Sheet Pan Shrimp Tacos is a one pan, healthy meal that combines a delicious marinade and blend of spices, juicy shrimp, some fresh veggies; all while alleviating your meal planning stress! This simple dinner can be made in less than 20 minutes. Serve over a bed of greens, cauliflower rice, or in tortillas. Paleo, Whole30, and Keto!
Tacos for the win!
Another week, another taco recipe. That’s how we roll around here. You too? I knew I liked you!!
File this recipe under the quick, tasty, healthy, vibrant, shrimp recipe that looks like you put in Sunday effort, all for Friday night’s level of effort (read: very little work). Yup! That’s what this Sheet Pan Shrimp dinner is all about. You will absolutely love the 8 minute cook time intheo
As a nutritionist, Sheet Pan meals are my favorite to make!! They satisfy all of my requirements: healthy, flavorful, and so easy to make. Sheet Pan Shrimp Tacos have lean protein, veggies, and healthy fats to create the perfect meal!
How to make Sheet Pan Shrimp Tacos:
This recipe comes together in just a few easy steps:
- Make the marinade: in a food processor or blender, oil, lime juice, vinegar, tomato paste, cilantro, coconut aminos and spices. Let the shrimp sit in the marinade while you heat the oven to 450 F and prep the veggies.
- Line a sheet pan with veggies, then pour the shrimp and marinade on top.
- Roast for 8 minutes and bump up the temperature to a broil for just few minutes. Serve hot!
I love the fact that shrimp on a sheet pan is about the fastest thing ever in the oven. More importantly with shrimp on the sheet pan, is that we need to add in plenty of flavor and spices to elevate our shrimp game. A thick taco sauce that coats the shrimp, and veggies to throw in for additional flavor and texture. This recipe has it all!!
Serving Shrimp Tacos:
For serving, a bowl of greens, rice, or cauliflower rice is perfect. Or tortillas! My Spanish Cauliflower Rice or Cilantro Lime Cauliflower Rice are the best way to enjoy this shrimp.
And you must add all of the toppings. Kind of non-negotiable in my opinion. My recipe for the BEST Homemade Salsa is also so perfect for this recipe! Avocado, fresh cilantro, lime juice, tomatoes, onion, etc are other fantastic option.
Storing Shrimp Tacos:
This recipe is also fantastic for meal prep! Make on the weekend, and enjoy shrimp taco bowls throughout the week. They will last for up to 5 days in the fridge.
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Sheet Pan Shrimp Tacos
Sheet Pan Shrimp Tacos come together in less than 20 minutes with the most delicious and easy marinade! Paleo, Keto, and Whole30.
For the Taco Marinade:
- 1/4 cup avocado oil or olive oil
- 1 lime juiced
- 1 tbsp tomato paste
- 1 tbsp coconut aminos*
- 1 tbsp apple cider vinegar
- 1 clove garlic minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp chipotle powder
- 1/2 tsp salt
- 1/4 cup loosely packed cilantro
For the Tacos:
- 2 lbs raw jumbo shrimp peeled, deveined, and tails removed
- 1 red bell pepper
- 1 green bell pepper
- 1 small red onion thinly sliced
Preheat the oven to 450 degrees. Line a large baking sheet with foil or lightly grease with a non-stick spray. Set aside.
Prepare a quick marinade for the shrimp. Blend in a food processor or blender: oil, juice of 1 lime, tomato paste, coconut aminos, vinegar, chili powder, cumin, chipotle powder, salt, and cilantro. Pour marinade over the shrimp in a bowl while the oven heats up.
Line the veggies over the bottom of the sheet pan. Pour shrimp and marinade over the top; spread around the marinade to evenly coat the vegetables.
Place in the oven and roast for 8 minutes, then broil for an additional 1-2 minutes or until shrimp is cooked through.
Remove from oven. Serve hot over a bed of rice, cauliflower rice, greens, or tortillas
*You can also use soy sauce or GF Tamari Sauce in place of coconut aminos.
My family LOVED this dish. It was very easy, too! Thank you!
Woohooo!!! Easy and tasty dinner for the win! You are welcome 😉
This was awesome! Instead of rice or tortillas, I cut up sweet potatoes in strips and sautéed them (added a little cumin just prior to serving them). Then I put the shrimp over the sweet potatoes. Oh, I did double the marinade recipe (but I only used 1 teaspoon of chipotle powder). A little heat (warmth) at the end.
Easy and packed with flavor! A definite keeper in our taco Tuesday rotation!