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Easy Gluten Free Shrimp Tacos with Ranch Sauce

Taco night just got a whole lot better with these easy and mouthwatering Gluten Free Shrimp Tacos with Ranch Sauce. Bursting with vibrant flavors and made with simple ingredients, this shrimp taco recipe is sure to become a family favorite. Whether you’re looking for a light meal or a quick and easy dinner, these yummy tacos are the perfect option.  

Gluten free shrimp tacos on a serving plate with tortillas, limes, cabbage and cilantro.
Easy Gluten Free Shrimp Tacos with Ranch Sauce.

Why You’ll Love These Gluten-Free Shrimp Tacos

  • If you’re a fan fresh and flavorful ingredients, this recipe is for you. 
  • These tacos offer the best of both worlds – they’re healthy and incredibly delicious.
  • They use naturally gluten-free corn tortillas, tender shrimp, and simple tasty toppings such as shredded cabbage and creamy ranch. 
  • My shrimp tacos recipe is done in under 30 minutes! (Heck ya!)

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Ingredients You’ll Need

Ingredient shot for shrimp tacos.

To make these tasty gluten-free shrimp tacos, gather the following ingredients:

  • Fresh shrimp. Peeled and deveined. Frozen or fresh shrimp both work.
  • Extra virgin olive oil
  • Gluten free taco seasoning. You can use store bought or make your own blend. I suggest Trader Joe’s, Flavor God or Siete Foods. I also like to make my own blend or I use my enchilada spice blend
  • Small onion
  • Green cabbage. You can buy cabbage already shredded.
  • Corn tortillas. Homemade or store bought.
  • Ranch. I use Buttermilk Ranch from Trader Joe’s. Any type of ranch can be used though or you can use a homemade version or a dairy free ranch. 
  • Optional topping: lime juice and cilantro. 

How to make Gluten Free Shrimp Tacos

shrimp in a saute pan with onion.
warming a tortilla in a pan.
  1. Cook the Shrimp: In a large preheated skillet, add the olive oil. Add both the shrimp and the chopped onion. Saute for about 3 minutes and add in the taco seasoning. Continue to cook. Add in about 1/8-1/4 cup of water. Stir and continue to cook until shrimp are pink and opaque. 
  2. Warm the Tortillas: In a small pan over medium/low heat, warm the tortillas until they start to look a little brown in some spots and feel pliable, about 30 seconds. Turn the tortilla over and repeat.
  3. Assemble: Place a few shrimp in each warm tortilla. Top with the shredded cabbage and a drizzle of the ranch sauce.
  4. Add Optional Toppings: Drizzle with hot sauce and a squeeze of fresh lime juice. Add a dollop of sour cream or Greek yogurt if desired. You can also try pico de gallo, crumbled cotija cheese, fresh cilantro, and sliced avocado.
3 shrimp tacos in a taco holder with a strawberry drink in the background and a napkin.

Helpful tips

  • Shrimp should be cooked in a single layer in the pan.  If you are doubling this recipe or working with a smaller pan, cook the shrimp and onions in 2 batches.  Also shrimp cooks fast. Keep an eye on it to avoid overcooking. 
  • Any type of shrimp works but I suggest using larger shrimp. Fresh is best but frozen works too. You can thaw it out in the fridge over night. 
  • If you want to make your own spice blend, combine garlic powder, onion powder, paprika, cayenne, cumin, coriander and a little kosher salt into a small bowl. Use about 1/2 teaspoon of each and about 1/4 teaspoon for the salt and cayenne. For a sweet touch, a dash of brown sugar, coconut sugar or white sugar can be used. 
  • If you want to add other veggies to these tacos, I suggest cooking the veggies separately from the shrimp to avoid overcrowding the pan. 
  • You can marinate the shrimp if you like. 
  • Any type of taco shell will taste amazing. If gluten isn’t an issue, you can also use flour tortillas or hard shells. 
  • If you are looking to cook with less oil, spraying the pan with a non stick spray works great. 
  • Purple cabbage works too or you can make a slaw using a little olive oil and lime and season it with salt and pepper. You can also use an already made coleslaw mix. 
  • Keep the recipe dairy-free by using dairy free ranch or omitting the ranch all together. 

Serving Suggestions

Serve these gluten-free shrimp tacos with a side of black beans, spanish rice, a fresh mango salsa, or a light salad for a complete meal. They’re perfect for taco Tuesday, a casual dinner party, or any time you’re craving fresh tacos!

Keep it low carb and serve it on top of lettuce cups. 

Wash it down with my White Sangria Mocktail.

You can adjust the heat level by adding your favorite hot sauce or using fresh jalapeños or a dash of cayenne pepper or you can drizzle sweet chili sauce. Don’t forget fresh salsas like red or green tomatillo salsa.

