These Paleo Shrimp Tacos combine shrimp, lime, and avocados into a simple and delicious weeknight supper.
Olive Oil, Extra Virgin
(or avocado oil)
(minced; or 1 tablespoon dried)
1 whole lime(s)
Lime peel (zest)
(peeled and deveined; sized 21-25 count)
(peeled and finely diced)
Lettuce, butterhead (Boston)
(cut into wedges)
(large Hass avocado)
Coconut milk, sweetened
Lime juice (fresh)
In a bowl, stir together the oil, oregano, garlic, and lime zest. Toss in the shrimp.
Mix well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. (No time to marinate the shrimp? It'll still taste good!)
Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
Next, make the Avocado Crema. (Psst! This is the same Avocado Crema that I make for my Sheet Pan Chicken Fajitas!) Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, cilantro, chives, lime juice, salt, and pepper.
Blitz until smooth. Add some water to thin out the sauce if desired.Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a container for up to 2 days.
When you’re ready to cook the shrimp, set the oven to 400°F with the rack in the middle position. Toss the shrimp with the salt and black pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.
Pop it in the oven. Roast for 6 to 8 minutes or until the shrimp is cooked through.
Arrange the shrimp on lettuce leaves (a.k.a. nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Drizzle or squirt avocado crema on the tacos.
Shrimp is a good source of the antioxidant astaxanthin which gives them their pink color, it also protects the skin from premature aging!