Sheet Pan Roasted Shrimp Tacos
These roasted shrimp tacos are a weeknight favorite! Easy smoky shrimp roasted with corn, served with a crisp and refreshing lime slaw. Delicious!
Ingredients
- 1 pound raw jumbo shrimp thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- kosher salt and pepper
- 1 cup corn
- ½ green cabbage thinly sliced
- ½ cup chopped cilantro plus more for topping
- 2 tablespoons freshly squeezed lime juice
- 12 4-inch flour or corn tortillas, for serving
- pickled onions for topping
- cotija cheese for topping
Instructions
- Preheat the oven to 400 degrees F.
- Place the shrimp in a bowl and toss with 1 tablespoon of olive oil. Season with the smoked paprika, cumin, garlic powder and a big pinch of salt and pepper. Spread the shrimp on a sheet pan. Roast for 10 minutes.
- While the shrimp roasts, make the slaw. Combine the cabbage, cilantro, lime juice and the remaining tablespoon of olive oil in a bowl. Add a big pinch of salt and pepper and toss well.
- Add the corn to the sheet pan with the shrimp. This can be fresh corn. You can even sprinkle on frozen corn! Roast for another 5 to 6 minutes.
- Time to serve! Serve on tortillas with the slaw, some pickled onions, the shrimp and corn and cotija cheese.
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