These Sheet Pan Shrimp Tacos are healthy and ready in 20 minutes! They're topped with fresh Pico de Gallo salsa and Mexican lime crema.
If you're looking for a fast and fresh meal, it doesn't get any better than these Shrimp Tacos. The shrimp is roasted in the oven with a blend of Southwest spices and heaped onto corn tortillas with lots of tasty toppings.
I hear over and over again that people don't have time to cook. That they would love to cook but are too tired at the end of the day to create an amazing meal.
In truth, you don't need a bunch of time to make amazing meals. Especially when those meals are made with a sheet pan. Sheet pan meals are fast, easy, and the cleanup is minimal. I've become a big fan of them in recent years.
This one is made with shrimp, which cooks quickly and a variety of fresh toppings that can be prepared while the shrimp is baking in the oven.
It's delicious served on top of tortillas with some homemade Pico de Gallo, lime crema, and any of your favorite taco toppings, such as lettuce, cabbage, or salsa. There is literally no wrong way to enjoy these shrimp tacos.
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Which Shrimp Is Best For Tacos?
These Sheet Pan Shrimp Tacos are made with 1 lb. of shrimp. I love to use large or jumbo sized frozen shrimp. I recommend using uncooked shrimp (fresh or frozen), as pre-cooked shrimp tends to become rubbery.
To keep things simple, I recommend shrimp that is already deveined (this is often labeled as EZ Peel Shrimp). This helps to cut down on preparation time.
I love to keep a bag of frozen shrimp on hand specifically to be able to whip up quick and easy meals when needed (unless, of course, you live by an ocean and have access to fresh seafood).
Fresh seafood is always better than frozen, but not an option for those of us in landlocked states.
Shrimp can be prepared any number of ways, but one of my favorite methods for cooking shrimp is to roast it on a sheet pan in the oven. Sheet pan shrimp is literally ready in under 10 minutes.
Ingredients For Sheet Pan Shrimp Tacos
Here's what you'll need to make them.
- 1 lb. Large or Jumbo Shrimp (fresh or frozen)
- 1 Tbsp. Olive Oil
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Cumin
- ½ tsp. Smoked Paprika
- ½ tsp. Kosher Salt and Pepper (split)
- Corn Tortillas (can use flour tortillas if not gluten free)
- 3 Tomatoes (such as Roma or vine-on tomatoes)
- 1 small Onion (or half a large onion) (any variety)
- 2 cloves Garlic
- 1 Jalapeno Pepper (seeds removed for less heat)
- ¼ cup Cilantro (minced)
- 3 Tbsp. Lime Juice (split) plus lime zest
- ½ cup Sour Cream
- 2 Tbsp. Heavy Whipping Cream
- Toppings such as lettuce, cabbage, avocado, salsa (optional)
How To Roast Shrimp For Tacos
Roasting is an easy method of cooking wherein the shrimp is tossed in olive oil and a variety of spices along with kosher salt and pepper, placed onto a sheet pan, and baked in the oven until cooked through.
I love to roast everything from meats to vegetables to fruit, because the surface of whatever you're roasting becomes caramelized while the inside remains moist.
The process of roasting shrimp only takes between 8-10 minutes in an oven heated to 400 degrees Fahrenheit.
- Start by heating the oven to 400 degrees Fahrenheit.
- Clean, peel, and devein (if necessary) 1 lb. of fresh or thawed (if frozen) uncooked shrimp and place them onto a baking sheet.
- Drizzle the shrimp with 1 Tbsp. of olive oil and toss until completely coated in the oil.
- Sprinkle ½ tsp. each garlic powder, onion powder, cumin, and smoked paprika along with ¼ tsp. each kosher salt and pepper over the shrimp and toss until completely coated.
- Place the baking sheet in the oven and roast for 8-10 minutes. The shrimp should be fully cooked through at this point. Try not to overcook the shrimp or they may become rubbery.
- Remove the baking sheet from the oven and set aside.
The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if you have any concerns.
What Is Pico de Gallo?
One thing that makes these shrimp tacos so tasty is the addition of Pico de Gallo.
Pico de Gallo is simply a fresh uncooked salsa made with chopped vegetables and herbs. It's light, refreshing, and makes a great addition to Mexican and Tex Mex dishes like tacos, enchiladas, and quesadillas.
