Quick Keto Chili Lime Shrimp Tacos
A fast, low-carb recipe for flavorful chili-lime shrimp tacos—perfect for weeknights or a light weekend meal.
Course: Main Course
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 10
Calories: 173kcal
Ingredients
Spicy Spread
- 1/2 cup mayonnaise
- 2 tsp lime juice
- 1/2 cup chunky salsa
Tacos
- 2 lbs shrimp, cooked, deveined and tails removed
- 2 tsp olive oil
- 2 TBS chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBS lime juice
- 8 8-10 inch keto soft tortillas
- taco toppings of choice, optional
Instructions
Spicy Spread
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In a small bowl, whisk together the mayonnaise, lime juice, and chunky salsa until smooth. Cover and refrigerate the spread while you prepare the shrimp so the flavors meld.
Tacos
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Place the cooked shrimp in a large bowl and toss with 2 teaspoons of olive oil to coat. Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until the shrimp are evenly seasoned.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot, about 3 to 5 minutes. Add the seasoned shrimp and cook 4 to 5 minutes, stirring occasionally, until heated through. Stir in 2 tablespoons of lime juice and cook another 1 to 2 minutes so the flavors blend.
Assemble
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Warm the keto tortillas, then fill each with a portion of the shrimp. Spoon the chilled spicy spread over the shrimp, add shredded cheese if desired, and finish with your preferred taco toppings. Serve immediately for best texture.
Notes
Nutritional values will vary based on the tortillas and toppings you choose. Use low-carb tortillas and light toppings to keep this meal keto-friendly. Leftover shrimp can be stored in the refrigerator for up to 2 days.
Nutrition
Serving: 1taco | Calories: 173kcal | Carbohydrates: 1g | Protein: 21g | Fat: 9g