Sheet Pan Shrimp Wraps: Easiest Weeknight Recipe!

Sheet pan shrimp wraps! The very thought of them brings me back to those busy weeknights when I needed a quick, delicious, and healthy meal that everyone would love. These sheet pan shrimp wraps aren't just food; they're a symbol of how simple ingredients and minimal effort can create something truly special. Baking flavors together on a sheet pan makes everything taste better!

These tasty and colorful sheet pan shrimp wraps became a staple in my house, perfect for casual get togethers, or even just a fun change from the usual dinner routine. I know you will love them as much as my family does. Let's get started.

Why You Will Love This sheet pan shrimp wraps Recipe

This sheet pan shrimp wraps recipe is truly a game changer. It is all about convenience and big flavors without spending hours in the kitchen. The shrimp, veggies, and spices roast together on a single sheet pan, infusing each ingredient with delicious flavor. It's incredibly quick, from prep to table in under 30 minutes (perfect for those hectic evenings). Clean up is a breeze since you only dirty one pan.

But it's not just about convenience or speed. The taste! The combination of sweet shrimp, slightly charred vegetables, and warm spices creates a mouthwatering balance that’s both satisfying and healthy. Wrap it all up in a warm tortilla, and you have a meal that feels both comforting and exciting. It reminds me of summer barbecues and simple, delicious food shared with loved ones! Consider this recipe a healthy and quick alternative to Grilled Shrimp Wraps.

Ingredients Needed for This sheet pan shrimp wraps Recipe

Here's what you’ll need to create these incredible sheet pan shrimp wraps. This list is simple and utilizes ingredients that you will most likely have on hand.

For the Shrimp and Veggies:

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Wraps:

• 8 flour tortillas (6 inch size)
• Optional toppings: avocado slices, salsa, sour cream, cilantro, lime wedges

How to Make This sheet pan shrimp wraps Recipe

Here are the step by step instructions to make mouthwatering sheet pan shrimp wraps. Follow along and you’ll be enjoying this tasty meal in no time!

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

2. In a bowl, combine the sliced bell peppers, red onion, minced garlic, olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.

3. Spread the seasoned veggies in a single layer on the prepared sheet pan.

4. Add the shrimp to the bowl, toss to coat with the remaining seasoning in the bowl. Evenly distribute the shrimp on the sheet pan with the veggies.

5. Bake in the preheated oven for 12 to 15 minutes, or until the shrimp is pink and cooked through, and the vegetables are tender with slightly charred edges.

6. Warm the flour tortillas according to package instructions. You can warm in the microwave, dry skillet, or oven for the desired texture.

7. Remove the sheet pan from the oven.

8. Fill each warmed tortilla with the roasted shrimp and vegetable mixture.

9. Add desired toppings, such as avocado slices, salsa, sour cream, cilantro, and a squeeze of lime juice.

10. Serve immediately and enjoy your delicious and effortless sheet pan shrimp wraps!

How to Serve This sheet pan shrimp wraps Recipe

Serving these sheet pan shrimp wraps is all about creating a vibrant and enjoyable meal experience. I love setting out all the toppings and letting everyone customize their own wraps. It turns dinner into a fun and interactive affair.

Some great sides to complement these wraps include a simple green salad, Mexican rice, or even some black beans. They are a great pairing with these flavorful wraps. You can also serve the wrap mixture over rice for a tasty variation, just like in this Sheet Pan Shrimp Rice Bowl recipe!

How to Store This sheet pan shrimp wraps Recipe

Storing any leftovers properly will help maintain their flavor and quality. If you have any leftover shrimp and vegetable mixture, store it in an airtight container in the refrigerator.

• Refrigeration: The cooked shrimp and vegetable mixture can be stored in the refrigerator for up to 3 days.
• Freezing: While you can freeze the cooked shrimp and vegetable mixture, the texture might change slightly upon thawing. If you choose to freeze it, store it in a freezer safe container for up to 2 months.
• Reheating: Reheat the shrimp and vegetable mixture in a skillet over medium heat or in the microwave until heated through. Warm the tortillas separately before assembling the wraps.

