Sheet Pan Shrimp Tacos
Seasoned shrimp roasted on a sheet pan and tucked into warm tortillas with fresh toppings. Ready in 20 minutes with zero cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- 1 pinch salt and pepper to taste
- 6 count corn tortillas (6-inch), lime, and fresh cilantro or cabbage for serving
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the shrimp in a medium bowl, then drizzle with 2 tablespoons olive oil.
- 3
Sprinkle 1 teaspoon chili powder and 0.5 teaspoon cumin over the shrimp, then add a pinch of salt and pepper.
- 4
Using your hands or two spoons, toss the shrimp back and forth until every piece is coated with the oil and spices.
- 5
Spread the seasoned shrimp in a single layer on a sheet pan, spacing them about 1 inch apart so they cook evenly.
- 6
Slide the sheet pan into the oven and roast for 8 to 10 minutes, until the shrimp turn from gray to opaque pink and curl into a C shape.
- 7
Remove the sheet pan from the oven using oven mitts and set it on a heatproof surface.
- 8
Place a dry skillet or griddle over medium-high heat and warm each tortilla for 20 seconds on each side, flipping with tongs, until it softens and develops light brown spots.
- 9
Divide the warm tortillas between two plates, placing 3 tortillas per plate.
- 10
Distribute the roasted shrimp evenly among the tortillas, placing 3 shrimp in each tortilla.
- 11
Top each taco with a small handful of fresh cilantro or shredded cabbage, then squeeze fresh lime juice over the top.
Tools you’ll need
- medium mixing bowl
- sheet pan (18 x 13 inches)
- oven mitts
- 9 or 10-inch skillet or griddle
- tongs
- two dinner plates
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