Make your own taco shells for these delicious low carb shrimp tacos!
The first task is to marinate the shrimp. I prefer to use tail-on, shell off raw shrimp for this, but whatever you prefer will work fine. Personally I am happy to eat the shrimp tails but I know many people disagree! Mix a marinade from tomato sauce, paprika, cumin and dried oregano. You could also add some spice at this point – some adobo sauce would be perfect – but I usually cook this without as my husband isn’t a lover of spice – unlike me!
Add the shrimp to the marinade, cover, and refrigerate for at least two hours.
The low carb taco shells can be prepared in advance – just place small low carb tortillas onto a piece of baking parchment and drape them over one or two bars on the rack in your oven. Bake on a medium heat until they are crispy. This method was inspired by KetoDietApp.
When you are ready to cook, the shrimp can be cooked however you like – on skewers on the grill, or under the broiler. Or even just sautéed! Load up your taco shells with some shredded lettuce then add your shrimp. Enjoy!
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