My healthy low carb keto shrimp tacos are made with wholesome, good-for-you ingredients—homemade soft-shell tacos filled with juicy, tender shrimp and a zesty tomato-onion relish. Topped with sliced avocado, fresh parsley, and a drizzle of sour cream—these tacos are on another level of flavor!
Table of Contents
Are you craving authentic keto Mexican food, but the takeaway options are loaded with carbs and highly processed ingredients and cost a small fortune?
Time to make your own low carb shrimp tacos. I guarantee you'll make them again and again.
Homemade soft-shell tacos (keto-approved!) filled with juicy shrimp, tomatoes, onions, and avocado slices, drizzled with sour cream.
The whole family will love these tacos, whether following a low carb diet or not, so you might want to double the recipe so everyone can have seconds!
These keto tacos also go great with my keto guacamole, easy cucumber salsa, and spicy garlic aioli if you want to make them extra special.
Why You'll Love Keto Tacos
- Keto-friendly tacos with only 3.6g carbs in each taco!!
- Very light, with just 126 calories per taco
- Perfect keto alternative to high-carb tacos
- Made with soft-shell tacos that are keto-approved
- Made with real ingredients, you can feel good about eating
Ingredients You'll Need
You can feel good about eating these tacos because they're made with healthy, wholesome ingredients! Check the recipe card below for the exact ingredient amounts.
- Shrimp - fresh or frozen shrimp that have been peeled and deveined.
- Tomato - one small tomato for the taco relish.
- Red onion
- Olive oil
- Lemon - both lemon juice and lemon zest.
- Maple syrup (sugar-free) - alternatively substitute for extra sugar-free sweetener.
- Garlic
- Vinegar - you'll need both white wine vinegar and apple cider vinegar.
- Arrowroot powder - arrowroot flour to help thicken the shrimp sauce.
- Almond flour - super-fine almond flour or almond meal.
- Coconut flour - super-fine.
- Egg - room temperature.
- Baking powder
- Xanthan gum
- Avocado - optional topping.
- Sour cream - optional topping.
- Parsley - optional topping.
How To Make Keto Shrimp Tacos
Follow these simple steps to make healthy shrimp tacos! Start making the shrimp taco filling because it needs to be chilled for an hour in the fridge.
While the shrimp filling is chilling, make the low-carb soft-shell tacos. Cook
Prepare the Soft-Shell Tacos
- In a food processor or blender, combine the almond flour, coconut flour, xanthan gum, baking powder, and a pinch of salt. Pulse or blend until well-mixed.
- Add the apple cider vinegar and pulse again.
- Add the egg and water, then pulse until the dough forms into a sticky ball.
- Wrap the dough in plastic wrap and then knead it through the plastic for a couple of minutes.
- Allow the dough to rest for 10 minutes, and then divide the dough into 8 small balls, around 1 inch in diameter.
- Place each ball between two sheets of baking paper and roll them out with a rolling pin until they make a 5-inch diameter circle.
- Heat a dry pan over medium heat. Cook the tacos for around 5 seconds on the first side, then flip and cook for 30 seconds on the other side.
- Wrap the soft-shell tacos in a clean kitchen towel to keep them warm.
Prepare the Shrimp Filling
- In a large mixing bowl, combine the shrimp, lemon juice, sugar-free maple syrup, minced garlic, lemon zest, white wine vinegar, a pinch of sea salt, and freshly ground black pepper.
- Cover the bowl with plastic wrap and place it in the refrigerator for an hour to marinate.
- Heat the olive oil in a pan over medium heat. Cook the shrimp for 2 to 3 minutes on each side.
- Add the arrowroot powder with 3 tablespoons of water to the pan. Toss with the shrimp and cook for a further 1 to 2 minutes.
- In another mixing bowl, combine the diced tomatoes, red onion, and a drizzle of lemon or lime juice. Lightly season with a pinch of sea salt and freshly ground black pepper.
