If you’re looking for an easy and healthy shrimp taco recipe this is it! These shrimp tacos are loaded with grilled shrimp, a cabbage slaw, and tomatillo salsa. I was never a fan of tomatillo salsa until I tried it one time at my brother’s house and he was actually the first to give me this taco recipe.
Recipe and Post updated on 8/19/2020
Tips for Shrimp Tacos
Shrimp
Prepping shrimp can seem a bit scary at first cause you have to peel and devein the shrimp. That black line in the middle of the shrimp is the poop track and you need to clean this out unless you prefer to eat that? Ew.
There are multiple ways to cook shrimp but I prefer making these tacos in the Summertime and on the grill. Just heat up the grill to medium-high heat and let them cook until the shrimp is all pink.
Sauce
Tomatillo salsa is the main sauce used for these shrimp tacos here. It is made from fresh tomatillos, chili peppers, lime juice, and cilantro. Kind of like a typical red salsa but these tomatoes are green. There is a recipe below for a homemade tomatillo salsa or you can just pick up a jar of tomatillo salsa at the store. I like Aldi’s Frontera salsa.
Cabbage Slaw
Grab a bag of shredded coleslaw mix at the store to make this super easy or you can shred your own cabbage. I like to doctor the cabbage slaw up a bit by adding some chopped fresh cilantro and a little freshly squeezed lime juice.
How to make Shrimp Tacos
In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender. Boil the cooking liquid until reduced to ¼ cup, then add it to the blender and let cool completely.
Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes. Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes.
Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.
Other Taco Recipes to Try
Healthy Baked Taco Salad Bowls
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
Fish Tacos with Tomatillo Salsa.
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Healthy Shrimp Tacos with Tomatillo Salsa
- Prep Time: 20 min
- Cook Time: 4 min
- Total Time: 1 hr
- Yield: 12 1x
Ingredients
For the Sauce:
- ½ pound tomatillos—husked, rinsed and quartered
- ½ small onion, quartered 1 jalapeño, seeded and chopped
- 3 garlic cloves Kosher salt
- Freshly black pepper
Tacos:
- ¼ cup finely chopped cilantro
- 2 celery ribs, thinly sliced crosswise
- 1 ¼ pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
- Olive Oil Cooking Spray
- 12 corn tortillas,
- warmed Shredded green cabbage and parsley leaves, for serving
Instructions
- In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender. Boil the cooking liquid until reduced to ¼ cup, then add it to the blender and let cool completely.
- Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes. Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
- Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes.
- Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.
- Serving Size: 1 taco
Notes
myWW points: Blue 2; Green 3; Purple 2
Points do not include tortilla. Use the bar code scanner app on your WW app to find low point tortillas where you live.
- Category: Dinner
- Method: Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
Keywords: Healthy Shrimp Tacos with Tomatillo Salsa
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