Low Carb Shrimp Tacos with Slaw

**Low Carb Shrimp Tacos with Slaw: A Fresh and Flavorful Twist on Taco Night**

Taco night just got a whole lot healthier—and more exciting! **Low Carb Shrimp Tacos with Slaw** are the perfect way to indulge in a delicious and fresh taco experience without the carbs. With juicy, perfectly seasoned shrimp nestled in a crisp, crunchy slaw and wrapped in a low-carb tortilla or lettuce leaves, these tacos are bursting with flavor and perfect for anyone following a keto or low-carb lifestyle.

The combination of succulent shrimp, a tangy slaw, and the perfect seasoning makes these tacos a light, refreshing, and satisfying meal. Whether you’re looking for a quick weeknight dinner or a fun weekend dish, these low-carb shrimp tacos will hit the spot.

Let’s dive into what makes this recipe so irresistible and how you can make these tacos at home!

### Why You’ll Love Low Carb Shrimp Tacos with Slaw

– **Low-Carb Friendly**: This recipe swaps traditional flour tortillas for **low-carb tortillas** or **lettuce leaves**, keeping the carb count low while still delivering all the taco flavors you crave.
– **Packed with Protein**: Shrimp is a high-protein, low-calorie seafood, making it perfect for a keto or low-carb diet while providing you with a satisfying meal.
– **Refreshing Slaw**: The creamy, tangy slaw adds a crunchy, refreshing element that pairs perfectly with the savory shrimp, making each bite a delightful balance of textures and flavors.
– **Quick and Easy**: Ready in just about 20 minutes, this recipe is perfect for a busy weeknight or a last-minute dinner idea.
– **Customizable**: You can make these tacos as spicy or mild as you like, and swap out ingredients to suit your personal tastes.

### Ingredients for Low Carb Shrimp Tacos with Slaw

#### For the Shrimp:
– **1 lb large shrimp**, peeled and deveined
– **1 tablespoon olive oil** (or avocado oil)
– **1 teaspoon garlic powder**
– **1 teaspoon paprika**
– **1 teaspoon chili powder**
– **1/2 teaspoon cumin**
– **1/4 teaspoon cayenne pepper** (optional, for heat)
– **Salt and pepper**, to taste
– **Juice of 1 lime**

#### For the Slaw:
– **2 cups shredded cabbage** (a mix of green and purple cabbage for color)
– **1/2 cup shredded carrots** (optional, for added crunch)
– **1/4 cup mayonnaise** (for creaminess)
– **1 tablespoon apple cider vinegar** (for tang)
– **1 tablespoon lime juice** (freshly squeezed)
– **1 teaspoon Dijon mustard** (optional, for extra flavor)
– **1/2 teaspoon garlic powder**
– **Salt and pepper**, to taste

#### For the Tacos:
– **Low-carb tortillas** (or large lettuce leaves for a keto option)
– **Chopped cilantro** (for garnish)
– **Lime wedges** (for serving)

### How to Make Low Carb Shrimp Tacos with Slaw

#### Step 1: Season and Cook the Shrimp
Start by patting the **shrimp** dry with a paper towel to remove any excess moisture. In a small bowl, combine the **garlic powder**, **paprika**, **chili powder**, **cumin**, **cayenne pepper** (if using), **salt**, and **pepper**. Toss the shrimp in this seasoning mixture, ensuring they are evenly coated.

Heat **olive oil** (or avocado oil) in a large skillet over medium-high heat. Once the oil is hot, add the shrimp and cook for about **2-3 minutes per side**, or until the shrimp turn pink and opaque. Squeeze the **lime juice** over the shrimp just before removing them from the skillet. Set the shrimp aside.

#### Step 2: Prepare the Slaw
In a large bowl, combine the **shredded cabbage** and **shredded carrots** (if using). In a smaller bowl, whisk together the **mayonnaise**, **apple cider vinegar**, **lime juice**, **Dijon mustard** (if using), **garlic powder**, **salt**, and **pepper**. Pour the dressing over the cabbage mixture and toss until everything is well-coated. Taste and adjust seasoning as needed.

Step 3: Assemble the Tacos
To assemble your tacos, warm your **low-carb tortillas** according to the package instructions. If you’re using **lettuce leaves** instead of tortillas, gently wash and dry the leaves before using them as your taco shell.

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