Any of your favorite taco toppings will be delicious! I suggest fresh avocado, red onion or lime wedges.

3 tacos in a taco holder.
Close up picture of shrimp tacos.

Storage and Reheating

Store any leftover shrimp and cabbage in separate containers in the refrigerator. Reheat the shrimp in a skillet over low heat until warmed through. You can use the microwave as well. For the best results, assemble the tacos just before serving to keep the tortillas from becoming soggy.

Try these other Taco Tuesday Ideas: Crispy Shredded Chicken Tacos, Roasted Butternut Squash Turkey Tacos and Jicama Wrapped Beef Tacos.

Recipe Inspo

This recipe is inspired by the shrimp tacos from a restraurant near our home called Alberto’s. They use onion and tomato in theirs but since my husband doesn’t like tomato, I left it out. The whole time I was thinking  they made this “special white sauce” to go on the shrimp tacos but come to find out, it’s just ranch. LOL . I like using the Buttermilk Ranch from Trader Joe’s because its fresh and light versus other brands where are they are super thick.

These gluten-free shrimp tacos are the perfect light and flavorful meal that the entire family will love. With tender shrimp, crunchy cabbage, and a drizzle of delicious ranch, they’re a great option for any occasion. The shrimp from this recipe can be used in burrito bowls or if you want to make a taco bowl.

I hope you try them next time you’re in the mood for a fresh and healthy twist on traditional tacos!

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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!

3 shrimp tacos in a taco holder with a strawberry drink in the background and a napkin.

Easy Gluten Free Shrimp Tacos with Ranch Sauce

Kristina Cadelina
Taco night just got a whole lot better with these easy and mouthwatering gluten free shrimp tacos with ranch sauce. Bursting with vibrant flavors and made with simple ingredients, this shrimp taco recipe is sure to become a family favorite. Whether you're looking for a light meal or a quick and easy dinner, these shrimp tacos are the perfect option.  
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 3
Calories 467 kcal

Equipment

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 1 small onion large diced, yellow, sweet or white will work
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons taco seasoning
  • 1 1/2 cups green cabbage shredded
  • 1/2 cup ranch
  • 6 corn tortillas
  • lime wedges optional garnish
  • chopped cilantro optional garnish

Instructions
 

  • In a large preheated skillet, add the olive oil. Place shrimp and the chopped onion into the pan when ready. Saute for about 5 minutes and add in the taco seasoning. Continue to cook. Add in about 1/8-1/4 cup of water. Stir and continue to cook until shrimp are pink and opaque. Remove from the heat and set aside.
  • In a dry cast iron skillet or frying pan, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they are soft and pliable.
  • To assemble, place a few shrimp in each warm tortilla. Top with the cabbage and drizzle with ranch.
    Other suggested toppings are pico de gallo, crumbled cotija cheese, fresh cilantro, and sliced avocado.

Notes

Notes: 
Serving size is 2 tacos per person. 
Storing and reheating:
Store any leftover shrimp and cabbage in separate containers in the refrigerator. Reheat the shrimp in a skillet over low heat until warm. You can use the microwave as well. For the best results, assemble the tacos just before serving to keep the tortillas from becoming soggy.
Helpful tips:
– Shrimp should be cooked in asingle layer in the pan.  If you are doubling this recipe or working with a smaller pan, cook the shrimp and onions in 2 batches. 
– Shrimp cooks fast. Keep an eye on it to avoid overcooking. 
– Any type of shrimp works but I suggest using larger shrimp. Fresh is best but frozen works too. You can thaw it out in the fridge over night. 
– If you want to make your own spice blend, combine garlic powder, onion powder, paprika, cayenne, cumin, coriander and a little kosher salt into a small bowl. Use about 1/2 teaspoon of each and about 1/4 teaspoon for the salt and cayenne. For a sweet touch, a dash of brown sugar, coconut sugar or white sugar can be used. 
– If you want to add other veggies to these tacos, I suggest cooking the veggies separately form the shrimp to avoid overcrowding the pan. 
– You can marinate the shrimp if you like. 
– Any type of taco shell will taste amazing. If gluten isn’t an issue, you can also use flour tortillas. 
– If you are looking to cook with less oil, spraying the pan with a non stick spray works great. 
– Purple cabbage works too or you can make a slaw using a little olive oil and lime and season it with salt and pepper. You can also use an already made coleslaw mix. 
– Keep the recipe dairy-free by using dairy free ranch or omitting the ranch all together. 

Nutrition

Calories: 467kcalCarbohydrates: 29gProtein: 34gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 254mgSodium: 834mgPotassium: 581mgFiber: 4gSugar: 4gVitamin A: 207IUVitamin C: 14mgCalcium: 164mgIron: 2mg
Keyword Gluten Free Shrimp Tacos
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