These roasted shrimp tacos are a weeknight favorite: easy smoky shrimp roasted with corn and served with a crisp, refreshing lime slaw. Delicious and fast!
I’m taking a quick break from holiday recipes to share regular, everyday food: roasted shrimp tacos with smoky seasoning, roasted corn and a bright slaw.
When I spend weeks testing recipes, my family always asks for familiar, comforting meals — nothing unusual, just good food that comes together quickly. These shrimp tacos are exactly that: simple, flavorful, and perfect for busy weeknights or a casual taco bar.
We especially crave light, bright dishes during the holiday season when heavier meals have filled the table. After mashed potatoes and stuffing, a tangy, citrus-forward taco feels completely refreshing.
The method is easy: toss raw shrimp with spices and olive oil, spread on a sheet pan, add corn and roast. While everything cooks you make a crunchy lime-cilantro slaw. That slaw — thinly sliced green cabbage, plenty of lime juice, olive oil, salt, pepper and cilantro — adds the necessary crisp, bright contrast to the smoky shrimp.
Top the tacos however you like. Pickled onions and crumbled cotija are favorites in our house, but fresh pico, salsa or a drizzle of crema would all work beautifully. The recipe below is straightforward and flexible for what you have on hand.
Roasted Shrimp Tacos
Sheet Pan Roasted Shrimp Tacos
4 people
Ingredients
- 1 pound raw jumbo shrimp, thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Kosher salt and black pepper
- 1 cup corn (fresh, canned or frozen)
- ½ head green cabbage, thinly sliced
- ½ cup chopped cilantro, plus more for topping
- 2 tablespoons freshly squeezed lime juice
- 12 4-inch flour or corn tortillas, for serving
- Pickled onions, for topping (optional)
- Cotija cheese, for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the shrimp in a bowl and toss with 1 tablespoon olive oil. Season with smoked paprika, cumin, garlic powder and a generous pinch of salt and pepper. Spread the shrimp in a single layer on a sheet pan and roast for 10 minutes.
- While the shrimp roasts, make the slaw. Combine the sliced cabbage, cilantro, lime juice and the remaining tablespoon of olive oil in a bowl. Season with salt and pepper and toss to combine.
- Add the corn to the sheet pan with the shrimp (fresh, canned drained or a sprinkle of frozen corn works). Roast another 5 to 6 minutes, until the shrimp are cooked through and the corn has a touch of roast.
- Serve the shrimp and corn on warm tortillas topped with the lime slaw, pickled onions, cotija cheese and extra cilantro. Enjoy immediately.
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