Learn how to make Crockpot Shrimp Tacos! The easiest make-ahead dinner with minimal prep, the slow cooking method locks in flavor and spice while preserving nutrients. Pair them with gluten-free tortillas for a meal everyone will love!
Here’s the thing about slow cooking—it’s like flavor magic without the fuss. You toss in your favorite protein or veggies, let them do their thing for a few hours, and dinner practically makes itself. Bonus: the crock pot can actually help preserve more nutrients compared to some other cooking methods, so you’re serving up flavor and goodness.
And yes, seafood lovers, slow cooking works here too. Case in point: These shrimp tacos. Juicy, zesty, and layered with smoky tomato goodness, they’re the easiest way to turn a busy weeknight into taco night. Healthy, hands-off, and absolutely delicious.
Prep Tips Before You Begin
- Frozen Shrimp Tip: Thaw quickly in cold water, then pat dry before cooking. This helps the sauce cling better and prevents a watery filling.
- Vegetable Prep: Chop vegetables evenly so they cook at the same rate, whether you’re sautéing or slow cooking
- Cooking Time for a Double Batch: If doubling the recipe, cook the shrimp on low for 2.5 to 3 hours, or until they are no longer opaque.
- Using Pre-Boiled Shrimp: While we haven’t tested it, pre-boiled shrimp should work—just add them during the last 20 minutes of cooking.
- Avoid Overcooking: Shrimp can become rubbery if kept warm for too long. The cooking juices will help slow this process, but check early—especially in a slow cooker, as they all heat differently.
Ingredients You’ll Need
Feel free to adjust the ingredients below to fit your spicy preferences. For instance, you could add a dash of hot sauce or red chili flakes for spicy shrimp tacos. Either way, you probably already have most of what you’ll need waiting on hand!
- Medium Wild-Caught Shrimp – Both fresh and frozen shrimp can be used as long as they are peeled, deveined, and their tails have been removed first.
- Oil – Light olive oil or avocado oil work best as they pack in tons of omega fatty acids while being neutral enough in taste so as not to negatively impact the flavor of the rest of the ingredients.
- Bell Pepper – Loaded with vitamins and nutrients, including vitamin A, vitamin C, and potassium, bell peppers become slightly caramelized and sweet once cooked.
- Onion & Garlic – In addition to providing vitamins and nutrients like vitamin B and potassium, onions help provide a slightly sweet, umami taste to these crock pot tacos.
- Fire Roasted Stewed Tomatoes – Sweeter than other types of tomatoes, the roasting process helps release the natural sugars that pair with the warm spices to create an irresistible sweet and spicy taste. If you can’t find fire-roasted tomatoes at your local grocery store, feel free to replace them with a can of diced tomatoes and green chilies for a similar taste!
- Salsa – For the best texture, we prefer chunky salsa, but any red kind you have on hand is fine! For those who like spice, use hot salsa!
- Herbs & Spices – Crucial to creating the unique taste we’re looking for with these shrimp tacos, we include a variety of herbs and spices, including salt, pepper, ground cumin, chili powder (or ancho chili powder), and paprika (or smoked paprika ).
Ingredient Swap: Sub in your favorite taco seasoning or Mexican spice blend for chili powder if desired. Just double-check for hidden gluten if needed.
- Cilantro – Fresh cilantro adds a bright, slightly peppery taste. Substitute parsley, or omit it completely if you aren’t a fan.
- Optional Slurry – Add arrowroot powder or cornstarch mixed with water if you want a slightly thicker sauce.
- Optional Toppings: For even more flavor, layer on your favorites—chopped green onions, jalapeños, sour cream, avocado or guacamole, pico de gallo, red onions, cotija cheese, or a drizzle of crema.
Gluten-Free Tortillas for Shrimp Tacos
Honestly, the best tortilla is your favorite! However, we have a few suggestions.
- Homemade Gluten-Free Tortillas – Our almond flour tortillas and coconut flour tortillas are soft, flavorful, and perfect for holding juicy taco fillings. Made with minimal ingredients, they’re naturally egg-free, grain-free, and vegan-friendly. For a sturdier tortilla or wrap, simply roll the dough a little thicker before cooking.
- Sprouted or Blue Corn Tortillas are easy to find in most grocery stores. To ensure the tortillas are gluten-free, check the label — some brands sneak in wheat or share equipment. White or yellow corn tortillas have a mild, slightly sweet flavor that’s perfect with juicy shrimp and crisp veggies.
How to Make Crock Pot Shrimp Tacos
Below is a brief overview of the steps we took to make our shrimp taco. Be sure to take a look at the full recipe below, and watch it in action before you begin!
- Prep the shrimp. Make sure they peeled and deveined with tails removed,
- Sauté the onion, garlic, and bell peppers, then transfer the veggies to the crockpot. Or skip the sautéing and transfer the raw onion, garlic, and bell pepper to the crockpot. Optional step to help reduce moisture and enhance flavor.
- Add the tomatoes, salsa, herbs and seasonings, then stir to combine.
- Layer the raw shrimp on top and gently stir.
- Cook on low for 1 ½ hours to 2 hours or on high for up to 90 minutes.
- Check on your shrimp after an 45 minutes if cooking on high. If they look like they’re close to being done (almost pink), change the setting to low. Then, continue to cook until done.
Note: If your sauce turns out a bit too thin, simply remove the shrimp and whisk together 1 teaspoon of arrowroot or cornstarch with 1 tablespoon of warm water. Stir this into the slow cooker, then cook uncovered on high for 10–15 minutes to help the sauce thicken. Add the shrimp back in and toss to coat before serving.
- Add the cooked shrimp filling to tortillas, and top it all off with a squeeze of fresh lime juice!
Instant Pot Option
Thanks to the testing of one of our wonderful readers, Cortney, we have an Instant Pot version of this recipe, too! It’s just as tasty as our crock pot method but a whole lot faster.
Cooking Tip: For the best results, keep your shrimp partially frozen, because they cook fast!
- Set the Instant Pot to sauté, and add the olive oil. Then, let the garlic, peppers, and onions sauté for 1-2 minutes or until fragrant.
- Add the remaining ingredients to the pot along with extra water or broth (about ⅓ to ½ cup), keeping the liquid that comes with the tomatoes. Pressure cook for 1 minute, and finish by letting the Instant Pot quick release.
- Note – The extra liquid from the tomatoes will prevent the shrimp and veggies from burning in the Instant Pot. However, once your shrimp are done cooking, there will be extra liquid (tomato juice/broth) to drain off once ready to serve. We recommend reserving that liquid to then cook extra flavorful rice or quinoa in the Instant Pot!
Serving Suggestions
These tacos can be paired with all your favorite side dishes for a Mexican-inspired feast great for feeding a crowd! Some easy options include:
- Pineapple slaw
- Mexican cauliflower rice or cilantro lime rice
- Homemade baked tortilla chips and mango salsa
- Refried Beans or Mexican style Beans
Crock Pot Shrimp Taco Recipe
- Total Time: 2 hours
- Yield: 4-5 1x
- Diet: Gluten Free
Description
These Crock Pot Fire Roasted Tomato Shrimp Tacos are easy to make and full of Mexican-inspired flavor for a healthy meal everyone will love. Serve them in gluten-free tortillas!
Ingredients
- 1 pound medium shrimp, peeled and deveined, tails removed (fresh or frozen, thawed; see notes)
- 1 Tablespoon light olive oil (or avocado oil)
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 bell pepper, chopped (about ½ to ⅔ cup)
- 1 (14.5-ounce) can fire-roasted stewed tomatoes (diced work best)
- ½ cup chunky salsa
- Kosher salt and black pepper, to taste
- ½ to 1 teaspoon cumin, to taste
- ½ teaspoon chili powder or ancho chili powder (see notes for substitutes)
- ¼ teaspoon paprika or smoked paprika
- 1–2 Tablespoons (to taste) chopped cilantro – plus extra for topping the tacos, if desired.
- Optional thickener for the sauce: 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon water.
