Shrimp Tacos

These healthy Shrimp Tacos are easy to make in under 30 minutes with shredded cabbage, avocado, tomatoes and a zest seasoning. They’re low carb, keto, paleo and perfect for lunch or dinner! Serve them in a bowl or over lettuce wraps to make them Whole30 compliant.

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Updated January 2019

Easy Shrimp Taco Recipe

My family is obsessed with anything Mexican inspired so I am always trying to switch things up. These easy Shrimp Tacos are easy to make and perfect for summer or anytime you’re craving something lighter and healthier.

Plus, they’re easy to customize with your favorite toppings and you can use your favorite low carb, keto, paleo or grain-free tortillas that you like or have on hand. You can also serve the shrimp taco filling in lettuce cups or a bowl for Whole30 shrimp tacos.

All you need is 30 minutes for this low carb shrimp taco recipe making it perfect for a busy weeknight or anytime you want healthy tacos.

What I love about shrimp is how quickly they are to make. You can pan-fry them on a skillet or cook them on the barbecue for grilled shrimp tacos.

INGREDIENTS YOU NEED:

• large or jumbo shrimp peeled, deveined, and tails removed (you can use fresh or frozen and thawed)
• olive oil OR avocado oil
• garlic powder
• lime
• salt and black pepper, to taste
• taco seasoning OR you can use your own taco blend with smoked paprika, cumin and chili powder

FOR THE CILANTRO LIME SAUCE:

• medium avocado
• Whole30 compliant mayo OR sour cream
• lime
• cilantro
• salt and pepper to taste

FOR THE TACOS:

• avocado
• lime
• Siete Almond Flour tortillas – you can also use your favorite corn tortillas or flour tortillas if not gluten-free, paleo or low carb
• shredded green cabbage and purple cabbage – can also use kale slaw
• cherry tomatoes
• sliced jalapeno, for garnish optional

HOW TO MAKE SHRIMP TACOS:

1. SEASON SHRIMP with salt, pepper, taco seasoning, lime juice and garlic powder.
2. COOK SHRIMP: Heat a large non-stick skillet on medium-high heat. Add the remaining oil and swirl to coat pan. Add the shrimp and cook until pink and opaque and just cooked through – about 4-5 minutes. Transfer shrimp to a plate and add a squeeze of lime.

   

   

   
   
3. FOR GRILLED SHRIMP TACOS: Preheat grill to medium-high heat. Clean and brush grill lightly with oil (using long tongs with a paper towel). Place shrimp on grill and cook until just opaque, about 1.5 – 2 minutes per side. Cover to keep shrimp warm.
4. MAKE THE SAUCE: While the shrimp is cooking, you can prep and chop the vegetables and make the cilantro lime sauce in a high speed blender or a food processor.
5. CHAR OR BROIL tortillas and assemble with toppings.

ARE SHRIMP TACOS HEALTHY?

Yes, these easy shrimp tacos are not only delicious, they are packed with protein and tons of healthy and fresh low carb veggies. To make Whole30 Shrimp Taco Bowls, simple serve over a bed of lettuce, cauliflower rice or in lettuce wraps.

HOW MANY CALORIES ARE IN SHRIMP TACOS?

The macro-nutrients for one serving is:

• 269 calories
• 5g Net Carbs – 12g Total Carbs – 7g Fiber
• 19g Protein
• 14g Fat

TOPPING VARIATIONS:

Spicy shrimp tacos are so versatile and would also go well with some mango salsa, avocado salsa, diced tomatoes, chopped red onions, guacamole – feel free to go crazy and get even more creative!

No matter what you decide to top these delicious tacos with, they would be amazing for lunch, dinner or as an appetizer for your next summer party.

More shrimp recipes:

Shrimp Salad

Shrimp Fajitas

Zucchini Noodles with Shrimp

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Shrimp Tacos

Prep Time

18 mins

Cook Time

7 mins

Total Time

25 mins

 

These healthy Shrimp Tacos are easy to make in under 30 minutes with shredded cabbage, avocado, tomatoes and a zest seasoning. They're low carb, keto, paleo and perfect for lunch or dinner! Serve them in a bowl or over lettuce wraps to make them Whole30 compliant.

Course: Main Course

Cuisine: Mexican

Keyword: 30 minute dinner recipe, grill, shrimp, shrimp tacos, skillet, spicy, tacos

Servings: 6

Calories: 269 kcal

Author: Kelly

Ingredients

FOR THE SHRIMP:

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
• 1 1/2 tablespoons avocado oil OR olive oil , divided
• salt and black pepper to taste
• 1 1/2 tsps Primal Palate taco seasoning OR use your favorite taco seasoning blend

FOR THE CILANTRO LIME CREAM:

• 1 avocado
• 1 tablespoon Whole30 compliant mayo OR sour cream
• 1 lime
• 2 tablespoon cilantro
• salt and black pepper , to taste

FOR THE TACOS:

• 1 avocado , pitted and cut into chunks
• 1 lime
• 6 Siete Almond Flour Tortillas OR use your favorite corn, flour or low carb tortillas
• 1/2 cup shredded cabbage
• 1/2 cup shredded purple cabbage
• 5 cup grape tomatoes , sliced
• 1/2 cup cooked cauliflower rice

GARNISH:

• sliced jalapenos , optional to taste
• cilantro

Instructions

1. In a large bowl, drizzle the shrimp with 1 teaspoon oil. Season with salt and pepper then sprinkle with taco seasoning. Toss to coat evenly and allow to marinate while you prepare the toppings and avocado cream.

TO MAKE THE AVOCADO CREAM:

1. Add the avocado, mayo, cilantro, lime to a high speed blender. Blend until smooth.

2. Add water as needed, to thin out sauce. Season with salt and pepper, to taste.

TO COOK SHRIMP ON THE STOVE:

1. Heat a large non-stick skillet on medium-high heat. Add the remaining oil and swirl to coat pan. Add the shrimp and cook until pink and opaque and just cooked through - about 4-5 minutes. Transfer shrimp to a plate and add a squeeze of lime.

TO COOK SHRIMP ON THE BARBECUE:

1. Preheat grill to medium-high heat. Clean and brush grill lightly with oil (using long tongs with a paper towel).

2. Place shrimp on grill and cook until just opaque, about 1.5 - 2 minutes per side. Cover to keep shrimp warm.

TO ASSEMBLE THE TACOS:

1. Char the tortillas on a gas stove or broil in the oven until the edges are lightly burnt. Fill each tortilla with avocado cream, cauliflower rice, cabbage, tomatoes, avocado, shrimp and cilantro. Serve with jalapeno and extra lime if desired.

Nutrition Facts

Shrimp Tacos

Amount Per Serving (1 g)

Calories 269 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 12g4%

Fiber 7g28%

Sugar 3g3%

Protein 19g38%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.