Keto Shrimp Tacos is a great option for those following a low-carb or ketogenic diet. These tacos are packed with delicious flavors and healthy ingredients that will satisfy your cravings without throwing you off track. With this easy recipe, you can whip up these tacos in no time and enjoy a guilt-free meal
Not only is shrimp a great source of protein, but it is also low in carbs and calories. This makes it an ideal choice for those following a keto diet. To add even more flavor, we will marinate the shrimp in a blend of spices and lime juice.
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Ingredients: Tacos
1 lb shrimp (medium or large)
1 garlic clove, pressed or minced
½ teaspoon Celtic salt or sea salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon olive oil
- Ingredients (Shrimp Taco Toppings):
8 Low Carb tortillas
½ cup small purple cabbage, 2 cups shredded
1 large avocado, pitted, peeled and diced
½ red onion, diced
4 oz Cotija cheese (1 cup grated on a box grater)
¼ bunch cilantro, coarsely chopped
1 lime, cut into 8 wedges
- Ingredients (Shrimp Taco Sauce):
⅓ cup sour cream
⅓ cup mayonnaise
1 ½ tablespoon lime juice, squeezed from 1 medium lime
¾ teaspoon garlic powder
¾ teaspoon Sriracha sauce, or to taste
See recipe card for quantities.
This is a quick overview of the steps. See the Recipe card below for the rest.
Begin to heat a large pan on medium-high heat. Place the shrimp in the pan and begin to sauté them for approximately 2 minutes on each side until you see them turn pink and red. Once thoroughly cooked. In the bowl, mix in the seasoning along with the minced garlic.
Mix all the ingredients for the sauce into a bowl
Whisk them together, and serve them alongside the shrimp tacos. When preparing the topping, they can be placed in bowls or on a serving platter. Slice the cabbage very thin, chop the cilantro, dice the red onions, and dice the avocados.
Variations and Substitutions
- Spicy - add chili pepper flakes while cooking to make some spicy shrimp tacos.
- Vegetarian - substitute shrimp with sautéed bell peppers and onions, or grilled portobello mushrooms for a hearty, meaty option
- Dairy-free - omit the cheese from the recipe or replace it with a dairy-free cheese alternative
- Sauces and Dips - customize the toppings by adding a variety of sauces and dips such as salsa, pico de gallo, guacamole, or garlic cilantro lime sauce for an extra layer of flavor
- Tortilla - you can omit the low-carb tortillas completely and just make a shrimp taco bowl, and lettuce cups or you can use Carb-free tortillas for a lower carb count.
- Toppings- There are so many different toppings you can use if the ones listed are not for you or anyone in the family such as romaine lettuce, tomatoes and more.
- taco holder (but not necessary)
Storage: The shrimp tacos can be stored in an airtight container in the refrigerator for up to 3 days. However, it is best to consume them fresh for optimal flavor and texture.
Freezing: The shrimp tacos can also be frozen for up to 3 months. Simply wrap them in foil or place them in an airtight container before freezing. To reheat, let them thaw in the refrigerator overnight and then follow the steps for reheating mentioned above.
To reheat the shrimp tacos, simply put them in a pan with a little bit of oil over medium heat until heated through. You can also wrap them in foil and place them in the oven at 350°F for about 10 minutes.
1. For extra flavor, marinate the shrimp in a mixture of lime juice, garlic, and spices for at least an hour before cooking.
2. Want to make these tacos even healthier? Use lettuce wraps instead of tortillas for a low-carb option.
3. Don't have access to fresh shrimp? Frozen shrimp works just as well - just be sure to thaw it completely before cooking.
4. Don't limit yourself to just shrimp - this recipe works great with chicken, beef, or even tofu as a protein option.
5. Want to make these tacos ahead of time? Cook the shrimp and store in an airtight container in the fridge for up to 2 days before assembling the tacos.
6. To save time, use pre-cut bagged cabbage slaw mix instead of chopping your own cabbage.
Yes, you can prepare the filling and store it in an airtight container for up to 2-3 days. When ready to serve, simply heat up the filling and assemble the tacos.
While fresh shrimp is recommended for the best taste and texture, you can certainly use canned shrimp as a quicker option. Just be sure to drain them well before using in the recipe.
Absolutely! Feel free to customize this recipe to your preferences and dietary restrictions. You can omit or substitute any ingredients, just keep in mind that it may alter the overall flavor of the dish.
Keto Shrimp Tacos
- taco holder (but not necessary)
- 1 lb shrimp medium or large
- 1 garlic clove pressed or minced
- ½ teaspoon Celtic salt or sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
Ingredients (Shrimp Taco Toppings):
- 8 Low Carb tortillas
- ½ cup small purple cabbage 2 cups shredded
- 1 large avocado pitted, peeled and diced
- ½ red onion diced
- 4 oz Cotija cheese 1 cup grated on a box grater
- ¼ bunch cilantro coarsely chopped
- 1 lime cut into 8 wedges
Ingredients (Shrimp Taco Sauce):
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 1 ½ tablespoon lime juice squeezed from 1 medium lime
- ¾ teaspoon garlic powder
- ¾ teaspoon Sriracha sauce or to taste
- Begin to heat a large pan on medium-high heat. Place the shrimp in the pan and begin to sauté them for approximately 2 minutes on each side until you see them turn pink and red. Once thoroughly cooked. In the bowl, mix in the seasoning along with the minced garlic.
- Mix all the ingredients for the sauce into a bowl
- Whisk them together, and serve them alongside the shrimp tacos. When preparing the topping, they can be placed in bowls or on a serving platter. Slice the cabbage very thin, chop the cilantro, dice the red onions, and dice the avocados.