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Crock Pot Shrimp Taco Recipe

Crock Pot Shrimp Taco Recipe
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★★★★★

5.3 from 14 reviews

This Crock Pot Shrimp Taco recipe offers a flavorful and easy slow-cooker meal perfect for busy days. Tender shrimp are cooked gently with fire-roasted tomatoes, salsa, and a blend of spices to create a deliciously saucy filling. Serve in warm corn or gluten-free tortillas and top with your favorite garnishes for a light, satisfying taco that’s ready in under two hours.

Ingredients

Scale

Main Ingredients

  • 1 pound medium shrimp, peeled and deveined, tails removed (fresh or frozen, thawed)
  • 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 work best)
  • 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 extra for topping

Optional Ingredients

  • 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon water (optional thickener)
  • Optional toppings: chopped green onion, sour cream, avocado, jalapeño, etc.
  • Corn tortillas or gluten-free tortillas (store bought or homemade almond flour tortillas)

Instructions

  1. Prep the shrimp: If using frozen shrimp, thaw in cold water for about 10 minutes. Pat dry with paper towels to remove excess moisture.
  2. Sauté the aromatics (optional): In a skillet over medium heat, sauté garlic, chopped onion, and bell pepper in olive oil for 3–4 minutes until softened. Transfer this mixture to the slow cooker for enhanced flavor.
  3. Shortcut option: If short on time, skip the sauté and place raw garlic, onion, and bell pepper directly into the slow cooker.
  4. Add remaining ingredients: Stir in fire-roasted tomatoes, chunky salsa, salt, pepper, cumin, chili powder, paprika, and chopped cilantro until well combined in the slow cooker.
  5. Layer the shrimp: Place the peeled shrimp on top of the tomato mixture and gently stir to combine. Keeping shrimp on top helps prevent overcooking during cooking.
  6. Cook: Cover and cook on LOW for 1½ to 2 hours or on HIGH for 60–90 minutes. Check after 45 minutes if cooking on high. Shrimp are done when opaque and slightly curled.
  7. Finish cooking: Once shrimp are cooked, switch slow cooker to the warm setting to avoid overcooking while you prepare tortillas and toppings.
  8. Thicken sauce (optional): If the sauce is too liquidy, remove shrimp and stir in arrowroot or cornstarch slurry (1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon warm water). Cook uncovered on high for 10–15 minutes to thicken the sauce, then return shrimp to the slow cooker and toss to coat.
  9. Add finishing touches: Just before serving, squeeze fresh lime juice over the shrimp mixture for brightness.
  10. Serve: Spoon shrimp taco filling into warmed corn or gluten-free tortillas and top with your choice of garnishes such as avocado, green onion, jalapeños, sour cream, or extra cilantro.

Notes

  • Use fresh or frozen shrimp; if frozen, be sure to thaw properly before cooking to ensure even cooking.
  • Skipping sautéing the aromatics saves time but reduces depth of flavor.
  • Adjust the spice levels by increasing or reducing cumin, chili powder, and paprika according to taste.
  • Arrowroot or cornstarch slurry helps thicken the sauce if desired; alternatively, cook sauce uncovered for longer to reduce liquid.
  • Serve with gluten-free tortillas for a gluten-free meal option.
  • Optional toppings add texture and fresh flavors—feel free to customize.
  • Do not overcook shrimp to avoid rubbery texture; monitor cooking time closely.

Nutrition

Keywords: shrimp tacos, crock pot shrimp, slow cooker tacos, easy Mexican recipe, gluten-free tacos, healthy shrimp taco, fire-roasted tomatoes, slow cooker shrimp, shrimp dinner

Find it online: https://delishfamilyrecipe.com/crock-pot-shrimp-taco-recipe/