Dinner/ Recipes

Simple Shrimp Tacos

Gluten-Free, Dairy-Free, Egg-free

These tacos are just the right amount of crispy shrimp and creamy slaw while super easy to put together

Making Shrimp Tacos is relatively easy, but I have found a way that is easier than the easiest way, while still keeping it gluten-free and without eggs. This recipe is also very low cal if you are looking for something lighter to eat. In some of my blog posts, I talk about the benefits of eating lower calorie, and the reason why you would want to loose weight. I would like to emphaszie again that weight loss is not about how you look, but rather about your health and where you feel YOU need to be. The number on the scale is not important, but how you feel and keeping your body free of disease is! That is why I make recipes that are suitable for a variety of reasons.

And these shrimp tacos are one for the books. Not only is it super easy to make, it contains alot of healthy vegetables and nutrients, protein and filling carbs. Using a corn tortilla keeps this recipe gluten-free, but you can always substitute any shell you like!

These simple fish tacos come together with just a handful of ingredients, and the key to gettting a crispy shrimp similar to deep fried, is by using this specific batter/coating that I found called PUREST EXTRA CRISPY PUREBATTER. Let me tell you this is my favorite coating that is gluten, dairy and sugar-free! It works so well when lightly dusted on your meats or fish, or you can mix it with milk of choice to create a thicker batter for deep frying. I love this brand becasue it allows me to lightly coat the shrimp, then pan-fry in just a little oil and it makes a deliciously crispy crust without all the calories!!!!!

The layers of the tacos go like this: corn tortilla, slaw mix with dressing (full recipe below), fried shrimp and slices of avocado. And to make this super easy, I used a bag of pre-made coleslaw! Other times I like to chop up my own slaw, and I include more red cabbage than white, but for this simple recipe today, lets use the bagged mix. It’s called simple shrimp tacos for a reason!

The dressing for the slaw is one of my go-to’s, and I use it even when I am serving coleslaw as a side dish. Using vegan mayo allows me to keep this dressing egg-free- which is something I often try to avoid- but you can always use regular mayo if that is what you prefer. The combination of the mayo, dijon, honey and ACV make the perfect flavour of sweet and tang and creamy.

Adding a squeeze of lemon or lime with some chopped cilantro or parsley finishes off these tacos beautifully, and you will have yourself a wholesome delicious meal.

Making good food can be easy and healthy, and there are so many amazing options and nutritious choices. Some of my other dinner ideas I love to make are as follows, and I hope you get a chance to try these out too!

I hope you enjoy these as much as we do!

Please tag me in a post if you decide to make them

Enjoy xoxoxoo

Simple Shrimp Tacos

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dinner mexican-american
By Nadia Zanini Serves: 6
Prep Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 minutes

A simple to make shrimp taco that is the perfect combination of crispy shrimp and creamy slaw that is easy to make and everyone will love and tastes amazing!


  • 6 corn tortilla shells of your choice
  • 18 large wild shrimp
  • 1/4 to 1/2 cup almond milk
  • 2-3 tbsp avocado oil
  • 1/2 cup PUREST extra crispy pure GF batter (see body of post for details)
  • Salt & Pepper
  • 1 avocado
  • 3-4 tbsp cilantro
  • lemon or lime
  • 1 package coleslaw mix
  • For the dressing:
  • 1 tbsp vegan mayonaise
  • 1 tsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp hot sauce
  • Salt and pepper



Combine your dressing ingredients together in a bowl and mix well. Add in your bag of coleslaw, mix well and set aside


Peel and thinly slice your avocado and set aside


Using two small bowls, add your almond to one bowl and your PUREST GF batter into the other


Rinse and pat dry your shrimp, sprinkle with salt and pepper


Add shrimp first to milk bowl to coat, and one by one add to bowl with the dry batter, turn to fully coat


Add avocado oil to a frying pan, and heat on medium-high temperature


Add shrimp to frying pan and cook for about 5-7 minutes, flipping as needed. Remove shrimp from pan


Assemble the tacos by first lying out your corn tortillas, add 3 shrimp per taco, layer on some slaw followed by 2-3 slices of avocado


Finish with a squeeze of lemon or lime and chopped cilantro


  • 116 Calories
  • 10.2g Carbohydrates
  • 13.8mg Cholesterol
  • 7.1g Fat
  • 0.9g Fiber
  • 2.5g Protein
  • 0.6g Saturated fat
  • 3.1g Sugar
  • 4.4g Unsaturated fat


Nutritional information is per taco

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