These Family-Favorite Sheet Pan Shrimp Tacos are a fast 15-minute family meal that everyone will love – from baby to adults! This meal is so versatile that you can make them gluten-free, dairy-free and even low carb!

Graphic for Post - Family Favorite Sheet Pan Shrimp Tacos - dinner the whole family will love. Images are a grid of plates for all ages - baby led weaning, toddler, kids and adults.

Sheet Pan Shrimp Tacos

Evenings can be hard!

There is a zillion things you have to get done before your kids’ bedtime – homework, baths, teeth brushing, dinner, family time, finding the toy they are crying over because they lost it, cleaning of the lunch boxes, packing of the lunch boxes, clipping an ingrown toenail, and well.. the list goes on. All the while, you are trying to figure out one meal that your kids, your partner and yourself will all eat. At the same time you are trying to calculate how many minutes until you can plop down on the couch with a glass of wine and binge watch your latest show.

Enter this easy family dinner —–> oh and p.s. it’s one of my family’s all-time favorite meals!

Which means that these sheet pan shrimp tacos are going to quickly be your everything ❤️!

These tacos might look fancy – I mean shrimp on a school night – but really this sheet pan dinner couldn’t be more simple.

These tacos take less than 15 minutes to make and my entire family loves them!

My 5 and 7 year olds request them weekly. I love that they can easily be turned into a gluten-free meal for myself. My husband, who’s a vegetarian, loves that he can easily skip the shrimp and pile his tacos with onions, peppers, beans as well as all the toppings.

This dinner is seriously a win-win for my entire family!

PLUS, the clean up on this sheet pan meal is beyond easy! It’s a simply roll-up and recycle kinda deal.

Below, I’ll show you how you can serve these tacos to baby as a finger food, serve them to toddler (even those picky-eaters), to growing kids and how to load them up for adults. I’ll also go into detail on how to make them gluten-free, dairy-free, low-card and vegetarian.

The hardest part of this dinner, is deciding on which toppings you are going to be putting on your tacos. Obvi.. there will be tons of avocado.. but what else?

sheet pan with peppers and shrimp ready to cook.

Why these tacos rock

  • quick to make – 15 minutes from start to finish
  • can be made for baby, toddler, kids and adults
  • family meal for 6 months and up
  • can be made into a meal that is gluten-free, dairy-free, low-carb and even vegetarian
  • have enough spice to keep from getting boring but mild enough for baby
  • can be customized with any toppings and sides your family prefers (see list below)
  • can prep this sheet pan meal in the morning and toss it into the oven when you get home from work
Sheet pan with cooked shrimp tacos and tortillas on top.

Who Loves these Tacos

  • Baby: this is a great meal to make into a blw-friendly dish – cut the shrimp in half or into small “pea” size pieces, smash the cooked beans to make them easier for baby to pick up and add in some cooked or uncooked pepper strips.
  • Toddler: serve everything deconstructed style – chopped shrimp, half of a tortilla, beans (you can add cheese if your toddler isn’t sure about beans) and cut peppers. You can smash avocado and have them use that as a dip for the shrimp and peppers. You can also add in some chopped avocado and cut pineapple. I like to serve these “busy” types of meals where all the food groups are separated as to not overwhelm toddler with a complicated meal. They might mix all the ingredients up themselves, but starting with easy to categorized plate helps with picky-eating tendencies.
  • Kids: serve as a taco with peppers and a side of beans, peppers and pineapple. My kids aren’t sure about cooked peppers so I make their tacos with 1 or 2 cooked peppers and then serve them some fresh peppers (which they love) on the side. I would also serve this meal with chopped avocado and a sprinkle of cheese on the beans for my kid that isn’t sure about beans. My 5 year always dumps the inside of her taco out onto her plate and then eats the filling with a fork (like how I showed the toddler plate) and then she eats her tortilla separately, which is totally fine with me.
  • Adults: make into decked out shrimp tacos with all the toppings and add a side salad and beans.

Special Dietary Restrictions:

  • Gluten-Free: use corn or gluten-free tortillas, crispy corn shells or use bib lettuce instead of a tortilla. I like to heat my corn tortillas directly on the grate of my gas stove for a little crisp or you can do this same method under the broiler.
  • Dairy-Free: serve without any added cheese or sour cream
  • Vegetarian: skip the shrimp, but load up on beans, peppers and onions along with any and all other toppings.
  • Low-Carb: Serve the shrimp, peppers and onions over a bed of mixed greens with a sprinkle of cheese, drizzle of salsa and some chunks of avocado on top.

