Description
Smoky Sheet-Pan Shrimp Tacos
Fast, Flavorful, Minimal Cleanup
Juicy shrimp and crisp-tender veggies roasted on one pan with smoky spices—perfect for a weeknight taco night or casual dinner with friends.
Ingredients
Main:
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1 lb raw shrimp, peeled & deveined (large, 26/30 count preferred)
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1 red bell pepper, sliced
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½ red onion, sliced
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2 tbsp olive oil (or avocado oil)
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1 tsp smoked paprika
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½ tsp garlic powder
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Salt and black pepper, to taste
To Serve:
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6–8 small tortillas (corn or flour)
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Optional toppings: lime wedges, avocado slices or guacamole, shredded cabbage or slaw, sour cream or Greek yogurt, hot sauce, crema
Instructions
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Preheat & Prep:
Preheat oven to 425°F (220°C). Pat shrimp dry and slice veggies evenly. -
Season & Toss:
On a rimmed sheet pan, combine shrimp, peppers, and onions. Drizzle with oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly. -
Roast:
Spread in a single layer. Roast for 10–12 minutes until shrimp are opaque and pink, and veggies are tender with browned edges. -
Warm Tortillas:
Microwave wrapped in a damp paper towel for 30 seconds, or heat in a skillet 30 seconds per side. Keep warm in a clean towel. -
Assemble Tacos:
Load shrimp and veggies onto tortillas and top with your favorite garnishes. Serve immediately.
Notes
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Avoid Rubber Shrimp: Don’t overcook—check at 10 minutes. They continue cooking slightly after leaving the oven.
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Veggie Caramelization: Slice veggies thinly. For extra soft, roast peppers & onions 5–7 minutes first before adding shrimp.
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Spice it Up: Add ¼–½ tsp chipotle powder or cayenne for heat.
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Citrus & Herb: Zest 1 lime into the seasoning and toss with fresh cilantro after roasting.
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Fajita-Style: Add sliced mushrooms & zucchini; swap paprika for fajita seasoning.
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Pescatarian Bowl: Skip tortillas; serve over rice or quinoa.
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Grill Option: Use a grill basket 8–10 min for charred flavor.