Creamy keto shrimp tacos

Creamy keto shrimp tacos

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.

Creamy keto shrimp tacos

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.
4 servingservings


Taco shells
  • 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
  • ½ tsp ½ tsp ground cumin
Creamy shrimp filling
  • 23 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 (18 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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Taco shells

  1. 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.
  2. 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.
  3. Place a rack over the sink.
  4. Carefully, place the cheese rounds on the rack.
  5. Let cool and serve with a filling of your choice.

Creamy shrimp filling

  1. Sauté the shrimp in a hot pan with coconut oil, garlic and chili until the shrimp have turned a nice pink color.
  2. Salt to taste. Set aside and let cool.
  3. Mix all other ingredients and add fried shrimp. Mix well and add to the taco shells.
  4. Salt and pepper to taste. Serve immediately!


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!


  1. Julene
    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
    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
    You guys need to come up with some keto-friendly vegetable smoothie recipes in the 70/30/10 macro range.
  4. Sarah
    Way way too much mayo. Hubby and I used half the mayo and still couldn't eat
  5. Dotthis
    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
    Hey- what cheese did you use?
  7. Theresa
    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
    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
    What is the calorie count per serving (2 tacos)?
    Reply: #10
  10. Peter Biörck Team Diet Doctor
    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_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    What is the calorie count per serving (2 tacos)?

  11. Lacey
    Did you figure out macros for the recipe?
  12. Kari Hess
    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
    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.
  14. Kim
    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
    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
    I forgot to put the tacos on the rack!oh well, next time.
  17. Robin
    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
    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
    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
    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
    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. Susan
    Ooops! I should have mentioned that I also did 8 oz. shrimp and a small whole avocado. We were halving the recipe.
  23. Chris
    You lost all credibility when you said burnt cheese doesn't taste good.
  24. Mark
    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
    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
    not a shrimp fan so i used cod hope that is ok sub. also add small amount of cabbage.
    Reply: #27
  27. Kristin Parker Team Diet Doctor

    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
    Highly recommend cutting the mayo in half and use sour cream instead. Outside of that great recipe.
  29. Nadege Chandon
    Can we have a video of how to make the shells?
    Reply: #30
  30. Kristin Parker Team Diet Doctor

    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!

  31. Kelli
    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.

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