Sheet Pan Shrimp Avocado Crema: Easy Taco Recipe!

Introduction

Sheet Pan Shrimp Avocado Crema is my go-to recipe for a quick and delicious taco night! I stumbled upon this gem during a busy week when I needed something easy yet flavorful. The aroma of roasted shrimp mingling with the vibrant scent of bell peppers fills my kitchen, making it feel like a fiesta! The creamy avocado sauce adds a luscious touch that perfectly complements the tender, juicy shrimp. This easy taco recipe has become a family favorite, and I love how it brings everyone together around the table. Plus, it’s a fantastic way to enjoy roasted shrimp with avocado sauce without spending hours in the kitchen. Let’s get cooking!

Why You’ll Love It

• Quick prep and cook time—ready in just 22 minutes!
• Flavor-packed with spices and fresh ingredients.
• Healthy and gluten-free, perfect for any diet.
• One pan means easy cleanup—less mess, more fun!
• Customizable with your favorite veggies or toppings.
• Great for meal prep—make ahead for busy weeknights.
• Perfect for gatherings or a cozy family dinner.

Ingredients for Sheet Pan Shrimp Avocado Crema

• 1 lb (450 g) shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 8 small corn tortillas
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 ripe avocado
• 1/2 cup sour cream
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro, for garnish

How to Make Sheet Pan Shrimp Avocado Crema

• Step 1: Preheat your oven to 400°F (200°C).
• Step 2: In a large bowl, toss the shrimp, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper until everything is well coated.
• Step 3: Spread the mixture evenly on a sheet pan and roast in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through.
• Step 4: While the shrimp and vegetables are roasting, prepare the avocado crema by blending the avocado, sour cream, lime juice, and salt in a food processor until smooth and creamy.
• Step 5: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they’re soft and pliable.
• Step 6: Assemble the tacos by placing the roasted shrimp and vegetables on each tortilla and drizzling generously with the avocado crema. Garnish with fresh cilantro for a pop of color and flavor.

Pro Tips for the Best Sheet Pan Shrimp Avocado Crema

Here are some tips to elevate your taco game:

• Use fresh shrimp for the best flavor and texture—frozen shrimp can work, but make sure to thaw them properly.
• Don’t skip the lime juice in the avocado crema; it brightens the flavors beautifully!
• Feel free to add other vegetables like zucchini or corn for extra flavor and nutrition.

What’s the secret to perfect Sheet Pan Shrimp Avocado Crema?

The key is to not overcook the shrimp! They should be just pink and tender, so keep an eye on them while roasting.

Can I make Sheet Pan Shrimp Avocado Crema ahead of time?

Absolutely! You can prep the shrimp and veggies in advance and store them in the fridge. Just roast them right before serving for the best results.

How do I avoid common mistakes with Sheet Pan Shrimp Avocado Crema?

Make sure your shrimp are evenly spread out on the pan to ensure they roast rather than steam. Also, don’t forget to season well—salt and pepper make a big difference!

Best Ways to Serve Sheet Pan Shrimp Avocado Crema

These tacos are best served warm, straight from the oven! Pair them with a side of Mexican rice or a fresh salad for a complete meal. You can also add a squeeze of lime or some diced jalapeños for an extra kick!

Nutrition Facts for Sheet Pan Shrimp Avocado Crema

Per serving (1 taco):

• Calories: 250
• Fat: 12g
• Protein: 15g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 2g
• Sodium: 400mg

This is an estimate and may vary.

How to Store and Reheat Sheet Pan Shrimp Avocado Crema

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply warm the shrimp and veggies in a skillet over medium heat until heated through. The avocado crema can be kept in the fridge for up to 2 days as well—just give it a good stir before using!

Frequently Asked Questions About Sheet Pan Shrimp Avocado Crema

Can I use frozen shrimp for this recipe?

Yes, you can! Just make sure to thaw them completely and pat them dry before seasoning and roasting.

What can I substitute for sour cream in the avocado crema?

You can use Greek yogurt for a healthier option, or even a dairy-free yogurt if you prefer a vegan version.

How do I make this recipe spicier?

Add diced jalapeños to the shrimp mixture before roasting, or sprinkle some cayenne pepper into the avocado crema for an extra kick!

