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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - Juice and zest of 2 lemons The main stars of this dish are the shrimp. They soak up the bold flavors. The olive oil adds richness, while garlic gives a nice kick. Lemon juice and zest bring bright, fresh notes that lift the dish. - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste Paprika and cumin add warmth and depth. They create a lovely flavor base for our shrimp. Salt and pepper enhance all the ingredients, making each bite pop. - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - Corn tortillas (8-10) - Fresh cilantro, for garnish - Avocado slices, for serving - Lime wedges, for serving Colorful bell peppers and red onion add crunch and sweetness. The corn tortillas hold it all together. Fresh cilantro gives a burst of flavor, while avocado adds creaminess. Lime wedges bring a zesty finish. This mix makes each bite exciting and full of life! 1. Preheat the oven to 400°F (200°C). This step warms the oven and helps cook the shrimp fast. 2. Prepare a baking sheet with parchment paper. This makes for easy cleanup and keeps the shrimp from sticking. 1. Toss shrimp with olive oil, garlic, lemon juice, and spices. In a large bowl, mix these well. The oil helps the shrimp stay moist, while the garlic and lemon add flavor. 2. Add sliced vegetables and coat thoroughly. The bell peppers and onion add crunch and color. Make sure they are coated with the shrimp mixture. 1. Spread the mixture on the baking sheet. Lay the shrimp and veggies flat for even cooking. 2. Bake and warm tortillas. Cook the sheet pan for 10-12 minutes. Meanwhile, warm corn tortillas in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. - Bake the shrimp for 10-12 minutes. This keeps them juicy and tender. - Check for pink and opaque shrimp. Overcooking will make them tough. - For veggies, the goal is tender yet crisp. They should have a slight crunch. - Serve tacos on a colorful platter for a vibrant look. - Layer shrimp, veggies, and toppings neatly. This makes each bite flavorful. - Add lime wedges on the side. Their bright color adds freshness. - Use a small bowl for extra cilantro. It invites guests to customize. - Always wash your hands after handling shrimp. This avoids cross-contamination. - Keep shrimp cold until you’re ready to cook. This helps maintain freshness. - Garlic can burn quickly. Cook it just until fragrant to avoid bitterness. - If you're using raw garlic, chop it finely. This releases its flavor better. {{image_2}} You can change the protein in these tacos. Chicken or tofu works great. Both options soak up the lemon and garlic flavors well. For a veggie twist, try adding zucchini or corn. They add sweetness and crunch. Need some heat? Add jalapeños for a spicy kick. You can also make a simple sauce. Mix Greek yogurt with lime juice and cilantro. This adds creaminess and freshness. A drizzle of sriracha or hot sauce can also bring more flavor. Want to switch things up? Serve the shrimp mix in lettuce wraps instead of tortillas. This keeps it light and fresh. You can also make a taco bowl. Use rice as the base and pile on the shrimp and veggies. Pair these tacos with a crisp salad or some fragrant rice for a complete meal. To keep your shrimp tacos fresh, place them in an airtight container. Make sure to separate the shrimp and veggies from the tortillas. This helps prevent sogginess. Store in the fridge for up to three days. If you keep everything together, eat within two days for best taste. To reheat shrimp tacos, use the oven for best results. Preheat it to 350°F (175°C). Place the tacos on a baking sheet for about 10 minutes. This keeps the shrimp tender and the tortillas crisp. Avoid using the microwave, as it tends to make the tortillas chewy. You can freeze shrimp tacos, but it’s best to freeze the shrimp and veggies separately from the tortillas. Place them in freezer-safe bags or containers. They can last up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven for the best texture. If you want to swap shrimp, you have good options. You can use chicken, fish, or even tofu. Chicken breast works well when cut into small pieces. Fish like cod or tilapia can also fit nicely in these tacos. For a plant-based choice, use firm tofu. Just make sure to cut it into cubes and marinate it like you would the shrimp. This will help infuse great flavor. Yes, you can prep some parts in advance. You can marinate the shrimp and veggies a few hours before cooking. Just keep them in the fridge in a sealed container. You can also prepare the toppings, like slicing avocados and chopping cilantro. This makes the cooking process quick and easy. Just remember to warm the tortillas right before serving for the best taste. These tacos pair well with many sides. You could serve them with a fresh salad, like a simple green salad or corn salad. For drinks, try a light beer or a refreshing lemonade. You might also enjoy some chips and salsa on the side. This adds a nice crunch to your meal and keeps it fun! You now have a solid guide to making Lemon Garlic Shrimp Tacos. We covered key ingredients, important prep steps, and tips for perfect results. Remember, customizing this dish with different proteins or veggies can keep it fresh. Proper storage enhances flavor for next time. Enjoy serving these tasty tacos with your favorite sides. Cooking can be fun and easy, so dive in and delight those taste buds!

Lemon Garlic Shrimp Tacos Sheet Pan

Indulge in the flavors of Lemon Garlic Shrimp Tacos with this easy sheet pan recipe! Perfect for a quick dinner, these tacos combine juicy shrimp, vibrant bell peppers, and zesty lemon for a deliciously fresh meal. In just 20 minutes, you'll have a mouthwatering dish that's sure to impress. Ready to elevate your taco night? Click through to discover how to make this scrumptious recipe and enjoy every bite!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

Juice and zest of 2 lemons

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

Corn tortillas (8-10)

Fresh cilantro, for garnish

Avocado slices, for serving

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    In a large bowl, toss the shrimp with olive oil, minced garlic, lemon juice and zest, paprika, cumin, salt, and pepper until well coated.

      Add the sliced bell peppers and red onion to the shrimp mixture, and toss until the vegetables are evenly coated.

        Spread the shrimp and vegetable mixture in a single layer on the prepared baking sheet.

          Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

            While the shrimp is baking, warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side, or until pliable.

              Once cooked, remove the sheet pan from the oven and let it rest for a couple of minutes.

                Assemble the tacos by layering the shrimp and vegetables onto each tortilla, then garnish with fresh cilantro, avocado slices, and a squeeze of lime.

                  Prep Time, Total Time, Servings: 10 min | 20 min | 4 servings

                    - Presentation Tips: Serve the tacos on a colorful platter, with lime wedges on the side for squeezing, and a small bowl of extra cilantro for garnish.