Sheet Pan Shrimp Tacos

Servings: 4



  • 1 lb Medium Shrimp, peeled and deveined
  • 1 Red Bell Pepper, sliced thinly
  • 1 Onion, sliced thinly
  • 1 tsp Kosher Salt
  • 8-10 corn tortillas, warmed up
  • 1 TBSP Guacamole per tortilla

For the Marinade:

  • 1⁄4 Cup Olive Oil
  • 1 TBSP Tomato Paste
  • 1 TBSP Latin Nights
  • Juice from 1 large Lime
Sheet Pan Shrimp Tacos


Step 1:

Toss all marinade ingredients in a bowl and stir vigorously.

Step 2:

Add shrimp and let it marinade at room temperature for 45 minutes or a couple of hours in the refrigerator.

Step 3:

Meanwhile, preheat oven to 450 degrees F.

Step 4:

Add sliced onion and bell pepper with 1 tsp Kosher Salt to a sheet pan.

Step 5:

Parcook in oven for about 10 minutes.

Step 6:

Carefully remove sheet pan from oven and add shrimp with marinade, stir a little to combine.

Step 7:

Place the sheet pan back in oven and cook for an additional 8 minutes or until shrimp curls and veggies are tender.

Step 8:

On a corn tortilla, smear some guacamole and top with shrimp and veggies.

Step 9:

Serve tacos immediately.