Step 1

First make sure your shrimp are peeled and tails off. If you are using frozen shrimp, quickly thaw in water for 10 minutes, then peel.

Step 2

Layer your raw shrimp at the bottom of pot.  Drizzle with 1 tbsp olive oil. Then mix in your chopped onion.

Step 3

Drain your canned fire roasted tomatoes and then pour it over the shrimp.  Stir together.

Step 4

Add your bell pepper and the rest of your ingredients, including your seasonings and cilantro. Stir all together.

Step 5

Place slow cooker (crock pot)  low for 2-3 hrs. Or high for 90 minutes to 2 hours.

Step 6

Check on shrimp around 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to hour. They should be seasoned nicely and pink, similar to that of steamed shrimp.

Step 7

Serve with gluten free corn or paleo tortillas, chopped cabbage/salad, rice, or avocado!

Step 8

Top with extra cilantro and jalapeno and gluten free flour tortillas