Spicy Sheet Pan Shrimp Tacos with Avocado Salsa
Juicy shrimp roasted with chili spices on a sheet pan, topped with a creamy avocado salsa for vibrant and quick tacos. This mexican-inspired seafood (gluten free) ready in about 25 minutes blends large shrimp (peeled and deveined), olive oil, chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 medium ripe avocado
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely diced)
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro (chopped)
- 1 small jalapeño (seeded and minced)
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the shrimp in a single layer on a rimmed baking sheet and roast for 8-10 minutes until pink and just cooked through.
- Step 3: While shrimp roasts, prepare the avocado salsa by mashing 1 medium ripe avocado in a bowl. Stir in 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1 small seeded and minced jalapeño until combined.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble tacos by dividing the roasted shrimp evenly among the tortillas and topping with generous spoonfuls of avocado salsa. Serve immediately for vibrant, spicy flavors.
Frequently asked questions
How long does Spicy Sheet Pan Shrimp Tacos with Avocado Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spicy Sheet Pan Shrimp Tacos with Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spicy Sheet Pan Shrimp Tacos with Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Sheet Pan Shrimp Tacos with Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Sheet Pan Shrimp Tacos with Avocado Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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