- Optional toppings: chopped green onion, sour cream, avocado, jalapeño, etc.
- Corn tortillas or gluten-free tortillas (store bought or homemade like our almond flour tortillas)
Instructions
- Prep the shrimp: If using frozen shrimp, thaw in cold water for about 10 minutes. Pat dry with paper towels to remove excess moisture.
- Optional sauté (for added flavor): In a skillet over medium heat, sauté garlic, onion, and bell pepper in olive oil for 3–4 minutes until softened. Transfer to the slow cooker.
- Shortcut option: If you’re short on time, skip the sauté and place raw onion, garlic, and bell pepper directly into the slow cooker.
- Add the fire-roasted tomatoes, salsa, salt, pepper, cumin, chili powder, paprika, and cilantro. Stir to combine.
- Layer shrimp on top of the tomato mixture and gently stir. Tip- Keeping shrimp on top helps prevent overcooking.
- Cover and cook: LOW for 1½ to 2 hours or HIGH for 60–90 minutes. (Check after 45 minutes if cooking on high.)
- Shrimp are done when opaque and slightly curled. Once cooked, switch the slow cooker to warm to prevent overcooking.
- Optional slurry to thicken the sauce: If the mixture is too liquidy, remove shrimp and stir in 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon warm water. Cook uncovered on high for 10–15 minutes to reduce the sauce. Return shrimp to the slow cooker and toss to coat.
- Add a squeeze of lime juice just before serving for a bright, fresh finish. Serve in warm tortillas and top with your favorite garnishes—avocado, green onion, jalapeños, or extra sauce.
Notes
Filling Tips – Use a chunky salsa with visible veggies (not smooth or restaurant-style) to keep the filling hearty. For a thicker sauce, use the optional starch slurry at the end.
Seasoning Swaps – Sub in your favorite taco seasoning or Mexican spice blend for chili powder if desired. Just double-check for hidden gluten if needed.
Storage & Reheating – Let the shrimp taco filling cool, then transfer to an airtight container and store in the fridge for up to 3–4 days. Reheat gently on the stove or in the slow cooker on warm.
For Instant Pot instructions, see blog post notes.
- Prep Time: 10 minutes
- Cook Time: 60 -90 minutes
- Category: Main
- Method: slow cooker
- Cuisine: mexican-american
Nutrition
- Serving Size: 1 taco in a corn tortilla. No toppings
- Calories: 185
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 145 mg
made these for a work potluck thinking it might not be a hit because who brings shrimp to a potluck??? I was WRONG. everyone loved them so much that I had no leftovers, much to my husband’s chagrin lol
Oh, I love hearing this, Tara! Shrimp is definitely the new potluck dish. You’ve started a trend by sharing this dish with others. So glad there weren’t any leftovers!
I do not have fire roasted diced tomatoes but do have diced tomatoes or diced tomatoes in pure. is there something that I could use to have the roasted taste?
Hi Catherine! When using regular diced tomatoes add smoked paprika or salsa, to taste. Just know the flavor is going to be a little more bland than using fire roasted tomatoes. 🙂 Keep us posted!
This recipe sounds divine. However, I can’t eat tomatoes due to the fact that they make me quite sick. I can replace the regular salsa with salsa verde….but the canned tomatoes??? Any ideas for a replacement?
Can you have bell peppers? Maybe try canned pimento or roasted bell peppers? Or I’ve had a few people with nightshade allergies use diced mango! keep me posted if so!
I made this for my family and everyone inhaled the tacos! It has so much flavour and the ingredient combination is heavenly. Thanks for a great recipe!
Awesome! So glad! Thanks for feedback Kim!
These tacos are super delish! We have added these to our summer meal rotation, taco Teusday just got an upgrade!
Words can’t even describe how amazing this was. Packed with flavor!!
This recipe is looking so delicious and yummy and the way you explained the steps of recipe is well explained.. thus post will be very useful for me to taste some new recipe..
Thank you for shearing this article to us
Yummy! amazing recipe. I love shrimps so much; sure I will try this.
