Description
Spicy Mexican-inspired shrimp tacos bring sizzling flavors straight from the sheet pan to your plate. Quick weeknight dinner delights with zesty marinade, charred shrimp, and fresh cilantro you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs raw jumbo shrimp, peeled, deveined, and tails removed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, thinly sliced
Marinade Ingredients:
- ¼ cup avocado oil or olive oil
- 1 lime, juiced
- 1 tablespoon tomato paste
- 1 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon chipotle powder
- ½ teaspoon salt
Herbs and Garnish:
- ¼ cup loosely packed cilantro
Instructions
- Ignite the oven to 450°F (232°C), positioning the rack in the center. Protect a large sheet pan with aluminum foil or apply a light coating of non-stick cooking spray.
- Craft a vibrant marinade by combining olive oil, freshly squeezed lime juice, rich tomato paste, coconut aminos, apple cider vinegar, minced garlic, chili powder, ground cumin, smoky chipotle powder, kosher salt, and chopped fresh cilantro in a food processor. Pulse until smooth and well-integrated.
- Transfer the marinade to a mixing bowl, gently coating the raw shrimp until each piece is thoroughly saturated with the zesty liquid. Allow the seafood to absorb the flavors for 5-7 minutes.
- Slice colorful bell peppers and red onions into thin, uniform strips. Distribute these vegetables evenly across the prepared sheet pan, creating a vibrant base.
- Arrange the marinated shrimp atop the vegetable landscape, ensuring each piece is spaced for optimal heat circulation and even cooking.
- Roast in the preheated oven for 8 minutes, then activate the broiler and cook for an additional 1-2 minutes until the shrimp turn opaque and develop a slight char.
- Serve the fiery shrimp tacos piping hot, nestled in warm tortillas, accompanied by cauliflower rice, traditional white rice, or a bed of crisp greens for a versatile meal.
Notes
- Quickly marinate shrimp in a spicy blend of zesty lime, smoky chili, and aromatic herbs for maximum flavor infusion.
- Roasting bell peppers and onions alongside shrimp creates a caramelized, sweet-savory base that elevates the entire dish.
- High-heat cooking method ensures perfectly cooked, tender shrimp with a delightful charred exterior in just 10 minutes.
- Versatile recipe allows serving over multiple bases like rice, cauliflower rice, greens, or wrapped in warm tortillas.
- Coconut aminos serve as a healthier alternative to soy sauce, adding depth and umami without excess sodium.
- One-pan meal means minimal cleanup and maximum convenience for busy home cooks seeking delicious, quick dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 230 mg