These Buffalo Shrimp Tacos make for an easy recipe to make during those busy weeknights or lazy weekends. The crispy shrimp combined with the green cabbage slaw is oh so delicious. With this recipe you can have dinner on the table in under 15 minutes.
If you are like my family Taco Tuesday and Taco Thursdays are taken very seriously in our house! This recipe has become a staple along with my Halibut Fish Tacos and my Baja Shrimp Tacos recipe. We love topping off any kind of delicious tacos with my favorite toppings like my Mexican Pickled Onions, Gluten Free Coleslaw, and my Pineapple Pico de Gallo and Avocado Crema.
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Why I Love This Recipe
- This easy shrimp tacos recipe is one of those quick meals for busy families that you will keep making over and over because it is so simple and everyone loves it.
- While we eat this recipe all year round, it is definitely my go to on cinco de mayo.
- It is an easy meal you can even prepare in advance so all you have to do is bake the shrimp when you are ready to eat.
- This recipe can be made dairy free, gluten free, soy free, nut free, egg free and paleo friendly.
- If you have leftover buffalo sauce from this recipe, you can make it into my other favorite things like my Dairy Free Buffalo Chicken Dip, Crispy Buffalo Chicken Wings, Gluten Free Buffalo Chicken Meatballs, and Chicken Nuggets in the Air Fryer.
Recipe Ingredients
- Shrimp-I like getting mine from Butcher Box. Use this code for $30 off!
- Ghee-This makes the buffalo sauce nice and creamy. If you avoid all dairy you can leave this out. I have a homemade Ghee Recipe on my blog. This recipe also calls for additional ghee to cook the shrimp in. You can also use regular butter if you are not dairy free.
- Garlic powder& onion powder-To add even more flavor to the buffalo sauce.
- Hot sauce-The hot sauce in combination with the ghee is what makes buffalo sauce!
- Tortillas-Any kind of tortillas will work, but I like my Homemade Cassava Flour Tortillas best where my husband on the other hand loves corn tortillas with his tacos.
Optional Coleslaw Topping
- Shredded cabbage bag-I like to buy the shredded cabbage bag from Trader Joe’s. It is already partially shredded and saves a bunch of time! You can use whole cabbages, but you would have to cut them with a knife or shred them in the food processor.
- Avocado mayonnaise– Avocado mayonnaise is a great alternative for regular store bought mayonnaise. It is creamy and made from avocado oil instead of canola oil which is extremely inflammatory. You can also use regular mayo.
- Apple cider vinegar-This adds a nice tangy touch.
- Dill-I love adding dried dill to add to the tangy apple cider vinegar flavor.
- Dijon Mustard-The mustard combined with the avocado mayo makes for an even more smooth and creamy taste as well as adding some flavor.
See the recipe card below with a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Cheese-While this recipe does not need any added cheese, you can add blue cheese crumbles on top or shredded cheddar cheese for flavor.
- Ranch dressing-I love dipping these tacos in ranch! You can use store bought ranch or my better for you Dairy Free Ranch Recipe on my blog.
- Sour cream-To dip the tacos in if you are not using ranch.
- Creamy blue cheese dressing-To dip in. This is my husbands personal favorite.
- Taco bowls-You can make this recipe into a taco bowl by using brown rice and greens as the base.
- Red onion-You can sauté some red onion to add on top, so good!
- Green onions-To garnish.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Step #1: Add the ghee to a large skillet on medium heat, then add in the shrimp and cook for approx 3 minutes on each side.
Step #2: Then, mix the buffalo sauce with the melted ghee, hot sauce, garlic powder and onion powder. Mix in with the shrimp as you serve.
If you are making the slaw, place all ingredients in a bowl and mix until well mixed throughout.
Recipe FAQs
Instant Pot Rice is one of my favorites!
I like using mini shrimp for tacos but any kind will work!
Other Gluten Free Dinner Recipes
Are you interested in a list of my go to healthy alternatives?
Download your free guide below.
Buffalo Shrimp Tacos
Equipment
- spatula
- frying pan
- bowls
Ingredients
For the tacos:
For the optional slaw:
- 1 bag shredded slaw I like trader joe's brand. It is a mix of cabbage and carrots.
- 1/2 cup avocado mayo Or regular menu will work.
- 1/4 cup apple cider vinegar
- 1/4 cup dijon mustard
- 1 tsp dill
Instructions
For the slaw:
- Chop up the cabbage into even smaller bite size pieces. Add the cabbage to a bowl with the dijon mustard, avocado mayo, apple cider vinegar, and dill. Mix until mixed throughout.
For the tacos:
- Add the 1/2 tsp of ghee to a non-stick pan and cook the shrimp for 3 minutes on each side for a total of 6 minutes. Slowly add in the hot sauce, garlic powder, onion powder, ghee and mix. Remove the shrimp from the heat.
- Add the slaw to the bottom of the taco, then add the shrimp with the green onions, limes and ranch on top.
Lori says
These are super good. Easy to make and a unique twist on your typical shrimp taco.
Allianna Moximchalk says
One of my favorites – Thanks!