Spicy Shrimp Tacos
These Spicy Shrimp Tacos are truly THE BEST tacos that just happen to be Whole30! The grilled celery root tortillas are packed with a creamy coleslaw, spicy shrimp and a simple avocado and tomato salsa, so simple but so incredibly tasty! These are a real crowd pleaser that everyone will enjoy.
I am so excited to share this new spicy shrimp taco recipe with you! I’m not sure why it’s taken me so long to post a recipe for shrimp tacos because they are my absolute favourite taco filling.
The shrimp are coated in quite a flavour packed mixture of cumin, paprika, garlic and chili. You could leave them to marinate in this mixture for as little as 10 minutes while you prep the rest of the tacos, or up to overnight for more flavourful shrimp.
I originally wanted to create more of a crusted shrimp but I am so happy that I kept things simple with this spice mix because not only is it easy, it’s so delicious! I found that if you heated a skillet for a minute or two to get it really hot before adding in the prawns it creates a nice spiced crust on them.
As always I am using celery root for the tortillas because I will never get sick of them, but these tacos would also be delicious in lettuce cups or you can even just put everything together in a taco bowl as well.
The coleslaw is very simple and either purple or green cabbage or a precut mix of coleslaw all work well. It’s the sauce that really takes it from boring old coleslaw to eating it with a fork straight from the bowl. The cilantro lime sauce is so good that I’ve started using it as a salad dressing and dipping sauce for just about everything.
These spicy paleo shrimp tacos are a total showstopper that even healthy eating skeptics would love. They would be great for a big dinner with friends as the tortillas, salsa and coleslaw could all be made in advance and then you would just need to quickly grill the shrimp before serving.
Why you are going to love this recipe:
- You are going to have a hard time choosing a favourite between the green sauce and spicy shrimp, they are both so tasty!
- The celery root tortillas take just minutes to make and are such a good Whole30 and SCD substitute for traditional tacos. They can withstand the weight of a lot of filling and don’t fall apart. Not on a grain free diet? Use regular tortillas instead!
- It can easily be adapted for anyone with a shellfish allergy, simply swap the shrimp for white fish or chicken and use the same spice mix, they will be just as tasty.
- The leftover are fantastic all served in a bowl as a big salad. You are going to want to make extra because the leftovers are just as good as the tacos!
Love tacos? Here are a few other taco & taco filling recipes you might enjoy:
- Breakfast Tacos
- Shredded Chicken Tacos
- Seared Tuna Tacos
- Barbacoa Beef
- Roasted Cauliflower & Butternut Squash Tacos
- Shredded Pork Tacos
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spicy Shrimp Tacos
- 400 grams large shrimp, shells removed and deveined
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 clove garlic crushed
- 1/4 tsp salt
- 1/4 tsp pepper
Coleslaw & Cilantro Lime Sauce
- 1/4 cup chopped scallions
- 3 cups shredded purple or green cabbage
- 1/2 cup mayonnaise
- 1/3 cup chopped cilantro
- 2 cloves garlic
- 2 tbsp lime juice
- 1/3 cup chopped scallions
- pinch salt
- 1 large celery root
- 1/2 lime cut into wedges
Avocado Tomato Salsa
- 2 medium tomatoes diced
- 1 avocado diced
- 1 jalapeno finely chopped
- 1/4 cup cilantro roughly chopped
- 1 tbsp lime juice
- 1/2 tsp salt
- Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes.
- To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt and 1/3 cup chopped scallions and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until its well coated. Set aside.
- Prep the tortillas by cutting both ends off of the celery root and then removing the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible. If the tortillas are still quite thick I recommend running a knife over the top of each slice to shave down the slices.
- Heat a sandwich press or alternatively put a grill pan on medium heat and grill the tortillas for approximately 5 minutes until grill marks form and they are tender and pliable.
- In a bowl combine all of the ingredients for the salsa and stir until well mixed.
- Heat 1 tbsp olive oil in a skillet on high heat and then add in the shrimp. Cook them for 2-3 minutes per side until pink.
- To assemble fill each tortilla with the coleslaw, avocado salsa and shrimp and then drizzle with the extra cilantro lime sauce. Serve with wedges of lime and sliced jalapeños.
We made these last night and LOVED them!! Thank you!!
Yea!! So happy to hear that!
