Dinner is ready quickly, with minimal preparation and fewer dishes to wash. No need to be concerned; this quick and easy method will not compromise the taste. The shrimp are roasted until juicy and seasoned with the perfect spices, then stuffed into tacos and your favorite toppings.
Not a cilantro fan? It’s fine. You can leave it out as you need. Not an avocado fan? You can also use other toppings like sour cream, pico de Gallo, Mexican blend cheese, or pickled jalapenos.
Serve with a cold beer and hot sauce for a complete Taco Tuesday (or Thursday, Wednesday, or Friday).
Two tablespoons of unsalted butter melted
Three cloves garlic, minced
Freshly squeezed lime juice, one tablespoon
Chili powder, two teaspoons
Smoked paprika, one teaspoon
Cumin ground to 1 teaspoon
To taste, add Kosher Salt and freshly ground Black Pepper
2 pounds medium shrimp peeled and deveined
Fresh cilantro leaves chopped into three tablespoons
Tortillas made from corn, flour, or wheat
Crumbled queso fresco
Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
Combine butter, garlic powder, lime juice, and cumin in a large bowl. Add one teaspoon of salt.
Place the shrimp in one layer on the baking sheet. Add butter mixture to shrimp and gently toss.
Bake for 8-10 minutes until the top is pink, firm, and cooked. Stir in cilantro.
Serve immediately with tortillas and desired toppings.