Gluten Free Blackened Shrimp Tacos
These gluten free blackened shrimp tacos are the perfect weeknight meal for the entire family. The shrimp are succulent and juicy and pair perfectly with the refreshing cabbage slaw and tangy bang cream sauce. The tacos are also easy to make, healthy, and absolutely delicious.
Nutrition Facts
Ingredients
Instructions
In a medium bowl, combine the shrimp with the pepper, salt coconut sugar, garlic powder, oregano, paprika, cumin, and chili powder. Set aside to marinate together for 30 minutes. Heat a large skillet over medium high heat for 2 minutes. Add avocado oil and let heat through for 1 minute. Arrange the shrimp in a single layer and cook for 2-2.5 minutes. Flip and cook for another 2 minutes until opaque. Add the garlic cloves, stir, and cook for 30 seconds. Remove from heat and set aside.
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Continue Reading at Themovementmenu →Chef's Notes
I would recommend using raw shrimp in this recipe. You can quickly thaw shrimp by placing them in the refrigerator overnight or soaking them in cold water for about 30 minutes.
Corn tortillas are my favorite for this recipe. However, you can use flour if you don't want/need them to be gluten free.
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Reviews from the Original Source
This has been my favorite recipe of quarantine! So so good. The shrimp seasoning is amazing and it's a great pairing with slaw. I made Whole 30 Mayo for the sauce, and used Sriracha bc I didn't have the Bang sauce. Perfect with Siete almond tortillas.
Another winner recipe from Monica! I made this for my parents and family and everyone loved it. Next time I will use slightly smaller shrimp (mine were the large size) and it just felt like the texture was off...I wanted more crunch. So i might actually try grilling the shrimp next time also. The flavors all went together so well! I substituted Franks Red Hot for the Tangy Bang sauce and it worked great!
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