Easy Shrimp Tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings.
You may also like these grilled BBQ Chicken Tacos, Breakfast Tacos, Baked Chicken Tacos, Spicy Blackened Salmon Tacos, these Smoky Fish Tacos with Apple Slaw, or try The Best Homemade Taco Seasoning.
Easy Shrimp Tacos
Hi! It’s Natasha from Salt & Lavender bringing you another easy and delicious dinner that’s a great timesaver for busy families! I love tacos. You just can’t go wrong with tacos in my opinion. Everyone will be happy because they can choose their own toppings, and tacos are fun to eat. This recipe is sure to be a hit!
How to make easy shrimp tacos
- Prep your shrimp. Make sure they’re thawed if you’re using frozen shrimp (run them under cool water). Peel them and remove the tails too.
- Get everything ready. I like to start prepping the toppings while the shrimp are thawing. Chop your veggies and get the condiments (salsa, sour cream, etc.) ready.
- Cook the shrimp. This process doesn’t take long at all (about 5-6 minutes). You simply cook the shrimp with the oil and spices until they’re pink and cooked throughout.
- Assemble your tacos. Time to load ’em up!
A few recipe notes:
- Want to make these tacos spicy? Add a ½ teaspoon of cayenne pepper!
- I used flour tortillas in this recipe, but feel free to use corn tortillas if you prefer.
- To heat flour tortillas at once, I like to wrap them in foil and place them in a 375F oven while I’m getting everything ready. It’s also easy to warm tortillas individually in the microwave (just put one on a plate) by heating it for 10-15 seconds. I do this if I’m making tacos just for myself.
- If you’re in a rush, feel free to use pre-made taco seasoning instead of the spices I chose.
What size shrimp to use in shrimp tacos
I used 31-40/pound count frozen raw shrimp. You can use smaller or larger shrimp if you wish.
How to top shrimp tacos
You can’t go wrong with topping tacos in my opinion! Use whatever’s in your fridge or whatever you prefer. Here’s some ideas:
- Shredded iceberg lettuce (chop it finely)
- Tomatoes
- Your favorite salsa
- Sour cream or plain Greek yogurt
- Tex-Mex or Mexican cheese blend
- Red onions or scallions
- Avocado
- Fresh lime juice
- Chopped cilantro
More amazing shrimp recipes:
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
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