Variations of Sheet Pan Shrimp Avocado Crema You Can Try

• Vegan: Substitute shrimp with roasted chickpeas or tofu for a plant-based option.
• Grilled: Instead of roasting, grill the shrimp and veggies for a smoky flavor.
• Extra Spicy: Add more chili powder or fresh diced chilies to the shrimp mixture.
• Herbed: Mix in fresh herbs like cilantro or parsley into the avocado crema for added freshness.

Sheet Pan Shrimp Avocado Crema is a delightful recipe that has transformed my taco nights into something truly special! I first discovered this easy taco recipe during a summer gathering with friends, where the vibrant colors and tantalizing aromas filled the air. The moment I pulled the roasted shrimp from the oven, the sweet scent of bell peppers and spices wafted through the kitchen, making my mouth water. The creamy avocado sauce, with its rich texture and zesty lime flavor, perfectly complements the tender shrimp, creating a dish that’s both satisfying and refreshing. It’s become a staple in my home, not just for its incredible taste but also for how quickly it comes together—perfect for busy weeknights or casual get-togethers. Trust me, once you try this roasted shrimp with avocado sauce, you’ll want to make it again and again! Let’s get cooking!

Why You’ll Love It

• It’s a quick and easy meal—ready in just 22 minutes!
• Flavorful roasted shrimp paired with a creamy avocado sauce that’s simply irresistible.
• Healthy and gluten-free, making it suitable for various dietary needs.
• One sheet pan means minimal cleanup—more time to enjoy your meal!
• Customizable with your favorite veggies or toppings, so you can make it your own.
• Perfect for meal prep—make a batch for quick lunches or dinners throughout the week.
• Great for entertaining—impress your friends with this vibrant and delicious taco recipe!

Ingredients for Sheet Pan Shrimp Avocado Crema

• 1 lb (450 g) shrimp, peeled and deveined—these are the star of the show, providing that juicy, tender bite.
• 1 red bell pepper, sliced—adds a sweet crunch and vibrant color.
• 1 yellow bell pepper, sliced—brings a slightly different sweetness and a pop of sunshine.
• 1 red onion, sliced—adds a savory depth and a bit of zing.
• 8 small corn tortillas—the perfect vessel for our delicious filling.
• 1 tbsp olive oil—helps everything roast beautifully and adds richness.
• 1 tsp chili powder—for a warm, smoky flavor that ties it all together.
• 1 tsp cumin—adds an earthy note that complements the shrimp perfectly.
• 1/2 tsp garlic powder—for that aromatic kick without the fuss of fresh garlic.
• Salt and pepper to taste—essential for enhancing all the flavors.
• 1 ripe avocado—the base of our creamy sauce, bringing richness and healthy fats.
• 1/2 cup sour cream—adds tanginess and creaminess to the avocado crema.
• 1 tbsp lime juice—brightens the flavors and adds a refreshing zing.
• Salt to taste—just a pinch to elevate the crema.
• Fresh cilantro, for garnish—adds a burst of freshness and color to your tacos.

How to Make Sheet Pan Shrimp Avocado Crema

• Step 1: Preheat your oven to 400°F (200°C). This ensures that your shrimp and veggies roast perfectly, giving them that delicious caramelization.
• Step 2: In a large bowl, toss the shrimp, sliced bell peppers, and red onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure everything is well coated; you want those flavors to mingle!
• Step 3: Spread the shrimp and vegetable mixture evenly on a sheet pan. The colors should be vibrant and inviting! Roast in the preheated oven for 10-12 minutes, or until the shrimp turn pink and opaque. You’ll know it’s ready when the kitchen fills with that mouthwatering aroma!
• Step 4: While the shrimp and veggies are roasting, prepare the avocado crema. In a food processor, blend the ripe avocado, sour cream, lime juice, and a pinch of salt until smooth and creamy. The vibrant green color will make your heart sing!
• Step 5: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This step makes them soft and pliable, perfect for holding all that delicious filling.
• Step 6: Assemble your tacos by placing a generous amount of the roasted shrimp and veggies on each tortilla. Drizzle with the creamy avocado sauce and garnish with fresh cilantro. The combination of flavors and textures will have you coming back for seconds!

