Why should taco fillings have all the fun? In this recipe, the cheesy taco shells share the starring role with shrimp in a luscious cream sauce.
January 22 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Lunch, Meal
Why should taco fillings have all the fun? In this recipe, the cheesy taco shells share the starring role with shrimp in a luscious cream sauce.
USMetric
4 servingservings
Ingredients
Taco shells
- 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
- ½ tsp ½ tsp ground cumin
Creamy shrimp filling
- 2⁄3 lb 300 g peeled shrimp
- 2 tbsp 2 tbsp coconut oil
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 1 red chili pepper, deseeded and finely choppedred chili peppers, deseeded and finely chopped
- 1 cup 240 ml mayonnaise
- ½ ½ lime, the juicelimes, the juice
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh cilantro, chopped
- 1 (7 oz.) 1 (200 g) avocado, dicedavocados, diced
- 1 (4 oz.) 1 (110 g) tomato, finely choppedtomatoes, finely chopped
- salt and pepper
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Making low carb simple
Instructions
Taco shells
Preheat the oven to 400°F (200°C). Mix cheese and cumin. Form six or eight piles on a baking sheet lined with parchment paper. Leave plenty of room in between piles, or the cheese might melt together.
Bake in the oven for 10–15 minutes or until the cheese is bubbling with golden brown patches – burned cheese doesn’t taste good. Let cool for 30 seconds.
Place a rack over the sink.
Carefully, place the cheese rounds on the rack.
Let cool and serve with a filling of your choice.
Creamy shrimp filling
Sauté the shrimp in a hot pan with coconut oil, garlic and chili until the shrimp have turned a nice pink color.
Salt to taste. Set aside and let cool.
Mix all other ingredients and add fried shrimp. Mix well and add to the taco shells.
Salt and pepper to taste. Serve immediately!
Tip!
Feel free to substitute sour cream for the mayonnaise.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
36 comments
1
Julene
December 30 2016
These were amazing! However, I did make some changes... I increased the shrimp to a full pound since I had a one-pound bag of frozen shrimp. I didn't have any red peppers so I gave the shrimp a generous sprinkling of Mexican chili powder instead. I also did not add a whole cup of mayo as that would have been WAY too much. I ended up adding 1/4 cup of Primal Kitchen's chipotle lime mayonnaise (delicious!!) and it really gave these tacos a major WOW factor. I also added more cilantro because we just really love it. My husband and daughter both loved these and my hubby didn't think he could like any taco that didn't come in a corn tortilla.
Reply: #11
2
Patty
January 25 2017
Thanks for the tip on the Primal Chipotle Mayo. I use the regular but wasn't aware of this one. I just bought some and will use it with the tacos. Looking forward to it! Thanks!
3
Clinton
January 29 2017
You guys need to come up with some keto-friendly vegetable smoothie recipes in the 70/30/10 macro range.
4
Sarah
February 1 2017
Way way too much mayo. Hubby and I used half the mayo and still couldn't eat
5
Dotthis
February 15 2017
Another idea for this recipe.... instead of the fold over "taco shells" , make many small cracker sized tacos and put the shrimp filling on top.
I would also agree with Sarah #4 re: the quantity of mayo.
Otherwise great idea and recipe. :)6
Mike
March 27 2017
Hey- what cheese did you use?
7
Theresa
April 8 2017
I'd like to know what cheese you used, as well, though I would imagine any favorite would work. I'm also going to try the shells with my fave steak fajita filling topped with sour cream and green onions--thanks!
8
Meg
June 3 2017
LOVED this recipe and all the mayo (did the homemade version from this website). Made the cheese (used cheddar) taco shells into tostado shells instead, and YUM! Highly recommend.
9
Lia
June 26 2017
What is the calorie count per serving (2 tacos)?
Reply: #10
10
Reply to comment #9 by Lia
Peter Biörck Team Diet Doctor
June 26 2017
Hi Lia!
Hi JS!
Sorry but we don't want to promote to much "counting" that's why we only have the carbs in gram.
But If you need that information then use the formula below to calculate, a bit complicated though. ;-)
(%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
(%FAT / %CARB) * 4/9 * gram_CARB = gram_FATgram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES
What is the calorie count per serving (2 tacos)?
11
Reply to comment #1 by Julene
Lacey
October 25 2017
Did you figure out macros for the recipe?
Calories
Carbs
Fats
Protein12
Kari Hess
December 2 2017
Oh my goodness...these were SOOOO good! My husband and I just kept saying, "man, these are really good!" The cheese in the oven only took about 6 mins, so keep an eye on the oven...and the will be greasy but who cares. I followed the suggestion to only use 1/2 of the mayo and even tho we are big mayo fans, 1/2 the amount was more than enough. I also added chipotle seasoning to the mayo. Will definitely be making these again! 5 Stars!
13
USAcarol
March 20 2018
We loved these! I used 1/3 c sour cream and 1/3 c homemade mayo (after having read issues about too much mayo). They were delicious and very filling.
Kim
April 30 2018
These were delicious. I agree less mayo would be fine. My shells were small and crispy. No way would I be able to fold them. Not sure where I went wrong. I layered the shrimp salad on top instead. Still yum!
15
Kris
May 4 2018
I didn't read the comments before making these, and WHOA!Am I glad I cut the mayo in half, could have cut it when more. The cheese tacos were greasy. I guess I'm in a minority, because I was not impressed with this meal.
16
Kim
May 7 2018
I forgot to put the tacos on the rack!oh well, next time.
