If you’ve ever had real Mexican shrimp tacos, you already know you’re in for a treat. And while there are a myriad of ways to go about them, depending on where in Mexico you find yourself, this is my mother’sultra special recipe.
The shrimp are briefly cooked in a chipotle and orange seasoning, one heck of a combo.
The shrimp are just 1g net carbs per taco serving. i.e. if you go for the tortillas, it’s still just 3g net per taco!.
But do note that they’re traditionally made with a touch of honey and cornstarch. So if you’re restricting carbs completely, we suggest you skip them (they are delicious either way). Or you can thicken the sauce witharrowroot! We have and it works just fine, just keep in mind that it cannot be reheated, or the arrowroot will break down.
Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.
*If using arrowroot to thicken, make a slurry as you would with cornstarch. But be sure to add at the end of cooking, and heat it up until just thickened. Arrowroot breaks down with very high temperatures, prolonged cooking and reheating.
The following nutritional values are calculated with the honey. By skipping it, carbs per 3 taco serving are 1g net.
Real Mexican Shrimp Tacos 🌮
Amount Per Serving (42 g)
Calories 71Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Total Carbohydrates 1g0%
* Percent Daily Values are based on a 2000 calorie diet.
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