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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.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 1-2 tablespoons cajun seasoning
- 1 tablespoon fresh thyme
- kosher salt and black pepper
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- warm tortillas, hard shells, shredded lettuce. and avocado, for serving
Jalapeño Lime Crema
- 6 ounces cream cheese, or 1/2 cup sour cream
- 1/4 cup candied or pickled jalapeños (see note)
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
Cilantro Lime Mango
- 1/2 chopped mango
- 1/4 cup chopped cilantro
- zest from 1 lime
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.
Perfection!! Whole family loved it and easy peasy for me to make bonus.
Hi Tammie,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
So simple and easy. An elevated take on shrimp taco night!
Hi Melanie,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
I love shrimp tacos and have easy access to them and all sorts of tacos in Arizona and on regular visits to California but this is — hands down — my favorite taco recipe. Everyone I’ve made them for has absolutely loved [devoured] them. Thank you!
Hi Julie,
Happy Friday!!😎 I love to hear that this recipe was a hit, thanks for making it and your comment! xx
My husband and I had this last night and paired it with a Paloma. It was delicious! We made the candied jalapeños for the crema, and did the creama with sourcream because it was what we had on hand. Would definitely make again. Made a fantastic and easy dinner at home. We love your recipes!
Hey Courtney,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
These are so good!! Easy, too. Love a meal that I can throw on a sheet pan 🙂 Thanks!
Hi Ash,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
This was awesome and wrapping the hard tortilla with the soft was a game changer. My only question is if the crema is supposed to be more like the consistency of cream cheese or something you can drizzle like ranch? Mine ended up like cream cheese and I heated it up to melt a bit (still great!) but felt like I maybe executed this wrong.
Hey Josh,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! It should be on the thinner side:) xx
There’s.
I’ve been making a few of your recipes and they are ALL EXCEPTIONAL! This one in particular was outstanding and easy!
Hey Rena,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! Thanks for your kind message! xT
These tacos were so delicious and flavorful. I only had the pickled jalapenos but I heated them with the honey and ginger so it would give the sweet and spicy to the taco. My husband doesn’t like too spicy and loved these.
Hey Denise,
Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT
So so good! 🙂 Made with rice.. Will def make again!
Hi Kailyn,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
What would be a good option to serve with these tacos to make a meal? Having friends over and these would be perfect!
Hey Rebecca,
A side of rice would be great! Please let me know if you have any other questions, I hope you love this recipe! xx
One of my “go to” side dishes is pickled cucumbers. Use 1/2 c. Sugar and 1/2 c. Cider vinegar. Microwave until sugar is melted. Squirt in some hot sauce (I use siracha). Put in bowl with 2-3 sliced cucumbers (I like the long English style ones). Throw in chopped cilantro and refrigerate. Stir occasionally. It is my one side dish they everyone asks me to bring.
Thanks for sharing Jan!! Sounds great!
I’d love to know how you got the tortillas all charred and delicious looking! Under the broiler?
Hi Krissy,
I put them directly over a stove top flame:) Please let me know if you have any other questions! xx
THESE WERE SO GOOD!! Thank you!! Xx
Hey Abby,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
The recipe was perfect and the entire meal was delicious!
Thanks so much Susan!! So glad to hear that this recipe was enjoyed! xx
Delicious!!!! Wow!!!! I highly recommend making the cajun seasoning.
Hey Jennifer,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
This recipe was DELICIOUS! Thanks again Tieghan for another amazing recipe. ❤️
Hey Jezzy,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT