This gluten free Sheet Pan Shrimp Tacos recipe is ready in 20 minutes! It's topped with homemade pico de gallo salsa and Mexican crema.
One of the best thing about both shrimp and tacos is that they're so darn easy. That is certainly the case with these Shrimp Tacos.
Someone recently asked what food we would take with us to a desert island - Basically, what food could we absolutely not live without? A food that we could eat every day and not tire of. For me, the answer is, without question - Tacos.
If you are a faithful reader of this blog you will know that I am a self-described taco-holic. We eat tacos, on average, two times a week in our household.
Sometimes our tacos are vegetarian, some are chicken, some are made in the slow cooker, and some are one of my childhood favorites made with ground beef or turkey and a spice packet.
Seriously, these Shrimp Tacos will reach your dinner table in 20 minutes.
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How To Make Sheet Pan Shrimp Tacos
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 sheet pan meals over the past year or so.
- Start these shrimp tacos by heating the oven to 400 degrees.
- Clean and peel 1 lb. of shrimp and place them on a sheet pan.
- Drizzle the shrimp with 1-2 Tbsp. of olive oil and sprinkle with ¼ tsp. of salt and pepper.
- Toss to combine and then add 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. smoked paprika, and ½ tsp. adobo seasoning.
How Long Does Shrimp Take To Bake In The Oven?
- Pop the baking sheet in the oven and cook the shrimp for 8-10 minutes. The shrimp should be fully cooked through at this point. Try not to over-cook the shrimp or they may get rubbery.
- Remove the shrimp once they are cooked and set the pan aside. You can chop the shrimp into pieces if you like before serving them with the tacos, but that's a personal preference.
What Is Pico de Gallo?
The thing I love about these tacos is that they're super fresh. The flavors are bright - It's the perfect recipe to kick off the summer season. The freshness factor is due in large part to the addition of pico de gallo.
Pico de gallo is simply a fresh uncooked salsa made with chopped vegetables and herbs. It's light and refreshing.
Most commonly it's prepared with fresh tomatoes, jalapenos, lime juice, cilantro, garlic, onions, salt and pepper.
It's a great addition to these Sheet Pan Shrimp Tacos because it doesn't overpower the shrimp but accents it instead.
How To Make Pico de Gallo
- Finely chop 3 large tomatoes, ½ an onion, 2 cloves of garlic, 1 jalapeno pepper (remove seeds), ¼ cup of cilantro, and chop a lime in half.
- Simply add the tomatoes, onion, garlic, jalapeno, and cilantro to a small bowl and stir until combined.
- Add the juice of half a lime and sprinkle ⅛ tsp. or so of salt and pepper into the bowl.
Feel free to adjust the lime and salt levels to your liking. This pico de gallo can be made as the shrimp are cooking. It can be eaten right away so there's no wait time to eat.
Assemble The Shrimp Tacos
Tacos are very versatile and you can top them as you like. I love foods that you can sort of customize like that.
I did go one extra step and made a batch of Mexican crema. It's not necessary but it adds a little bit of tang and sends them over the top.
The addition of Mexican crema adds some extra flavor, but this step is optional.
How To Make Mexican Crema
- Add ½ cup sour cream, the juice of 1 large lime, ¼ tsp. garlic powder, 1 tsp. honey, and a pinch of salt to a small bowl.
- Stir until combined.
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
What To Serve With Shrimp Tacos
To serve the shrimp tacos heat a few corn tortillas (you can use flour tortillas if gluten is not an issue for you) and add the cooked shrimp, a few spoonfuls of pico de gallo, a drizzle of Mexican crema, a sprig of cilantro, and a squeeze of lime.
I like to stuff mine to the brim so I add a few more fresh vegetables like sliced radishes and spinach or greens of choice but that's totally optional.
Some of my favorite side dishes include this Kohlrabi Slaw, Southwest Chipotle Coleslaw, and Cheesy Spanish Rice.
Dinner in 20 minutes, minimal cleanup, and a plate full of tacos? It doesn't get any better than that!
If you love Shrimp Tacos don't miss these Mexican Shrimp Rice Bowls, Air Fryer Shrimp Tacos, Air Fryer Fish Tacos, and Cajun Shrimp Tacos!
Love sheet pan meals? Check out these recipes!
- Sheet Pan Greek Chicken
- Sheet Pan Pizza
- Sheet Pan Mediterranean Chicken and Potatoes
- Sheet Pan German Sausage
- Sheet Pan Italian Chicken
- One Pan Chicken Sausage & Veggies
- Baked Pesto Cod and Potatoes
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
Ingredients
For The Shrimp Tacos:
- 1 lb. shrimp peeled and cleaned
- 2 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- ½ tsp. adobo seasoning
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 1 package corn tortillas or flour if not GF
For The Pico de Gallo:
- 3 large tomatoes
- ½ onion
- 2 cloves garlic
- 1 jalapeno seeds removed
- ¼ cup cilantro
- ½ lime juice of
- pinch kosher salt
- pinch pepper
- Mexican crema optional
- fresh vegetables such as radishes and spinach optional
Instructions
For The Shrimp Tacos:
- Heat oven to 400 degrees.
- Clean and peel 1 lb. of shrimp. Place the shrimp on a baking sheet and drizzle with 2 tsp. of olive oil. Sprinkle with ¼ tsp. of salt and pepper. Sprinkle 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. smoked paprika, and ½ tsp. of adobo seasoning. Toss until the shrimp is coated in oil and spices.
- Place the baking sheet in the oven and bake for 8-10 minutes. The shrimp should be fully cooked but not rubbery. Remove pan when shrimp is finished cooking (chop shrimp into pieces if desired).
For The Pico de Gallo:
- Finely chop 3 large tomatoes, ½ an onion, 2 cloves garlic, 1 jalapeno pepper (remove seeds), ¼ cup fresh cilantro, and cut a lime in half.
- Place the tomatoes, onions, garlic, jalapeno, and cilantro in a small bowl. Stir until completely combined. Add the juice of half a lime and ⅛ tsp. salt and pepper. Stir until combined. Adjust lime and salt levels to taste.
For The Mexican Crema (optional):
- Combine ½ cup sour cream, the juice of 1 lime, ¼ tsp. garlic powder, 1 tsp. honey and a pinch of salt in small bowl. Stir until completely combined.
- To serve: Warm a few tortillas. Add the shrimp, a few spoonfuls of pico de gallo, and a drizzle of Mexican crema. Top with more cilantro and a squeeze of lime. Add fresh vegetables like sliced radishes and spinach if desired.
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! 🙂