Gluten Free Spicy Shrimp Tacos

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This recipe is quick and filled with flavor. The freshness and slightly sweet salad mixed with spicy shrimp wrapped in a warm corn tortilla is perfect for summer time.

Gluten Free Spicy Shrimp Tacos

Warm weather has arrived and these Gluten free spicy shrimp tacos are just what we need! I’m so excited! If you’ve been following me on social media (FB or IG), then you’ve seen all of the projects we’ve been up to lately. This however, has meant that I have had little time to do anything else. So mostly we’ve been eating cheerios, ice cream, and peanut butter toast. I know…it’s bad. We just haven’t had the energy or time to make anything else. Then out of nowhere my husband tells me that he would like to cook more. So, I was thinking more along the lines of grilling but he went and signed us up for Sun Basket! If you’ve never heard of it, it’s one of those subscription meal services that comes right to your door. We do the 3 meals a week option and it all comes to the door every Tuesday night and we just have to open it and put it away. It has been such a great experience. We choose the fast or quick meals which usually means dinner or lunch is on the table in about 20 minutes.

Also, as bloggers, we use everyday life experiences to give us our creative outlet for content and recipes. Due to the quarantine, I have just been struggling with what to make. Traveling in particular is my number one inspiration. Because of this, it’s been hard not being able to feel like I have that outlet and inspiration anymore. That may seem odd to you because there are so many tacos to make out there but sometimes it’s hard! You guys visit my site when you want delicious tacos, but to make hearty heavy tacos week after week gets rough and then if the recipe isn’t perfect, I make it again. That is a TON of calories each week. So, I like to switch it up and make recipes of what I am actually currently eating whenever possible. Lately, I’ve been trying to eat healthy. Not super healthy but it’s warm outside so I like a meal that doesn’t make me sleepy afterward (at least in this current moment).

This recipe is an adaptation of a sun basket recipe we’ve enjoyed. It’s our favorite one and we’ve made this recipe I’ve created a bunch of times since then. The great thing about making it on your own is you have all of these options to add your favorite items. For this recipe, I’ve kind of created an Asian flavor feel to it by adding the hot chili oil, using the coconut flavors and adding the basil and the slivered almonds. Let me know that you like it by commenting below in the comments section or share a picture of your plate and tag me on instagram @savorparadise.

The ingredients are simple and great staples to have on hand. I love the Mann’s superfood powerblend! It adds a much needed crunch to the dish and sneaks in the extra healthy stuff.

This shrimp is so good by itself! Just add a little salt and pepper, coat in your favorite gluten free flour (coconut is my favorite!) and pan fry 2 minutes on each side. Yumm!

See all the deliciousness in the photo above…it get’s better.

This salad is amazing! I love the fresh cucumber and the chopped basil in this salad the best. With a salty crunch from the cabbage and the lingering sweetness of the coconut vinegar reduction and tartness of the apple cider vinegar, this salad has a great freshness to it and packs a ton of flavor.

Put all the food on the table and enjoy. We placed the salad on the warm tortilla, added about 3 shrimp to each tortilla and then topped with sliced silvered almonds. We felt the Asian flavors came through really well. Like I said, it’s a new favorite and we are obsessed!

If you would like to see more recipes like these, please let me know in the comments below. To check out other taco recipes click here.

If you would like to try Sun Basket for yourself, I am an affiliate partner with them and if you click for more information to the right of this post -> you can find more information there. If you have any questions about my personal experience, let me know in the comments section below. I’d be happy to share more about my personal experience.

Enjoy!

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spicy shrimp taco

Gluten Free Spicy Shrimp Tacos


  • Author: Elena
  • Total Time: 20 minutes
  • Yield: 8 tacos 1x
  • Diet: Gluten Free

Description

This recipe is quick and filled with flavor. The freshness and slightly sweet salad mixed with spicy shrimp wrapped in a warm corn tortilla is perfect for summer time.


Ingredients

Scale
  • 16 ounces of shrimp (we used raw 31/40) peeled and deveined
  • 2 tablespoons of coconut flour or any gluten free flour of your choosing
  • 2 shallots
  • 4 mini cucumbers
  • 110 ounce bag of power blend super food (we used Mann’s brand)
  • 10 Basil leaves finely chopped (optional)
  • 1/4 cup coconut balsamic vinegar glaze (or reduction)
  • 1 teaspoon of apple cider vinegar (coconut balsamic vinegar is fine too)
  • 2 tablespoons of avocado oil (coconut oil or olive oil is fine too)
  • 1/2 teaspoon of pepper
  • 2 teaspoons of salt
  • 2 tablespoons of hot chili oil (or your favorite hot sauce, Franks Redhot works too)
  • 1/2 cup of mayonnaise
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • corn tortillas
  • Slivered almonds as a topping (optional)

Instructions

Cook the Shrimp:

  1. Pour thawed out and deveined, peeled raw shrimp onto a large plate or bowl.
  2. Pat dry with a paper towel.
  3. Lightly season with salt and pepper (very light, no more than 1/4 teaspoon).
  4. Toss with coconut flour (or gluten free flour).
  5. In a large frying pan/skillet heat 2 tablespoons of avocado oil on medium high.
  6. Cook shrimp on each side for two minutes or until shrimp has curled and no long transparent.
  7. Place in small bowl and set aside.

Make the salad:

  1. Finely chop 2 shallots and add to a large bowl.
  2. Add 4 sliced mini cucumbers (Julienne style).
  3. Add 1 bag of power blend superfood.
  4. Add chopped basil.
  5. Add 1/4 cup coconut balsamic vinegar glaze.
  6. Add 1 teaspoon of apple cider vinegar.
  7. Add 2 tablespoons of avocado oil.
  8. Add 1/2 teaspoon of pepper.
  9. Add 2 teaspoons of salt.
  10. Mix well and set aside.

Shrimp sauce:

  1. To the bowl with the cooked shrimp inside add the Hot Chili oil (mixed well), mayonnaise, salt and pepper
  2. Mix well

Assemble:

  1. Warm tortillas in a frying pan or over a gas stove using the flame. Serve warm.
  2. Assemble all ingredients and add slivered almonds as a topping
  3. Enjoy!

Notes

So many opportunities to exchange your own favorites with this one.

If you can’t find the coconut balsamic vinegar glaze, use only the apple cider vinegar but taste as you add, you might have to add a little more in this case. Also, it will make the shrimp appear spicier because the glaze has been taken out which added sweetness to the heat.

 

  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Category: Lunch
  • Method: Pan fry
  • Cuisine: Mexican

Keywords: gluten free

Elena

Elena

I'm Elena, the driving spirit behind Savor Paradise, where the Culinary Travel Lifestyle meets unique Airbnb experiences. Join me in a flavorful journey, discovering exceptional recipes and hidden Airbnb gems, as we embrace the adventure of culinary travel.

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