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Sheet Pan Roasted Shrimp Tacos Recipe

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3.9 from 42 reviews

These Sheet Pan Roasted Shrimp Tacos are a flavorful and quick meal perfect for busy weeknights. Jumbo shrimp are seasoned with smoked paprika, cumin, and garlic powder, then roasted alongside sweet corn. A refreshing cabbage and cilantro slaw tossed with lime juice adds a bright, crunchy contrast. Serve everything on warm tortillas topped with tangy pickled onions and crumbly cotija cheese for a delicious and easy taco night.

  • Total Time: 35 minutes
  • Yield: 4 servings (about 3 tacos per person)

Ingredients

Shrimp and Seasoning

  • 1 pound raw jumbo shrimp (thawed if frozen)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • Kosher salt, to taste
  • Black pepper, to taste

Slaw

  • ½ green cabbage, thinly sliced
  • ½ cup chopped cilantro (plus more for topping)
  • 2 tablespoons freshly squeezed lime juice

Other

  • 1 cup corn (fresh or frozen)
  • 12 4-inch flour or corn tortillas, for serving
  • Pickled onions, for topping
  • Cotija cheese, for topping

Instructions

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting the shrimp and corn.
  2. Season and roast shrimp: Place the raw jumbo shrimp in a bowl and toss them with 1 tablespoon of olive oil. Season with smoked paprika, cumin, garlic powder, kosher salt, and black pepper. Spread the shrimp evenly on a sheet pan and roast in the oven for 10 minutes until they start to turn pink and opaque.
  3. Make the slaw: While the shrimp is roasting, combine the thinly sliced cabbage, chopped cilantro, lime juice, and the remaining 1 tablespoon of olive oil in a bowl. Add kosher salt and pepper to taste and toss everything together until well mixed and flavorful.
  4. Add corn and continue roasting: After the shrimp has roasted for 10 minutes, add the corn (fresh or frozen) to the same sheet pan. Spread it out evenly around the shrimp and roast for another 5 to 6 minutes until the corn is heated through and slightly roasted.
  5. Assemble and serve tacos: Warm your tortillas. Then, assemble the tacos by layering some of the slaw, roasted shrimp, and corn on each tortilla. Top with pickled onions and crumbly cotija cheese. Garnish with extra cilantro if desired and serve immediately.

Notes

  • If you prefer a spicier taco, add some cayenne pepper to the shrimp seasoning mix.
  • You can substitute corn tortillas for a gluten-free option or flour tortillas for a softer texture.
  • Pickled onions can be store-bought or homemade to add a tangy kick to the tacos.
  • Be careful not to overcook the shrimp to keep them tender and juicy.
  • Fresh lime juice is preferred for the slaw to provide a bright, fresh flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/sheet-pan-roasted-shrimp-tacos-recipe/