If you want to spice things up, add a pinch of cayenne pepper to the shrimp mixture.
How to Store Sheet Pan Crispy Shrimp Tacos
If you happen to have leftovers (which is rare in my house!), store the shrimp in an airtight container in the fridge for up to 2 days. I recommend keeping the tortillas and toppings separate to maintain their freshness. Just reheat the shrimp in the oven or a skillet before assembling your tacos again.
FAQs
Can I use frozen shrimp? Yes! Just make sure to thaw them completely before cooking.
What can I serve with these tacos? They pair wonderfully with a side of Mexican rice or a refreshing salad.
Are these tacos gluten-free? Yes, as long as you use corn tortillas, they are gluten-free!
For more delicious recipes, check out my Quick Lemon Garlic Butter Salmon or Taco Loaded Baked Potatoes for treats you will love!
If you’re looking for more inspiration, don’t forget to follow us on Pinterest for more tasty recipes and ideas!
Sheet Pan Crispy Shrimp Tacos
Equipment
- baking sheet
- large bowl
- Skillet
Ingredients
For the Sheet Pan Crispy Shrimp
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
For Assembling Tacos
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 medium avocado sliced
- 1/2 cup fresh cilantro
For Serving
- lime wedges
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup a breeze!
- Step 2: In a large bowl, combine the shrimp, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss until the shrimp are evenly coated.
- Step 3: Spread the shrimp in a single layer on the prepared baking sheet. Make sure not to overcrowd them; we want those beautiful crispy edges!
- Step 4: Bake for 10-12 minutes, or until the shrimp are pink and cooked through. You’ll know they’re done when they curl up and turn a lovely shade of pink.
- Step 5: While the shrimp are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Step 6: To assemble the tacos, place a few shrimp on each tortilla, then top with shredded cabbage, avocado slices, and cilantro.
- Step 7: Serve with lime wedges on the side for squeezing over the tacos.
Notes
