Raise your hands if you’re hungry for some Whole30-friendly Paleo Shrimp Tacos! This quick and healthy weeknight supper is a cinch to throw together!

A closeup of Paleo Shrimp Tacos on a bed of lettuce and topped with Avocado Crema. The red label says paleo, gluten-free, and keto.

Tired of  Ground Beef Tacos?

When I was little, I somehow got the idea that all tacos consisted of ground beef served in crispy, fried taco shells. As a suburban child of the ’70s and ’80s, I naturally assumed that all tacos looked just like the crunchy variety from Taco Bell. (Believe it or not, Taco Bell didn’t introduce soft tacos until 1987, when I was already a teenager.) When my Aunt Elaine would make tacos at home, she went even further: She’d stuff seasoned ground meat into soft corn tortillas, and then seal ’em tight and DEEP FRY THE WHOLE THING. (They were delicious, by the way.) To me, tacos = fried corn shells and meat.

It wasn’t until I was in high school that a friend took me to an authentic Mexican taqueria, where I saw—and tasted—the incredible variety of tacos available. There weren’t just “ground beef tacos” on the menu; you could choose from carne asadacabeza, and lengua. And beef wasn’t the only option, either. There was tinga de pollo, carnitas, and even camarones—SHRIMP!

Closeup up two cooked shrimp on a lettuce leaf next to a slice of lime.

Healthy Weeknight Shrimp Tacos!

Over the years, shrimp tacos have become a favorite in our family. We make ’em whenever we crave the bright, fresh combination of shrimp, lime, and avocado (which is, admittedly, all the time). These shrimp tacos are Paleo, Keto, and Whole30-friendly, too) because we substitute butter lettuce leaves for the tortillas—but to be honest, with these tacos, we never miss the tortillas anyway. Soft or crispy, the tortillas would just mask the brilliant, zesty flavors of these Paleo Shrimp Tacos.

Paleo shrimp tacos in a bed of lettuce sitting on a plate with slices of lime. Surrounding the plate is a bowl of guacamole and a bowl of chopped onions.

Use frozen shrimp!

I always stock up on frozen shrimp for weeknight dinner emergencies because you can quickly thaw them in about 5 to 10 minutes. Simply throw the frozen shrimp into a colander and run lukewarm water on them until the shrimp thaw, tossing them every so often. Then, blot the thawed shrimp dry with paper towels and continue with the recipe!

Buying high quality shrimp can be confusing so I always refer to the Seafood Watch Program guide to steer me in the right direction.

How to cook them on a grill

Although I usually cook these shrimp tacos on a sheet pan in the oven, I prefer to throw them on the grill in the summertime!

On a Traeger Grill

If you’ve got a Traeger grill, you can use it like an outdoor oven and throw the sheet pan of marinated shrimp in it. I’ve learned through some trial and error that my oven recipes can cook in a Traeger, but you need to increase the temperature by about 25°F (i.e. for this recipe, cook in the Traeger at 425°F for 6 to 8 minutes or until just cooked through). For those of you wondering, I own and highly recommend this Traeger model

On a Gas Grill

Got a gas grill? Soak some bamboo skewers in water for 30 minutes. Grab a skewer and thread about 6 to 8 shrimp on it.  Repeat the process until all the shrimp are skewered. 

Crank the burners on the gas grill to high, cover, and heat until super hot. Then, scrape the grates clean and oil with avocado oil. Place the skewers on the grill and cook covered for 3 to 4 minutes, before flipping and cooking for 2 to 3 more minutes or until pink and just cooked through.

Air Fryer Cooking Instructions

Yes, you can cook the shrimp in an air fryer! Heat the air fryer to 400°F and place the shrimp in a single layer in the cooking basket. Air-fry for 5 to 7 minutes or until pink and just cooked through. You may need to cook the shrimp in batches if the basket is small.

Ingredients

For the Paleo Shrimp Tacos:

  • Peeled and deveined shrimp (21-25 count)
  • Avocado or olive oil
  • Fresh oregano, minced
  • Garlic cloves, minced
  • Zest from one lime
  • White onion
  • Cilantro, minced
  • Diamond Crystal brand kosher salt
  • Freshly ground black pepper
  • Butter lettuce leaves
  • Lime

For the Avocado Crema:

  • Hass avocado
  • Full-fat coconut milk
  • Cilantro, roughly chopped
  • Chives, roughly chopped
  • Freshly squeezed lime juice
  • Diamond Crystal kosher salt
  • Freshly ground black pepper

How to make paleo shrimp tacos

In a bowl, stir together the oil, oregano, garlic, and lime zest.

In a small bowl, someone is stirring the sauce for the paleo shrimp tacos.

Toss in the shrimp.

Someone is adding raw shrimp to a bowl of marinade to make paleo, Whole30, and keto shrimp tacos.

Mix well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. (No time to marinate the shrimp? It’ll still taste good!)

Someone is mixing by hand the shrimp in the bowl of marinade.

Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.

Someone stirring in a small bowl diced onions with chopped cilantro.

