Name: Spicy Caribbean Shrimp Tacos (Gluten-Free)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground allspice; 1/2 tsp cayenne pepper; 1/2 tsp garlic powder; 1/2 tsp salt; 1 lime, zested and juiced (divided); 8 small gluten-free corn tortillas; 1 cup shredded red cabbage; 1/4 cup chopped fresh cilantro; 1/4 cup diced red onion; 1 avocado, sliced

Spicy Caribbean Shrimp Tacos (Gluten-Free)

BakedCherry1589

These Spicy Caribbean Shrimp Tacos bring a burst of island sunshine to your dinner table. The shrimp are tossed in a vibrant blend of Caribbean-inspired spices and lime, then quickly seared to lock in juiciness and flavor. A zesty, crunchy slaw made with cilantro and lime cuts through the shrimp’s richness, while creamy avocado cools the heat. Using gluten-free corn tortillas ensures everyone can enjoy these tacos, making them perfect for a quick, allergy-friendly weeknight meal. Every bite is a lively balance of salt, fat, acid, and heat—true to both Caribbean and California fresh styles.

Ingredients

Instructions

In a medium bowl, toss shrimp with olive oil, smoked paprika, allspice, cayenne, garlic powder, salt, and half the lime zest and juice. Let marinate for 10 minutes.
While shrimp marinates, in a small bowl, combine shredded cabbage, cilantro, red onion, and remaining lime juice and zest. Toss well and set aside for a zesty slaw.
Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side, or until shrimp are pink and slightly charred. Remove from heat immediately to avoid overcooking.
Warm corn tortillas in a dry skillet or over an open flame for about 30 seconds per side, until pliable and slightly charred.
Assemble tacos by layering cabbage slaw, shrimp, and avocado slices in each tortilla. Top with extra cilantro if desired. Serve immediately.