Delicious sheet pan chili lime shrimp tacos made in the oven are the perfect way to celebrate taco night! Use tortillas or add to rice and beans for a bowl!
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
Additional toppings, sides will change nutrition values. Values are estimated and only account for the shrimp, vegetables and seasoning.