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A new go-to weeknight taco, Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema. Cajun butter roasted shrimp stuffed into crispy shells, with a creamy, candied jalapeño lime crema. Then a zest of lime, mango, cilantro, and avocado. All wrapped up in warmed tortillas. This tropical shrimp taco is made all on just one sheet pan and in under 30 minutes.
I’m heading to Miami this weekend. And I have to say, I’m looking forward to the topical weather more than I anticipated. I think my body just needs it.
Anytime I have plans to head somewhere tropical, I always dream up tropical recipes, especially tropical tacos. So we’re making shrimp tacos! What I love about these is how easy they are. I made them all on a sheet pan, so they’re quick and completely no-fuss.
The shrimp are seasoned up with a spicy cajun seasoning, then tossed in garlic butter.
Recently, I’ve been double wrapping my hard shell tacos with warm flour tortillas, just like a gordita crunch taco. And then, I added my now staple sauce – sweet and spicy jalapeño lime crema.
I also included lime and garlic smashed avocado, plus a mango salsa. I always do a fruit salsa!
Here are details
Start out with the shrimp. I love to roast the shrimp in the oven – so quick and mess-free. The shrimp are tossed in a spicy mix of cajun seasoning, thyme, and olive oil. It’s very, very Caribbean-inspired since they love to use plenty of spice and heat way down south!
Just before the shrimp is done roasting, switch the oven to broil and add butter plus chopped-up garlic. Cook another minute to get everything a little crispy.
For the cajun seasoning, you can use my homemade recipe or store-bought.
Next, the spicy, sweet, and creamy crema. We always need a sauce!
It’s a mix of either cream cheese or sour cream (I prefer cream cheese, which maybe sounds weird, but I promise you is so good), candied jalapeños, lime, and cilantro.
The jalapeños are the star here. I used my homemade candied jalapeños, which I provided the recipe for in the notes!
It’s just honey and jalapeños simmered together. Simple, but wonderful flavors, I’m obsessed.
Finish the tacos off with some lime and cilantro-tossed mango plus chunks of avocado and you’ll have the perfect extratropical dinner.
It might be single digits and snowing outside right now, but tacos always keep things fun!
Looking for other tropical recipes? Here are a few…
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Cilantro Lime Salmon with Mango Salsa
Lastly, if you make these Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema
Servings: 6
Calories Per Serving: 211 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the shrimp with olive oil, cajun seasoning, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Roast 6-8 minutes or until the shrimp is cooked. During the last minute, pull the shrimp out, and add the butter and garlic. Switch the oven to broil and broil until lightly charred. Set the shrimp aside.3. To make the crema. Mix all ingredients in a bowl. Taste, adding more jalapeños as desired. 4. To make the mango salsa. Toss everything in a bowl and add a pinch of sea salt. 5. Spread/drizzle the cream onto the taco shells, I use hard. Stuff the lettuce, avocado, and shrimp into each shell. Top with additional cream and cilantro. Then I like to wrap my hard shell tacos with a warmed soft tortilla. Delicious!
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon of black pepper. Makes 3/4 cup.
