Crispy Sheet Pan Shrimp Tacos
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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.
You might also like to try my sheet pan corn and black bean tacos.
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
Recipe FAQS
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
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 425 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!
Video
Nutrition
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Yum! Only four stars because 10 minutes burned by down side of the tacos so I didn’t even flip. Still tasty!
I’m so glad you still enjoyed them! 😊 Ovens can vary a bit, so pulling them a little earlier or lowering the rack/heat next time should help prevent that. Thanks so much for sharing your experience — it’s really helpful! 💛
These were amazing! I cooked everything on the Blackstone – sauteed the shrimp, cabbage, and jalapanoes; assembled, and then grilled. Served with guacamole and a cilantro/mayo sauce. Fantastic!!
That sounds incredible! 😊 Cooking everything on the Blackstone is such a great move — I love the idea of grilling them after assembling. And guacamole with a cilantro mayo sauce? Yes please. So glad you loved them — thanks so much for sharing! 💛
never thought to put tacos in an oven – especially at that heat.
really great accompanied by a refreshing serving of guacamole … and more lime.:)
I’m so glad you gave it a try! 😊 Baking them is such a fun twist, and I love hearing you enjoyed the crispy result. Guacamole and extra lime sound like the perfect finishing touch. Thanks so much for sharing! 💛
These were so simple and easy to make, and so delicious! We will definitely be adding them to the list of meals we eat regularly. Love the crispy shell!
I’m so glad you loved them! 😊 That crispy shell really makes them, doesn’t it? I love hearing they’re going into your regular rotation — thanks so much for making them and leaving a note! 💛
Made this last night and they were so good! Even the kids loved them. They were super easy to make as well.
I’m so glad you loved them! 😊 When the kids are on board too, that’s a big win. Thanks so much for making them and taking the time to leave a note! 💛
This was so easy to pull together and everyone in our family loved it! It definitely will be in our meal rotation.
I’m so glad you loved it! 😊 Easy and a hit with the whole family is the best combo. Thanks so much for making it — I love hearing it’s going into your rotation! 💛
These were such a fun and delicious change from our usual tacos! They turn out so nice and crunchy with so much flavor! Definitely one to keep in the rotation!
I’m so glad you loved them! 😊 That crispy crunch really makes them feel like something special, doesn’t it? I love hearing they’re going into your regular rotation — thanks so much for making them and leaving a note! 💛
Tasty upgrade to regular taco night. I really liked the crispy shells, and the shrimp – would use this method for jazzing up other taco nights as well. The only thing I’ll adjust next time is to use parchment and adjust heat to 425 because the pan gets pretty messy.
I’m so glad you enjoyed it! 😊 Those crispy shells really are such a fun upgrade, and I love that you’re planning to use the method for other taco nights. Great tip about the parchment and heat adjustment, too — that’s super helpful. Thanks so much for sharing!
These were incredible. Easy to put together and a hit with the whole family. Will definitely add this in regular rotation.
I’m so glad you loved them! 😊 Easy and a hit with the whole family is the best combo. Thanks so much for making them and for taking the time to leave a note — I love hearing it’s going into your regular rotation! 💛
This was absolutely AMAZING!! Can’t wait to give this recipe a go again. My family loved it. Thank you.