GLUTEN-FREE SHRIMP TACOS WITH CORN SALSA

Shrimp Tacos with Corn Salsa - Olivia Adriance

GLUTEN-FREE SHRIMP TACOS WITH CORN SALSA

If you’re looking to switch up your Taco Tuesday routine, look no further than this shrimp taco recipe. It’s a quick and simple dish that everyone at your table is bound to love!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Mexican

Keyword: 15-minute meals, Shrimp recipes, Shrimp tacos, Tacos

Servings: tacos

Author: Olivia Adriance

Ingredients

1 pound shrimp, peeled, deveined, and tails removed
1 teaspoon salt
1 tablespoon olive oil, plus a drizzle for the pan
1 teaspoon chili powder
1 teaspoon smoked paprika
A few dashes of cayenne
1 tablespoon honey
Juice of 1 lime

Serving Suggestions:

6 tortillas (I used Siete Foods grain-free cassava tortillas)
2 tablespoons guacamole, per taco
Corn salsa

Instructions

In a bowl, toss the shrimp together with the tablespoon of olive oil, salt, chili powder, smoked paprika, cayenne, honey, and lime juice, mixing well to combine.
Heat a drizzle of olive oil over medium-high heat. Add the shrimp in a single layer, including any sauces from the bowl, and cook for 2 minutes on each side.
Remove from heat and allow to cool for 2 to 3 minutes. Assemble the tacos with plenty of guacamole and corn salsa. Enjoy!

Notes

This recipe would also be delicious as a taco bowl. Fill a bowl with shredded lettuce or some cabbage, cooked rice, the seared shrimp, corn salsa, and guacamole! Serve with tortilla chips for good measure.

Of course, you can add additional toppings to this taco or taco bowl — dairy-free sour cream, pickled red onions, or shredded cabbage would all be great here!

Nutrition