Next, make the Avocado Crema. (Psst! This is the same Avocado Crema that I make for my Sheet Pan Chicken Fajitas!) Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.

The ingredients coconut milk, cilantro, chives, lime juice, salt, and pepper for dairy-free avocado crema in a high speed blender.

Blitz until smooth. Add some water to thin out the sauce if desired.Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a container for up to 2 days.

Dairy-free and paleo avocado crema in a high speed blender mixed.

When you’re ready to cook the shrimp, set the oven to 400°F with the rack in the middle position. Toss the shrimp with the salt and black pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.

Someone placing the marinated shrimp in rows on a parchment lined baking sheet.

Pop it in the oven.

Someone placing the paleo shrimp on a baking sheet into the oven.

Roast for 6 to 8 minutes or until the shrimp is cooked through.

Paleo shrimp roasted in the oven on a parchment-lined baking sheet, lightly cooked and slightly pink.

Arrange the shrimp on lettuce leaves (a.k.a. nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.

Someone squeezing a bottle filled with paleo and dairy-free avocado crema on top of the paleo shrimp tacos.

Ta-da! Paleo Shrimp Tacos—and they’re perfect for your Whole30, too!

An overhead shot of paleo shrimp tacos on butter lettuce with cilantro, onions, and lime.

What can you serve with the Shrimp Tacos?


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)


Paleo Shrimp Tacos

4.91 from 22 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour
Servings 4 servings
These Paleo Shrimp Tacos are a simple and delicious weeknight supper! Plus, you can make this keto and Whole30 recipe in a flash!

Ingredients 
 

For the Paleo Shrimp Tacos:

  • ¼ cup avocado or olive oil
  • 3 tablespoons fresh oregano minced (or 1 tablespoon dried oregano)
  • 2 garlic cloves minced
  • Zest from one lime
  • pounds peeled and deveined shrimp 21-25 count
  • 1 small white onion peeled and finely diced
  • ¼ cup cilantro minced
  • ½ teaspoon Diamond Crystal brand kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 head butter lettuce leaves separated
  • 1 lime cut into wedges

For the Avocado Crema:

  • 1 large Hass avocado
  • ¼ cup full-fat coconut milk
  • 2 tablespoons cilantro roughly chopped
  • ¼ cup chives roughly chopped
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
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Instructions 

  • In a bowl, stir together the oil, oregano, garlic, and lime zest. Toss in the shrimp.
  • Mix well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. (No time to marinate the shrimp? It’ll still taste good!)
  • Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
  • Next, make the Avocado Crema. (Psst! This is the same Avocado Crema that I make for my Sheet Pan Chicken Fajitas!) Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.
  • Blitz until smooth. Add some water to thin out the sauce if desired.Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a container for up to 2 days.
  • When you’re ready to cook the shrimp, set the oven to 400°F with the rack in the middle position. Toss the shrimp with the salt and black pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.
  • Pop it in the oven. Roast for 6 to 8 minutes or until the shrimp is cooked through.
  • Arrange the shrimp on lettuce leaves (a.k.a. nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.

Video

Notes

How To Cook On A Traeger Grill
If you’ve got a Traeger grill, you can use it like an outdoor oven and throw the sheet pan of marinated shrimp in it. I’ve learned through some trial and error that my oven recipes can cook in a Traeger, but you need to increase the temperature by about 25°F (i.e. for this recipe, cook in the Traeger at 425°F for 6 to 8 minutes or until just cooked through).
How To Cook On A Gas Grill
Got a gas grill? Soak some bamboo skewers in water for 30 minutes. Grab a skewer and thread about 6 to 8 shrimp on it.  Repeat the process until all the shrimp are skewered. 
Crank the burners on the gas grill to high, cover, and heat until super hot. Then, scrape the grates clean and oil with avocado oil. Place the skewers on the grill and cook covered for 3 to 4 minutes, before flipping and cooking for 2 to 3 more minutes or until pink and just cooked through.
Air Fryer Cooking Instructions
Heat the air fryer to 400°F and place the shrimp in a single layer in the cooking basket. Air-fry for 5 to 7 minutes or until pink and just cooked through. You may need to cook the shrimp in batches if the basket is small.

Nutrition

Calories: 435kcal | Carbohydrates: 14g | Protein: 38g | Fat: 27g | Fiber: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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6 Comments

  1. Made these yesterday and they are truly one of the best things I’ve ever made or eaten! Thanks Michelle! 🙂

  2. 5 stars
    Yum! We may have eaten these with corn tortillas. They were delish!! The crema and the onions/cilantro really added lots of flavor. And I could eat the shrimp on their own by the plateful!

  3. 5 stars
    My husband and I had these last night. They were delicious!!! We had a couple of tacos with Siete tortillas, but I actually enjoyed them more with the lettuce. Thank you for this recipe Michelle!

  4. Super easy and tasty shrimp! I’m often a bit intimidated about making seafood but you can’t really mess this one up, I keep coming back to your website every time I want too ideas. Thanks!

  5. 5 stars
    Thank you for this recipe! I am sooooo tired of hamburger tacos all the time. I am going to also try this recipe with fish (bass for sure).