17
Robin
August 5 2018
Like many others, I am glad I read the comments on the amount of mayonnaise being twice as much as needed. I cut the amount in half and used sour cream instead as suggested to give it more of a Mexican taste. Having said that, these were delicious! The second day, I did not reheat the actual shrimp mixture and found it just as tasty.
18
Moldy
October 29 2018
Given A++ for flavor (with a few amendments of course), pretty quick to make too. I used 1 T mayo and 1T sour cream- more than that would have been waaaaay too much. I didn't have a tomato (buying them off season from a grocery store is against my religion) so instead I used 1 t. smokey tomato puree preserves that I had. I made six tacos for two people w no side dishes and was left a little hungry. I also finely chopped some romaine lettuce because I had no cilantro (again off season). Prob the best "keto" recipe I've made yet, delicious, yet at having three tacos per person left me wanting more. Will def make again!!!
19
Veneise
November 7 2018
This recipe was easy and delicious. Having read the comments, I used half the amount of mayo and found it was still to much. However, when I had the leftovers for lunch today it was perfect. I think letting it sit helped.
20
kathryn
February 10 2019
Wow, we loved this! I grated extra sharp cheddar for the "tortilla". They folded nicely. I added celery to the salad and used barely 2 tbs. of creme fresche, instead of mayo. I also made a pound of shrimp. A hit! Thanks for the comments and great recipe.
21
Susan
February 20 2019
I did 1/4 cup of mayo and a 1/4 cup of sour cream. Despite what those above are saying is "too much", we need our keto fats! I also doubled the garlic, the red peppers, and the cumin. Additionally I added more cumin to the mayo/sour cream mixture. I wish I had quadrupled the red peppers. It could definitely do with some extra spice. My husband added hot chili oil to his. All that being said, pretty tasty!
Reply: #22
22
Reply to comment #21 by Susan
Susan
February 20 2019
Ooops! I should have mentioned that I also did 8 oz. shrimp and a small whole avocado. We were halving the recipe.
23
Chris
March 12 2019
You lost all credibility when you said burnt cheese doesn't taste good.
24
Mark
March 22 2019
The instructions say "rack" and nobody is questioning that. I thought originally it was a baking rack, but it looks like you would need a "taco shell rack" to get these shells to fold - is that what you mean?
25
Katrina
April 6 2019
These were fantastic! I had used the last of my cilantro on another recipe and forgot to get more while in "town." I will make these again WITH cilantro and some more added heat. I used HEB Mexican Blend cheese, and it was perfect. Topped with my father-in-law's hands' down best chili (salsa) in the world, we loved these! (@Mark...I used a rack from my pressure cooker. Worked great! Previously, when I made cheese tacos, I placed a couple of wooden spoons between two cups.)
26
Sherry
April 9 2019
not a shrimp fan so i used cod hope that is ok sub. also add small amount of cabbage.
Reply: #27
27
Reply to comment #26 by Sherry
Kristin Parker Team Diet Doctor
April 10 2019
not a shrimp fan so i used cod hope that is ok sub. also add small amount of cabbage.
That sounds like a great choice. I hope you enjoyed them.
28
Stephanie
April 23 2019
Highly recommend cutting the mayo in half and use sour cream instead. Outside of that great recipe.
29
Nadege Chandon
September 8 2019
Can we have a video of how to make the shells?
Reply: #30
30
Reply to comment #29 by Nadege Chandon
Kristin Parker Team Diet Doctor
September 9 2019
Can we have a video of how to make the shells?
This isn't one of our DD videos, but will walk you through the steps. Also, I think this is what we are going to have for dinner tonight!
https://www.youtube.com/watch?v=vhwqNb477LQ31
Kelli
January 11 2020
I made this last night. It was okay. I wish I would have read the comments first. I will modify a bit next time. Too much mayo and for the flavoring, I think I will use fresh pico de gallo next time instead of just chopped tomato to add more flavor and heat. Also, I struggle so much with making these cheese "tortillas" they either are burnt and break too easily or they are rubbery. I have yet to get them to come out perfect.
32
Holly Jensen
March 12 2022
I'm thinking to try these with some modifications/cheats. First, mixing mayo with sour cream. Primal kitchen mayo is stronger in flavor than your general mayo, and rather more expensive. Second, I like to buy Siete brand taco shells, which I believe are keto. In addition, I am blind, so cooking takes longer in general, so I will cheat by using precooked shrimp. I think I will use guac instead of avocados because I have never been able to make myself like plain avocados.
Reply: #34
33
Holly Jensen
March 12 2022
I am, however, a little confused about how much guac I should use.
34
Reply to comment #32 by Holly Jensen
Kerry Merritt Team Diet Doctor
March 14 2022
I'm thinking to try these with some modifications/cheats. First, mixing mayo with sour cream. Primal kitchen mayo is stronger in flavor than your general mayo, and rather more expensive. Second, I like to buy Siete brand taco shells, which I believe are keto. In addition, I am blind, so cooking takes longer in general, so I will cheat by using precooked shrimp. I think I will use guac instead of avocados because I have never been able to make myself like plain avocados.
Just a word of caution regarding the Siete taco shells. While they are grain free, they are a bit too high in carbs for keto. We also caution against cassava. Check out our Ingredients to Avoid list! It's quite helpful whe reading labels. https://www.dietdoctor.com/low-carb/ingredients-to-avoid
35
Keith
June 26 2022
I used sour cream instead of mayo, and these were so delicious! This recipe is definitely in our repeat menu plan.
36
Allan
September 21 2022
Absolutely loved this recipe, but next time I will leave out the taco shells. They ruined the taste of the Creamy Keto Shrimps.
