Keto Friendly Asian Shrimp Tacos With Slaw Recipe

2 minute read • by Lauren Lester 02-05-2020

Keto Asian Shrimp Tacos Recipe

Low carb Asian shrimp tacos and chipotle cheddar cauli mash

 

 

PREP TIME: 20 minutes

COOK TIME: 5 minutes

TOTAL TIME: 25 minutes

SERVES: 4

 

NUTRITION FACTS (per serving): 

357 Calories  •  29.6g Total Fat

6.7g Carbohydrates   •  2.7g Fiber

4g Net Carbs  •  18.3g Protein

 

Filled with a tangy, crunchy, broccoli slaw and succulent shrimp stir-fried with garlic and ginger, these Asian-style Keto Shrimp Tacos make a flavorful, light dish that’s sure to become a family favorite any night of the week.

 

Drizzled with a sweet and spicy sriracha mayonnaise and served in a keto-friendly tortilla such as a coconut wrap, or even a leaf of butter lettuce, this recipe is sure to delight the taste buds whether you follow a keto-diet or not!

INGREDIENTS

 

Shrimp:

  • 1 lb shrimp peeled and deveined
  • 2 tablespoons avocado oil
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter

 

Slaw:

  • 1 ( 8oz ) bag of broccoli slaw
  • ¼ cup minced cilantro
  • ¼ small red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tablespoons lime juice
  • 2 tablespoons avocado oil
  • Salt, to taste

 

Sriracha Sauce:

  • ¼ cup mayonnaise
  • 1 tablespoon sugar-free Sriracha
  • 1 teaspoon powdered erythritol
  • Water, to thin

 

Tacos:

  • 8 keto friendly tortillas (jicama, cabbage cups, butter lettuce cups, or any other keto friendly tortilla)

 

Allergen disclaimer: Contains Milk, Eggs, Shellfish

DIRECTIONS

 

  1. In a large bowl toss together the slaw ingredients, set aside until ready to use.
  2. In a small bowl or jar mix together the Sriracha sauce, thin with water as needed then refrigerate until ready to use.
  3. In a medium bowl toss the shrimp with the avocado oil, paprika, ginger, onion powder, garlic powder, and salt. Heat the butter in a larger skillet over medium high heat. Once hot add the shrimp to the skillet in a single layer.
  4. Cook the shrimp 1-2 minutes per side until pink and cooked through.
  5. Assemble the tacos by dividing the slaw, shrimp, and Sriracha sauce between the 8 taco shells.

Lauren Lester

Lauren Lester is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. Apart from Healthful Creative, she is also the co-founder of the Keto website, Cast Iron Keto.

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