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Spice up Taco Tuesday with an easy Sweet and Spicy Shrimp sheet pan dinner that’s ready in minutes!
Every Tuesday night, we have “Taco Tuesday” and enjoy traditional tacos or burritos. Sometimes we switch things up and I make Easy Burrito Bake or Copycat Crunchwraps.
But when I’m really craving variety, I switch out the protein. We might have chicken, like in these Creamy Chicken Taquitos, or if I’m feeling adventurous, we’ll have Sweet and Spicy Shrimp!
This sweet and spicy shrimp recipe is made on a sheet pan (lined with foil) so clean up is really easy! Just prep the shrimp, mix the marinade, and then bake for just a few minutes. After that, it’s just a matter of adding toppings.
What should I serve with Sweet and Spicy Shrimp?
This recipe for Creamy Confetti Rice is amazing in a shrimp burrito or as a side dish. I also like this White Corn Salad because it has a little spice and makes a great topping for tacos.
If you’re making Sweet and Spicy Shrimp Tacos, then here are some suggested toppings:
- corn tortillas (I like the tiny little street taco sized tortillas-heat them up on the stove or griddle with some butter for extra flavor.)
- red cabbage (the purple color is so pretty and it adds a nice crunch)
- white onions
- roasted corn, corn salsa, corn salad, street corn…you get the idea 😉
- crema (I love the Mexican salted crema sold in bottles at the grocery store!)
How much shrimp do I need to purchase?
In the U.S., shrimp is sold by a general count per pound. So when you see numbers like 41-50 as the shrimp size, that means you’ll should get 41-50 shrimp per pound. That size is considered “medium” which what this recipe calls for.
Shrimp Sizes: Small 51/60 Medium 41/50 Large 31/35 Extra Large 26/30 Jumbo 16/20
Be careful not to just go by the name “small” or “medium” or “jumbo”, however. Every store may have a different definition of what they consider “jumbo shrimp.” It’s best to look at the number of shrimp per pound to get an accurate count and size.
Can I use frozen shrimp instead of fresh?
Yes, you can use frozen shrimp! Personally, I prefer the texture of fresh shrimp, but when I’m in a hurry (and don’t want to spend time peeling and deveining the shrimp, I’ll purchase a frozen bag. However, be sure it’s frozen uncooked shrimp and thaw completely before baking.
As with any spicy dish, you can always adjust the heat to your personal preferences. Whether it’s more sweet or more spicy, you’re going to love this Sweet and Spicy Shrimp! Check out this post for more Sweet and Spicy foods, too!
Sweet and Spicy Shrimp
- 2 pounds fresh small to medium sized shrimp peeled & deveined
- ½ cup pineapple juice
- Juice of 2 limes
- 1 Tablespoon olive oil
- 2 Tablespoons honey
- 2 cloves garlic minced
- ¼ teaspoon chili powder or chili lime seasoning see notes
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh cilantro
- 2 pounds fresh small to medium sized shrimpPreheat your oven to 400°F. Peel and devein shrimp if needed.
- Prepare a baking sheet by covering it with aluminum foil and lightly spraying with cooking spray.
- ½ cup pineapple juice, Juice of 2 limes, 1 Tablespoon olive oil, 2 Tablespoons honey, 2 cloves garlic, ¼ teaspoon chili powder or chili lime seasoning, ¼ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon chopped fresh cilantroIn a medium sized bowl, use a whisk to combine the pineapple juice, lime juice, oil, honey, spices, and cilantro.
- Place the shrimp into the mixture and use a pair of tongs or a fork to toss the shrimp in the marinade. Let the shrimp marinate while your oven heats up.
- When your oven is ready, spread the shrimp out onto your prepared baking sheet in a single layer.
- Place the shrimp into the oven and bake for 10-12 minutes, until pink all the way through.
- Serve with warm tortillas, fresh chopped cabbage, corn relish, and crema to make delicious shrimp tacos.
- If using a pre-mixed chili-lime rub or seasoning mixture, omit the chili powder, onion powder, salt, and pepper. Those ingredients are likely already in the mix.
- Try garlic paste rather than mincing your own garlic. Use about a teaspoon of garlic paste to replace each clove of garlic.
- You can also make this recipe on the stove in a skillet. Simply coat the skillet with one tablespoon of olive oil and heat over medium heat. Pour the marinated shrimp into the pan in a single layer and cook for 2-3 minutes per side. Work in batches if needed.
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