It’s hard to imagine a wrong time for chili lime shrimp tacos. But on the days when the sun shines a little longer, this sweet and savory meal that’s loaded with flavor and a little kick of spice just hits different.
Cook this easy sheet pan dinner in the oven so you can focus on more important tasks, like making margaritas!
If you love Mexican-inspired dishes, check out these other great recipes like Chili Pie Casserole, Queso with Meat, Easy Crescent Roll Empanadas, and Easy Burrito Casserole.
Chili Lime Shrimp Tacos
This sheet pan chili lime shrimp is a taco Tuesday winner. Try it over a bowl of rice and beans or on your favorite taco shell just the way you like it.
I love it when dinner time requires minimal effort, is always tasty, and everyone loves it.
Plus, you can change it up with all your favorite toppings! I like mine with delicious slices of creamy avocado, chopped cilantro, and finished with a few drops of hot sauce.
Ingredient Shopping List
This easy chili lime shrimp tacos recipe requires minimal ingredients, many of which are pantry staples, or can be quickly picked up from grocery stores or the farmers market.
Here’s what you’ll need to have when you’re ready to start cooking:
- Extra large shrimp (peeled and deveined)
- Chili powder
- Ground cumin
- Lime zest
- Fresh lime juice
- Salt
- Olive oil
- Red and orange peppers
- Red onions
- Red pepper flakes (optional)
How To Make Sheet Pan Chili Lime Shrimp Tacos
Preheat oven to 400°F.
Use a sharp knife to thinly slice pepper and red onion and place in a medium bowl or directly on the sheet pan with olive oil.
Toss to coat veggies and season with coarse salt and pepper.
Spread peppers and onions in a single layer on a large sheet pan and roast in the oven for about 10 minutes.
Meanwhile pat thawed shrimp dry with a paper towel and set aside while you make the chili lime paste.
To create the chili lime seasoning, mix chili powder, cumin, lime juice and lime zest in a small bowl with a pinch of salt. Stir to combine and add to shrimp.
Optional: Add red pepper flakes if you perfer spicy shrimp.
When veggies have cooked for 10 min, remove pan from oven and add seasoned shrimp to the pan.
Place back in the oven for another 8 minutes or so, until shrimp is done. Cooked shrimp should reach a temperature of 120°F.
Remove from the oven and serve immediately with flour tortillas, crunchy taco shells or over rice with your toppings of choice.
Toppings Variations
This is such a versatile meal. A simple swap in toppings can change it entirely! Try one of these ideas and let me know your favorite!
- Tortilla chips or strips
- Cabbage slaw
- Sour cream or a drizzle of creamy salsa
- Chopped green onion
- Shredded sharp cheddar cheese, pepper jack, or Mexican blend
- Sliced avocado
- Chopped fresh cilantro
- Fresh guacamole
- Cilantro avocado dressing
- Homemade pico de gallo or your favorite store-bought brand
- Sliced jalapeno peppers or really spice it up with some serrano pepper
- Lime wedges
- Mango Salsa
How To Store Leftovers
Store any leftover chili in an airtight container in the fridge for up to 2 days.
Can Chili Lime Shrimp Tacos Be Frozen?
This dish is best made fresh, but you can certainly freeze it if needed. Freeze cooled shrimp and vegetables in a freezer-safe airtight container for up to 2 months. Any sides or tortillas will need to be stored separately.
When ready to enjoy, thaw in the fridge overnight and reheat by placing shrimp and veggies in a large skillet on the stove over medium heat and heat until warmed through. Leftovers can also be warmed in the microwave for 2-3 minutes, stirring halfway through.
You could also reheat using an air fryer on 375°F for 2-3 minutes at a time until heated through.
Print the Full Recipe – Chili Lime Shrimp Tacos
When you’re looking for a taco night dinner with a twist that the whole family will love, this easy shrimp taco recipe is a welcome recipe for getting good food on the dinner table in a hurry.
And don’t forget the frozen margaritas!
Chili Lime Shrimp Tacos Recipe
Be sure to check out my tips and tricks in the post. Scroll up to read!
Ingredients
- 3 peppers red, orange, yellow
- 2 red onions
- 2 tablespoon olive oil
- 1 lb extra large shrimp peeled and deveined
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoon lime Zest about one lime
- 1 tablespoon lime Juice about half a lime
- pinch salt
- Red pepper flakes to taste (optional)
Instructions
- Preheat oven to 400°F.
- Use a sharp knife to thinly slice pepper and red onion and place in a medium bowl with olive oil. Or add directly to sheet pan.
- Toss to coat veggies and season with coarse salt and pepper.
- Spread peppers and onions in a single layer on a large sheet pan and roast in the oven for about 10 minutes.
- Meanwhile pat thawed shrimp dry with a paper towel and set aside while you make the chili lime paste.
- To create the chili lime seasoning, mix chili powder, cumin, lime juice and lime zest in a small bowl with a pinch of salt. Stir to combine and add to shrimp.
- Optional: Add red pepper flakes if you perfer spicy shrimp.
- When veggies have cooked for 10 min, remove pan from oven and add seasoned shrimp to the pan.
- Place back in the oven for another 8 minutes or so, until shrimp is done. Cooked shrimp should reach a temperature of 120°F.
- Remove from the oven and serve immediately with flour tortillas, crunchy taco shells or over rice with your toppings of choice.
Notes
Nutrition
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.