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My Sheet Pan Shrimp Street Tacos are an easy and elegant dinner-time solution, made with oven-baked shrimp in a tangy sauce, plus pineapple and fresh corn. These shrimp street tacos are a little spicy, a little sweet, and oh so good!
The Family That Cooks Together
One of the things I am grateful for is the fact that our family has grown to include three delightful daughters in love.
Though they’re all very different, they’re all intelligent, caring, and talented. Among their many talents is a shared love of cooking, something I love as well.
So when the whole family got together in June, I was excited to see what was on the menu. One of my favorites of the week was this easy and oh-so-delicious recipe for Sheet Pan Shrimp Tacos. Definitely a crowd-pleaser!
Making Homemade a Little Bit Easier
Our version of this terrific sheet pan dinner was inspired by a recipe one of my daughters in love found on the Half Baked Harvest blog. We just made it a little bit easier by using a prepared cilantro creama sauce from Costco.
While I am a big fan of made from scratch, I’m also a big fan of those little shortcuts that will help you get a delicious dinner on the table quickly and easily. And since we had a ravenous crowd of big and little people to feed, this felt like one of those times!
The bottled cilantro crema I found at Costco was a wonderful accompaniment to our Sheet Pan Shrimp Street Tacos. It added just a touch of tangy spice and a rich, creamy flavor. However, I can think of several other sauce options that would work well here.
A little dollop of your favorite store-bought salsa would be terrific too. So would plain sour cream. Or, if you wanted to jazz it up, you could add a squeeze of lime or a few drops of bottled Cholula hot sauce to the sour cream.
Use your imagination! If you like Mexican food at all, the chances are good that you’ve already got a bottle of something in the refrigerator that will be delicious on your Sheet Pan Shrimp Street Tacos.
What Do You Need to Make Sheet Pan Shrimp Tacos?
Apart from your favorite prepared sauce or salsa, which we talked about above, the ingredients for Sheet Pan Shrimp Street Tacos are pretty basic. Here’s what you’ll need…
- Shrimp
- Garlic
- Fresh Pineapple (I really prefer fresh but canned would work in a pinch)
- Fresh Corn
- Shallots or sweet onions
- Olive oil
- Chili powder
- Soy sauce
- Sriracha Sauce
- Lime
- Salt and pepper
- Corn or flour tortillas
How to Make Sheet Pan Shrimp Tacos
One of the things I love about this recipe is that you can make almost the whole thing in the oven, on one big baking sheet. That means less mess and less clean-up. Especially during the summer, who wants to spend time doing dishes when they can be outside enjoying these beautiful sunny days? Not me!
And really, this recipe couldn’t be easier.
All you’re going to do is toss your shrimp with some spices and oil and layer it in a baking pan. Then you’ll toss the pineapple and shallots with more oil, put them on the other side of the pan, then bake for a bit and broil for a bit.
When it’s all done, you’ll toss everything together, squeeze a little lime juice over the top, and serve in warm tortillas topped with fresh corn and the sauce or salsa of your choice. Super easy! And so good!
Give our Sheet Pan Shrimp Street Tacos a try this week!
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Sheet Pan Shrimp Street Tacos
- Yield: 6 servings 1x
Ingredients
- 1.5 lbs large shrimp, peeled and deveined, with tails removed
- 2 T olive oil, divided
- 3–4 garlic cloves, minced
- 2 T chili powder
- 1 T soy sauce
- 1 T siracha sauce
- 2 cups fresh pineapple chunks (fresh is preferred but can substitute canned)
- 1 medium shallot or sweet onion, chopped
- 1 fresh lime
- 2 ears of corn, boiled with kernels cut from the cob (optional but delicious!)
- Cilantro Creama sauce or prepared salsa of your choice (see blog post for suggestions)
- 12 corn or flour tortillas, wrapped in foil and warmed in oven prior to serving
Instructions
- Preheat oven to 425.
- Line a large rimmed baking sheet with foil. On one side of the baking sheet, toss shrimp together with chili powder, minced garlic, soy sauce, siracha, and one tablespoon of olive oil. Spread into a single layer on one side of the baking sheet.
- One the other side of the baking sheet, toss pineapple and chopped shallot or sweet onion together with remaining tablespoon of olive oil. Spread onto the other half of pan.
- Place sheet pan in oven for 8 to 10 minutes, until shrimp is cooked. Turn on the oven broiler and broil for an additional 2 minutes, until pineapple just begins to char.
- Remove pan from oven. Squeeze juice of one lime over the pan. Toss shrimp and pineapple/shallot mixture together. Season with salt and pepper to taste.
- Serve the shrimp and pineapple mixture in warm tortillas, topped with bottled cilantro creama or your favorite salsa, and a spoonful of the fresh corn kernels.