Hope you enjoy! Thanks!
My husband and I are going to make this tonight for dinner. When you say 3-4 T of cilantro, 2-3T for garnish, do you mean I need 3-4 T of cilantro but reserve 2-3T for garnish? Or do you mean I need 3-4 T of cilantro for the cricket pot and an additional 2-3 T for garnish?
I actually add 3-4 in the recipe and then extra to garnish. Hope that makes sense!
I decided to be brave and test out an Instant Pot version of this and it was AHHMAZING! I toned down on the super spicy seasonings so my kiddos could enjoy.
Turn IP on sauté with olive oil and toss in the bell Pepper and onion I only did this for a minute or two! I left the shrimp partially frozen as the IP cooks it fast!!
Leave the juice in with the tomatoes as you need the liquid, throw everything else in and I added 1 cup of water (you may get away with less because mine turned out a little juicy but i didn’t mind..set to pressure cook for 1 minute. When the minute is up quick release!
Pair with Cauliflower Spanish rice! Delicious!!
Oh I love this! can I add this to our recipe notes and credit you?
Absolutely!!
I made these in the IP. Quick, easy and very flavorful. Next time I will make sure shrimp is slightly frozen. If you are not using tortillas and want to serve this over rice, the added broth is nice. For tacos it’s soupy. I think the juices from the tomatos is enough. I also used large shrimp and cut in half before cooking. Will definitely make again.
Thank you for the feedback, Deb! And for bringing it to my attention that I need to add the notes about how to drain the juice to use for tacos. Glad it all worked out and you enjoyed it!
Do I need to increase cooking time if I double the recipe?
are you using fresh or frozen? I don’t think you need to double the time but it might take a little bit longer if using frozen.
I bought them from the seafood counter at the grocery. They were previously frozen, but were thawed when I bought them. Medium size.
I ended up cooking them on low for about 3 hours. They were pink when I unplugged for transport to friends with a new baby. The crockpot was off for about an hour before I turned it on warm for another 20 minutes. The shrimp were PERFECT! (I only mention the extra time because I’m sure they kept cooking after I unplugged.)
So, I would suggest to anyone doubling:
-cook on low for 3-3.5 hours and they’ll be ready to eat.
-I used 1 green bell pepper (diced) and 5-6 fresh jalapenos (cut long ways, de-seeded) instead of a 2nd bell pepper. The batch of jalapenos I got were not super spicy (but you never know what you are going to get). I highly suggest this to anyone who likes spicy food (I do this in homemade spaghetti sauce too).
Oh good to know! Thanks Laralee! Hope your friend enjoyed it too.
Can you use already boiled shrimp on low?
I haven’t tried it but i think it would work, or you could add them the last 20 minutes of cooking.
Hi there, this looks soooo good! Prepping this tonight for tomorrow’s dinner but had a question. I work until 6pm. If I put the shrimp on a timer to cook the recommended time of 2 hours on low.. will they overcook if kept on warm for the rest of the day? Thanks!
Hmmm, that’s a great question! If you use frozen shrimp, it may be okay. The juices should help prevent it from being too rubbery, but I am not entirely sure, I’ve never tried that before 😉 how long would it be on “warm” for?
Absolutely delicious! Definitely will make again but will serve over rice as there was just sooo much liquid. (Yes, I drained the fire roasted tomatoes.) Almost a sloppy Joe version of a taco! Terrific flavor and wonderful spice combination. The squeeze of lime with all the condiments brings it to its glory!
Thanks Lindsay, for a great recipe!
Thank you ruth! I’m thinking you could possibly add rice to the slow cooker to help absorb juice, but haven’t tried it yet. Love the flavor there too! 😉
These were the best last night! Got nice big wild caught shrimp at my local Fresh Market store in Hingham, served them with tortillas that said they were better for enchiladas so we could stuff more in then served them with guacamole, shredded mexican cheese and sour cream – yum, with a mexican rice on the side! YUM!
Woohoo! That sounds so fantastic, I’m glad it was a hit!?
