Add a little heat to you dinner table with this Sheet Pan Shrimp and Peppers dish. This is a easy to make sheet pan meal lightly spiced with a blend of cumin, paprika and cayenne for a little extra heat. Serve it up in warm tortillas with your favourite toppings.
It’s officially September! To me this means back to school, back to work. routine, meal planning and easy dinners. Quick Dinners are a staple at our place during busy times and I love meals that are all cooked in one pan. And this Sheet Pan Shrimp and Peppers is not only easy to make and quick on time, it’s absolutely delicious. Add it to your meal plan soon to make dinner time easier!
What Are These Shrimp Tacos Like
- Difficulty – Make this for a quick and easy dinner. It can all be prepped ahead of time and then dinner is on the table in under half an hour!
- Taste – The shrimp are tender and juicy and the entire dish has a bit of a kick with the cayenne!
- Serving – This dish makes four moderate servings. You can easily adjust the servings in the recipe card at the end of the post.
Ingredients
- Shrimp – I used jumbo shrimp for these tacos.
- Bell peppers – This recipe uses a mix of red, green and yellow peppers.
- Onion – I used one large white onion.
- Oil – I used extra virgin olive oil for this entire dish.
- Seasonings – I made my own spice mix using cumin, paprika, cayenne pepper, salt and black pepper.
- Garlic – Whole fresh garlic cloves.
- Lime juice – I used fresh squeezed lime juice to add a whole lot of zest and freshness to the cooked dish.
- Cilantro – A little cilantro added at the end adds a great balance of fresh and spicy.
NOTE, The full recipe and instruction list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 400 degrees F.
- Make spice mixture – In a small bowl combine the cumin, paprika, cayenne pepper, salt and pepper. Stir to combine.
- Marinade shrimp – In a medium sized bowl, combine the shrimp with one tablespoon of the olive oil, half of the garlic and half of the seasoning. Stir well and set aside.
- Bake peppers – Lay the peppers and onions on a large baking sheet. Drizzle over the remaining tablespoon of olive oil and remaining garlic. Sprinkle over remaining seasoning mixture and stir to coat well. Place in the oven for about 12 – 15 minutes.
- Add shrimp – Remove from oven and push the peppers to one side of the pan. Add the shrimp and place back in the oven for about 8 minutes or until the shrimp are fully cooked.
- Add lime juice and cilantro – Remove from oven and add fresh cilantro leaves and squeeze over lime juice.
- Serve – Serve with warm tortillas and your favourite toppings.
Recipe Tips
- Use large or jumbo shrimp – This recipe is best if you use large shrimp. Mine were jumbo size and they are easy to work with and a perfect bite.
- Prep ahead – You can make the seasoning, peel and clean the shrimp and chop the peppers all ahead of time.
- Bake just before serving – This dish is best served fresh out of the oven.
Substitutions
- Jumbo Shrimp – I always like to use jumbo shrimp that are bought in their shells. I find the shrimp frozen in their shells have a better flavour. You can buy the shrimp that are already peeled and cleaned if you prefer. Just make sure they are raw shrimp and not cooked.
- Olive oil – I like the flavour that olive oil gives to these shrimp. You can use melted butter if you prefer.
- Seasoning – I used a simple blend of cumin, paprika and cayenne pepper. Alternatively you could use the homemade Cajun Seasoning, the Mild Taco Seasoning or even the Moroccan Spice Seasoning.
Serving
This is such a versatile dish that can be served with so many side dishes and toppings. Personally, I love it served with the fresh Mango Pico de Gallo. It also goes great with basic guacamole and sour cream. If you’re looking for a few side dishes, why not try the Mexican Style Rice, the Wild Rice and Black Bean Salad or the Avocado Corn Salad with a Honey Lime Dressing.
Frequently Asked Questions
Yes, you can marinade shrimp. Keep in mind, if using any kind of acid like lemons or limes in shrimp marinade it will start to break down the fibres of the shrimp. It isn’t recommend to marinade any longer than 30 minutes if using any kind of citrus in the marinade.
Yes, no problem. Just make sure they are defrosted completely before using. You can defrost them in the fridge for overnight. Or alternatively in a bowl of warm water for about 10 minutes.
Baked Cajun Shrimp
Spiced Honey Lime Shrimp
Shrimp Tacos with a Cilantro Lime Topping
Sheet Pan Shrimp and Peppers
Ingredients
- 1 lb shrimp peeled, cleaned and de veined
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 white onion peeled and cut into strips
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- juice of one lime
- small bunch of fresh cilantro
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl combine the cumin, paprika, cayenne pepper, salt and pepper. Stir to combine.
- In a medium sized bowl, combine the shrimp with one tablespoon of the olive oil, half of the garlic and half of the seasoning. Stir well and set aside.
- Lay the peppers and onions on a large baking sheet. Drizzle over the remaining tablespoon of olive oil and remaining garlic. Sprinkle over remaining seasoning mixture and stir to coat well. Place in the oven for about 12 – 15 minutes.
- Remove from oven and push the peppers to one side of the pan. Add the shrimp and place back in the oven for about 8 minutes or until the shrimp are fully cooked.
- Remove from oven and add fresh cilantro leaves and squeeze over lime juice.
- Serve with warm tortillas and your favourite toppings.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
