Sheet Pan Roasted Shrimp Tacos
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Sheet Pan Roasted Shrimp Tacos
Description
Sheet Pan Roasted Shrimp Tacos center on jumbo shrimp seasoned with smoked paprika, cumin, garlic powder, salt, and pepper, then roasted in olive oil to develop a gentle char and tender texture. The shrimp is cooked alongside corn, which adds sweetness and a slight crispness after roasting. A slaw of thinly sliced green cabbage, fresh cilantro, and lime juice tossed in olive oil introduces a bright, crisp contrast. Together, the components are assembled in small flour or corn tortillas and topped with pickled onions and crumbled cotija cheese for added acidity and richness.
The roasting method makes preparation straightforward and minimizes cleanup by cooking shrimp and corn on the same pan without overcomplicating flavors. The lime juice in the slaw lifts the dish, complementing the smoky and earthy spices on the shrimp. These tacos can work as a casual weeknight meal or a light weekend lunch, combining accessible ingredients and fresh finishes.
Ingredients
- 1 pound Shrimp thawed if frozen, raw, jumbo
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- 1 cup corn
- ½ green cabbage thinly sliced
- ½ cup cilantro plus more for topping, chopped
- 2 tablespoons lime juice freshly squeezed
- 12 tortillas 4-inch, flour or corn, for serving
- onion for topping, pickled
- cotija cheese for topping
Instructions
- Preheat the oven to 400 degrees F.
- Place the shrimp in a bowl and toss with 1 tablespoon of olive oil. Season with the smoked paprika, cumin, garlic powder and a big pinch of salt and pepper. Spread the shrimp on a sheet pan. Roast for 10 minutes.
- While the shrimp roasts, make the slaw. Combine the cabbage, cilantro, lime juice and the remaining tablespoon of olive oil in a bowl. Add a big pinch of salt and pepper and toss well.
- Add the corn to the sheet pan with the shrimp. This can be fresh corn. You can even sprinkle on frozen corn! Roast for another 5 to 6 minutes.
- Time to serve! Serve on tortillas with the slaw, some pickled onions, the shrimp and corn and cotija cheese.
User Reviews
Overall Rating
5
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