Other fun toppings

While I kept the toppings to a minimum in these photos, really the sky is the limit with tacos. Here are some of my family’s favorite add-ons:

  • avocado – smashed and on top of the taco or diced on the side
  • guacamole- or kick it up a notch with store bought or homemade guac
  • cilantro
  • shredded cheese
  • sour cream
  • salsa
  • fire-roasted corn
  • pineapple
  • jalapeños
  • picked onions
  • hot sauce
  • squeeze of lime juice
  • cabbage slaw
  • shredded lettuce
  • cilantro creme
  • mango salsa

Great family-friendly sides to go with the tacos

  • Mexican rice or cilantro rice
  • beans – refried, black, pinto, etc – with shredded cheese on top
  • side salad with avocado, green onions and a salsa dressing
  • chunks of pineapple or melon
  • fresh pepper strips – great with an avocado dip
  • fire roasted corn

More Dinners your family will love

DID YOU MAKE THIS SHEET PAN SHRIMP TACO RECIPE?
 I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

Sheet pan with cooked shrimp tacos and tortillas on top.

Get the recipe: Family Favorite Sheet Pan Shrimp Tacos

5 stars (3 ratings)
Made in less than 15-minutes, these shrimp tacos are a family meal that everyone will love – from baby to adults!

Ingredients 

  • 1 pound uncooked shrimp, peeled and deveined
  • 1/4 purple onion, thinly sliced
  • 2 peppers, red, orange or yellow, seeded and cut into slices (keep some seperate if serving them uncooked to kids)
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • salt and pepper, to taste
  • 1 lime
  • 10 tortillas, corn, regular, gluten-free or whole wheat

See below for Topping Suggestions

    Instructions 

    • Preheat oven to 450° F. Line a baking sheet with tinfoil or a silicon mat.
    • Pat dry shrimp (defrost if frozen first) and place on the baking sheet. Place the cut peppers and onion onto the baking sheet. You can mix the peppers and shrimp up if you wish. I kept mine seperate because my husband is a vegetarian.
    • In a small bowl, mix together the paprika, chili, onion, garlic, cumin and salt and pepper. Sprikle the spice mixture over the shrimp, peppers and onions. Using tongs, toss the ingredients until they are mixed with the spices.
    • Wrap the tortillas inside a piece of tinfoil.
    • Place the baking sheet and the wrapped tortillas inside the oven. You can place the tortillas right on the rack if you don't have room on the baking sheet.
    • Bake for 8 minutes. Then turn heat to a broil and then broil for 3-4 more mintues until shrimp are cooked through and golden brown.
    • Take the baking sheet out of the oven and squeeze the lime over all of the ingredients.
    • Place the shrimp, peppers and onions inside of a tortilla and add your favorite toppings.

    Notes

    Age: 6 months and up if doing baby-led weaning
    Storage: cooked shrimp and peppers can be stored in an airtight container for up to 3 days. 
    Topping Suggestions:
    • avocado – smashed and on top of the taco or diced on the side
    • guacamole- or kick it up a notch with store bought or homemade guac
    • cilantro
    • shredded cheese
    • sour cream
    • salsa
    • fire-roasted corn
    • pineapple
    • jalapeños
    • picked onions
    • hot sauce
    • squeeze of lime juice
    • cabbage slaw
    • shredded lettuce
    • cilantro creme
    • mango salsa

    Great Family-Friendly Sides:

    • Mexican rice or cilantro rice
    • beans – refried, black, pinto, etc – with shredded cheese on top
    • side salad with avocado, green onions and a salsa dressing
    • chunks of pineapple or melon
    • fresh pepper strips – great with an avocado dip
    • fire roasted corn
    Serving: 1small tortilla, Calories: 114kcal, Carbohydrates: 13g, Protein: 12g, Fat: 1.6g, Saturated Fat: 0.4g, Cholesterol: 96mg, Sodium: 125mg, Potassium: 174mg, Fiber: 2g, Sugar: 0.9g, Calcium: 65mg, Iron: 1mg

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