It was such a hit because my husband loves to eat and I like E-A-S-Y since we both work full time. I am always nervous trying new things especially in a crock pot and I think it’s because you’re not actually standing there “watching it cook” like a burger or a steak or even a lobster! LOL! Needless to say, OMG, the best ever. So good, my husband was talking me about it again today at lunch when he came to meet me on my break!! A true saver and so ridiculously easy! I even did the normal spices versus the taco seasoning. Oh and because I LOVE garlic, I laughed at your 1 tsp of minced garlic and put in like 2 Tablespoons! Thank you so much!!! 😀
this is the best story ever!! Love the feedback Maura. Haha, and the lunch break talk. and yes, bring on the garlic. 🙂
Is thawing the shrimp absolutely necessary, or can I put them in frozen?
that should work! no need to thaw.
I didn’t have fire roasted tomatoes so I used a can of Rotel diced tomatoes and green chilies and it still turned out AMAZING!!! The shrimp were so perfectly cooked ??? I will 100% make this again (and again and again)!
Oh yay! Thank you monica for the feedback!
Luv the recipe.
I made this for some friends that were passing through town last night… and we all loved it! I wanted to find something that I could throw in the crockpot and have stay warm, as we didn’t know their exact arrival time. With the shrimp and taco shells (we used street style soft taco shells roasted over the stove) we cut up avocado, had shredded Mexican cheese, fresh sliced tomatoes, different sauces, etc. I also made a cilantro lime rice for a side dish. I will make this recipe again, again and again!! SO YUMMY!! (And EASY! MAJOR BONUS!)
Oh I am so glad! What a fun dinner party and thank you so so much for taking time to report back. I love it Holly!
I made the version found here: https://www.sizzlefish.com/blogs/shrimp/crockpot-roasted-shrimp-tacos, but still delicious. I omitted the onion (not in the other version), bell pepper, and cilantro (I didn’t have those ingredients on hand and forgot to buy some), used fresh raw shrimp, 2 Tbsp salsa, and drained some of the juice from the tomatoes. Kept all other ingredients and cooked on high for an hour. I served on street-style corn tortillas with avocado and chevre cheese. Light, easy to throw together, no heating the house with the oven, and delicious. Didn’t even miss the omitted ingredients. Will definitely be making again.
Oh that’s wonderful to hear! did you see this recipe first or the one on sizzlefish? I post that one a long time ago there and updated it new here. Both delish. Love the swaps you made!
Used leftovers to make shrimp nachos with queso fresco. Sooo good!
OMG that’s genius! Haha gotta try that.
Shrimp tacos are the best! These look insanely good!
Love the seafood twist from the standard meat taco! Shrimp is one of my favorites.
These have me counting down the days until Taco Tuesday!!!
Wow I didn’t know that the slower cooker keeps more of the nutrients in; right now we have a crockpot ham and cabbage stew going. 🙂 These tacos look BOMB.com!
YOu’d love these emily!
I love tacos! These look amazing! Can’t wait to try!
Thank you Karly! Let me know if you give them a whirl. 😉
I love shrimp in everyway, and these tacos look simply stunning, great idea with the fire roasted tomatoes, these tacos must be so good!!! and the ease of making these tacos…genius recipe
I love shrimp tacos! These look so perfect.
You’d love these with your low carb tortillas Carolyn!
Those shrimp look so giant!!
These are basically my idea of heaven. WANT.
I’ve never done shrimp in the crockpot. What a great idea!
So perfect for a weeknight meal!
Thanks for sharing! Fyi: cook time (near the beginning) is listed as 3 mins.
oh whoops! thanks for catching that Shea!
I’m doing a Mexican Fiesta themed housewarming party and this will be perfect!! Super easy crockpot recipe – perfect for entertaining guests! Thanks for sharing!
wonderful! keep me posted!! and congrats.
I made this tonight and really enjoyed it! It felt very light, clean, and healthy. I added 1/2 onion, a zucchini, and extra garlic. Next time, I may try adding a few jalapenos or red pepper flake because I like it hot! 🙂 I served it over quinoa and topped it with cilantro and cotija (instead of going the taco route). Yummy! Thanks for the recipe!
