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5.0 from 24 votes

Sheet Pan Roasted Shrimp Tacos

These roasted shrimp tacos are a weeknight favorite! Easy smoky shrimp roasted with corn, served with a crisp and refreshing lime slaw. Delicious!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound raw jumbo shrimp thawed if frozen
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • kosher salt and pepper
  • 1 cup corn
  • ½ green cabbage thinly sliced
  • ½ cup chopped cilantro plus more for topping
  • 2 tablespoons freshly squeezed lime juice
  • 12 4-inch flour or corn tortillas, for serving
  • pickled onions for topping
  • cotija cheese for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Time to serve! Serve on tortillas with the slaw, some pickled onions, the shrimp and corn and cotija cheese.