Pro Tips for the Best Sheet Pan Shrimp Avocado Crema

Here are some insider tips to take your Sheet Pan Shrimp Avocado Crema to the next level:

• For the juiciest shrimp, make sure they’re not overcrowded on the pan. This allows them to roast evenly and prevents steaming.
• Marinate the shrimp in the spices and olive oil for 15-30 minutes before roasting. This extra time lets the flavors penetrate the shrimp, making them even more delicious!
• Use a ripe avocado for the crema; it should be slightly soft to the touch. This ensures a smooth and creamy texture that’s simply irresistible.
• Don’t skip the lime juice in the avocado crema—it brightens the flavors and balances the richness beautifully.

What’s the secret to perfect Sheet Pan Shrimp Avocado Crema?

The secret lies in the timing! Keep a close eye on the shrimp while they roast. They should be just pink and opaque—overcooking them can lead to a rubbery texture.

Can I make Sheet Pan Shrimp Avocado Crema ahead of time?

Yes! You can prep the shrimp and veggies in advance and store them in the fridge. Just roast them right before serving for the best results. The avocado crema can also be made ahead; just store it in an airtight container to keep it fresh.

How do I avoid common mistakes with Sheet Pan Shrimp Avocado Crema?

To avoid common pitfalls, ensure your shrimp are evenly spread out on the pan to roast properly. Also, don’t forget to season well—salt and pepper are essential for enhancing all the flavors!

Best Ways to Serve Sheet Pan Shrimp Avocado Crema

These vibrant tacos are best enjoyed warm, right out of the oven! For a beautiful presentation, stack the roasted shrimp and veggies high on the corn tortillas, then drizzle generously with the creamy avocado sauce. A sprinkle of fresh cilantro on top adds a lovely pop of color and flavor. Pair your tacos with a side of zesty Mexican rice or a refreshing corn salad for a complete meal. You can also serve them with lime wedges for an extra squeeze of brightness. Trust me, these tacos will be the star of your dinner table!

Nutrition Facts for Sheet Pan Shrimp Avocado Crema

Per serving (1 taco):

• Calories: 250
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Protein: 15g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 2g
• Sodium: 400mg
• Cholesterol: 150mg

This is an estimate and may vary based on specific ingredients used.

How to Store and Reheat Sheet Pan Shrimp Avocado Crema

To store any leftovers of your delicious Sheet Pan Shrimp Avocado Crema, place the shrimp and roasted veggies in an airtight container in the fridge. They’ll stay fresh for up to 2 days. If you want to keep them longer, you can freeze the shrimp and veggies in a freezer-safe container for up to 3 months. Just make sure to let them cool completely before sealing them up!

When you’re ready to enjoy your leftovers, simply reheat the shrimp and veggies in a skillet over medium heat until warmed through. The avocado crema can be kept in the fridge for up to 2 days as well—just give it a good stir before using. This way, you can savor the flavors of your taco night all over again!

Frequently Asked Questions About Sheet Pan Shrimp Avocado Crema

Can I use frozen shrimp for this recipe?

Yes, you can absolutely use frozen shrimp! Just make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps achieve that perfect roasted texture. If you’re in a hurry, you can run them under cold water in a colander until thawed.

What can I substitute for sour cream in the avocado crema?

If you’re looking for alternatives to sour cream, Greek yogurt works wonderfully! It adds a similar creaminess with a tangy flavor. For a dairy-free option, try using a plant-based yogurt or even a cashew cream for that rich texture.

How do I make this recipe spicier?

To kick up the heat, add diced jalapeños to the shrimp mixture before roasting. You can also sprinkle some cayenne pepper or red pepper flakes into the avocado crema for an extra spicy twist. Adjust the spice level to your liking!

Can I add more vegetables to the sheet pan?

Absolutely! Feel free to get creative with your veggies. Zucchini, corn, or even cherry tomatoes can be great additions. Just make sure to cut them into similar sizes for even cooking. This not only enhances the flavor but also adds more color and nutrition to your tacos!

Variations of Sheet Pan Shrimp Avocado Crema You Can Try

• Vegan: Swap the shrimp for roasted chickpeas or marinated tofu for a plant-based option that’s just as satisfying.
• Grilled: Instead of roasting, fire up the grill! Skewer the shrimp and veggies for a smoky flavor that’s perfect for summer cookouts.
• Spicy Mango: Add diced mango to the shrimp mixture before roasting for a sweet and spicy twist that pairs beautifully with the avocado crema.
• Herbed: Mix in fresh herbs like cilantro or dill into the avocado crema for an extra burst of flavor and freshness.

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