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.
Servings: 6
Ingredients
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
Instructions
- 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
Notes
*You can also use soy sauce or GF Tamari Sauce in place of coconut aminos.
Nutrition
Calories: 253kcal | Carbohydrates: 4g | Protein: 31g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 1470mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 12mg | Calcium: 233mg | Iron: 3.9mg