Well that sounds divine! I’ll have to try that too! Thanks Meredith
Where have I been and how did I miss this? This recipe rivals my recent shrimp taco recipe that’s the new favorite in the Conyers’ house.
no yours was EPIC!! We need a taco tuesday date
coincindentally I just pulled out some shrimp from the freezer not knowing exactly what to do and wouldn’t you know it this recipe popped up on my Pinterest feed. Colors look beautiful, ingredients fragrant, and easy peezy in a crock pot — this is a winner. I just happen to have all but one ingredient so yup I will be trying this tomorrow!
let me know if you try or if you need any substitutions Paula! xxoo
Oh my gosh, Lindsay, if I were to dream up my perfect meal, this would be it! I’m a total shrimp addict, love fire roasted tomatoes and of course, I’m all about fresh, simple and easy!
Love the heat, the fresh cilantro – a great recipe all around. Thanks for giving me a reason to finally buy a slow cooker, lol.
Hope you’re enjoying your weekend, friend!
I should send you a crock pot! They are the best inventions ever! haha
Just saw this on Facebook and I have to hop over to read the recipe! LOVE these photos. The idea of cooking frozen shrimps in crock pot is genius! I haven’t yet convinced Thomas to get a crock pot, but now I know I can with this recipe! Sharing everywhere of course 🙂
Oh my oh my oh my. I’ve never seen shrimp in the crock pot!! This looks so incredibly tasty.
I wouldn’t mind a daily taco habit. In fact, if it weren’t so hot, I’d scurry right on down there.
It’s getting cooler here so my crockpot will be coming out to play soon. Usually the first fall recipe in it is chili. I might need to switch that up to these tacos.
This looks AWESOME. I love finding new slow cooker recipes that aren’t just shredded chicken, even if it is super versatile. I love how fresh and easy this is!
Your food is beautiful & pics too! I have no crockpot! 🙁
you need one! great for chicken and so EASY! <3
Well – Atlantan’s have tacos everyday too …well, most everyday at least…though sometimes, I skip the tacos and just dig a spoon into whatever was supposed to be the filling! And I think I must be psychic, cos I see myself digging my spoon into this crockpot too! I love your combo of shrimp with stewed tomatoes, salsa, and cumin, among others!
I haven’t ever cooked shrimp in my crock-pot but I love the looks of this recipe!
it’s my new fav! so easy peasy
All of your Mexican inspired dishes this week are speaking to me! Get in my pregnant belly!
you should move here for 9 months! i’ll feed you!
Yum! These look so good! My favorite crockpot meal is probably a Mexican seasoned pulled chicken… it’s stupid easy and delicious! Either that or just your traditional pot roast.
Also, I thought you’d appreciate knowing this-just celebrated our 4th wedding anniversary with the Mr. and he cooked me scallops for the first time ever! So romantic!
yay for scallops! did he eat them too? and congrats on 4 years!
Ok as soon as we buy a crock pot here in Australia I will be making this! So easy and I love it! Also thinking it would be an amazing filling in a sweet potato!
Favourite crockpot recipe is nomnompaleo’s kalua pig – you should totally check it out! I know you would love it!
ohh i so will! thanks! sounds awesome already
I just printed out this recipe so that I could remember to make it next week! You have combined two of my family’s favorites (shrimp and tacos) in my favorite appliance — the slow cooker! 🙂 It doesn’t get much better than that!
yes, love that slow cooker! The best! keep me posted on how yours turns out
Your recipes are genius! Shrimp tacos were my favorite as a child. Every day should be Taco Tuesday.
oh i love this! childhood favorites are the best as an adult! haha.
I will swap in scallops and my life will be complete!
and add squash? yes?
Hi there! Love the idea of adding squash or zucchini! If I do,do you think I would need to increase any of the seasonings/ liquid/ peppers? Sorry, I know those types of questions are annoying. 😉 I just didn’t know if the original recipe has enough extra liquid. I think I’ll try this out this weekend!
never annoying. i would keep the juice from the tomatoes then. If you use the canned. It should be good! Keep me posted.
