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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.
This was such a good recipe! I blended the crema ingredients to make a smoother sauce. The flavors worked so well together. Definitely will make again!
Hey Jenna,
Awesome! Thanks so much for trying this recipe and your feedback, so glad it turned out well! Xx
5 stars!! So yummy and the shrimp texture was PERFECT. Even better than pan-fried shrimp — it was juicy and flavorful!
Hubby told me to save this recipe 😀
Hi Charlene,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
My husband was obsessed! I cooked some corn shells in a little avocado oil, I added fresh jalapeños on top, amazing! My first time having shrimp tacos and they did not disappoint.
Thank you so much! Hope you have a great fall season! 🙂 xT
This will be a new staple for us! The shrimp is delicious and so simple! The only trick is having the shrimp to last until taco assembly as I couldn’t help myself from snacking on them!
Thank you so much Shannon! So glad you’re enjoying this recipe! xT
I made these for a dinner party this weekend and my guests were raving about how flavorful it was!! And so easy!! It sounds like a lot of components but it’s not if you pre make the cream and salsa…
Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
These are insanely good. My whole family plus our dinner guests loved them. Will definitely go in the meal rotation at our house!
Hi Angie! Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Can you use chicken in this recipe also instead of shrimp? Just wondered if you had tried it. Sounds delish!
Hey Jackie! Chicken would definitely work great in this recipe! xT
I meant to put 5 stars!
No worries, thanks again Brooke!!
Insanely good! Thanks for the recipe!
Hi Brooke,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
I made these last night and they were wonderful! The candied jalapeño crema was a great twist. Quick clean up. Gotta love an easy sheet pan dinner. Thank you for another amazing recipe Tieghan!
Hi Jenna,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
I’ve made this several times, using the candied jalapeños with sour cream recipe. Today I used cream cheese. Insanely delicious!! If you add more jalapeños, this would make a great dip! Thank you for sharing your wonderful recipes!
Thanks so much Donna!! I love to hear that this recipe turned out well for you and appreciate you making it! Happy Friday!