Sheet Pan Shrimp Tacos

Cook Time 10 minutesPrep Time
Preparation 15 minutesCook Time
Total Time 25 mins Total Time
Serves 4     adjust servings

Make the most of all those late summer veggies with this 30 minute sheet pan shrimp taco recipe. 


  • 1 1/2 lbs. peeled and deveined large shrimp
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 small zucchini, sliced
  • 1 small yellow squash, sliced
  • 2 ears of corn, kernels cut off the cob
  • 1 Tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • A few turns of fresh cracked pepper

For the toppings

  • 1/2 pint cherry tomatoes, halved
  • 1 jalapeno, diced (seeded if you're sensitive to heat)
  • 1 lime, sliced
  • Small bunch cilantro, roughly chopped
  • Sour cream or avocado slices, if desired
  • Tortillas


Preheat the oven to 450 degrees. 

Spread the vegetables out on a sheet pan, drizzle with olive oil, spices, and salt. Use your hands or a spatula to toss everything together until evenly distributed. Place the pan in the oven and bake for 8 minutes. Turn the oven to broil and cook an additional 2 minutes, or until shrimp is pink and hot clear through. Remove the pan from the oven then wrap the tortillas in aluminum foil and place in the oven to warm up for 2-3 minutes.

Meanwhile, toss together the cherry tomatoes, jalapeno, and a handful of cilantro. Sprinkle with salt to taste and squeeze a slice of fresh lime over top. Serve the shrimp and veggies with tortillas, tomatoes, cilantro, and additional lime, sour cream, or avocado if desired. 


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