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For these tasty shrimp tacos, you need: - 1 lb large shrimp, peeled and deveined - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 8 small taco-sized tortillas These fresh ingredients bring bright colors and great taste. The shrimp is the star, bringing a juicy bite. The peppers and onion add crunch and sweetness, making every taco amazing. The right seasoning makes all the difference. Here’s what you need: - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - ½ teaspoon paprika - ½ teaspoon salt - ¼ teaspoon black pepper Mix these spices with olive oil. This blend adds warmth and depth to the shrimp. It is simple yet flavorful. Toss the shrimp in this mix to coat evenly. Each bite will be full of flavor. Toppings add fun and freshness to your tacos. Here’s what you should use: - 1 cup shredded cabbage - ½ cup fresh cilantro, chopped - Lime wedges for serving - Salsa or your favorite sauce for topping Shredded cabbage gives a nice crunch. Fresh cilantro adds a burst of flavor. Lime juice brightens every bite, while salsa adds extra zest. These toppings make the tacos vibrant and delicious. {{ingredient_image_1}} First, you need to preheat your oven to 425°F (220°C). This heat cooks the shrimp and veggies fast. Next, gather all your ingredients. You will need shrimp, olive oil, spices, and veggies. Make sure your shrimp are peeled and deveined. Slice the red and yellow bell peppers and the red onion. In a large bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well until the shrimp are coated. Spread the shrimp evenly on a large sheet pan. Place the sliced bell peppers and onions around the shrimp. Bake the pan in the oven for about 10-12 minutes. Watch for the shrimp to turn pink. The veggies should be tender and a bit caramelized. While the shrimp and veggies cook, warm the tortillas in a dry skillet. Heat each side for about 30 seconds. This makes them soft and easy to fold. Once the shrimp and veggies are ready, take the pan out of the oven. Let it cool for a bit. Now, take a tortilla and add a spoonful of the shrimp and veggie mix. Top with shredded cabbage and fresh cilantro. Drizzle your favorite sauce on top. Serve with lime wedges for squeezing. Enjoy your tasty tacos! To make your shrimp tacos shine, focus on the seasoning. The spice blend is key. Use fresh spices for the best flavor. I love using chili powder, cumin, and garlic powder in this recipe. They bring warmth and depth. You can adjust the amounts to fit your taste. If you like heat, add more chili powder. Don't forget to mix the spices well with the shrimp. This ensures every bite is packed with flavor. The cooking time is crucial for perfect shrimp. Bake them at 425°F for 10-12 minutes. Watch closely. Shrimp cook quickly and can become tough if overcooked. If you use smaller shrimp, check them at 8 minutes. If you add more veggies, they may need a couple of extra minutes. Just make sure everything is tender and the shrimp are pink. This way, you get a great texture in every bite. Enhancing the flavor of your tacos can be fun. Start with fresh toppings like cilantro and lime. Shredded cabbage adds crunch and freshness. For an extra kick, try different salsas. Mango salsa or spicy avocado sauce can bring a new twist. You can also grill the tortillas slightly to add a smoky flavor. This simple step makes a big difference. These tips will help you create tasty, balanced, and vibrant tacos every time. Pro Tips Fresh Shrimp: Always use fresh or properly thawed shrimp for the best texture and flavor. Frozen shrimp should be thawed in the refrigerator overnight for optimal results. Customize Your Spices: Feel free to adjust the spices to your taste. If you prefer more heat, add cayenne pepper or use a spicy salsa as a topping. Vegetable Variations: You can substitute or add other vegetables like zucchini or corn for a colorful and nutritious twist on these tacos. Serving Tips: Serve the tacos immediately after assembling to keep the tortillas warm and prevent them from becoming soggy. {{image_2}} You can switch shrimp for other proteins. Try chicken or fish for a new taste. Use about 1 pound of chicken thighs or breasts. Season them the same way as the shrimp. Bake until the chicken reaches 165°F. Fish like tilapia or cod works well too. Just adjust cooking time to about 8-10 minutes. For a meat-free meal, use tofu or tempeh. Press and cube 1 pound of firm tofu. Marinate it in the same spices for great flavor. Roast it like the shrimp. You can also use canned black beans or chickpeas. Just heat them up with the spices for 10 minutes. Salsa can change the whole flavor of your tacos. Use mango salsa for a sweet twist. A pico de gallo adds freshness and crunch. For a spicy kick, try chipotle sauce or a green sauce. You can even make a creamy avocado sauce by blending avocado with lime and salt. To store leftovers, first let the shrimp and veggies cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to keep the tortillas separate. This keeps them from getting soggy. When you're ready to eat, reheat the shrimp and veggies in the oven. Set it to 350°F (175°C) and warm them for about 10 minutes. You can also use a microwave. Just heat in short bursts, stirring in between. Don’t forget to warm the tortillas too! A skillet works best for this. Heat each side for about 30 seconds. If you want to freeze leftovers, place the shrimp and veggies in a freezer-safe bag. Be sure to remove as much air as possible. You can freeze them for up to three months. To eat, thaw them overnight in the fridge before reheating. Keep in mind that tortillas do not freeze well. It’s best to make fresh tortillas for your next meal. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. Once thawed, peel and devein if needed. The shrimp will cook just as well as fresh shrimp. You can add many vegetables. Some great options include zucchini, corn, or mushrooms. Feel free to get creative. You can also add chopped tomatoes or jalapeños for extra flavor. Just make sure to slice them thin so they cook well. To make this recipe gluten-free, choose gluten-free tortillas. Many stores offer great options. Check labels to ensure they are gluten-free. All other ingredients are naturally gluten-free. Enjoy your tasty tacos without worry! You learned about making easy sheet pan shrimp tacos. We covered key ingredients and their flavors. I shared steps for prep and cooking, along with tips for the best taste. You can try fun variations like different proteins or sauces. Store your leftovers safely, so nothing goes to waste. These tacos are quick to make and packed with flavor. Enjoy creating your own tasty meals!

Sheet Pan Shrimp Tacos

Delicious shrimp tacos made on a sheet pan with colorful veggies.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 unit red onion, sliced
  • 8 small taco-sized tortillas
  • 1 cup shredded cabbage
  • 0.5 cup fresh cilantro, chopped
  • to taste unit lime wedges for serving
  • to taste unit salsa or your favorite sauce for topping

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Toss until the shrimp are well coated in the spice mixture.
  • On a large sheet pan, spread the seasoned shrimp evenly. Add the sliced bell peppers and onions around the shrimp on the pan.
  • Bake in the preheated oven for about 10-12 minutes or until the shrimp are pink and cooked through, and the vegetables are tender and slightly caramelized.
  • While the shrimp and veggies are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are soft and pliable.
  • Once cooked, remove the sheet pan from the oven and let it cool slightly.
  • To assemble the tacos, place a generous spoonful of the shrimp and veggie mixture on each tortilla. Top with shredded cabbage, fresh cilantro, and drizzle with salsa or your favorite sauce.
  • Serve immediately with lime wedges on the side for squeezing over the tacos.

Notes

Serve with lime wedges and your favorite salsa.
Keyword easy, sheet pan, shrimp, tacos