Gluten-Free Shrimp Tacos With Trader Joe’s Ingredients
If you’re looking for an easy weeknight meal that bursts with flavor, these Gluten-Free Shrimp Tacos are a must! Made with a handful of Trader Joe’s staples, they’re perfect for a light summer meal. With a creamy ranch drizzle and a crunchy slaw, this recipe will be on your table in less than 30 minutes.
Original Post: May 2024 | Post Updated: July 2025
This recipe is inspired by the shrimp tacos from a restaurant near our home called Alberto’s. They use onion and tomato in theirs but since my husband isn’t a fan of tomatoes, I left it out. The whole time I was thinking they made this “special white sauce” to go on tacos but turns out, it’s just ranch. LOL . I like using the Buttermilk Ranch from Trader Joe’s because it’s fresh and light versus other brands where they are super thick.
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Why you will love these Gluten-Free Shrimp Tacos
- Made With Trader Joe’s Favorites: This is a part of my Trader Joe’s Summer Series where I’m highlighting easy meals such as Harissa Cottage Cheese Dip, Avocado Cottage Cheese Dip and Turkey and Cheese Roll Ups.
- Big on Flavor: Tender shrimp, crunchy cabbage, and a creamy ranch drizzle.
- Gluten-Free Goodness: They use naturally gluten-free corn tortillas.
- Quick and Easy: These shrimp tacos are done in under 30 minutes! (Heck ya!)
Ingredients You’ll Need
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
- 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.
- 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.
- Assemble: Place a few shrimp in each warm tortilla. Top with the shredded cabbage and a drizzle of the ranch sauce.
- Add Optional Toppings: Drizzle with hot sauce and a squeeze of fresh lime juice. Add a dollop of 4 Ingredient Guacamole, sour cream or Greek yogurt if desired. You can also try pico de gallo, crumbled cotija cheese, fresh cilantro, and sliced avocado.
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.
Helpful tips
- Cook in Batches: 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.
- Use Larger Shrimp: Any type of shrimp works but I suggest using larger shrimp. Fresh is best but frozen works too. (Trader Joe’s only offers frozen shrimp) You can thaw it out in the fridge overnight.
- Add Veggies Separately: Want to bulk up the tacos with more veggies? Cook them separately to keep everything tender and well cooked.
- Oil Alternatives: For a lighter version, use non-stick spray.
- Dairy-Free? 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 or my Sparkling Lemonade 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.
- 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.
Other Taco Recipes to Try
Try these other Taco Tuesday Ideas: Crispy Shredded Chicken Tacos, Roasted Butternut Squash Turkey Tacos and Jicama Wrapped Beef Tacos.
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Gluten-Free Shrimp Tacos With Trader Joe’s Ingredients
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Equipment
- small skillet
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
Nutrition
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