Easy Keto Shrimp Tacos

Prep: 5 mins

Cook: 10 mins

Ready in: 15 mins

Cuisine: American

Course: Appetizer, Main Course

Servings: 3 tacos

Calories: 262kcal


11.5 Inch Frying Pan


Easy Shrimp

  • .75 lb Shrimp, peeled & deveined
  • 1.5 tsp Spicy Fajita Seasoning
  • 1.5 tbsp Butter, or Salted Butter

Keto Cheese Taco Shells

  • 3 Crystal Farms Cheese Wraps, Marble Jack

Optional Toppings

  • 3 tbsp Guacamole
  • 2 tbsp Lettuce
  • 6 cherry tomatoes, sliced in half


For the Shrimp

  • Toss the shrimp in the seasoning mix and set aside.
  • Heat a cast-iron skillet or frying pan to medium-high heat
  • Add the ghee or salted butter and allow it to coat the bottom of the pan
  • Add the shrimp and cook for 1-2 minutes per side. I used jumbo shrimp so they took 2 minutes per side. However, if you are using smaller shrimp then it will cook faster. 

For the Cheese Taco Shells

  • Preheat the oven to 375 degree
  • Add 3 Crystal Farms Cheese Wraps to a parchment lined baking sheet
  • Bake the cheese wraps for 4 minutes
  • Allow the cheese wraps to cool for 1 minute
  • Gently lift the cheese wraps from the parchment paper and drape them over a taco stand or the edge of a bowl so that they form a taco shell shape.
  • Flip the cheese wraps over after 1 minute and fill with your preferred toppings.

Recipe Notes

The fajita mixture that I used is low sodium. If you’re using another spice mixture, or just salt then you should cut the amount used in half. You can always add more salt if needed after the shrimp are done.

Nutrition Details

Calories: 262kcal | Carbohydrates: 1g | Protein: 30g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 320mg | Sodium: 1176mg | Potassium: 129mg | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 5mg | Calcium: 376mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button