Print

Sheet Pan Shrimp Tacos

Bev, Bev Cooks

Next time you get a craving for taco night, try it with buttery cilantro lime baked shrimp! Using a sheet pan and ingredients that require minimal prep make this recipe easy to pull together on a weeknight.
10 min Prep Time
20 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Servings: 4 servings

Servings: 4 servings

Ingredients

  • 1 pound frozen shrimp (21/30 count), thawed, peeled and deveined
  • 2 cups cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped cilantro leaves
  • 3 tablespoons butter, melted
  • Juice from 1 lime
  • Salt to taste
  • 4-8 corn tortillas, charred lightly
  • 1/2 cup crumbed queso fresco
  • 1 avocado, sliced
  • Additional cilantro and lime for garnish

Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

Pat shrimp dry, and arrange on rimmed baking sheet. Scatter cherry tomatoes and red onion on pan.

Step 3

Combine cilantro, butter and juice from one lime in small bowl; season with salt and whisk to combine. Drizzle butter mixture over shrimp and vegetables and toss to coat. Bake 20 minutes or until shrimp is curled and opaque, the cherry tomatoes begin to shrivel, and red onion softens.

Step 4

Divide shrimp and vegetables among 4 corn tortillas (double tortillas up, if desired, so each taco has 2 tortillas). Top with queso fresco, avocado, cilantro and fresh lime juice.