Sheet Pan Roasted Shrimp Tacos
For a quick, easy and healthy week night menu, give these a shot! We love the simplicity and the fresh roasted corn is a delicious addition!
- 1 pound raw jumbo shrimp peeled and deveined and thawed if frozen
- 2 tablespoons olive oil
- 4-6 tablespoons Old Bay
- kosher salt and pepper
- 1 cup corn (fresh is best cut right off the cob)
- 2 tablespoons freshly squeezed lime juice
- 4 4-inch flour for serving (I use the Low Carb ones, but your favorite ones will do)
- Mild Queso cheese to drizzle
INSTRUCTIONS
- Preheat the oven to 400 degrees F. And roast shrimp and corn for 10 minutes (or until shrimp are pink
- Heat tortillas in damp paper towels in microwave
- Top tortillas with warm corn and shrimp and drizzle with queso (or, let’s get real…just dunk them in the creamy cheesy stuff)