These keto shrimp tacos are a quick, easy, and delicious meal, perfect for lunch or dinner. Bursting with zesty spices and fresh lime, they pair beautifully with coleslaw and a low-carb tortilla. Ready in about 30 minutes, these tacos are loaded with flavor and texture.
Why You'll Love These Tacos
- Quick and Easy: Ready in under 20 minutes, making them perfect for busy weeknights.
- Keto-Friendly: With low-carb tortillas and fresh ingredients, these tacos fit perfectly into a ketogenic lifestyle.
- Versatile: Easily customizable with different toppings, spices, and even proteins.
- Flavorful: The combination of spicy shrimp, creamy slaw, and fresh toppings is a taste sensation.
Ingredients
For the Shrimp
- 1 lb shrimp (large shrimp recommended)
- 1 tbsp taco seasoning (or homemade spice mix)
- 1 tsp garlic powder
- Pepper to taste
- Lime juice (fresh)
- Butter, olive oil, or coconut oil for cooking
Homemade Spice Mix
- Chili powder
- Cumin
- Onion powder
- Garlic powder
- Cayenne pepper
For the Slaw
- Shredded cabbage (green or red)
- Mayonnaise (or Greek yogurt)
- Lime juice
- Taco seasoning
- Cayenne pepper (optional)
- Cilantro (optional, substitute with parsley if preferred)
- Salt and pepper to taste
- Corn kernels (optional)
- Crumbled Cotija cheese or feta (optional)
Creamy Cilantro Lime Sauce
- Mayonnaise
- Sour cream (or Greek yogurt)
- Lime juice
- Cilantro
- Garlic
- Salt and pepper
Other
- Low-carb tortillas
- Avocado
- Tomatoes
- Pickled red onions (optional)
Instructions
1. Prepare the Shrimp
- Pat the shrimp dry with paper towels. This helps them get a good sear.
- In a medium bowl, toss the shrimp with the taco seasoning, garlic powder, and pepper. Ensure the shrimp are well coated. Alternatively, mix chili powder, cumin, onion powder, garlic powder, and cayenne pepper in a shallow bowl. Toss the shrimp in the spices, ensuring they are all covered.
- Heat butter, olive oil, or coconut oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for 2-4 minutes, until pink and opaque, flipping halfway through. For more char, flip once and press on the shrimp with a spatula. Alternatively, grill shrimp on a silicone grill mat on high heat.
2. Make the Slaw
- In a large bowl, combine the shredded cabbage, cilantro (if using), crumbled cheese (if using), and corn kernels (if using). You can also add shredded carrots or zucchini.
- In a small bowl, whisk together the yogurt (or mayo), lime juice, taco seasoning, and cayenne pepper (if using).
- Pour the dressing over the cabbage mixture and toss gently until well combined. Reserve some of the sauce for drizzling on tacos.
3. Prepare the Creamy Cilantro Lime Sauce
- In a food processor or blender, pulse all the sauce ingredients until mostly smooth.
4. Assemble the Tacos
- Warm the tortillas in a cast iron skillet on high heat for 10 seconds per side, pressing on them with a spatula. Alternatively, if you have a gas stove, turn on one of the burners and hold each tortilla over the open flame with tongs. Char until there are a few brown spots, and then flip over to do the other side.
- For each taco, layer smashed avocado, slaw, and shrimp on the warm tortilla.
- Drizzle with the reserved sauce and garnish with extra cilantro and a wedge of lime.
Tips and Variations
- Shrimp Size: Use large shrimp for a satisfying bite, but adjust cooking time accordingly.
- Spice Level: Adjust the amount of cayenne pepper or chili powder to control the heat.
- Cheese Substitutes: If you can't find Cotija cheese, use feta or omit it altogether.
- Shortcut Ideas: Use store-bought taco seasoning, pre-peeled and deveined shrimp, or a similar store-bought sauce or dressing for the slaw.
- Other Proteins: Substitute shrimp with cod fillets, halibut, mahi-mahi, chicken, steak, beef, or salmon.
- Make it Dairy-Free: Swap the Greek yogurt in the sauce for a dairy-free yogurt or mayo alternative.
- Add Zing: Top with pickled red onions for extra flavor.
- Make it a Bowl: Serve over cauliflower rice for a low-carb taco bowl.
- Lettuce Wraps: For a truly low-carb option, use lettuce wraps instead of tortillas. Butter/Bibb lettuce and Romaine lettuce work best.
- Jicama Shells: Use pre-sliced jicama shells for a crunchy, low-carb alternative.
Making Ahead and Storing
- Make Ahead: Refrigerate seasoned shrimp and shrimp taco sauce separately for up to 2 days. The slaw and sauce can be made a few hours ahead.
- Store: Refrigerate leftover cooked shrimp and slaw in separate airtight containers for up to 24 hours.
- Reheat: Place previously cooked shrimp on a well-preheated ceramic non-stick skillet with a bit of cooking spray or oil. Cook shrimp for a maximum of 1 minute per each side, just to heat through and not overcook.
Nutritional Information (per serving, estimated)
- Calories: 363
- Carbohydrates: 47g
- Fat: 16g
- Protein: 48g
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
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