Paleo Crispy Shrimp Tacos

These paleo, gluten-free, and grain-free crispy shrimp tacos check all the boxes of a delicious and refreshing taco. The best part about them is they don’t sacrifice nutrition. This meal has protein, veggies, and complex carbs making it satiating and balanced. The wild-caught shrimp are coated in savory seasonings and almond flour making them crispy on the outside and juicy on the inside. This is a great go-to meal that is simple to make, nutrient-dense, and packed with flavor.

Benefits of paleo crispy shrimp tacos

• Paleo. These tacos are made with all whole ingredients, grain-free, and gluten-free.
• High in protein. Crispy shrimp tacos are high in protein due to the wild-caught shrimp, leaving you satisfied and full.
• Almond flour. Not only does almond flour provide an enjoyable nutty flavor to the shrimp, but is high in healthy fats and essential nutrients.
• Delicious. There is no doubt that these tacos pack some serious flavor. The combination of crispy, juicy shrimp and the nuttiness of almond flour, along with the spices, and fresh veggies makes for a refreshing and flavorful taco.

A few suggestions

There aren’t many paleo tortillas on the market that I love, but I am a huge fan of siete almond flour tortillas. They are very tasty for being dairy-free, soy-free, gluten-free, and vegan. I also recommend topping the tacos with primal kitchen cilantro lime dressing to really bring the flavor profile to the next level! All of the primal kitchen’s dressings are made with whole ingredients. Alternatively, some fresh salsa and avocado slices pair nicely with this dish as well.

How to make paleo crispy shrimp tacos

Ingredients & Equipment

• 1 lb wild-caught shrimp peeled & deveined
• 2 tablespoons avocado oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt & pepper to taste
• 1 tablespoon lime juice
• 1 cup almond flour
• 1 egg
• 1/2 cup almond milk (unsweetened)
• 1/2 cup shredded slaw (for taco filling)
• 1 small diced tomato (for topping)
• 1/4 cup red onion diced (for topping)
• 1/4 cup fresh cilantro (for topping)
• 8 almond flour tortillas
• salsa and avocado slices (optional for topping)
• 1 large frying pan or skillet
• measuring cups and spoons

Instructions

• Heat a large skillet over medium to high heat with the avocado oil.
• In a large bowl add the chili powder, cumin, garlic powder, onion powder, salt, pepper, lime juice, almond flour, egg, and almond milk and stir to combine.
• Next, add about half the shrimp to the mixture and coat the shrimp well.
• Add the shrimp to the pan, making sure to not overlap any. Cook for 2 minutes on each side or until they start to brown.
• Do the same steps as above for the second batch of shrimp.
• Once complete, assemble your tacos in the tortilla with shredded slaw, crispy shrimp, tomato, onion, and cilantro, and enjoy!