Fiery Shrimp Tacos
Fiery Shrimp Tacos
Ingredients
- 1 lb medium shrimp peeled and deveined, fresh or frozen
- 1 T olive oil
- ½ cup chopped onion
- 1 14.5 oz can fire-roasted stewed tomatoes, drained and diced
- 1 red bell pepper chopped
- ½ cup chunky Keto salsa
- Sea salt and black pepper to taste
- ½ t cumin
- ½ t chili powder
- ¼ t paprika or cayenne pepper
- 1 t minced garlic
- 3 T chopped fresh cilantro
- Keto tortillas or Bibb lettuce leaves to serve
Optional toppings:
- extracilantro, chopped purple cabbage, chopped green onion, coconut yogurt, avocado, jalapeño pepper
Instructions
- In a 6-quart slow cooker, layer the raw shrimp at the bottom of the slow cooker pot. Drizzle with the olive oil.
- Add the onion and tomatoes and stir.
- Add the bell pepper and the remaining ingredients except the tortillas and the toppings. Stir together and cook on LOW for 2 hours.
- Check the shrimp and if they are almost done, cook for 30 minutes to 1 hour, or until they are pink and cooked through.
- Serve with Bibb lettuce leaves or keto tortillas. Top with desired toppings.
Nutrition
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