Paleo Shrimp Taco
Elevate your taco night with this irresistible Paleo Shrimp Taco recipe, featuring a perfect blend of bold spices and fresh, vibrant toppings. Succulent shrimp marinate in a zesty combination of lime juice, chili powder, cumin, and garlic for an explosion of flavor, then pan-seared to juicy perfection. Instead of traditional tortillas, crisp butter lettuce wraps keep this recipe gluten-free and paleo-friendly, offering a light yet satisfying alternative. Complemented by crunchy red cabbage, creamy avocado slices, radishes, and a drizzle of tangy salsa verde, this recipe captures the essence of clean eating without sacrificing taste. Quick to prepare in under 30 minutes, these shrimp tacos are ideal for busy weeknight dinners or impressing guests with a healthy, colorful dish. Perfect for paleo enthusiasts or anyone craving a guilt-free meal packed with flavor and nutrients!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 whole lime, juiced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 8 leaves butter lettuce leaves
- 1 cup red cabbage, thinly sliced
- 1 whole avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onion, sliced
- 3 whole radishes, thinly sliced
- 0.5 cup salsa verde
Instructions
In a large mixing bowl, combine olive oil, lime juice, garlic powder, chili powder, cumin, sea salt, and black pepper. Whisk together to form a marinade.
Add the shrimp to the marinade, tossing to coat evenly. Allow it to marinate for at least 15 minutes.
In a large skillet over medium-high heat, add the shrimp in a single layer. Cook each side for about 2-3 minutes until the shrimp are pink and cooked through.
Remove the shrimp from the heat and set aside.
Prepare the butter lettuce leaves by gently washing and drying them. These will serve as the taco shells.
To assemble the tacos, lay a lettuce leaf on a plate, add a few pieces of shrimp, a handful of red cabbage, slices of avocado, a sprinkle of cilantro, green onion, and radishes.
Drizzle with salsa verde and fold the lettuce leaf to enclose the fillings.
Serve immediately with extra lime wedges if desired.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 13.3 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3090 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
