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- 1 pound large shrimp, peeled and deveined - 2 tablespoons honey - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon fresh lime juice The main ingredients for these tacos focus on fresh flavors. The shrimp provides a sweet and tender base. Honey adds a rich sweetness that balances well with garlic. Soy sauce gives a savory kick, while lime juice brings brightness to the dish. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 tablespoon extra virgin olive oil Seasoning is key for flavor. Cumin adds warmth, while smoked paprika brings depth. A dash of salt and pepper enhances all the tastes. Olive oil helps the shrimp cook evenly and adds richness. - 8 small corn tortillas - 1 cup shredded red cabbage - 1 ripe avocado, sliced - Fresh cilantro, chopped - Lime wedges for serving When it comes to assembly, corn tortillas are perfect for wrapping. Shredded red cabbage gives a crisp texture. Ripe avocado adds creaminess, while cilantro brightens each bite. Lime wedges add a zesty finish, making the tacos refreshing and vibrant. 1. Preheat your oven to 400°F (200°C). This helps the shrimp cook evenly. 2. Line a baking sheet with parchment paper. This keeps the shrimp from sticking and makes cleanup easy. 3. In a medium bowl, mix together 2 tablespoons of honey, 3 minced garlic cloves, and 2 tablespoons of soy sauce. 4. Add 1 tablespoon of fresh lime juice, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper. Whisk until well blended. 1. Place 1 pound of peeled and deveined shrimp into the bowl. Toss them in the marinade until they are well coated. 2. Spread the shrimp evenly on your prepared baking sheet. Make sure they are in a single layer. 3. Drizzle the shrimp lightly with 1 tablespoon of extra virgin olive oil. This adds flavor and prevents sticking. 1. Bake the shrimp for 8 to 10 minutes. They are done when they turn pink and opaque. Toss the shrimp halfway through cooking for even baking. 2. While the shrimp bake, warm 8 small corn tortillas in a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side. 3. To assemble your tacos, grab a warm tortilla. Place a few shrimp on top. Add shredded red cabbage and slices of ripe avocado. 4. Finish each taco with chopped fresh cilantro. Serve with lime wedges for a zesty kick. To know when shrimp is done, look for a pink color. The shrimp will also turn opaque. This change shows they are cooked through. Tossing shrimp halfway through baking helps them cook evenly. This step avoids overcooking on one side. If you need a gluten-free option, use tamari instead of soy sauce. This swap keeps the flavor while avoiding gluten. You can also change toppings based on your taste. Try adding fresh mango for sweetness or jalapeños for heat. Both will give your tacos a unique twist. For side dishes, rice or beans pair well with these tacos. They add heartiness and balance to your meal. You can also serve these tacos with salsas or sauces. A zesty salsa verde or creamy avocado sauce boosts flavor. These additions make the meal even more delicious. {{image_4}} You can switch up the seafood in these tacos. Try using scallops or firm fish like cod. They both cook well and taste great with the honey garlic sauce. If you want to change the tortillas, you can use flour or whole wheat. These options are soft and easy to fold. Want more heat? Add chili powder or cayenne to the marinade. This will spice things up and give your tacos a kick. You can also use fresh herbs. Try parsley or basil for a fresh twist. They add bright flavor and color to your dish. For a vegan option, replace shrimp with jackfruit or tofu. Both can soak up the marinade flavor and provide a hearty bite. If you're watching carbs, skip the tortillas. Instead, serve the shrimp over a salad or in a bowl with your favorite toppings. This keeps the meal light and fresh. To keep your shrimp fresh, place leftovers in an airtight container. This method keeps moisture in and prevents odor from spreading. You can store the shrimp and tacos in the fridge for about 3 days. After that, they may lose flavor and texture. For shrimp, the best way to reheat is on the stove. Heat a skillet over low heat and add a splash of water or oil. Cook the shrimp for 2 to 3 minutes until warm. For tortillas, warm them in a dry skillet. Heat each side for about 15 seconds. This keeps them soft and tasty. You can freeze cooked shrimp if you want to save them for later. Place the shrimp in a single layer on a baking sheet. Freeze for about an hour. Then, transfer them to a freezer bag. For tacos, it’s best to freeze the shrimp only. Assemble tacos fresh to enjoy the best taste. How do I know when shrimp is cooked? Shrimp cooks quickly. Look for a bright pink color. The shrimp should be opaque and firm. If they curl up tightly, they are likely done. Always check them closely to avoid overcooking. Can I make these tacos in advance? Yes, you can prep the shrimp and marinade ahead. Store them in the fridge until you are ready. Cook them right before serving for the best taste. You can also pre-chop toppings for easy assembly. What type of shrimp is best for tacos? I recommend large shrimp, peeled and deveined. They are easy to handle and cook quickly. You can use fresh or frozen shrimp. Both work well in this recipe. Can I use frozen shrimp, and how should I prepare them? Yes, frozen shrimp are great. Thaw them in the fridge overnight. You can also run them under cold water for a quick thaw. Pat them dry before marinating. This helps the marinade stick better. What else can I make with shrimp? Shrimp is very versatile. You can use it in stir-fries, pasta, or salads. Try shrimp tacos, shrimp fried rice, or shrimp skewers for a fun twist. Can I adapt this recipe for meal prep? Absolutely! Cook the shrimp and store them in meal prep containers. You can keep the toppings separate. This way, you can assemble fresh tacos each day. In this blog post, I shared a delicious shrimp taco recipe. You learned about the key ingredients and how to cook the shrimp perfectly. I also offered tips for variations, storage, and serving suggestions. Remember, you can customize these tacos to fit your tastes. Feel free to experiment with different seafood, toppings, or spices. Enjoy this simple, tasty meal with your family or friends. Cooking should always be fun and rewarding!

