Serves: 4 | Cook Time: 2–3 hours (on low)
Let’s Talk Shrimp Tacos 🌮
Okay, these Crockpot Shrimp Tacos are a total win. They’re juicy, full of flavor, and basically make themselves. You throw everything into the slow cooker, and a couple hours later—BOOM—perfect taco filling. Add a little slaw, maybe a squeeze of lime, and you’ve got dinner that feels fancy but took barely any effort.
Why I Love This Recipe
This recipe is a go-to when I want something tasty but chill. It has just the right kick, the shrimp soak up all the flavor, and it’s so easy. Plus, it feels a little like you’re eating at a beachside taco shack—without leaving your kitchen.
- Super low effort—your crockpot does all the work
- Shrimp stay juicy and don’t overcook (trust me)
- You can dress them up or keep it simple
- Great for weeknights or casual get-togethers
What You’ll Need
- 1 lb raw shrimp (peeled, deveined, tails off)
- 1/2 cup salsa (your favorite kind—mild or spicy)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Corn tortillas (8–10 small ones)
- 1 cup shredded purple cabbage
- 1/4 cup sour cream or plain Greek yogurt
- 1–2 tbsp chipotle in adobo sauce
- Fresh lime wedges
- Fresh chopped cilantro (optional)
Pro Tips
- Don’t overcook the shrimp—2 hours on low is plenty. Any longer and they can get rubbery.
- Use good salsa. The flavor of your salsa really comes through, so pick one you love.
- Warm the tortillas. A quick pan toast makes a big difference.
- Make the slaw fresh. It adds crunch and balances the warm, saucy shrimp.
- Customize your spice. Chipotle gives heat—add more or less to taste.
Tools You’ll Need
- Crockpot / slow cooker
- Mixing bowls
- Tongs or spoon for serving
- Knife and cutting board
- Small pan (for warming tortillas)
Substitutions and Variations
- Swap shrimp with cooked chicken or shredded jackfruit
- Use flour tortillas if you prefer
- Try avocado slices instead of slaw
- Use store-bought chipotle mayo if you’re short on time
Make Ahead Tips
- Mix shrimp with spices and salsa ahead of time—store in the fridge, dump in crockpot later
- Slaw can be made 1 day ahead (keep it crisp in the fridge)
- Chipotle mayo can stay in the fridge for up to 5 days
🔥 Step-by-Step Instructions
1. Mix Shrimp with Seasoning and Salsa
In a bowl, mix raw shrimp with salsa, olive oil, chili powder, cumin, garlic powder, salt, and pepper.
2. Add to Crockpot
Dump the seasoned shrimp mixture into the slow cooker.
3. Cook on LOW for 2 Hours
Set to low and let it go—shrimp will turn pink and juicy.
4. Make Slaw & Sauce
While the shrimp cooks, toss purple cabbage with lime juice. Mix sour cream and chipotle for a creamy sauce.
5. Warm Tortillas
Toast corn tortillas for 30 seconds per side in a dry pan.
6. Assemble Tacos
Fill tortillas with cooked shrimp, top with slaw, drizzle chipotle sauce, and sprinkle fresh cilantro.
🧊 Leftovers & Storage
- Store leftover shrimp and slaw separately in airtight containers.
- Good in the fridge for up to 2 days.
- Reheat shrimp gently in a pan—don’t microwave or they’ll turn rubbery.
- Use leftovers in rice bowls or over salad!
🧪 Why This Recipe Works (Quick Science)
Shrimp cook fast, which makes them perfect for the crockpot as long as you don’t overdo it. The acid in the salsa helps tenderize the shrimp while the slow, gentle heat infuses flavor without drying them out.
🍽️ Meal Plan Ideas
- Taco Night: Pair with guacamole and tortilla chips
- Low Carb: Skip the tortillas and serve over a salad
- Make It a Bowl: Add rice and beans under the shrimp
- Lunch Prep: Use leftovers to make wraps or taco salads
😬 Common Mistakes
- Cooking too long = tough shrimp
- Using pre-cooked shrimp—nope, it’ll turn rubbery
- Skipping the sauce or slaw—your tacos need that texture and creaminess
- Not tasting your chipotle cream—adjust heat to your liking
🌮 What to Serve With
- Mexican street corn (elote)
- Chips and guac or salsa
- Cilantro lime rice
- Black beans
- Simple green salad with lime vinaigrette
❓FAQ
Can I use frozen shrimp?
Yes! Just thaw them first before putting them in the crockpot.
Can I make this spicier?
Totally. Add more chipotle or toss in a few jalapeños.
Can I double this recipe?
Yep—just make sure your crockpot is big enough and keep the cook time about the same.
Can I use chicken instead of shrimp?
For sure—use shredded cooked chicken and reduce cooking time to 1–1.5 hours on low.
That’s a Wrap (Get it? Taco wrap?) 🌯
I hope these Crockpot Shrimp Tacos become a regular in your meal rotation. They’re simple, flavorful, and so satisfying. Let me know how they turn out or if you tweak the recipe—I’d love to hear what you think! Drop a comment with your favorite taco toppings or any questions.
