Crock Pot Shrimp Tacos with Fire-Roasted Tomato Salsa Recipe
This Crock Pot Shrimp Taco recipe combines succulent shrimp cooked slowly with fire-roasted tomatoes, bell peppers, and spices to create a flavorful, easy-to-make filling perfect for tacos. The slow cooker method ensures tender shrimp infused with bold, smoky, and tangy flavors, making it a fantastic weeknight meal. Served with warm corn or gluten-free tortillas and your choice of fresh toppings, these shrimp tacos are both satisfying and delicious.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Shrimp and Vegetables
- 1 pound medium shrimp, peeled and deveined, tails removed (fresh or frozen, thawed)
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1 bell pepper, chopped (about 1/2 to 2/3 cup)
Liquids and Seasonings
- 1 Tablespoon light olive oil (or avocado oil)
- 1 (14.5-ounce) can fire-roasted stewed tomatoes (diced work best)
- 1/2 cup chunky salsa
- Kosher salt and black pepper, to taste
- 1/2 to 1 teaspoon cumin, to taste
- 1/2 teaspoon chili powder or ancho chili powder
- 1/4 teaspoon paprika or smoked paprika
- 1-2 Tablespoons chopped cilantro – plus extra for topping
Optional Thickener
- 1 teaspoon arrowroot or cornstarch mixed with 1 tablespoon water
Optional Toppings
- Chopped green onion
- Sour cream
- Avocado slices
- Jalapeño slices
Tortillas
- Corn tortillas or gluten-free tortillas (store bought or homemade like almond flour tortillas)
Instructions
- Prep the Shrimp: If using frozen shrimp, thaw in cold water for about 10 minutes. Pat dry thoroughly with paper towels to remove excess moisture, ensuring they cook evenly.
- Optional Sauté for Flavor: Heat olive oil in a skillet over medium heat. Sauté garlic, onion, and chopped bell pepper for 3–4 minutes until softened and fragrant, then transfer this mixture to your slow cooker. If short on time, skip this step and add these ingredients raw directly to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add fire-roasted stewed tomatoes, chunky salsa, salt, black pepper, cumin, chili powder, paprika, and chopped cilantro. Stir gently to combine.
- Add Shrimp: Layer the prepared shrimp on top of the tomato mixture in the slow cooker. Gently stir the shrimp in without fully mixing to keep the shrimp on top, which helps prevent overcooking.
- Slow Cook: Cover and cook on LOW for 1½ to 2 hours or on HIGH for 60 to 90 minutes. If cooking on high, check the shrimp at 45 minutes to prevent overcooking. The shrimp are done when they turn opaque and are slightly curled.
- Keep Warm: When shrimp are cooked through, switch the slow cooker to warm to keep the dish at serving temperature without cooking further.
- Optional Sauce Thickening: If the sauce is too watery, remove shrimp and stir in arrowroot or cornstarch slurry. Cook uncovered on HIGH for 10–15 minutes until the sauce thickens, then return the shrimp to the slow cooker and toss gently to coat.
- Finish and Serve: Just before serving, add a squeeze of fresh lime juice to brighten flavors. Serve the shrimp filling in warmed corn or gluten-free tortillas, topped with your favorite garnishes such as avocado, green onion, jalapeños, or extra sauce.
Notes
- Thaw shrimp thoroughly and pat dry to avoid excess moisture which can dilute flavors and affect cooking texture.
- Sautéing the vegetables before slow cooking enhances flavor but is optional for a quicker prep.
- Adjust seasoning like cumin, chili powder, and paprika according to your preferred heat and smokiness level.
- Arrowroot or cornstarch slurry is perfect for thickening the sauce if needed; add it after shrimp cooking to avoid over-thickening or overcooking.
- Use fresh lime juice at the end to add a fresh, zesty balance to the rich flavors.
- Serve with gluten-free tortillas to make this recipe suitable for gluten-free diets.
