Shrimp Avocado Tacos are a perfect idea for a tasty shrimp dinner that’s low-carb, quick, and delicious. 

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Shrimp Avocado Tacos shown with 3 tacos on serving plate with lime

I love the summer-into-fall days, when the sun is shining and the air feels a bit crisp, but if you know me at all you know I like to hang on to the summer food as long as possible. And I think these Shrimp Avocado Tacos sound perfect for a late summer dinner, when you’re not ready for soup or stew but you want something more than just the low-carb and Keto salads you’d make if it was a really hot day! And shrimp and avocado is such a perfect combination. In fact, this recipe was probably subconsciously inspired by Shrimp and Avocado Salad, a mega-popular recipe.

And we absolutely loved the tacos with slightly-spicy shrimp mixed with a tasty avocado-cilantro-lime mixture, and using my favorite low-carb tortillas for the taco shell. Please don’t skip the squeeze of fresh lime added at the table that gave this the perfect little flavor boost! And I’d always want a little more Green Tabasco Sauce (affiliate link) on my tacos as well!

What ingredients do you need for this recipe?

What size shrimp did I use?

In the U.S. frozen shrimp is given a number indicating how many shrimp make up a pound. I  made this recipe with frozen 31-40 size shrimp from Costco, thawed overnight.

How can you make this recipe Keto or Gluten-Free?

Just eat the shrimp and avocado mixture inside lettuce cups and this recipe will be Keto and gluten-free!

Which Low-Carb Tortillas Did We Use?

I’m a huge fan of Mission Carb Balance Low-Carb Tortillas (affiliate link), and for this recipe I used the fajita size whole wheat tortillas, with 3 net carbs per tortilla. (As always this company has not compensated me to mention their product and have no idea I’m writing about them.)

Want more ideas with dinners with shrimp?

Check out Low-Carb and Keto Shrimp Dinners for lots more tasty ideas for shrimp!

Low-Carb Shrimp and Avocado Tacos process shots collage

How to Make Shrimp and Avocado Tacos:

(Scroll down for complete recipe, including nutritional information.)

  1. We used the same 31-40 size shrimp (from Costco!) that we loved so much in Easy Low-Carb Shrimp Ceviche earlier in the summer. Thaw frozen shrimp overnight in the fridge, then drain.
  2. Pull the tails off the shrimp if needed and cut each one into 3 pieces.
  3. Whisk together the lime juice, olive oil, ground Ancho chile powder (affiliate link) or any chile powder you have that’s not too spicy, ground cumin (affiliate link) , and Green Tabasco Sauce (affiliate link) to make the marinade.
  4. Put shrimp pieces in a bowl and toss with the marinade. Let it marinate for 10-20 minutes while you’re chopping the avocado and other ingredients and preparing to heat the tortillas.
  5. To make the avocado mixture, chop up two avocados into pieces about 1/2 – 3/4 inches square. (I use my Avocado Slicer Tool.) Finely chop a red onion and some chopped cilantro. Toss the avocado, red onion, chopped cilantro, lime juice, olive oil, and season with salt and fresh-ground pepper.
  6. Drain the marinating liquid from the shrimp in a colander placed over the sink.
  7. Heat the other tablespoon of olive oil in a large non-stick frying pan over medium-high heat. I used my favorite Green Pan Frying Pan (affiliate link).
  8. Add the shrimp and cook about 2 minutes, or maybe a tiny bit longer. Watch carefully and stop cooking as soon as the shrimp are firm and have turned slightly pink. Don’t overcook, that will ruin the shrimp and make it rubbery.
  9. Have the flour tortillas ready with a large frying pan where you will warm the tortillas. A cast-iron frying pan or griddle (affiliate link) is ideal for this if you have one.
  10. Start to heat the dry frying pan to warm the tortillas as the shrimp cooks.
  11. As soon as the shrimp is cooked through, mix it with the avocado-cilantro mixture.
  12. Heat each taco shell just until it’s hot and starting to brown, then fold over into a taco shape and heat enough to firm it into that shape. (This just takes a minute or two.)
  13. Fill each taco shell with the shrimp-avocado mixture, and devour!

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

Be sure to serve with slices of lime to squeeze on at the table, and maybe some extra Green Tabasco Sauce too if you like it spicy!

More Recipes for Shrimp:

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta 
Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal 
Roasted Tomatoes and Shrimp with Feta ~ Kalyn’s Kitchen

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com
Yield: 8 tacos

Shrimp Avocado Tacos

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Low-Carb Shrimp Avocado Tacos are such a quick and easy dinner and this is a perfect season-spanning meal!

