These crispy sheet pan shrimp tacos are our newest obsession! We stuff tortillas with seasoned shrimp, shredded cheese, and sliced cabbage then bake them until they’re golden and crispy. Serve them with your favorite sauces and sides for an easy weeknight dinner that’s ready in just 40 minutes!
I was first introduced to crispy baked tacos by my friend Jess from Plays Well with Butter , when she made us her incredible crispy black bean tacos . I knew immediately that I’d be making my own version someday, and that’s exactly how these crispy baked shrimp tacos came to be. They’re inspired by that first bite—golden, crunchy, and completely irresistible.
I call them tacos, but they’re almost halfway between a taco and a quesadilla, and I’m not mad about it. Seasoned shrimp, melty cheese, and crunchy cabbage get tucked into oil-brushed tortillas, folded over, and baked until crisp on the outside and cheesy on the inside. They’re fresh, savory, and deeply satisfying, with that just-right balance of crunch and melt.
To make them, I sauté chopped shrimp with chili powder, cumin, garlic powder, onion powder, and salt, then load them into flour tortillas with a Tex-Mex cheese blend and sliced cabbage. After a generous brush of avocado oil, they bake up beautifully golden and crisp. I like to serve them with guacamole, pickled red onions, sour cream, cilantro, and plenty of shrimp taco sauce —and I highly recommend digging in while they’re hot.
What to eat with crispy sheet pan shrimp tacos
These crispy baked shrimp tacos, are a complete meal on their own but, like nachos, what you serve them with really takes them to the next level.
I like to serve them with easy guacamole, pickled red onions, sour cream, and our homemade shrimp taco sauce . Salsa or pico de gallo, hot sauce, lime wedges, chopped cilantro, and pickled jalapeños all taste great, too!
Mexican sides to serve for a heartier dinner
- Mexican Cucumber Salad
- Roasted Corn and Avocado Salad with Chipotle Mint Dressing
- The Best Chicken Tortilla Soup
How do I make these tacos extra crispy?
The oil helps the tacos become crispy, so be sure not to skip it. After they bake, allow them to cool for a few minutes. They will become crispy as they cool.
Can I use corn tortillas?
Yep, you can, but they are a bit harder to work with than flour tortillas. Once they’re warmed, corn tortillas soften and become more flexible, making them easier to fold.
Crispy Shrimp Tacos Recipe
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Ingredients
The shrimp
- ▢ 1 lb shrimp (chopped)
- ▢ ½ teaspoon EACH: chili powder, cumin, onion powder, garlic powder, and salt
- ▢ 1 tablespoon avocado oil
The crispy tacos
- ▢ 8 6-inch tortillas
- ▢ 3 tablespoons avocado oil
- ▢ 12 ounces shredded Tex-Mex cheese blend
- ▢ ½ cup thinly sliced cabbage
- ▢ Optional for serving: guacamole, pickled red onions, sour cream, cilantro, shrimp taco sauce
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Add the chopped shrimp to a medium-sized bowl and mix with the spices. 1 lb shrimp, ½ teaspoon EACH: chili powder, cumin, onion powder, garlic powder, and salt
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes. 1 tablespoon avocado oil
- Wrap the tortillas in a cloth (or parchment paper) and warm them in the microwave for 30 seconds. 8 6-inch tortillas
- Brush the oil over a large sheet pan. Put the tortillas on top, turning them over a few times so that they are lightly coated in the oil. Use two sheet pans, if needed. 3 tablespoons avocado oil
- Assemble the tortillas by sprinkling some cheese on one half of each tortilla, top with the shrimp and some shredded cabbage and then finish with the remaining cheese. (Letting some of the cheese escape around the tortillas makes wonderfully cheesy tacos.) Fold each tortilla in half and press them down a little to create the tacos. 12 ounces shredded Tex-Mex cheese blend, ½ cup thinly sliced cabbage
- Bake the tacos for 10 minutes and then flip the tacos over and bake for another 10 minutes. Let the tacos cool for a few minutes – they will get crispier as they cool. Serve the tacos with all of your favorite taco toppings!
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Nutrition
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Crispy Shrimp Tacos Recipe
Ingredients
The shrimp
- 1 lb shrimp , chopped
- ½ teaspoon EACH: chili powder, cumin, onion powder, garlic powder, and salt
- 1 tablespoon avocado oil
The crispy tacos
- 8 6-inch tortillas
- 3 tablespoons avocado oil
- 12 ounces shredded Tex-Mex cheese blend
- ½ cup thinly sliced cabbage
- Optional for serving: guacamole, pickled red onions, sour cream, cilantro, shrimp taco sauce
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Add the chopped shrimp to a medium-sized bowl and mix with the spices. 1 lb shrimp, ½ teaspoon EACH: chili powder, cumin, onion powder, garlic powder, and salt
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes. 1 tablespoon avocado oil
- Wrap the tortillas in a cloth (or parchment paper) and warm them in the microwave for 30 seconds. 8 6-inch tortillas
- Brush the oil over a large sheet pan. Put the tortillas on top, turning them over a few times so that they are lightly coated in the oil. Use two sheet pans, if needed. 3 tablespoons avocado oil
- Assemble the tortillas by sprinkling some cheese on one half of each tortilla, top with the shrimp and some shredded cabbage and then finish with the remaining cheese. (Letting some of the cheese escape around the tortillas makes wonderfully cheesy tacos.) Fold each tortilla in half and press them down a little to create the tacos. 12 ounces shredded Tex-Mex cheese blend, ½ cup thinly sliced cabbage
- Bake the tacos for 10 minutes and then flip the tacos over and bake for another 10 minutes. Let the tacos cool for a few minutes - they will get crispier as they cool. Serve the tacos with all of your favorite taco toppings!
https://www.theendlessmeal.com/crispy-sheet-pan-shrimp-tacos/