It can also be enjoyed as an appetizer served with tortilla chips.
Pico de Gallo is often made with fresh tomatoes, jalapenos, lime juice, cilantro, garlic, onions, kosher salt and pepper. It's perfect to enjoy during the late summer months when all of these ingredients are in season.
I find that it accents the flavors in these shrimp tacos without overpowering them.
How To Make Pico de Gallo
Pico de Gallo is easy to make and may be prepared while the shrimp is roasting in the oven.
Alternately, it can be made ahead of time and stored in an airtight container in the refrigerator for 2-3 days.
If you have any leftover Pico de Gallo, it may be store in the fridge and enjoyed as an appetizer served with tortilla chips, or used to top everything from breakfast tacos to grilled chicken.
It's a great all purpose topping.
- To make it, chop 3 medium tomatoes (such as Roma or vine-on tomatoes) or 2 large tomatoes. This yields 2 cups of diced tomatoes. Place the tomatoes into a bowl.
- Dice 1 small onion (any color) or ½ a large onion (any color), 2 cloves of garlic, 1 jalapeno pepper (remove seeds for less heat), and mince ¼ cup of cilantro. Add all of these ingredients to the bowl.
- Add 2 Tbsp. fresh lime juice (equals 1-2 limes) to the bowl, along with ¼ tsp. each kosher salt and pepper.
- Stir all of these ingredients until completely combined.
- Feel free to drain any excess water from the Pico de Gallo if needed. It may release more water the longer it's stored in the refrigerator. Feel free to drain if needed.
How To Make Lime Crema
Another of my favorite toppings to enjoy with fish or shrimp tacos is a Mexican crema. This is a simple sauce made with only a few ingredients that adds a great tangy kick to any Southwest dish.
All that's needed to make it is sour cream, heavy whipping cream, lime juice and lime zest.
Just like the Pico de Gallo, it can be prepared while the shrimp is cooking, or it may be prepared ahead of time and stored in an airtight container in the fridge.
Feel free to store this lime crema in the refrigerator for 2-3 days.
- To make the lime crema, add ½ cup of sour cream and 2 Tbsp. heavy whipping cream in a small bowl. Whisk until combined using a fork or small whisk.
- Add the zest of 1 lime using a Microplane zester and then add 1 Tbsp. of fresh lime juice along with a pinch of kosher salt.
- Whisk all of these ingredients until completely combined. The crema should be smooth and creamy.
You can always use sour cream in place of Mexican crema if you prefer.
What To Serve With Shrimp Tacos
To serve these Sheet Pan Shrimp Tacos, simply heat a few corn tortillas (you can use flour tortillas if gluten is not an issue for you) and add the cooked shrimp, some Pico de Gallo, and a drizzle of the Mexican crema.
As mentioned, these tacos can be customized by topping them any way you like. Here are some great toppings for shrimp tacos:
- Lettuce or greens of choice
- Shredded cabbage
- Sliced radishes
- Queso Fresco
- Avocadoes
- Guacamole
- Salsa of choice
- Charred corn
- Red Onion
Tacos of all kinds are perfect served with a flavorful side dish. Here are some of my favorite side dishes to serve with shrimp tacos:
- Cheesy Spanish Rice
- Black Beans or Pinto Beans
- Poblano Avocado Sauce
- Chipotle Coleslaw
- Cilantro Lime Slaw
- Cilantro Lime Rice
- Mango Salsa
- Corn Salad
Dinner in 20 minutes, minimal cleanup, and a plate full of tacos? It doesn't get any better than that!
Love shrimp? Don't miss these recipes!
Looking for more tacos? Check out these recipes!
- Skillet Chipotle Chicken Tacos
- Slow Cooker Barbacoa Tacos
- Cilantro Lime Fish Tacos
- Roasted Veggie Tacos
- Sweet Potato Tacos
- Instant Pot Carnitas Tacos
Looking For More Sheet Pan Recipes? Don't Miss These!
