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Jump to VideoYou’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!.
There are certain weeks were all my blog posts have a mutual “theme.” I’m pretty the last few weeks have been all about reviving my oldie but goodie recipes. Like this salad and this cake! Then there are weeks where I totally post recipes via instant inspiration. Remember my almond butter cups and plantain breakfast Lasagna? Ya, those food posts were on accident, happy accidents. And I think this week is going to be another themed by accident week. Which I am sure you don’t mind, right?
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
- Prep Time: 10 min
- Cook Time: 115 min
- 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:
- 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!
Personally though, I like to add a little extra kick to my shrimp taco recipe. Hey, we live in Texas, spicy food and tacos are like daily consumption.
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,
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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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 😉
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
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!
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
Can I just eat (more like devour) the taco filling?
★★★★★
totally allowed!!
I don’t need no tortilla. Give me a spoon. Now.
exactly. 😉
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 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!
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!
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!
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!
I was just looking for more crock pot dinner ideas…this is perfect! Sharing with my Fresh Fix group, too!
I’ve never made shrimp in the crock pot, but it sounds like a great idea!! 🙂
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 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. 🙂
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!)
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!
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!
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
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!
Yummy! I don’t eat shrimp but my boyfriend loves it. Crockpot anything is the best!! Gonna have to try this one 🙂
-Liz
http://www.TheCleanEatingCouple.com
let me know if you do liz!
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 🙂
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.
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 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
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
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!
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!
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
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!
Your food is beautiful & pics too! I have no crockpot! 🙁
you need one! great for chicken and so EASY! <3
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!
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.
Oh my oh my oh my. I’ve never seen shrimp in the crock pot!! This looks so incredibly tasty.
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 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
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
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
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
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.
Thanks for sharing! Fyi: cook time (near the beginning) is listed as 3 mins.
oh whoops! thanks for catching that Shea!
So perfect for a weeknight meal!
★★★★★
I’ve never done shrimp in the crockpot. What a great idea!
These are basically my idea of heaven. WANT.
★★★★★
Those shrimp look so giant!!
★★★★★
I love shrimp tacos! These look so perfect.
★★★★★
You’d love these with your low carb tortillas Carolyn!
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 tacos! These look amazing! Can’t wait to try!
Thank you Karly! Let me know if you give them a whirl. 😉
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!
These have me counting down the days until Taco Tuesday!!!
Love the seafood twist from the standard meat taco! Shrimp is one of my favorites.
★★★★★
Shrimp tacos are the best! These look insanely good!
★★★★★
Used leftovers to make shrimp nachos with queso fresco. Sooo good!
★★★★★
OMG that’s genius! Haha gotta try that.
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!
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!
Luv the recipe. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
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!
Is thawing the shrimp absolutely necessary, or can I put them in frozen?
that should work! no need to thaw.
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. 🙂
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! 😉
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?
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.
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.
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!!
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!