Honey Chipotle Grilled Shrimp Tacos [Low-carb, Gluten-Free]
Honey Chipotle Grilled Shrimp Tacos
Keto | Gluten-Free | Nut-free
It’s grilling season y’all! And here in Austin, Texas, you can’t help but be inspired by the summer ingredients, so we’re taking a little Recipe Roadtrip!
Learn more HERE!
This post is sponsored by NatureSweet® but the content and opinions expressed here are my own.
It’s grilling season y’all! And here in Austin, Texas, you can’t help but be inspired by the summer ingredients, so we’re taking a little Recipe Roadtrip! #sponsored
I mean, what’s more “Austin” than tacos?? These atypical tacos are definitely a fun way to spice up your #tacotuesday. The sweet and smoky honey chipotle marinade is addicting. And you just have to try the pico de gallo made with NatureSweet® Cherubs® Tomatoes. Honestly, I think these are the best tacos I’ve ever made. Packed with flavor, and loaded with beautiful ingredients from Nature Nate’s® Raw Honey, Fresh Express® Hearts of Romaine, Litehouse® Jalapeño Ranch Dressing and Fresh Gourmet® Crispy Onions, these low-carb Tex-Mex inspired tacos are seriously delicious. I’m sorta obsessed if you can’t tell lol. The creamy Jalapeño Ranch just makes sense once you take a bite.
You can also put your own spin in this recipe too. Don’t love shrimp, the marinade is ADDICTING, and works great with chicken or steak too. Trying to keep it even lower carb? Ditch the tortillas, and turn these into taco bowls instead! And I have full macros on my blog, so you can tweak the recipe to make it fit your way of eating. Note, a little bit of honey still fits my macros, and is a nice option for sweetening a dish naturally. Agree? Let me know what you think in the comments below.
.
This recipe is also surprisingly easy too! The shrimp are marinated in a simple sauce, then they grill up in about one minute. The salsa is just a few simple ingredients that come together to create something truly special. Then you just load up all your tacos with all the amazing fillings! You can even set this up as a taco bar on your counter, and let everyone eating fix their own plate. Quick and easy, and perfect for summer. Happy grilling, friends. Enjoy this one, and tag me on instagram (@chefmichael.keto) when you make these, because I gotta see your reaction!
Learn more about all these awesome products HERE!
Serves 4 people
Macros (per serving):
Calories: 556
Protein: 36.7g
Fat: 24.9g
*Total Carbs: 33.0
*Net Carbs: 15.2
Ingredients:
Honey Chipotle Marinated Shrimp:
1 lb - Large Shrimp, peeled/thawed
3.5 oz can - Chipotles in Adobo
2 Tbsp - Avocado Oil
1 Tbsp - Nature Nate’s® Raw Honey
¼ tsp - Black Pepper
½ tsp - Sea Salt
Cherubs® Tomato Pico de Gallo:
1 cup - NatureSweet® Cherubs® Tomatoes, halved
1 - Jalapeño, minced
¼ - Red Onion, diced
1 - Lime, juice only
2 tsp - Olive Oil
1/2 tsp - Sea Salt
1 Tbsp (packed) - Cilantro, chopped
Taco Fillings:
8 - Small (‘street taco’ size) Low-carb Tortillas
½ cup - Litehouse® Jalapeño Ranch Dressing
1 cup - Fresh Express® Hearts of Romaine
¼ cup - Fresh Gourmet® Crispy Onions
Optional: Extra lime wedges for garnish
*Tip: To reduce the carbs in this recipe, remove the tortillas, and turn these into yummy taco bowls instead by layering a bowl with a bed of the romaine hearts and stacking the taco ingredients on top.
DIRECTIONS:
To make the marinated shrimp, start by making sure your shrimp is cleaned, peeled, and fully thawed. Then pat dry completely with paper towels. In a bowl, add the rest of the marinade ingredients, and stir well to combine. Stir in the shrimp, wrap the bowl in plastic wrap, and let marinate in your fridge for at least 1 hour, or overnight.
While the shrimp marinates, make the pico de gallo by combining the halved NatureSweet® Cherubs® tomatoes, with the minced jalapeno, diced red onion, lime juice, olive oil, salt, and cilantro. Leave the salsa in the fridge to marinate as well.
To finish the tacos, get your grill smoking hot. Grill your marinated shrimp for 30 to 60 seconds on each side, then set aside. You can assemble your tacos by stacking the low-carb tortillas with a generous amount of the Jalapeño Ranch dressing, then some romaine hearts, followed by the grilled shrimp, topped with the pico de gallo and a spoonful of crispy onions. Serve with extra lime wedges on the side. Enjoy!
