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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.

Course Main Course
Cuisine Mexican
Keyword 30 minute dinner recipe, grill, shrimp, shrimp tacos, skillet, spicy, tacos
Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes
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.