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

Shredded cabbage

Avocado slices

Sliced jalapenos

Crumbled queso fresco

Hot sauce


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.

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *