Keto Shrimp Tacos With Coconut Tortillas

These keto shrimp tacos taste wonderful with gluten free coconut tortillas or without anything at all. The southwestern flavors of lime, cumin and garlic of the shrimp go perfectly with the creamy cilantro lime sauce. One taco using coconut tortilla and creamy sauce has just 6.7g net carbs and 256 calories!

You might also like these keto chicken or fish tacos recipe!

My family loves Mexican food but we tend to eat a lot of chicken, beef and pork in our dishes. So today I decided to do something a little different and made these keto shrimp tacos. It worked great for us because I also made some low carb coconut tortillas for me and they just used regular tortillas.

It was a really tasty dish and while we ate tacos, you could eat this as is, over cauliflower rice, in a lettuce wrap or even with some type of pasta. It’s very versatile in other words. 🙂

The coconut tortillas which are gluten free and very easy to make as was the cilantro lime sauce that I used as a topping. The creamy sauce with the spicy shrimp and vegetables were the perfect combination for a tasty keto dinner on a busy weeknight.

Recipe ingredients I used and substitutes.

Shrimp Taco Filling

The simple and fresh ingredients I used for the shrimp taco filling was shrimp, bell peppers, onions, olive oil, lime juice and zest, chili powder, salt, black pepper, garlic, and cumin.

Shrimp and Limes
I used frozen shrimp with the shells on. You can use fresh shrimp or frozen and it doesn’t have to have the peels on but it does have to be raw. You don’t want to use cooked shrimp.

I used fresh lime juice so that I could use the zest too. If you don’t have any fresh limes, you can use bottled lime juice and skip the zest. But the zest adds extra flavor so if you have them use it.

Peppers and Onions
This is the perfect combination for Mexican food in my opinion. If you don’t like peppers and onions you can just make the marinated shrimp and saute it. Also you can use other veggies if you want.

Keto Coconut Tortillas

I used coconut flour, egg whites, baking powder, salt and water. Though store bought keto flour tortillas are another option. Below are 2 brands I like along with the homemade low carb tortillas.

I love my La Banderita street tacos as they have zero carbs but you have to order them online. I buy a supply and freeze them. And then there is the Mission brand that you can get at most grocery stores. Aldi also has keto tortillas.

Cilantro Lime Sauce

The simple cilantro lime sauce just uses fresh cilantro, sour cream, salt and lime zest. If you don’t like cilantro you can use parsley or basil. You could also add some avocado instead of the sour cream if you are dairy free.

How to make the gluten free, low carb coconut tortillas (optional).

The coconut tortillas are from an old post, citrus pork tacos with coconut tortillas. You can find the recipe for the tortillas in that post. It’s essentially only ¼ cup coconut flour, 8 egg whites, ½ cup water, ¼ teaspoon baking powder and a pinch of salt.

1. Add all the ingredients to a blender and blend for a few seconds. Let sit for a few minutes to thicken a bit.
2. Heat a small frying pan to medium heat and spray with nonstick spray. Heat up another small or medium pan to medium heat and spray with nonstick spray.
3. Pour ¼ cup into the hot small pan and swirl batter to fill the pan.
4. When it starts to set up well, loosen the sides with a spatula and then flip over into the larger heated pan to finish.
5. Should only take a few minutes for each one and this recipe should give you 6 tortillas.

 How to make keto shrimp tacos.

Step 1: Get out a large mixing bowl and add the lime juice, olive oil, lime zest, garlic, cumin and chili powder. Whisk together and then add the peeled, raw shrimp. Let marinate while you make the coconut tortillas or about 15 minutes if you are not making your own tortillas.

Step 2: Heat up a large skillet to medium high heat. Slice the onion and peppers and add to the skillet. Turn the heat down to medium heat. Add the crushed garlic, chili powder, cumin, salt and black pepper. Mix well and saute until the peppers start to soften a bit.

Step 3: Add the shrimp and marinade to the pepper mixture and saute for an about 5 minute until the shrimp just turns pink all over. Turn off the heat.

Step 4: If you want to make the cilantro lime sauce, get out your food processor and add cilantro, lime juice and zest, salt and sour cream. Blend on high until the cilantro is finely minced and you have your crema sauce.

Step 5: Make your shrimp tacos by adding some of the shrimp mixture on the tortilla. Serve with lime wedges so you can then a squeeze of lime juice on top. The drizzle the cilantro lime sauce and more cilantro leaves for garnish if you wish.

These delicious tacos are not the type of taco that needs cheese but you can certainly add any kinds of additional toppings you want. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

A simple, delicious and beautiful crunchy slaw to go with this recipe (optional).

I also made this creamy keto margarita slaw to go with these tacos and LOVED it. This is a just a simplified version of that so it was a quick and easy addition. They crunchy, creamy coleslaw went great with the other components but again this is optional.

All you need to use is purple cabbage, mayonnaise, lime juice and zest, salt and sweetener. Whisk together everything but the cabbage to make the dressing, then mix with finely shredded cabbage. Refrigerate for a while to make it soften and then use along with the taco filling. You can also serve it on the side to make it a meal.

As I mentioned you don’t have to make the coconut tortillas, you can eat this as is or over a bowl of cauliflower rice to make a rice bowl or make a lettuce leaf wrap. You can use toppings such as thinly sliced radishes, green onions, cilantro, sour cream, cheddar cheese etc.

We really enjoyed these keto shrimp tacos, especially with the creamy sauce and simple slaw. I hope you like them as well. They would be a delicious meal for those on a low carb or gluten free diet.

 I’ve added the nutritional information for each component of this dish.

1 serving shrimp filling has 182 calories
10.2g fat / 6.8g carbs / 1.7g fiber / 17g protein = 4.9g net carbs

1 tortilla has 43 calories
0.8g fat / 2.8g carbs / 1.7g fiber / 2.3g protein = 1.1g net carbs

1 tablespoon sauce has 31 calories
2.5g fat / 0.8g carbs / 0.1g fiber / 0.5g protein = 0.7g net carbs

2 tablespoons of slaw has 72 calories
7.6g fat / 0.8g carbs / 0.2g fiber / 0.2g protein = 0.6g net carbs

To see all the products I recommend like coconut flour for these low carb recipes, please visit my Amazon page. You might also like this keto pulled pork tacos recipe from Tasteaholics!