Description
These Crock Pot Shrimp Tacos are bursting with Mexican-inspired flavor thanks to fire-roasted tomatoes, bold spices, and tender shrimp. An easy and healthy meal, they’re perfect served in gluten-free tortillas with your favorite toppings.
Ingredients
- 1 pound medium shrimp, peeled and deveined, tails removed (fresh or thawed frozen)
- 1 tablespoon light olive oil or avocado oil
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 bell pepper, chopped (about 1/2 to 2/3 cup)
- 1 (14.5 oz) can fire-roasted stewed tomatoes (diced preferred)
- 1/2 cup chunky salsa
- Kosher salt and black pepper, to taste
- 1/2 to 1 teaspoon ground cumin, to taste
- 1/2 teaspoon chili powder or ancho chili powder
- 1/4 teaspoon paprika or smoked paprika
- 1–2 tablespoons chopped cilantro (plus more for garnish)
- Optional: 1 teaspoon arrowroot or cornstarch + 1 tablespoon water (to thicken)
- Optional toppings: chopped green onion, sour cream, avocado, jalapeño
- Corn tortillas or gluten-free tortillas
Instructions
- If using frozen shrimp, thaw in cold water for 10 minutes and pat dry.
- Optional Sauté: In a skillet, sauté garlic, onion, and bell pepper in oil over medium heat for 3–4 minutes. Transfer to slow cooker. (Or skip and add raw.)
- Add fire-roasted tomatoes, salsa, salt, pepper, cumin, chili powder, paprika, and cilantro to the slow cooker. Stir to combine.
- Layer shrimp on top of the tomato mixture and gently stir. Keeping them on top helps prevent overcooking.
- Cover and cook on LOW for 1½ to 2 hours or on HIGH for 60–90 minutes. Check for doneness early—shrimp should be opaque and slightly curled.
- Optional Thickener: If sauce is too thin, remove shrimp and stir in a slurry (arrowroot or cornstarch with water). Cook uncovered on HIGH for 10–15 minutes. Return shrimp and toss to coat.
- Add a squeeze of lime juice before serving.
- Serve in warm tortillas and top with desired garnishes like avocado, green onion, jalapeños, or sour cream.
Notes
- Use diced fire-roasted tomatoes for best texture.
- Keep shrimp near the top during cooking to avoid overcooking.
- Add a cornstarch slurry at the end if you prefer a thicker sauce.
- Great served with lime wedges and extra cilantro.
