Easy Low Carb Keto Shrimp Tacos Recipe
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!
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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.
Notes
Make it dairy-free: Substitute the sour cream for coconut cream.
Net Carbs: 3.6g
Net Carbs (with avocado & sour cream): 4.4g
Nutrition
Serving: 1taco | Calories: 126kcal | Carbohydrates: 5.9g | Protein: 10.7g | Fat: 6.8g | Saturated Fat: 1g | Cholesterol: 76.3mg | Sodium: 68.3mg | Potassium: 252.1mg | Fiber: 2.3g | Sugar: 1.3g | Vitamin A: 9.9IU | Vitamin C: 3.1mg | Calcium: 88.1mg | Iron: 0.9mg | Net Carbs: 3.6g
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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