Low Carb Shrimp Tacos With Coconut Tortillas

These low carb shrimp tacos taste wonderful with gluten free coconut tortillas or without anything at all. The southwestern flavors of lime, cumin and garlic go perfectly with the cilantro lime mayo topping. 

You might also like these keto chicken tacos recipe!

I have been craving shrimp lately. We don’t eat shrimp very often and I don’t know why because it’s a good low carb food to have on hand. So the other day I had all the fixings for tacos and decided to make these low carb shrimp tacos.

I used coconut tortillas which are gluten free and very easy to make. Then I topped them wit a cilantro lime mayo. They were great and very easy to make!

Gluten Free, Low Carb Tortilla Recipe

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.

You mix them together and then pour ¼ cup into a greased frying pan. When it starts to set up well, loosen the sides with a spatula and then flip over into another greased frying pan to finish.  

It should only take about 5 -10 minutes to make these (6) tortillas but you can eat this dish without them. You can even eat this dish over a salad. 

 Low Carb Shrimp Tacos Recipe

1. In a bowl, marinate the shrimp in lime juice, olive oil and  chili powder.
2. Meanwhile slice your onions and peppers and make your cilantro lime mayo.
3. In a food processor add cilantro, lime juice, lime zest, heavy cream and mayo and then set aside.
4. In a large skillet heat the oil and then saute the vegetables.
5. Then add garlic, chili powder, cumin, salt & pepper and mix well.
6. Add in shrimp and marinade and cook until shrimp turns pink.
7. Serve in a coconut tortilla and top with a squeeze of lime, cilantro lime mayo and cilantro leaves. 

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.

You can use toppings such as thinly sliced radishes, green onions, cilantro, sour cream, cheddar cheese etc.

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

 shrimp filling  164 cals
9.9g fat / 6.6g carbs / 1.7g fiber / 13g protein = 4.9g net carbs

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

1 tablespoon sauce 53 cals
5.7g fat / 0.4g carbs / 0.1g fiber / 0.1g protein = 0.3g 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!

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Low Carb Shrimp Tacos with Coconut Tortillas

Yield: 6

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes

These low carb shrimp tacos taste wonderful with gluten free coconut tortillas or without anything at all. The southwestern flavors of lime, cumin and garlic go perfectly with the cilantro lime mayo topping. 

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Ingredients

Marinated Shrimp

• 12 oz raw shrimp, peeled
• 2 tablespoons lime juice
• 3 tablespoons olive oil
• ½ teaspoons chili powder
• ½ teaspoons salt

Shrimp and Vegetables

• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 cups bell peppers, chopped
• 3 cloves garlic, chopped
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon pepper

Cilantro Lime Mayo

• ½ cup cilantro leaves (extra for garnish)
• ¼ cup mayonaise
• 2 teaspoons lime juice
• ½ lime zest (save lime and cut up for garnish)
• 1 tablespoon heavy cream

Instructions

1. Add the peeled shrimp and marinade ingredients to a bowl and let sit while you make your tortillas. 
2. Coconut Tortillas - click here for coconut tortillas recipe.

Shrimp & Vegetables

1. Add oil to a large saute pan and heat to medium high.
2. Add garlic, onions and peppers and stir fry for a few minutes until the onions start to become translucent.
3. Sprinkle seasons over top and mix well. Then add in the shrimp and marinade and mix again.
4. Cook for 3-5 minutes until the shrimp just turn pink. 

Cilantro Lime Mayo

1. Add cilantro to a food processor and process on high.
2. Add in the rest of the ingredients and pulse until well mixed.
3. Serve shrimp fajitas in the coconut tortillas and top with cilantro lime mayo. Garnish with more cilantro and a squeeze of lime.

Notes

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

shrimp filling 164 cals
9.9g fat / 6.6g carbs / 1.7g fiber / 13g protein = 4.9g net carbs

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

1 tablespoon sauce 53 cals
5.7g fat / 0.4g carbs / 0.1g fiber / 0.1g protein = 0.3g net carbs

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 260Unsaturated Fat: 0g