Paleo Shrimp Tacos
These Paleo Shrimp Tacos are a simple and delicious weeknight supper! Plus, you can make this keto and Whole30 recipe in a flash!
Servings: 4 servings
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
- 1½ 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
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