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Keto Shrimp Tacos

These easy Keto & Paleo Shrimp Tacos are as healthful as they are addictive. With perfectly spice-encrusted shrimp, and a heavenly sauce, these are my family's favorite choice for taco night!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Fusion
Keyword: keto recipes, paleo recipes
Servings: 8
Calories: 128kcal
Author: Anna

Ingredients

  • 1 lb large raw shrimp, peeled and deveined
  • 2 tbsp taco seasoning
  • 1/4 tsp sea salt
  • pinch black pepper (freshly ground if you have it!)
  • 2 tbsp coconut oil
  • 2 ripe avocados
  • 1 7-ounce pouch Kevin's Tomatillo Taco Sauce
  • 1 head bibb or romaine lettuce

Optional toppings

  • 1 bunch fresh cilantro
  • 1 large red pepper
  • finely chopped red onion
  • 1 large fresh lime (optional)
  • 2 ounces Cotija cheese (Optional, ok for Keto but not strict Paleo)

Instructions

Prep the toppings and lettuce "shells"

  • You'll want to serve these tacos as soon as those gorgeous shrimp come out of the oven, so get all of your toppings ready first! Chop the onion, pepper, cilantro, and avocado. Crumble the Cotija cheese into a little serving bowl, if you're including dairy. And go ahead and slice that lime into wedges.
  • Wash and separate the leaves of lettuce, so they're ready to use for "taco shells".

Cook the shrimp

  • Toss the shrimp in a bowl with the taco seasoning, sea salt, and black pepper, until the shrimp are evenly coated with the spice mixture.
  • Heat the coconut oil in a frying pan over medium heat, until hot and spluttery. Add the shrimp and cook for about 3 minutes on each side, just until they're fully opaque.
  • Transfer to a single layer on a parchment lined baking sheet, and broil for another 3 minutes on each side, or just until shrimp are starting to get a nice, slightly-darkened crust.

Assemble the tacos

  • Start with a large leaf of lettuce, then add avocado, shrimp, and a generous layer of Kevin's Tomatillo Taco Sauce.
  • Add other toppings as desired. Because lettuce doesn't hold up in the same sturdy way as a traditional corn taco shell, keep in mind that it's better to slightly under-fill each lettuce leaf.

Serve while they're still warm!

  • I love sending these to the table with a bowl of crumbled cotija cheese, wedges of lime, and extra Tomatillo Taco Sauce!

Nutrition

Calories: 128kcal | Carbohydrates: 6g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 149mg | Sodium: 741mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1473IU | Vitamin C: 32mg | Calcium: 135mg | Iron: 2mg