Crock Pot Shrimp Taco

These Crock Pot Shrimp Tacos are a flavorful, hands-off meal that packs a bold Mexican-inspired punch. With juicy shrimp simmered in fire-roasted tomatoes, peppers, and spices, this dish is perfect for busy weeknights or casual gatherings. Serve the shrimp in warm corn or gluten-free tortillas, topped with your favorite garnishes, for a taco night that everyone will love.

Why You’ll Love This Recipe

• Effortless slow cooker meal: Just toss everything in and let it simmer to perfection.

• Flavor-packed: Fire-roasted tomatoes, garlic, onions, and spices give every bite a delicious smoky kick.

• Healthy and gluten-free: Naturally gluten-free and loaded with protein and veggies.

• Versatile serving options: Great in tacos, lettuce wraps, or over rice or cauliflower rice.

• Customizable toppings: Add avocado, sour cream, jalapeños, or your favorite salsa to suit your taste.

• Fast cook time: Ready in as little as 1.5 hours — quick for a crock pot dish!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound medium shrimp, peeled and deveined, tails removed (fresh or thawed from frozen)

• 1 tablespoon light olive oil or avocado oil

• 1 teaspoon minced garlic

• ½ cup chopped onion

• 1 bell pepper, chopped (about ½ to ⅔ cup)

• 1 (14.5-ounce) can fire-roasted stewed tomatoes (diced preferred)

• ½ cup chunky salsa

• Kosher salt and black pepper, to taste

• ½ to 1 teaspoon cumin, to taste

• ½ teaspoon chili powder or ancho chili powder

• ¼ teaspoon paprika or smoked paprika

• 1–2 tablespoons chopped cilantro (plus more for garnish)

• Optional: 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon water (to thicken sauce)

• Corn or gluten-free tortillas, for serving

• Optional toppings: chopped green onion, sour cream, avocado, jalapeño, extra sauce

Directions

1. Prep the shrimp: If using frozen shrimp, thaw them in cold water for about 10 minutes, then pat dry with paper towels.

2. Optional sauté (for added flavor): In a skillet over medium heat, sauté the garlic, onion, and bell pepper in the oil for 3–4 minutes until softened. Transfer to the slow cooker.

3. Shortcut method: If short on time, add raw garlic, onion, and bell pepper directly to the slow cooker without sautéing.

4. Add the fire-roasted tomatoes, salsa, salt, pepper, cumin, chili powder, paprika, and cilantro to the slow cooker. Stir to combine.

5. Place the shrimp on top of the tomato mixture and gently stir to incorporate. Keeping the shrimp on top helps prevent overcooking.

6. Cover and cook on LOW for 1½ to 2 hours or HIGH for 60–90 minutes. Check after 45 minutes if cooking on high. Shrimp are done when opaque and slightly curled.

7. Once done, switch the slow cooker to WARM to avoid overcooking.

8. Optional: If the mixture is too liquidy, remove the shrimp and stir in the arrowroot or cornstarch slurry. Cook uncovered on HIGH for 10–15 minutes until thickened, then return the shrimp to the slow cooker.

9. Squeeze fresh lime juice over the shrimp before serving. Serve in warmed tortillas with desired toppings.

Servings and timing

Servings: 4–5 tacos
Prep Time: 15 minutes
Cook Time: 1.5 to 2 hours on LOW (or 60–90 minutes on HIGH)
Total Time: 2 hours
Calories: Varies by serving and toppings, approx. 250–300 kcal per serving

Variations

• Spicy shrimp tacos: Add cayenne or chopped chipotle peppers in adobo for extra heat.

• Pineapple twist: Mix in some diced pineapple with the tomatoes for a sweet and spicy combo.

• Coconut-lime shrimp: Add a splash of coconut milk and fresh lime zest for a tropical flavor.

• Low-carb option: Serve in lettuce wraps or over cauliflower rice.

• Dairy-free: Skip the sour cream or use a plant-based alternative.

Storage/Reheating

Storage:
Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days.

Freezing:
Freeze cooked shrimp mixture (without toppings) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat gently in a skillet over medium-low heat until warmed through. Avoid overcooking to keep shrimp tender.

FAQs

Can I use frozen shrimp directly in the crock pot?

It’s best to thaw frozen shrimp first for even cooking and to avoid excess liquid in the crock pot.

Do I need to sauté the vegetables first?

No, sautéing is optional. It adds extra flavor but skipping this step still results in a tasty dish.

Can I cook this on high?

Yes, you can cook on HIGH for 60–90 minutes, but monitor closely after 45 minutes to avoid overcooking the shrimp.

How do I know when the shrimp are done?

Shrimp are done when they are opaque and have curled into a “C” shape. Overcooked shrimp will be rubbery.

What if my sauce is too thin?

You can thicken it by stirring in a slurry made from 1 tsp cornstarch or arrowroot mixed with 1 tbsp water. Cook uncovered on high for 10–15 minutes.

What kind of salsa works best?

Chunky tomato-based salsas with mild or medium heat work best to balance the flavors.

Can I make this ahead of time?

Yes, you can prepare the tomato mixture and shrimp up to a day in advance. Store separately and add to the slow cooker when ready to cook.

Is this recipe gluten-free?

Yes, just use certified gluten-free tortillas and double-check the salsa and spices for added ingredients.

Can I make this into a rice bowl?

Absolutely. Skip the tortillas and serve the shrimp and sauce over cooked rice or quinoa.

What tortillas should I use?

Corn tortillas or gluten-free flour tortillas work great. You can also try homemade almond flour tortillas for a low-carb option.

Conclusion

This Crock Pot Shrimp Taco recipe is a flavorful, healthy, and fuss-free way to enjoy shrimp tacos any night of the week. With smoky fire-roasted tomatoes, tender shrimp, and bold spices, each bite is satisfying and delicious. Customize with your favorite toppings and serve in warm tortillas for a dish that’s sure to become a taco night staple.