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+ servings

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.

Course Main Course
Cuisine Mexican
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 253 kcal
Author Amy Rains


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


  1. Preheat the oven to 450 degrees. Line a large baking sheet with foil or lightly grease with a non-stick spray. Set aside.

  2. 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.

  3. 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.
  4. Place in the oven and roast for 8 minutes, then broil for an additional 1-2 minutes or until shrimp is cooked through.

  5. Remove from oven. Serve hot over a bed of rice, cauliflower rice, greens, or tortillas

Recipe Notes

*You can also use soy sauce or GF Tamari Sauce in place of coconut aminos.

Nutrition Facts
Sheet Pan Shrimp Tacos
Amount Per Serving
Calories 253 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 381mg127%
Sodium 1470mg64%
Potassium 218mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 440IU9%
Vitamin C 12mg15%
Calcium 233mg23%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.