You’ll love this shrimp taco recipe because it’s made in a slow cooker. Crock Pot tacos require SO little prep! Slow cooking the shrimp with fire roasted tomatoes (and other vegetables) produces delicious flavor and preserves nutrients! A healthy make ahead dinner for busy weeknights, meal prep, or entertaining! Paleo option included.
Shrimp Taco recipe – new and improved!
I want to let you know, this Fire Roasted Tomato Crock Pot Shrimp Taco recipe was originally published in Summer 2015. I retested the recipe, rephotographed, updated content for you today. I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
What’s this week’s theme? Well… three words. Easy LIGHT meals! But this recipe for crock pot shrimp tacos is also an oldie but goodie recipe that just got an upgrade. YEA buddy!
So maybe the theme is more… Upgraded Gluten Free Easy Light Meals. That sounds more like it. Yes, I like that. You’ll see what I mean when I post the other recipe this week. Okay but really, whatever title I call it, it has the same connotation. And just because the weather is warmer, eating gluten free (and healthy) shouldn’t be making you more busy. Hence the help with the crock pot. Ya know?
So let’s talk about this theme and my love for the spring and summer crock pot recipes.
Is cooking in a crock pot healthy?
If I could have it my way, I would act like Oprah and buy everyone a crock pot (or slow cooker). Because the crock pot is AMMMMMMAZING! Slow cooking food makes it more flavorful without much effort!
You can pack it full of nutrients and flavors with just your favorite meat/vegetable of choice. Then hours later, VOILA! You’re a whiz in the kitchen! Yep, slow cooking even works with seafood. Ahem… may I present the most flavorful juicy shrimp tacos EVAH!
But what I think is most VALUABLE about the crock pot is that it keeps more NUTRIENTS in your food versus cooking it out. What does mean by this?
You see, since the crock pot is sealed and covered on low heat for hours, there is less light and heat exposure and toxins consumed compared to when you grill, fry or broil meats/cheeses. But even the little bit of nutrients cooked out can still be added back in.
You see, if you are able to eat and use all of the ingredients (stewing liquid and all) in the meal, than you’d actually be getting some amount of the nutrients that were lost from the meat/vegetable back in! Haha, does that make sense? Either way, slow cooking can save us time, energy, but preserve nutrients.
Which leads me to this meal. Crock pot Fire Roasted Shrimp TACOS recipe! Yep, I used ALL of it, juices and all. That means I am one nutrient-rich woman right now! Haha!
HOW TO MAKE CROCK POT TACOS
Crock Pot Fire Roasted Tomato Shrimp Tacos
- Total Time: 2 hours 5 minutes
- Yield: 5 1x
Description
You’ll love this shrimp taco recipe because it’s made in a slow cooker. Crock Pot tacos require SO little prep! Slow cooking the shrimp with fire roasted tomatoes (and other vegetables) produces delicious flavor and preserves nutrients!
Ingredients
- 1 lb medium shrimp, peeled and tails off (fresh or frozen then thawed) (see notes below for fresh shrimp)
- 1 tbsp olive oil (or avocado oil)
- 1/2 cup chopped onion
- 14.5 oz can fire roasted stewed tomatoes (diced work best)
- 1/2 cup chunky salsa
- 1 bell pepper, chopped (about 1/2 to 2/3 cup)
- dash of sea salt and black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder or ancho chili powder (see notes for substitutes)
- 1/4 tsp paprika or cayenne pepper
- 1 tsp minced garlic
- 3–4 tbsp chopped cilantro (2 –3 tbsp for plating)
- Optional toppings – extra chopped green onion, sour cream, avocado, jalapeno pepper, etc.
- Tortillas to serve (gluten free corn, paleo tortillas or gluten free flour tortillas)
Instructions
- First make sure your shrimp are peeled and tails off. If you are using frozen shrimp, quickly thaw in water for 10 minutes, then peel.
- Layer your raw shrimp at the bottom of pot. Drizzle with 1 tbsp olive oil. Then mix in your chopped onion.
- Drain your canned fire roasted tomatoes and then pour it over the shrimp. Stir together.
- Add your bell pepper and the rest of your ingredients, including your seasonings and cilantro. Stir all together.
- Place slow cooker (crock pot) low for 2-3 hrs. Or high for 90 minutes to 2 hours.
- Check on shrimp around 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to hour. They should be seasoned nicely and pink, similar to that of steamed shrimp.
- Serve with gluten free corn or paleo tortillas, chopped cabbage/salad, rice, or avocado!
- Top with extra cilantro and jalapeno and gluten free flour tortillas
Notes
We use sizzlefish wild caught shrimp for best flavor and freshness!
If you don’t have chili powder, you can use a taco seasoning or other Mexican seasoning of choice. Be sure there is no added gluten ingredients.
For extra thick tacos, use a chunky salsa with lots of vegetables.
Estimated nutrition per taco, without the tortilla:
- Prep Time: 10 min
- Cook Time: 115 min
- Category: main
- Method: slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 115
- Sugar: 2.5g
- Sodium: 240mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 14g
- Cholesterol: 130mg
Keywords: fish tacos, shrimp tacos, shrimp, seafood, Mexican, gluten free, paleo
But really, using the juices from the tomatoes is key for spice and flavor! A flavor that you can switch up. Meaning, instead of tacos, you can serve it over rice, potatoes, pasta, etc. You see what I am saying here?
It’s VERSATILE!
Taco Tuesday should be practiced daily, so go ahead, bust out the crock pot, preserve those nutrients, and celebrate with a little fire roasted tomato and shrimp!
Favorite Spring or Summer crock pot recipe?
Ever tried making a shrimp taco recipe in a crock pot?
Cheers,
