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You’ve probably tried beef tacos, chicken tacos, and maybe even fish tacos…but have you ever tasted shrimp tacos?

Not only are they delicious, but these simple and healthy Sheet Pan Shrimp Tacos bake on one tray and are ready from start to finish in less than 30 minutes! With quick clean-up, nutritious ingredients, and kid-friendly taste, it’s a weeknight dinner that will become a regular in your meal planning routine.

Overhead shot of shrimp tacos on a metal plate with avocado and fresh lime

If you’re like me, then you’re probably on a constant quest to find easy and kid-friendly ways to add more seafood to your diet.

What better way to introduce the little ones to the tender, mild shellfish than these easy Shrimp Tacos? By combining familiar flavors with a few new ingredients, you’ll take the intimidation factor out of the “unknown” with a healthy twist on the classic favorite.

Baked shrimp on a baking sheet for tacos

How to Make Sheet Pan Shrimp Tacos:

If I’m going to prepare shrimp, the recipe better be EASY. Otherwise they’ll just be stashed in the freezer and forgotten!

Fortunately, these Shrimp Tacos only require a few minutes of hands-on time. Shall we get started?!

First, you’re going to whisk together your 3-ingredient marinade: olive oil, taco seasoning, and lime juice.

Glass measuring cup with whisk and seasoning for shrimp

While the shrimp marinate and your oven preheats, stir together a light and fresh cabbage slaw for your Shrimp Tacos.

I love the contrast of the cool, crispy, creamy garnish when paired with the warm, zesty shrimp.

Again, you only need a handful of ingredients for this slaw: a bag of coleslaw mix (or shredded cabbage), Greek yogurt (or mayonnaise), lime juice, honey, salt and pepper.

Bowl of cabbage slaw for shrimp tacos

The shrimp roast in a 425-degree oven for about 10 minutes. Don’t forget to wrap the tortillas in foil and warm them in the same oven during the final 5 minutes!

I just love multi-tasking…

Long vertical close up shot of baked shrimp on a sheet pan

What to serve with Shrimp Tacos:

A squeeze of fresh lime juice finishes off the shrimp as they come out of the oven, and then it’s time to assemble!

Shrimp tacos are completely customizable, so you can prepare each serving to suit the individuals at YOUR dinner table.

Additional taco ingredients might include:

  • Cabbage slaw
  • Sliced green onions
  • Fresh cilantro
  • Shredded cheese
  • Salsa
  • Sour cream; or
  • Avocado

Front shot of three shrimp tacos on a plate

You can also pair this healthy shrimp taco recipe with a side of:

Mix up your next Taco Tuesday with a fresh, light, and healthy seafood supper that your whole family will enjoy.

Best of all, your Sheet Pan Shrimp Tacos are a quick option with minimal clean-up!

Cook’s Tips and Recipe Variations:

  • You can use fresh shrimp or frozen shrimp that you thaw in the refrigerator overnight. To thaw frozen shrimp quickly, place them in a colander and run them under cold water.
  • Enjoy these shrimp tacos warm from the oven, or serve them at room temperature. It’s an easy meal to prepare in advance, and you can even enjoy leftovers cold!
  • Don’t want cabbage on your tacos? Substitute with plain shredded iceberg lettuce instead.
  • Cooking just for Two? Cut the ingredients in half! The rest of the cooking instructions remain the same.

Plate of shrimp tacos with a sheet pan of shrimp cabbage and tortillas in the background

More easy Mexican-inspired dinner recipes that you might enjoy:

Overhead shot of shrimp tacos on a metal plate with avocado and fresh lime

Sheet Pan Shrimp Tacos

5 from 4 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings 4 people
Calories 258 kcal
Not only are they delicious, but these simple and healthy Sheet Pan Shrimp Tacos bake on one tray and are ready from start to finish in less than 30 minutes!