Assemble the Shrimp Tacos
- Fill each soft-taco shell with the shrimp filling. Top with the tomato-onion mixture, and optionally add slices of avocado.
- Drizzle over sour cream and fresh parsley. Serve immediately and enjoy!
Storage Instructions
The best way to store keto shrimp tacos is to store the individual elements separately. They don't keep well once assembled.
Store the shrimp filling and toppings in an airtight container in the refrigerator. Store the soft-shell tacos covered at room temperature.
Reheat the filling in the microwave in 30-second intervals until heated all the way through. Warm the soft-shell tacos for a couple of seconds on a hot pan or in the microwave and then assemble the tacos and enjoy!
Frequently Asked Questions
Are Keto Shrimp Tacos Dairy-Free?
To make these tacos dairy-free, don't use sour cream or substitute it with coconut cream.
More Easy Recipes
Looking for more easy recipes, you can enjoy on keto? Here are some of my favorites:
Easy Low Carb Keto Shrimp Tacos Recipe
Ingredients
For the Shrimp Filling
- 1 lb Shrimp
- 1 large Tomato diced
- 1 Red Onion diced
- 2 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 2 teaspoon Sugar-Free Maple Syrup
- 6 cloves Garlic minced
- 1 teaspoon Lemon Zest
- 1 teaspoon White Wine Vinegar
- 2 teaspoon Arrowroot Powder/Arrowroot Flour
- Sea Salt to taste
- Black Pepper freshly ground, to taste
For the Soft-Shell Tacos
- 1 cup Almond Flour
- 1 Egg lightly beaten
- 3 tablespoon Coconut Flour
- 3 teaspoon Water
- 1 teaspoon Baking Powder
- 2 teaspoon Xanthan Gum
- 2 teaspoon Apple Cider Vinegar
- Sea Salt to taste
To Serve (Optional)
- 1 Avocado ripe, sliced
- ½ cup Sour Cream
- Fresh Parsley Leaves
- Lime Wedges
Instructions
For the Soft-Shell Tacos
- Gather all the ingredients and in a food processor or blender, combine the almond flour with the coconut flour, xanthan gum, baking powder, and a pinch of sea salt. Pulse to mix well.
- Add the apple cider vinegar and pulse again.
- Add the egg and the water. Pulse until the dough forms into a sticky ball.
- Wrap the dough in plastic wrap and knead through the plastic for a couple of minutes.
- Allow the dough to rest for 10 minutes. Divide the dough into 8 small balls (about 1 inch in diameter) and roll out each ball between two sheets of baking paper with a rolling pin until they spread into a 5-inch circle.
- Heat a dry pan over medium heat.
- Cook the tacos for about 5 seconds on the first side, flip and cook for another 30 seconds on the other side.
- Keep the tacos warm by wrapping them in a clean kitchen towel.
For the Shrimp Filling
- In a large mixing bowl, combine the shrimp with lemon juice, sugar-free maple syrup, minced garlic, lemon zest, white wine vinegar, a pinch of sea salt, and freshly ground black pepper.
- Cover and refrigerate for an hour.
- Heat the olive oil in a pan over medium heat. Cook the shrimp for 2-3 minutes on each side.
- Mix the arrowroot powder with 3 tablespoons of water and add to the pan. Toss and cook for 1-2 minutes.
- Mix the diced tomatoes with the red onion and a drizzle of lemon or lime juice— season lightly with sea salt and a pinch of black pepper.
Assembling the Low Carb Shrimp Tacos
- Fill the taco shells with the shrimp and diced tomatoes, and onions. Add avocado slices, and serve immediately drizzled with sour cream, fresh chopped parsley, and lime wedges.
Last Step: Leave A Rating!
Rate this recipe
Readers also love
Notes
Nutrition
NAZNIN LILA
Love Your recipes.
Jennifer
Thank you!
Mari
Loved this recipe! It does require a well-stocked keto pantry & is a bit time/labor intensive but well worth the effort!!
Jennifer
Thank you, Mari!