I made these tonight and am already planning to make them next week! These tacos are so delicious! The only substitute I did was used whold30 tortillas instead of using a celery root. Maybe next time I’ll stick to the original.
So happy you enjoyed them!!
These are amazing! I made them the other week and my family has been asking for them again!
Yea! So happy to hear they were worthy of a repeat!
I love the slaw, because not too much Mayo it did not make the tortilla soggy! I wanted spicy shrimp so used 1 t each cayenne, paprika, chili powder. 3/4 t salt, 1/2 t garlic powder. Loved the mix of slaw, salsa, spicy shrimp then cooling drizzle. You can make your own slight variations to suit your taste but this recipe is great as is!
OMG I made these last night and WOW!!!! They are a hit!! Thank You!! I’ll be making fish tacos tonight for the fam!
Question- where do you get your celery root from? I finally found a few left in Whole Foods and they didn’t look big enough to wrap around like yours do! I was afraid I’d end up with small tortillas so I purchased Siete tortillas which worked perfectly fine too!
I’m so happy to hear that they turned out well! I get my celery root at Whole Foods but farmers markets usually have the biggest ones. They are starting to get out of season so the ones you find in store this time of year might be on the smaller side unfortunately.
My fiance and I absolutely LOVE these tacos. We skip the coleslaw and just make the salsa and shrimp. The shrimp come out so perfect and flavorful and the avocado salsa is the perfect compliment. They are the best shrimp either of us have ever had either at home or in a restaurant. Thank you so much for this gem of a recipe!
Yea! I’m so happy to hear that! The coleslaw is one of my favourite parts of these tacos so definitely give it a try sometime even if you aren’t a cabbage lover. The sauce is sooo good!
Love these tacos! I use lettuce as the taco shells, but that salad is irresistible. I use it for every taco I make!
Yeea! Great to hear that they were a hit! Thanks for the comment!
That looks so yummy! I am going to try this today. I was wondering where you get such a big celery root? I only see small ones, looking more like oranges size wise…
They are now in season so you should start seeing much larger ones in store.
Hi I’m planning to make this shrimp taco. Loos yummy.
Question:where can I buy whole 30 tortillas?
I will really appreciate if someone can tell me .thnx alot .
I make the tacos using celery root, here is a link to how to make them Whole30 Celery Root Tortillas
So good! Thank you!! This was the first time having celery root, my husband was very skeptical and after the first bite he said I could have this again! The flavors were great and the recipe easy to follow!
Can’t wait to try more of your recipes!!
These were FANTASTIC!! We could not locate celery root so we ate them as bowls. 100% would make again and keeps Whole30 interesting for us!
How many shrimp exactly are 400 grams??? And what about the nutritional information such as carb grams??
400 grams came out to about .8 lbs. We just used a pound.
You can easily round up for this recipe, exact measurements aren’t necessary.
This was amazing. The flavor of the sauce and salsa were delicious. Everything came together easily. I too didn’t have celery root so I used red and green cabbage leaves which seemed to work well. Definitely making this again.
This recipe is amazing! Though the celery root tortillas are hard to do. I loved it so much I bought a semi professional slicer to help myself get them thinner. A whole 30 cooking reward. About to make them again for the 2nd time! Thanks I just can’t say enough about how delicious this is. I’ve even used the celery root idea for fajitas. We just put them on the plate and the toppings on top. The celery root really has a lot of flavor! ❤️This recipe!
Wow. Fresh and zesty. Our new favorite seafood taco.
I forgot the stars.
These are the BEST shrimp tacos my husband and I ever had. The sauce and slaw are absolutely amazing. It is a great summer dish. Thank you soooo much.
I made this recipe for dinner tonight. Instead of making them into tacos I made them into cauliflower rice bowls. It was absolutely delicious!
Thank you thanks a great idea, making it tonight
I can’t remember if I commented already but in case I didn’t, I rly love this recipe. I don’t cook a ton so when I do it really means everything when I love the meal and this delivers. The sauce tastes even better the next day. Anyway thank you!
If its 428 calories per serving… this recipe makes 4 servings.. HOW many tacos is considered 1 serving per person…
Am I only eating 1 taco?
I wondered the same, but assumed one taco. Just wanted to comment since your question wasn’t responded to
My apologies for the delayed reply! It is 2 small tacos per serving.
Can you explain what you do for the ecelery root tortillas?