Raise your hands if youâre hungry for some Whole30-friendly Paleo Shrimp Tacos! This quick and healthy weeknight supper is a cinch to throw together!
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 â70s and â80s, I naturally assumed that all tacos looked just like the crunchy variety from Taco Bell. (Believe it or not, Taco Bell didnât introduce soft tacos until 1987, when I was already a teenager.) When my Aunt Elaine would make tacos at home, she went even further: Sheâd stuff seasoned ground meat into soft corn tortillas, and then seal âem tight and DEEP FRY THE WHOLE THING. (They were delicious, by the way.) To me, tacos = fried corn shells and meat.
It wasnât until I was in high school that a friend took me to an authentic Mexican taqueria, where I sawâand tastedâthe incredible variety of tacos available. There werenât just âground beef tacosâ on the menu; you could choose from carne asada, cabeza, and lengua. And beef wasnât the only option, either. There was tinga de pollo, carnitas, and even camaronesâSHRIMP!
Healthy Weeknight Shrimp Tacos!
Over the years, shrimp tacos have become a favorite in our family. We make âem 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 tortillasâbut 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.
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 youâve got a Traeger grill, you can use it like an outdoor oven and throw the sheet pan of marinated shrimp in it. Iâve 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.
What can you serve with the Shrimp Tacos?
Time to make Paleo Shrimp Tacos!
Serves 4
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
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
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? Itâll 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 youâre 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. natureâs tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.
Ta-da! Paleo Shrimp Tacosâand theyâre perfect for your Whole30, too!
[Originally posted on January 15, 2018. Updated with new details and photos on June 15, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. Youâll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Paleo Shrimp Tacos
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? Itâll 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 youâre 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. natureâs tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.
Notes
Nutrition
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