I know that it can be tough to get to the grocery store, right now. When thinking ahead for dinners for the week I always do my best to make sure that the ingredients I purchase will stretch, and stay fresh as long as possible! These sheet-pan shrimp tacos are made with frozen, already cooked shrimp that simply need tossed in spices and baked until warmed through. A quick-coleslaw is a favorite of mine, because bags of pre-made coleslaw will last up to two weeks in your fridge! Keep pre-made guacamole cups, sour cream and tortillas in your fridge and you are ready to have a light and delicious dinner in under 20 minutes!
In our house, we eat seafood more than any other meat. Our boys LOVE fish tacos in particular and these shrimp tacos are in high demand during quarantine! Minimal ingredients and made so quickly, this is sure to become a household favorite for you too!
Let’s make the SHRIMP:
This is what I usually purchase – make sure you get either the medium or large shrimp, the small size reduces even further when baking.
Frozen, already cooked shrimp, if all the stores have is frozen RAW shrimp, simply thaw according to package and cook to my directions for an additional 5 minutes.
Preheat oven to 450* Thaw frozen, already cooked shrimp according to package. Place onto a paper towel to remove any excess water. In a small bowl, mix together the seasoning: 1 tsp paprika + 1 tsp chili powder + 1 tsp garlic powder + 1/4 tsp cumin + 1/4 tsp dried oregano
Toss shrimp with the seasoning and place onto a baking sheet that is spritzed with non-stick spray. Bake at 450* for 8-12 minutes.
For the COLESLAW:
It’s SO simple, babes!
To assemble, smear avocado on the bottom of a warm tortilla. Top with shrimp, coleslaw and then drizzle sour cream and sriracha too!
