Mexican Camarones A La Diabla ? Spicy Mexican Shrimp

Real Mexican Shrimp Tacos 🌮

This is my mother's recipe for shrimp tacos, a killer take on this Mexican sea side specialty! Whip them up, and be sure to have them with our gluten free 'flour' tortillas. 

Course Entree, Main Course
Cuisine Gluten Free, Ketogenic, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 taco helpings
Calories 71 kcal


Metric - US Cups


  1. 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. 

  2. 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. 

  3. Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes. 

Recipe Notes

*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. 

Nutrition Facts
Real Mexican Shrimp Tacos 🌮
Amount Per Serving (42 g)
Calories 71 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 105mg35%
Sodium 330mg14%
Potassium 39mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 8g16%
Vitamin A 15IU0%
Vitamin C 3.2mg4%
Calcium 60mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.