I would have never thought to cook shrimp in a crockpot. My son just walked by my computer and said “Wow that looks good!” Guess what I’ll be making soon 🙂
Yummy! I don’t eat shrimp but my boyfriend loves it. Crockpot anything is the best!! Gonna have to try this one 🙂
-Liz
www.TheCleanEatingCouple.com
let me know if you do liz!
Yet another reason to love my crock pot! I love how easy this would be to throw together.
And by the way, I saw Hatch chili tortilla chips at the grocery store yesterday and I thought of you!
my crockpot is my new buff! I love that thing with all my heart! I’ve never had shrimp tacos but you bet imma be trying these 🙂
BFF’s for life! haha
Can you please come cook for me this week? I’m craving fresh home cooked food and finding it really hard to get time in the kitchen. Add in stress and it’s even more important I know to eat well but oh so hard.
we need a getaway together where we can just relax and cook!
Ahhh … how wonderful! To be honest, I haven’t had too much success with my fairly recently acquired crock pot, so I think I need to branch out a bit more this coming ‘crock pot season’ (although why not use it year-round?) Just love the idea of these tacos … so far from my idea that everything from the crock pot is in a watery brown sauce!
What a great go-to meal for any time of the year!
Also, your food styling and photography on this post is beautiful!
(thumbs up!)
I swear to you I am going to bust out Vegas’ crockpot when we get done with our trips. This looks amazing. We’re all about seafood tacos here. 🙂
I live for my slow cooker and bow down in her presence- she’s like having a sister wife, now if she’d only do laundry I’d let her take our last name. I just bought shrimp at a Costco road show- I was going to make shrimp cocktail to nosh on all week, but this might be a better use for those beauties. So easy!
I’ve never made shrimp in the crock pot, but it sounds like a great idea!! 🙂
I was just looking for more crock pot dinner ideas…this is perfect! Sharing with my Fresh Fix group, too!
You know I’ll never turn down a crockpot recipe! I actually need a bigger crockpot. Mine is a little too small. I’ve never tried doing fish in one though. I must try!
shrimp, tacos, and crockpot in one recipe?! I mean, could it actually get any better! I love it all and I am going to make it really soon!
Stahp! You got my mouth watering over here, and it’s not even 10 AM! Love the idea of throwing these in the crockpot. Especially since I have a track record of cooking shrimp into overkill. 🙂
haha i feel ya!
i was in honduras last week and still, somehow, did not manage to eat enough latin american food. will definintely be trying to make these soon! also, i’ve been on a tostada kick recently and these shrimp would be so perfect.
um, let’s both go back and get more latin food fixes!
I had no clue you could cook shrimp in the crock pot and my favorite crock pot recipe is your BBQ Lentil one…Going to need to find another one of yours to cook this winter, that will keep me warm…LOL!
add this one to the list! FOR REAL! ps emailing you back tomorrow. <3
I don’t need no tortilla. Give me a spoon. Now.
exactly. 😉
Can I just eat (more like devour) the taco filling?
totally allowed!!
Why have I not made shrimp in the crock pot before?! I actually dislike cooking them very much… I ALWAYS overcook them. I’m thinking the crock pot is the way to go from now on. This recipe looks AMAZING. PINNING!!! <3
looks delicious! I love crockpots but hate cleaning them! As for my fav… split pea soup! So easy in the crockpot and I love coming up to the smell of soup!
Shrimp, I have actually not cooked in the crockpot, genius!
this was actually easy clean up. No stick! YAY!
I too hate cleaning my crockpot! A friend introduced me to Reynold’s Crockpot cooking liners. They are AWESOME!
Can every week be easy meal week?! I also looooove that turquoise background. May I ask where it’s from? I was searching for one but only found one in blue #blogprobs
ohhh have you checked out erickson woodworks? I ADORE THEM!! Custom made
I’ve never done shrimp in a crockpot but you’ve sold me! Now it’s your turn to send this to me for dinner 😉