A simple yet classic recipe that's loaded with decadent shrimp and flavorful toppings.
Sheet pan meals are one of my best go-to dishes to cook up on busy nights and it’s safe to say that these sheet pan shrimp tacos have become one of my favorites! With their colorful veggies and rich Mexican flavors, we think they’ll become one of your new favorites, too. In addition to the wonderful flavor they offer, the fact that these tasty tacos can be ready in just 15 minutes definitely adds to the love I have for this recipe. Serve them up and watch them disappear. It’s not magic, but there is something magical about them!
Shrimp: The Super Seafood
This dish serves up some awesome fresh seafood in a simple-to-prepare way. Shrimp is always a quick option, and it’s packed with amazing health benefits like omega-3’s and protein. It’s also high in the antioxidant astaxanthin, which supports immune and anti-inflammatory functions, lowering the risk of certain cancers. Fun fact, astaxanthin is also responsible for shrimp’s pink color! If you’ve got fresh shrimp on hand, that is fantastic, but you can also use frozen shrimp for an easier (and sometimes cheaper) option.
Customize Your Toppings
Not only are these shrimp and veggie tacos deliciously filling, but they’re also customizable for the whole family! Make it paleo by sticking to just salsa and avocado or maximize your plate with extra cheese and sour cream. Feel free to use any other toppings you’d like, too! However you want to spin it, it will be divine! Let us know what ingredients you topped these tasty tacos with in the comment section!
Try Out Some Tortilla Alternates
For this recipe, we’ve gone with the street style classic and used taco-sized corn tortillas. These are great if you want a few tacos in smaller portions or if you’re gluten-free. However, you can switch it up! Go for a larger whole wheat tortilla if you prefer burrito style, or you can even swap out the tortillas altogether for lettuce wraps or a bed of lettuce to make it a fajita salad for some lower carb option.
How To Build Your Tacos
Start by preheating your oven to 400 degrees and line a sheet pan with foil. Toss the shrimp, onion, bell peppers, seasoning, and olive oil together. I like to put them all into a bag to make sure everything is fully covered, but you can combine them in a bowl too. Spread the mixture evenly over the lined pan and pop them in the oven! Roast the shrimp and veggies for about 10 minutes, flipping once half way through. Once the shrimp are cooked through, complete your meal by assembling the sheet pan tacos with the tasty toppings of your choosing!
Sheet Pan Shrimp Tacos
- 1 pound shrimp deviened, deshelled, tails removed
- 1 yellow onion sliced
- 2 bell peppers any color, sliced
- 1 tablespoon Mexican taco seasoning low sodium
- 1 tablespoon olive oil
- 8 corn tortillas
- black beans
- light sour cream
- low fat shredded cheese
- Preheat your oven to 400 degrees and line a sheet pan with foil
- Toss the shrimp, onion, bell peppers, seasoning, and olive oil together
- Spread evenly over the lined pan
- Roast for about 10 minutes, flipping once
- Place shrimp and veggie mixture on a tortilla and top with desired toppings
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Can’t get enough tacos? We can’t either! After you try these sheet pan shrimp tacos, give these yummy recipes a shot:
- Air-Fried Fish Tacos with Coleslaw and Lime Crema
- Grilled Tuna Tacos with Fresh Mango Salsa
- Spicy Korean Tacos
- Pineapple Honey Shrimp Taco Bowl
- Skinny Buffalo Chicken Tacos