Description
Paleo shrimp tacos bring Mexican coastal flavors to your plate with zesty spices and fresh ingredients. Crisp lettuce wraps cradle succulent shrimp seasoned with smoky chili and lime, offering a light, protein-packed meal that satisfies clean eating enthusiasts.
Ingredients
Scale
Protein:
- 1½ pounds peeled and deveined shrimp, 21-25 count
Herbs and Spices:
- 3 tablespoons fresh oregano, minced (or 1 tablespoon dried oregano)
- 2 garlic cloves, minced
- ½ teaspoon Diamond Crystal brand kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup cilantro, minced
Other Ingredients:
- ¼ cup avocado or olive oil
- 1 small white onion, peeled and finely diced
- 1 head butter lettuce, leaves separated
- 1 lime, cut into wedges
- Zest from 1 lime
Avocado Crema:
- 1 large Hass avocado
- ¼ cup full-fat coconut milk
- 2 tablespoons cilantro, roughly chopped
- ¼ cup chives, roughly chopped
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Marinate the shrimp in a harmonious blend of olive oil (30 milliliters or ), dried oregano, minced fresh garlic, and finely grated lime zest, ensuring each crustacean is thoroughly coated.
- Allow the seasoned shrimp to rest and absorb flavors in the refrigerator for a minimum of 30 minutes and up to 2 hours.
- Prepare the fresh onion-cilantro garnish by finely chopping red onion and fresh cilantro leaves, then refrigerate until meal assembly.
- Create the creamy avocado sauce by halving a ripe avocado and removing the central pit.
- Blend the avocado flesh with unsweetened coconut milk (60 milliliters or ), chopped cilantro, finely minced chives, fresh lime juice, kosher salt, and ground black pepper until achieving a silky smooth consistency.
- Taste the avocado crema and adjust seasoning as needed with additional salt and pepper.
- Preheat the conventional oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Season the marinated shrimp with additional salt and freshly ground black pepper.
- Arrange the shrimp in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast the shrimp in the preheated oven for 6-8 minutes, or until they turn opaque and develop a slight golden exterior.
- Serve the roasted shrimp atop crisp lettuce leaves, garnish with the prepared onion-cilantro mixture.
- Accompany the dish with fresh lime wedges and generously drizzle the creamy avocado sauce over the tacos before serving.
Notes
- Marinate shrimp with zesty lime and oregano for maximum flavor infusion, letting the herbs and citrus tenderize and enhance the seafood’s natural sweetness.
- Prepare the avocado crema ahead of time to allow flavors to meld, creating a creamy, tangy sauce that perfectly complements the roasted shrimp.
- Use fresh ingredients like crisp cilantro and bright lime zest to elevate the dish’s overall taste and provide a vibrant, restaurant-quality experience.
- Roast shrimp quickly at high temperature to maintain juiciness and prevent overcooking, ensuring tender, succulent bites every time.
- Opt for lettuce leaves instead of traditional tortillas to keep the recipe paleo-friendly and add a fresh, crunchy texture to the tacos.
- Customize the heat level by adjusting pepper quantities or adding optional spicy elements like jalapeños or red pepper flakes to suit personal taste preferences.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 180 mg