Do I need to increase the cooking time if I double the recipe?

If doubling the recipe, we recommend cooking the shrimp on low for 3-3.5 hours or until they are no longer opaque.

Can I use shrimp that have already been boiled?

We haven’t tested it, but it should work! We suggest adding them to the crock pot for the last 20 minutes of cooking.

Is it possible to overcook the shrimp?

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.

What if I can’t find fire-roasted tomatoes?

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!

Can I store this shrimp taco recipe in the refrigerator?

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.

Crock Pot Fire Roasted Shrimp Tacos

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

Units Scale

1 pound medium shrimp, peeled and deveined, tails removed (fresh or frozen then thawed) (see notes below for fresh shrimp)
1 Tablespoon olive oil (or avocado oil)
1 teaspoon minced garlic
1/2 cup chopped onion
1 bell pepper, chopped (about 1/2 to 2/3 cup)
14.5 ounce can fire roasted stewed tomatoes (diced work best)
1/2 cup chunky salsa
kosher salt and black pepper to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder or ancho chili powder (see notes for substitutes)
1/4 teaspoon paprika or cayenne pepper
2 Tablespoons chopped cilantro (extra for plating)
Optional toppings – chopped green onion, sour cream, avocado, jalapeño pepper, etc.
Tortillas to serve (gluten free corn tortillas or grain free low carb tortillas)

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Instructions

First, prepare the shrimp if they are not already thawed. If using frozen shrimp, quickly thaw in water for 10 minutes before peeling. Pat the shrimp dry with paper towels.
Layer the shrimp at the bottom of the crockpot/slow cooker. Drizzle 1 tablespoon olive oil on top. Add the garlic, chopped onion and bell pepper, and toss to combine.
Add the drained canned fire roasted tomatoes, salsa, salt, pepper, cumin, chili powder, and paprika to the crockpot. Mix together until seasonings are well combined with shrimp and vegetables.
Place slow cooker (crock pot) on low for 2-3 hours or on high for 90 minutes to 2 hours. Stir once, about halfway through cooking.
Check on shrimp after about 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to an hour.
Shrimp are done and cooked through once opaque, looking similar to that of steamed shrimp.
Serve with gluten free tortillas and fillings/toppings of choice. Ex: chopped green onions, avocado, jalapeño, and extra cilantro to garnish.
These tacos are best enjoyed right away. See notes for storage tips.

Notes

Filling Tips – For thick taco filling be sure to use a chunky salsa with lots of vegetables, not a pureed or restaurant style salsa. If you don’t have chili powder, you may use a taco seasoning or other Mexican seasoning of choice. Be sure there are no added gluten-containing ingredients.

Storage/Meal Prep Tips – If not serving right away, let the shrimp taco filling cool then store in an airtight container in fridge for up to 3 to 4 days. To reheat, warm taco filling on medium low on stove top or place back in slow cooker on warm setting. For instant pot version, see blog post.

Prep Time: 10 minutes
Cook Time: 120 minutes
Category: Main
Method: Slow Cooker
Cuisine: Mexican-American

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: shrimp, tacos, gluten free, slow cooker, Mexican, fish tacos, seafood