Gluten Free Shrimp Tacos with Citrus Slaw
These shrimp tacos are everything I want in a simple weeknight dinner. They're bright, fresh, and full of flavor without a ton of effort. The shrimp get a quick marinade in Big Mama’s Calamondin Vinaigrette, then pair perfectly with a crisp cabbage slaw tossed in Kosterina’s crushed tangerine vinegar and a little drizzle of my favorite honey from Shannon Farms. Tucked into almond flour tortillas, they’re easily gluten free, and just the right balance of tangy, juicy, and satisfying. Use promo code ALLISAPPETITE when ordering from the FoodSocial Market for any of my favorites from this recipe for an extra discount on your order. 🩷
PREP TIME
30 minutes
COOK TIME
5 minutes
INGREDIENTS
13
Serves: 2-3
Ingredients
For the Shrimp
- 1 lb1 lb1 lb Shrimp, Raw, peeled & deveined
- 1/4 cup1/4 cup1/4 cup Citrus Calamondin Vinaigrette - Big Mama's Backyard Garden
- 1 pinch1 pinch1 pinch Salt
For the Slaw
- 2 cups2 cups2 cups Coleslaw Mix (Shredded Cabbage and Carrots)
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Crushed Tangerine Vinegar - Kosterina
- 1 tsp1 tsp1 tsp Honey - Shannon Farms, wildflower
- 1 pinch1 pinch1 pinch Salt
For the Tacos
- 6 pieces6 pieces6 pieces Almond Flour Tortillas - Siete Foods, can sub corn tortillas
- 1 bunch1 bunch1 bunch Green Onion (Scallion), sliced, optional for garnish
- Lime, wedges, optional for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Make the slaw
- In a medium bowl, combine shredded cabbage, tangerine vinegar, honey, and a pinch of salt. If you like it tangier, add a little extra splash of vinegar. If you like it a little less sweet, start with less honey. You can always add more to taste.
- Toss well to coat, then let sit in fridge for at least 30 minutes (or a few hours) so the cabbage softens slightly and absorbs the flavors.
Marinate the shrimp
- Toss shrimp with the vinaigrette and a pinch of salt in a bowl. Let marinate in the fridge for 20–30.
Cook the shrimp
- Heat a skillet over medium heat. Cook shrimp for 2–3 minutes per side, or until pink and opaque, then remove from the heat.
Assemble the tacos
- Warm almond flour tortillas until pliable.
- Fill each with a few shrimp and a generous scoop of tangerine slaw. Add optional garnishes if using—like a squeeze of lime or a sprinkle of scallions.
Notes
As a quick note: the shrimp should marinate for 20–30 minutes before cooking, and the slaw needs at least 30 minutes, but you can make the slaw earlier in the day to let the flavors soak in even more.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Seafood Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 629 |
| Fat: | 26 g |
| Carbohydrates: | 60 g |
| Protein: | 43 g |
| Cholesterol: | 330 g |
| Sodium: | 2208 mg |
| Fiber: | 11 g |
| Sugars: | 21 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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3 responses to “Gluten Free Shrimp Tacos with Citrus Slaw”
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sign me up for these!!!
Always up for TACOS!!!
The perfect recipe for our citrus vinaigrette! Big Mama says, “looks scrumptious!”