Cajun Shrimp and Sausage
Sheet Pan Shrimp Fajitas
Sheet Pan Salmon
Sheet Pan Shrimp Tacos with Pico de Gallo
Equipment
- Sheet Pan
Ingredients
For The Shrimp Tacos:
- 1 lb. shrimp peeled and cleaned
- 1 Tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. cumin
- ½ tsp. smoked paprika
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 5 corn tortillas can use flour tortillas if not gluten free
- greens such as lettuce, spinach, or any salad greens
For The Pico de Gallo:
- 3 tomatoes yields 2 cups diced tomatoes
- 1 small onion any color
- 2 cloves garlic
- 1 jalapeno seeds removed
- ¼ cup cilantro minced
- 2 Tbsp. lime juice
- ¼ tsp. kosher salt
- ¼ tsp. pepper
For The Crema:
- ½ cup sour cream
- 2 Tbsp. heavy cream
- 1 Tbsp. lime juice
- lime zest from 1 lime
Instructions
For The Shrimp Tacos:
- Heat oven to 400 degrees Fahrenheit.
- Clean, peel, and devein (if necessary) 1 lb. of fresh or thawed (if frozen) uncooked shrimp and place them onto a baking sheet.
- Drizzle the shrimp with 1 Tbsp. of olive oil and toss until completely coated in the oil.
- Sprinkle ½ tsp. each garlic powder, onion powder, cumin, and smoked paprika along with ¼ tsp. each kosher salt and pepper over the shrimp and toss until completely coated.
- Place the baking sheet in the oven and roast for 8-10 minutes. The shrimp should be fully cooked through at this point. Try not to overcook the shrimp or they may become rubbery.The safe internal temperature for shrimp is 145 degrees and may be checked using a food thermometer if needed.
- Remove the baking sheet from the oven and set aside.
For The Pico de Gallo:
- Chop 3 medium tomatoes (such as Roma or vine-on tomatoes) or 2 large tomatoes. This yields 2 cups of diced tomatoes. Place the tomatoes into a bowl.
- Dice 1 small onion (any color) or ½ a large onion (any color), 2 cloves of garlic, 1 jalapeno pepper (remove seeds for less heat), and mince ¼ cup of cilantro. Add all of these ingredients to the bowl.
- Add 2 Tbsp. fresh lime juice (equals 1-2 limes) to the bowl, along with ¼ tsp. each kosher salt and pepper. Stir all of these ingredients until completely combined.Feel free to drain any excess liquid from the Pico de Gallo if needed.
For The Crema:
- Add ½ cup of sour cream and 2 Tbsp. heavy whipping cream in a small bowl. Whisk until combined using a fork or small whisk.
- Add the zest of 1 lime using a Microplane zester and then add 1 Tbsp. of fresh lime juice along with a pinch of kosher salt.Whisk all of these ingredients until completely combined. The crema should be smooth and creamy.
- To serve: Warm a few corn tortillas (can use flour tortillas if not gluten free). Add some lettuce or greens of choice, cooked shrimp, Pico de Gallo, Mexican crema, and any other toppings of choice to the tortillas.
Dave
Finally something I might want to try!!
Jennifer
I have made theses twice already and they are so easy and so delicious! The Smoked paprika though I fell is key and can be hard to find but worth it.
Christine
Hi Jennifer - So glad you enjoyed them and thank you for the feedback! Smoked paprika is definitely key - If you are unable to find it in your local grocery store you may be able to find it at a food coop or definitely on Amazon. 🙂
Sue Carter
These shrimp tacos sound scrumptious! Do you send recipes in emails? I’d love to be on your list!
[email protected]
Thank you so much!
Sue
Audrey
How many tacos are a serving? Also how many shrimp do you recommend for each?
Christine
Hi Audrey - This recipe makes about 5 tacos. I usually add 4-6 shrimp per taco.
If you go to the recipe at the bottom of the page there is a number after the 'Servings' category. You can actually click on that number and scale the recipe up and down to accommodate how many people you are serving. A slider will pop up and you can scale it up or down and the ingredients in the recipe will change accordingly. Hope that helps! 🙂
Margot Henel
These were fantastic! I marinated the shrimp with the spices and olive oil in a baggie for a few hours and then followed the roasting instructions. Definitely a keeper!
Christine
Hi Margot - So glad you enjoyed these shrimp tacos and thank you for the feedback! 🙂