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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.

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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.

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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!

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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.

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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.

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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.

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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!

Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.

Ingredients

Jalapeño Lime Crema

Cilantro Lime Mango

Instructions

  • 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!

Notes

Candied Jalapeños: Bring 1/3 cup honey, 2-3 sliced jalapeños, and 1 inch of thinly sliced peeled ginger to a gentle boil. Simmer over low heat for 2-3 minutes. Pour everything into a glass jar or bowl. Add a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks. 
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. 
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Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema | halfbakedharvest.com

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Comments

  1. 5 stars
    I made this tonight for dinner and it was both delicious and easy! I did some prep work in the morning (the crema and candied jalapeños) and it came together very quickly when it was time to eat. Although I dislike recipe reviewers who make alterations and then rate the recipe based their changes, I did mix the crema and candied jalapeños with some packaged coleslaw to top the tacos rather than the shredded lettuce and drizzled crema. I prefer to think that Tieghan and I make a good team rather than I made significant changes to her original recipe! 🙂

    1. Hey Jacqueline,
      Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

  2. If I wanted to use plain greek yogurt for the JALAPEÑO LIME CREMA instead of cream cheese/sour cream, would I make any other adjustments to it?

    1. Hey Lauren,
      Nope, you should be able to follow this recipe as written! I hope you love this recipe, please let me know if you give it a try! xx

  3. 5 stars
    Made this last night for my foodie husband and we both just loved it! This is going to be on rotation this summer as it is a quick and easy meal. I cheated – guacamole instead of sliced avocado and store-bought mango salsa. Still…absolutely delicious!

    1. Hey Jane,
      Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx

  4. 5 stars
    Good evening!
    Where do I start?!
    I prepped the candied jalapeños and Cajun seasoning this afternoon and set aside until dinner. My fiancé and I had everything done super fast. This is a winner!! It is definitely going into the dinner rotation for us.
    I’ll be sharing with my daughters and mom! This checks all the boxes, thank you so much!!

    1. Hey Shannon,
      Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Thanks for your kind message! xx

    1. Hey Renee,
      I don’t because my family likes the spice, but if you would prefer less heat then yes I would remove the seeds. Please let me know if you have any other questions! xx

      1. Thank you!!! I did end up removing the seeds. This recipe was absolutely amazing! We will definitely be making this again for sure!

        1. Hey Renee,
          Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT

  5. 5 stars
    I haven’t tried the recipe yet, looks delicious and I have all your books, which are fantastic. Thanks for all the amazing recipes you put out on your site and … FREE by the way.

    My comment is actually to commend you on your patience in your responses to some of these ridiculous comments. Kudos!

  6. 5 stars
    My 17 year old son and I made these for a group of his friends who came over last night. They were delicious. I wish you had listed out the last items in the first list individually because of course we didn’t see that. We needed shredded lettuce and avocados so we had to send Dad out at the last minute to go back to the store. Bit of a bummer on a rainy night.

    And even with two of us working in the kitchen, it took more than double the amount of time to prep the ingredients.

    The Crema was delicious! Really made the whole thing. Again, I wish the recipe was for the way most products are packaged . Now I have 2 ounces of leftover cream cheese I gotta figure out what to do with! (it’s like when a recipe calls for 12 ounces of pasta and yet pasta always comes in a 16 ounce box. Awkward.)

    1. Hey there,
      Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT

  7. 5 stars
    Made for lunch today. Delicious!!!!!
    Candied Jalapeno Crema is my new favorite thing. Will be trying it on fish tacos too!

    1. Hey Marci,
      I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx

    1. Hey Kate,
      Just warm corn tortillas in the microwave, then place them on top of a sheet pan and rub them with olive oil. Use tin foil to make a “mold” for the shell to sit on. Simply mold the foil into a cylinder shape and drape the tortillas over the foil. Bake until crispy. I usually bake them at 425° for 8-10 minutes. Please let the know if you have any other questions! xT

  8. I don’t understand how you prepare the hard shell & soft tortillas. Could you please explain? What kind of hard shell do you use?

    1. Hey Linda,
      You can just use store bought hard shells and then wrap a soft shell around it:) Or to make the homemade hard shells: Just warm corn tortillas in the microwave, then place them on top of a sheet pan and rub them with olive oil. Use tin foil to make a “mold” for the shell to sit on. Simply mold the foil into a cylinder shape and drape the tortillas over the foil. Bake until crispy. I usually bake them at 425° for 8-10 minutes. Please let the know if you have any other questions! xTxx

    1. Looks amazing. I plan to make it when we help my sister move. Question – the tortillas look to be toasted/broiled in the photo but I don’t see anything in the recipe directions. Toast before? After assembled?

      1. Hey Jan,
        I just put my tortillas directing over a stove top flame:) Let me know if you have any other questions, I hope you love this recipe! xx

    2. Hey Kathy,
      For this recipe, I just charred my tortillas directly over my stove top flame:) Please let me know if you have any other questions! xT

    1. Hey Pete,
      Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)

      1. Hey Gaylord,
        So sorry, I do not have that info, you could try inputting the ingredients into an online calculator! xT

    1. Hey there,
      You could make them the morning of to allow them to sit for a few hours:) Let me know if you have any other questions! xx