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Sheet Pan Garlicky Shrimp | In The Kitchen with Vesna

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Sheet Pan Garlicky Shrimp

 1 lb large to jumbo shrimp, peeled, deveined, and tails off
 2 tbsp extra virgin olive oil
 ½ tsp chili powder
 ½ tsp paprika
 zest of lemon
 salt and fresh ground pepper to taste
 4 cloves garlic chopped
 juice of half lemon for finishing
Suggested Topping
 A package of street size tortillas
 Pick de Gallo or your favorite salsa
 Shredded cabbage
 Can of black beans, rinsed
 Mango salsa, (homemade or store prepared
 Sour cream
 Diced avocados, with a squeeze of lime and a sprinkle of salt and pepper
 Shredded cheese
 Fresh corn sliced of the Cobb
 Cilantro leaves
 Chopped pickled jalapeños or thinly sliced fresh jalapeños
 Serrano chili, very thinly sliced
 Wedges of lime
 Favorite sauces, plus hot sauces
 Tortilla chips
1

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2

In a bowl add shrimp, and all of the seasonings and massage into the shrimp. Let marinate for 10-15 minutes. 
Place shrimp in a single layer onto the prepared baking sheet.

3

Bake just until pink, firm and cooked through, about 8-10 minutes.
Transfer to a serving bowl and squeeze the lemon juice over the cooked shrimp, sprinkle with chives and extra lemon wedges, serve immediately.

4

✨While the shrimp are cooking wrap the tortillas in foil and heat through and warm the pulled pork in a pan. 

5

✨Warm a stack of tortillas, and let everyone fill them with their favorite taco toppings.