Sheet-Pan Honey Garlic Shrimp Tacos

Satisfy your taco cravings with these delicious sheet-pan honey garlic shrimp tacos! This quick recipe features juicy shrimp marinated in a sweet and savory honey garlic sauce, all baked to perfection. Wrapped in warm corn tortillas with crunchy red cabbage and creamy avocado, it's a meal the whole family will love. Click through for easy instructions and step-by-step tips to create these mouthwatering tacos that are ready in just 20 minutes!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons honey

3 cloves garlic, finely minced

2 tablespoons soy sauce (or substitute tamari for a gluten-free option)

1 tablespoon fresh lime juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon extra virgin olive oil

8 small corn tortillas

1 cup shredded red cabbage

1 ripe avocado, sliced

Fresh cilantro, chopped (for a burst of flavor and garnish)

Lime wedges (for serving)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    In a medium mixing bowl, combine the honey, minced garlic, soy sauce, fresh lime juice, ground cumin, smoked paprika, salt, and pepper. Whisk the mixture until it's well blended, creating a fragrant marinade.

      Add the peeled and deveined shrimp into the bowl and gently toss them in the marinade until they are thoroughly coated, allowing them to absorb the flavors.

        Spread the marinated shrimp evenly on the prepared baking sheet, ensuring they are in a single layer for even cooking. Drizzle the shrimp lightly with olive oil to enhance their flavor during baking.

          Place the baking sheet in the preheated oven and bake the shrimp for 8-10 minutes, or until they turn pink and opaque. Make sure to toss the shrimp halfway through cooking to ensure they cook evenly.

            While the shrimp are baking, warm the corn tortillas. Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side, or until they become pliable and soft.

              To assemble the tacos, take a warm tortilla and lay a few pieces of shrimp on top, followed by a generous serving of shredded red cabbage and slices of ripe avocado.

                Finish by garnishing each taco with freshly chopped cilantro, adding a refreshing herbal note. Serve the tacos with lime wedges on the side for an extra zesty kick.

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