Sheet pan shrimp tacos make seriously delicious weeknight dinner! Three wholesome ingredients and toasted tortillas are all you will need for a satisfying, easy, healthy sheet pan dinner.
Is there anything better than a dinner that takes under 15 minutes to make? I don’t think so! Especially if it tastes amazing and is full of healthy vegetables and warming spices. All you will need to do is preheat your oven, grab a sheet pan and cook for 8-10 minutes! Your entire family will love these tacos.
Great Topping Options:
Does anyone else agree that the topping options for tacos are almost as much fun as the filling found in them? They give the eater so many different options and flavor profiles to experiment with. Here are some simple, yet tasty topping options to try:
- Sour cream
- Shredded cheese
- Shredded cabbage or coleslaw mix
- Sliced avocado
- Lime juice
These sheet pan tacos are also great just the way they are. So use what you have and make them your own!
Tips for making sheet pan shrimp tacos
The great thing about sheet pan dinners is that they couldn’t be any easier! However, there are several tricks that can help you reach the best outcome.
- Use peeled precooked shrimp. This will save you from the gross grueling task of having to devein and peel shrimp. They are cute with their eyes intact in the water, not so much on your kitchen counter. Precooked shrimp is widely available and cooks up quickly.
- Thaw out your shrimp. Frozen shrimp ends up being gummy and chewy when it is cooked frozen. To thaw quickly, toss your shrimp into a bowl and fill it up with hot water. Allow the shrimp to sit in the water for about 10 minutes until it is no longer cold and frozen.
- Give your ingredients space on the baking sheet. Allowing the peppers and shrimp to have space to breathe keeps the ingredients from steaming. Steaming creates a squishy, overcooked texture that is not ideal. Space lets the veggies and shrimp cook evenly while getting a nice crispness.
- Use the broiler to get straight off the grill char. If you want the iconic grill char that is found on restaurant tacos and fajitas, turn the broiler in your oven on high and place the baking tray directly underneath it for 2-3 minutes. Be sure to watch it though, food can burn easily if left for too long.
Alternatives to try:
Tacos make a great dinner option because they are simple and versatile. Here are a couple of wonderful alternatives to try.
- Don’t have shrimp: Use salmon, tilapia, chicken, or tofu instead.
- Want more vegetables: add in sautéed broccoli chopped super small, fresh spinach or diced romaine lettuce.
- Don’t want to eat tortillas: Swap out the tortillas for a big bed of mixed greens. Add in cherry tomatoes or chopped Roma tomatoes, cucumbers, and a dressing of your choice.
- Looking for more spice: Roast a red onion along with the protein and veggies. Don’t be afraid to mix and match the type and amount of spices that you are using until you find your perfect spice level.
- Don’t want to turn on the oven: Heat up the grill, sauté in a cast iron or nonstick skillet (with a tablespoon or two of butter or olive oil) or use your toaster oven.
The goal is to use what you have on hand and what you are craving! Experiment until you find your winning combination.
Prepping ahead and storage instructions:
To make this recipe even faster, cut your peppers and onions if using earlier in the day. If I’m really on my game I’ll cut all of my vegetables up when I get home from the grocery store. Once they are cut, place a paper towel in the bottom of an air-tight container before tossing the veggies in to soak up any extra moisture that will accrue as it sits in the fridge.
The shrimp can also be prepared ahead of time. Thaw out your shrimp, add in spices and a tablespoon of olive oil to create a marinade. This can be done in the morning you want to cook the shrimp. Any further ahead of time and the shrimp runs the risk of becoming slimy.
I’m in the camp that seafood does not taste as good the next day. However, leftovers can be stored with ease if you want to! I recommend storing the shrimp and vegetables in separate air-tight containers in the fridge for up to 2 days. When you are ready to eat the leftovers, pop them into the microwave for 1-2 minutes. You can also eat them cold as part of a wrap or salad.
Recipes you’ll love to try next:
Pair your sheet pan shrimp tacos with a big bowl of guacamole and salsa.
Make weeknight lunches easy with a batch of meal prep burrito bowls.
Spice up dinner and please a crowd with a warm, bully batch of kitchen sink enchiladas.
If you make these sheet pan shrimp tacos be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
Sheet pan shrimp tacos make a seriously delicious weeknight dinner! Three wholesome ingredients and toasted tortillas are all you will need for a satisfying, easy, healthy sheet pan dinner.
- 1 pound peeled shrimp (thawed)
- 2 bell peppers (any color)
- 1 tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne
- salt & pepper to taste
- 1.5 olive oil
- Preheat the oven to 450° F. Wash bell peppers and slice them into slim pieces.
- Place shrimp and bell peppers onto a sheet pan. Drizzle olive oil and spices over everything. Use your hands or a spoon to mix and coat shrimp and peppers evenly.
- Cook for 8-10 minutes until shrimp is cooked and peppers are tender. Warm-up tortillas in a dry pan on the stove while the shrimp cooks if desired.
- Optional toppings include sliced avocados, grated cabbage, coleslaw mix, lime juice, salsa, sour cream, and cheese.
Keywords: Main Dish, Sheet Pan, 30 Minutes, Seafood, Dinner, Easy