whole30 shrimp

This Chili Lime Shrimp is an easy paleo, Whole30 and gluten free dinner that's made in only 20 minutes! A delicious, healthy meal that’s super versatile!

Chili Lime Shrimp

shrimp

avocado oil

chili powder

garlic powder

pepper

onion powder

lime juice

lime zest (zest of 1 lime)

For serving: guacamole

Preheat grill to 375 (medium-high heat)

In a bowl, whisk together avocado oil + spices. Toss shrimp with marinade + allow it to marinate for at least 10 minutes.

Add shrimps on to skewers. Place on hot grill and cook for 5 minutes. Flip + cook for an additional 5 minutes.

Serve shrimp with guacamole for dipping, on a salad, or with sides.

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Chili Lime Shrimp is an easy paleo, Whole30 & gluten free dinner that's made in 20 minutes! A delicious, healthy meal that's super versatile! A delicious, healthy meal that's super versatile! Use them in salads, tacos, or pasta - it's up to you!

These tacos are unbelievably delicious, perfect for weeknight eating, and the best summer meal!

Whole30 Shrimp Tacos with Avocado Crema

For the Shrimp

lemon, the juice and zest

garlic cloves, pressed

salt

black pepper

red pepper flakes

For the Avocado Crema

California avocados, pitted and peeled

coconut milk

cilantro leaves, chopped

coconut aminos

For the Tacos

purple cabbage

Whole30 Mayo

Jicama wraps or corn tortillas

California avocado, pitted, peeled and diced

cilantro leaves,

jalapeño, thinly sliced

Marinate the shrimp: In a medium bowl, combine 1/4 cup olive oil, lemon juice, lemon zest, garlic, salt, pepper and red pepper flakes, stirring well. Add the shrimp to the mixture and toss to coat. Refrigerate and allow to marinate for about 20 minutes. 

Make the Avocado Crema: In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, 1 teaspoon salt and coconut aminos and blend until smooth. Put it in an airtight container and set aside in the refrigerator until ready to serve.

In a large bowl, add the cabbage, mayonnaise and ½ teaspoon salt. Toss to combine and set aside.

In a large skillet, over medium heat, heat 1 tablespoon of olive oil. Place half of the shrimp in a single layer in the pan and cook until golden and lightly charred on both sides, for 2 to 3 minutes total. If you have any burnt bits in your pan, wipe it out and repeat with the remaining shrimp. Remove and set aside.

On a plate or platter, place the jicama or corn tortillas and spoon a generous amount of the avocado crema onto each tortilla. Add the purple cabbage slaw and top with the shrimp. Garnish with chopped avocado, cilantro and jalapeño. Enjoy!

These were so good! Fresh, delicious, crispy, just what you crave on a warm summer Sunday! Made the recipe exactly as stated although I used green cabbage instead of red and didn’t have any more avocados to top the tacos but with that yummy crema we didn’t miss them!

Made these tacos - my husband and adult kids absolutely loved them! So much flavor, Whole30 and very easy to make.....perfect for Summer.  Thank you for creating such an amazing recipe Teri! Will definitely be making these on repeat?.

Made these tacos - my husband and adult kids absolutely loved them! So much flavor, Whole30 and very easy to make.....perfect for Summer.  Thank you for creating such an amazing recipe Teri! Will definitely be making these on repeat.

Yum! Yum! YUM!! This was SO SO SO good. 
I slightly modified the recipe. I made the Smokey Red Pepper Sauce from your cookbook earlier in the week, and was looking for ways to use it up. So instead of mixing the the red cabbage with mayo, I mixed it with the RP sauce. 
I also didn't have tortillas, so I made the meal into mini nachos as an easy alternative! My mouth is still watering. I'll certainly be adding this meal into the rotation. 
Thanks, Teri! You make cooking with whole foods easy and delicious.

Made them! My fam of four used corn tortillas (that was the only change up). Delicious to the point of delusion. Thank you!

Absolutely LOVE this recipe! I have already made it four times since it came out!!! Its sooo delicious! I make a few substitutions instead of coconut milk I use Greek yogurt and instead of two avocados in the sauce I use one and it’s still a favorite of mine!! Truly so grateful you created this recipe!! I have already recommended it to several people!

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The most viewed whole30 shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine