Sheet pan shrimp tacos are a one-pan dinner that is so simple to whip up. Marinated cilantro lime shrimp that is baked and filled in a warm tortilla and drizzled with a creamy hot sauce.
A shrimp taco recipe that is super easy to make, and bursting with flavor. If you are a seafood lover, this shrimp recipe is a must-make for any night of the week.
Sheet pan dinners are a go-to for me on busy nights. Easy to toss on and bake, minimal dishes to clean, and a dinner I can be satisfied with.
If you are wanting to venture out, this easy shrimp taco recipe is great for Taco Tuesday!
Table of Contents
Why You’ll Love This Recipe
- Quick prep of ingredients
- One pan dinner
- Minimal dishes for cleaning up
- Homemade creamy, spicy sauce that transforms from an ordinary taco
- The whole family will enjoy this recipe.
- Add on any of your favorite taco toppings
What You Need To Make These Shrimp Tacos
- Raw shrimp
- Red Onion
- Shredded Cabbage
- Garlic Powder
- Hot Sauce
How to Make Sheet Pan Shrimp Tacos
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- The first step is to create your marinade. Add in the lime, garlic, cilantro, cumin, and a little oil. Add in the shrimp, toss, cover, and allow to marinate for 30 minutes. (Photos 1 & 2)
- Once the shrimp has soaked, preheat your oven as directed. Whip up your sauce, by mixing the sauce ingredients together, and then cover and place in the fridge until ready.
- Place shrimp on the sheet pan and bake for 10 minutes. While the shrimp are baking assemble your cabbage slaw. (Photos 3, 4 & 5)
- Once the shrimp is fully cooked assemble the shrimp tacos. Add shrimp to tortillas, top with the slaw, and a drizzle of the sauce. (Photo 6)
- You can buy peeled and deveined shrimp to help speed up the prep work. It will cost more, but it is worth it.
- Add on some onions and peppers to make it like a shrimp fajita style taco if you want extra flavors.
- The cook time can vary depending on how large or small your shrimp are. So watch the oven to not overcook your seafood.
- The toppings of the slaw and sauce are optional. Feel free to omit if you do not want to make it.
If you happen to not eat all of your shrimp right away, just store it in the fridge for 2-3 days. Then when you want tacos, eat the shrimp cold or warm it up in the microwave or on the stovetop.
Reheated shrimp will always have a rubbery texture, so just know that is normal. You can warm your tortillas up in the microwave as well before assembling your taco.
If you buy shrimp that has not been deveined here is a very easy way to do this. Simply peel your shrimp. Then where you see the dark vein running down the back, use a knife to create a slit all the way down. Then use a toothpick to slide under the top of the vein. Gently lift, and the vein should come all the way out. Repeat on all the shrimp.
I always recommend rinsing shrimp in cold water before you prep it for cooking. Place in a colander and run under cold water for a minute or two, tossing the shrimp. This will help remove any debris stuck on the shrimp.
Is shrimp healthy?
Shrimp is low-calorie and high protein. Just remember the ingredients you pair with the shrimp need to be counted as well. So for these tacos, reach for low-calorie tortillas, to help make this a healthy dinner option.
Place the raw shrimp in a Ziploc bag. Then in a large bowl fill with cold water, and submerge the shrimp in the water. Place a plate on top to keep the shrimp in the water. Then after 5-10 minutes check on the shrimp and repeat till it is thawed.
Here are more dinner inspiration ideas
- Apple Stuffed Pork Tenderloin
- Slow Cooker Spicy Pineapple Pork Butt
- Easy Zucchini Noodles
- Bacon Wrapped Salmon
- See all our tasty main dishes!
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Cilantro Lime Sheet Pan Shrimp Tacos
- In a bowl, add the juice of 3 limes.
- minced garlic, 1/4 cup of cilantro chopped, cumin, and 1 tablespoon of oil.
- add shrimp to marinade and place in the refrigerator for 30 minutes.
- In another bowl, mix the mayonnaise, salt, garlic powder, cumin, and hot sauce. Set aside
- To make the slaw, add cabbage, thinly sliced onion, 1/2 cup of chopped cilantro, and juice of one lime. Set aside.
- Place shrimp and marinade on a baking sheet and bake on 350 for 10 minutes.
- To assemble tacos, place slaw on the tortillas, then add 4-6 pieces of shrimp, top with sauce and cilantro for garnish.
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