Tips to Make This sheet pan shrimp wraps Recipe

Here are a few tips to help you achieve the best possible sheet pan shrimp wraps every time:

• Ingredient Swaps: Feel free to swap out the vegetables based on your preferences. Zucchini, sweet potatoes, or corn kernels would all work wonderfully.
• Success Tips: Don't overcrowd the sheet pan. Overcrowding can cause the vegetables to steam instead of roast. If necessary, use two sheet pans.
• Common Mistakes to Avoid: Be careful not to overcook the shrimp; they become rubbery. Keep a close eye on them during the last few minutes of cooking.
• Pro Tips for Best Results: For a more intense flavor, marinate the shrimp and vegetables for about 30 minutes before spreading them on the sheet pan.

Helpful Notes for This sheet pan shrimp wraps Recipe

Here are some extra clarifications and details to help you along the way:

• Shrimp Details: I usually buy shrimp that are already peeled and deveined to save time. Make sure to pat them dry before seasoning for better browning.
• Vegetable Prep: Slice the vegetables into evenly sized pieces to ensure they cook evenly.
• Seasoning: Feel free to adjust the seasoning amounts according to your taste preferences. If you like a little more heat, add a pinch of cayenne pepper.

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Variation of This sheet pan shrimp wraps Recipe

One of the best things about this shrimp wraps recipe is how easily you can customize them to suit your taste preferences or whatever you have on hand.

• Seasonal Twists: In the fall, try adding butternut squash or Brussels sprouts to the mix. In the summer, incorporate corn on the cob or ripe tomatoes.
• Optional Versions: Add a creamy sauce like chipotle mayo or cilantro lime dressing to your wraps for extra flavor.
• Creative Modifications: If you are watching your carb intake, consider using lettuce wraps instead of tortillas, just like you might see in this Sheet Pan Turkey Pasta recipe, which shows how sheet pan recipes are quite versatile!

Frequently Asked Questions

Conclusion

These sheet pan shrimp wraps are truly a family favorite, and I hope they will become one for you too! They are quick, delicious, and so versatile, making them perfect for any occasion. So gather your ingredients, preheat that oven, and get ready to enjoy a fantastic meal. These sheet pan shrimp wraps are a must try! Please leave a comment below if you have any questions or tried the recipe.

Sheet Pan Shrimp Wraps: Easiest Weeknight Recipe!

Quick and easy sheet pan shrimp wraps recipe with roasted shrimp, bell peppers, and onions, perfect for a healthy and delicious weeknight meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings
Category: Main Course
Cuisine: Mexican inspired
Diet: Gluten-free option

Nutrition:

Calories: 280
Protein: 20g
Carbs: 25g
Fat: 12g

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 8 flour tortillas (6 inch size)
• Optional toppings: avocado slices, salsa, sour cream, cilantro, lime wedges

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a bowl, combine bell peppers, red onion, garlic, olive oil, chili powder, cumin, paprika, salt, and pepper. Toss to coat.
3. Spread seasoned veggies on the sheet pan.
4. Add shrimp to the bowl, toss to coat with remaining seasoning. Distribute on the sheet pan.
5. Bake for 12 to 15 minutes, until shrimp is pink and veggies are tender.
6. Warm the flour tortillas.
7. Fill each tortilla with the roasted shrimp and vegetable mixture.
8. Add desired toppings: avocado, salsa, sour cream, cilantro, and lime.
9. Serve immediately and enjoy!

Notes

• Adjust spice amounts to your liking.
• Use other vegetables like zucchini or sweet potatoes.
• Marinate shrimp and veggies for 30 minutes before roasting for a deeper flavor.
• Serve with Mexican rice or a side salad for a complete meal.