Paleo Shrimp Tacos

18 30 387
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Paleo Shrimp Tacos
Health Highlights
These Paleo Shrimp Tacos combine shrimp, lime, and avocados into a simple and delicious weeknight supper.


1/4 cup Olive Oil, Extra Virgin (or avocado oil)
3 tbsp Oregano, fresh (minced; or 1 tablespoon dried)
2 clove(s) Garlic (minced)
1 whole lime(s) Lime peel (zest)
681 gm Shrimp, raw (peeled and deveined; sized 21-25 count)
1 small White onion (peeled and finely diced)
1/4 cup Cilantro (coriander) (minced)
1/2 tsp Kosher salt
1 dash Black pepper (freshly ground)
1 head Lettuce, butterhead (Boston) (leaves separated)
1 fruit Lime (cut into wedges)
1 avocado(s) Avocado (large Hass avocado)
1/4 cup Coconut milk, sweetened (full-fat)
2 tbsp Cilantro (coriander) (roughly chopped)
1/4 cup Chives (roughly chopped)
2 tbsp Lime juice (fresh) (freshly squeezed)
1/2 tsp Kosher salt
1 dash Black pepper (freshly ground)


  1. In a bowl, stir together the oil, oregano, garlic, and lime zest. Toss in the shrimp.
  2. 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!)
  3. Combine the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
  4. 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.
  5. 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.
  6. 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.
  7. Pop it in the oven. Roast for 6 to 8 minutes or until the shrimp is cooked through.
  8. 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.


Nutritional Highlights:

is a good source of the antioxidant astaxanthin which gives them their pink color, it also protects the skin from premature aging!

Nutrition Facts

Per Portion

Calories 387
Calories from fat 211
Calories from saturated fat 33
Total Fat 23.5 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 14.4 g
Cholesterol 274 mg
Sodium 839 mg
Potassium 873 mg
Total Carbohydrate 10.2 g
Dietary Fiber 5.1 g
Sugars 2.3 g
Protein 36 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.9
Vegetables 1.6

Energy sources