Learn how to make shrimp tacos in the crock pot! 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 low carb tortillas for a meal everyone will love!
Shrimp Tacos – New and Approved!
A longtime favorite, these crock pot fire roasted shrimp tacos were originally published on the site in 2015 and have been a hit ever since! However, in order to continually provide you all with the best cooking (and tasting) experiences possible, we’re constantly testing and updating old recipes.
So, we’ve given this post a bit of an upgrade, making it better than ever. Don’t worry, though! We kept all the flavor and made these shrimp tacos even easier to make.
Simple Shrimp Taco Recipe Ingredients
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 – 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.
- 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.
- 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!
- Bell Pepper – Loaded with vitamins and nutrients including vitamin A, vitamin C, and potassium, bell peppers become slightly caramelized and sweet once cooked.
- 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, paprika (or cayenne pepper), minced garlic, and cilantro.
Pro-Tip: To boost the flavor profile even more, finish off your shrimp taco recipe with a few extra toppings like chopped green onions, sour cream, avocado or guacamole, red onions, cotija cheese, greek yogurt or crema, or jalapeño pepper.
How to Make Shrimp Tacos in the Crock Pot + Video
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!
- Layer the raw shrimp in a single layer at the bottom of the crock pot.
- Drizzle oil on top.
- Add the veggies and seasonings, and stir to combine.
- Cook on low for 2-3 hours or on high for up to 2 hours.
- Add the filling to tortillas, and top it all off with a squeeze of fresh lime juice!
Note: Check on your shrimp after an hour 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 for another 30-60 minutes.
Bonus 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.
- 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!
Cooking Tip: For the best results, keep your shrimp partially frozen, because they cook fast!
The Best Tortillas for Crock Pot Tacos
Honestly, the best tortilla is your favorite! However, we have a few suggestions.
- Coconut Flour Tortillas! Our favorite option, these homemade tortillas are made with just 5 ingredients for an egg free, gluten free, vegan, and low carb option that’s paleo friendly, too.
- Sprouted Corn Tortillas or Blue Corn Tortillas. Easy to find at the store, white or yellow corn tacos are naturally gluten free and provide a crunchy texture that pairs perfectly with the soft shrimp and veggies.
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:
If doubling the recipe, we recommend cooking the shrimp on low for 3-3.5 hours or until they are no longer opaque.
We haven’t tested it, but it should work! We suggest adding them to the crock pot for the last 20 minutes of cooking.
If kept on warm for an extended period of time, the shrimp may become a bit rubbery. However, the juices should prevent them from overcooking.
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!
Yes, this recipe will stay fresh in the fridge for 3-4 days. When you’re ready to eat, we recommend letting it warm in the crock pot to prevent the shrimp from becoming rubbery.
Did you enjoy this easy shrimp tacos recipe? Do you have any remaining questions? Let us know in the comments below!