Ingredients

Shrimp and Marinade Ingredients:

  • 1 lb. frozen shrimp, thawed in the fridge overnight and drained well (I used 31-40 size shrimp but larger shrimp would work.)
  • 2 T lime juice (I used my fresh-frozen lime juice, see note.)
  • 1 T olive oil
  • 1/4 tsp. Ancho chile powder (or use any chile powder you have on hand; use more or less chile powder to taste.)
  • 1/4 tsp. ground cumin (or slightly more if you really like cumin
  • 1 tsp. Green Tabasco Sauce

Taco Ingredients:

  • 2 ripe avocados, peeled and cut into pieces about 1/2 - 3/4 inch across
  • 2 T lime juice (I used my fresh-frozen lime juice, see note)
  • 2 tsp. olive oil (plus a little more to cook the shrimp)
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped cilantro (more or less to taste)
  • salt and fresh-ground black pepper to taste
  • 8 low-carb tortillas (We used Mission Carb Balance Whole Wheat Tortillas, Fajita Size with 3 net carbs per tortilla, see note. This would be delicious served in lettuce wraps for an option that's Keto and gluten-free.)
  • Lime pieces, to squeeze on at the table (optional but recommended)

Instructions

  1. Thaw frozen shrimp overnight in the fridge, then drain well and pat shrimp dry with paper towels if they seem extra wet.
  2. Pull the tails off the shrimp if needed and discard. Cut each shrimp into 3 pieces, or maybe 4 for larger shrimp.
  3. Whisk together the lime juice, olive oil, ground Ancho chile (any chile powder that's not too spicy), ground cumin, and Green Tabasco Sauce to make the marinade. (affiliate links)
  4. Put shrimp pieces in a bowl and toss with the marinade. Let it marinate for 10-20 minutes while you're chopping the avocado and other ingredients and preparing to heat the tortillas.
  5. To make the avocado mixture, chop up two avocados into pieces about 1/2 - 3/4 inches square. (I ALWAYS use my Avocado Slicer Tool now after I ended up in the emergency room when I stabbed my hand instead of the avocado seed!)
  6. Finely chop the red onion and chop the cilantro.
  7. Toss the avocado, red onion, chopped cilantro, lime juice, 2 tsp. olive oil, and season with salt and fresh-ground pepper.
  8. Before you start to cook the shrimp have the flour tortillas ready with a large frying pan where you will warm the tortillas. A cast-iron frying pan or griddle (affiliate link) is ideal for this if you have one.
  9. Drain the marinating liquid from the shrimp in a colander placed over the sink. Let it drain for a minute or two so the shrimp aren't too wet.
  10. Heat a few teaspoons of olive oil (depending on your pan) in a large non-stick frying pan over medium-high heat. I used my favorite Green Pan Frying Pan. (affiliate link)
  11. Add the shrimp and cook about 2 minutes, or maybe a tiny bit longer. Watch carefully and stop cooking as soon as the shrimp are firm and have turned slightly pink. Don't overcook, that will ruin the shrimp and make it rubbery.
  12. Start to heat the dry frying pan to warm the tortillas as the shrimp cooks.
  13. As soon as the shrimp is cooked through, mix it with the avocado-cilantro mixture.
  14. Heat each taco shell just until it's hot and starting to brown, then fold over into a taco shape and heat enough to firm it into that shape. (This just takes a minute or two.) Fill each taco shell with the shrimp-avocado mixture.
  15. Serve right away, with pieces of lime and maybe some more Green Tabasco Sauce (affiliate link) to add at the table!

Notes

I used my fresh-frozen lime juice to marinate the shrimp and to make the taco mixture. I used my favorite low-carb tortillas for this recipe.

Carb count for this recipe was calculated using net carbs for the tortillas.

This recipe created by Kalyn, Jake, and Kara and we devoured the Shrimp and Avocado Tacos at the end of a long recipe-testing day!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 1.8gTrans Fat: 0gUnsaturated Fat: 8.8gCholesterol: 120mgSodium: 647mgCarbohydrates: 8.4gFiber: 4gSugar: 1gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Shrimp Avocado Tacos are a good dinner option for any low-glycemic or low-carb diet, including phase two or three of the original South Beach Diet. For Keto, gluten-free, or South Beach Diet Phase One, serve the shrimp taco mixture inside lettuce wraps.

Find More Recipes Like This One:
Use Seafood Recipes if you’d like more ideas for shrimp or Skillet Meals for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2018. It was last updated with more information in 2021.

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