Ingredients
  

  • 2 lbs. raw shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 tablespoons dry taco seasoning (from a 1-ounce packet)
  • 3 limes, divided
  • 8 ounces (about 3.75 cups) coleslaw mix or shredded cabbage
  • ¼ cup plain Greek-style yogurt, sour cream, or mayonnaise
  • ½ teaspoon honey
  • Salt and pepper to taste
  • Corn or flour tortillas for serving
  • Optional toppings: avocado slices, salsa, shredded cheddar cheese, cilantro

Instructions

MARINATE THE SHRIMP:

  • In a glass measuring cup or small bowl, whisk together olive oil, taco seasoning, and juice from 1 lime.
  • Place shrimp in a large zip-top plastic bag and pour marinade over the shrimp. Seal the bag and toss to coat. Marinate for about 10-15 minutes while you wait for the oven to preheat and while you prepare the slaw.
  • Preheat oven to 425 degrees F.
  • Spray a foil-lined baking sheet with cooking spray and set aside.
  • While the shrimp marinate (and while the oven preheats), prepare the slaw.

FOR THE SLAW:

  • In a large bowl, whisk together Greek yogurt (or mayonnaise), juice from 1 lime, honey, salt and pepper. Add the coleslaw mix to the bowl and toss until the cabbage is evenly coated with the sauce. It will look fairly dry initially, but as the slaw sits, the cabbage will absorb the sauce and it will become very moist. You can always add more lime juice or yogurt just before serving, if necessary. Set coleslaw aside.

BAKE THE SHRIMP:

  • Remove the shrimp from the marinade and spread in a single layer on the prepared baking sheet.
  • Roast shrimp for 10-12 minutes, or just until pink, stirring halfway through. Be sure to keep an eye on the shrimp so that you don’t overcook it (or it will be tough).
  • Wrap tortillas in foil and warm in the oven during the final 5 minutes of shrimp cooking time.
  • Remove from oven and squeeze juice from remaining lime over top. Toss to coat.
  • Fill warm tortillas with shrimp and slaw. Garnish with desired toppings!

Notes

  • You can use fresh shrimp or frozen shrimp that you thaw in the refrigerator overnight. To thaw frozen shrimp quickly, place them in a colander and run them under cold water.
  • Enjoy these shrimp tacos warm from the oven, or serve them at room temperature. It's an easy meal to prepare in advance, and you can even enjoy leftovers cold!
  • Don't want cabbage on your tacos? Substitute with plain shredded iceberg lettuce instead.
  • Cooking just for Two? Cut the ingredients in half! The rest of the cooking instructions remain the same.

Nutrition

Serving: 5ounces raw shrimp + 2/3 cup slawCalories: 258kcalCarbohydrates: 8gProtein: 32.5gFat: 9.8gSaturated Fat: 1.5gCholesterol: 229.7mgSodium: 486mgFiber: 1.3gSugar: 3g
Keyword: healthy shrimp taco recipe, shrimp tacos, Shrimp Tacos with Cabbage
Course: Dinner
Cuisine: Mexican
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. This sounds awesome!! Not to be mean, but there is a typo where you say pour marinade over ‘chicken” ! (I know you mean shrimp!) I can’t wait to try it!!!

    1. Hah! Thank you, Cheryl! That’s not mean at all! 🙂 I appreciate the note so that I could fix the typo! By the way, I’ve also tested this recipe with chicken tenders…which works well, too! 🙂

    1. Hi, JD! No, in the nutrition panel I note that the serving size is 5 ounces raw shrimp (with marinade) and 2/3 cup of slaw. You’ll need to include the nutrition information for whichever type of tortilla you decide to use. Hope that makes sense. 🙂

  2. 5 stars
    Yumm, who knew an easy recipe like this could taste so good? Thanks for saving us from take out! This recipe is definitely being incorporated into a regular one for us!

  3. 5 stars
    Amazing recipe. Made it for dinner, and my 12 yr old, loved it. The coleslaw was delicious. I did add more honey to the coleslaw, because I like it a little sweeter, but overall, very good, and will be making it again.