Keto Garlic Lime Shrimp Tacos That Taste Like Vacation

Shrimp tacos that taste like a beach vacation and still fit your keto goals? Yes, please. These Keto Garlic Lime Shrimp Tacos bring bright citrus, buttery garlic, and a punchy slaw—all wrapped in low-carb tortillas or crisp lettuce. They cook fast, disappear faster, and won’t derail your macros. Sound like dinner tonight? Thought so.

Why These Tacos Slap (and Stay Low-Carb)

You get huge flavor without the carb crash. Shrimp cook in minutes and soak up lime and garlic like champs. A crunchy slaw keeps things fresh, while creamy avocado adds that rich, satisfying bite.
Key keto win: use low-carb tortillas or lettuce leaves. Either way, you get taco vibes with a fraction of the carbs.

Ingredients You’ll Need

Save

For the shrimp:

• 1.5 lbs large shrimp, peeled and deveined
• 3 tbsp olive oil or avocado oil
• Zest and juice of 2 limes
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the slaw:

• 3 cups shredded green cabbage (or coleslaw mix)
• 1/3 cup mayo (preferably avocado oil mayo)
• 1 tbsp lime juice
• 1 tsp apple cider vinegar
• 1/4 tsp salt
• 1/4 cup chopped cilantro

For serving:

• 8 low-carb tortillas (4–6 g net carbs each) or butter lettuce leaves
• 1 avocado, sliced
• Lime wedges
• Extra cilantro, sliced jalapeño (optional)

Ingredient Swaps (FYI, they still taste great)

• No cilantro? Use parsley. Different vibe, still fresh.
• Can’t do mayo? Greek yogurt works, though carbs tick up slightly.
• No low-carb tortillas? Use romaine or butter lettuce for crunchy taco “shells.”

How to Make Keto Garlic Lime Shrimp Tacos

Step-by-step:

1. Marinate the shrimp: Toss shrimp with oil, lime zest and juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Let sit 10–20 minutes (fridge). Quick marinade = max flavor, minimal effort.
2. Make the slaw: Mix mayo, lime juice, vinegar, and salt. Fold in cabbage and cilantro. Taste and adjust acid/salt. You want bright and zippy.
3. Cook the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly seared. Don’t overcook unless you enjoy rubber bands.
4. Warm tortillas: Briefly toast low-carb tortillas in a dry skillet, or wash and pat dry lettuce leaves.
5. Assemble: Pile on slaw, shrimp, avocado slices, cilantro, and a squeeze of lime.

Make-Ahead Tips

• Prep the slaw up to a day in advance (it actually gets better).
• Marinate shrimp no longer than 30 minutes—acid “cooks” them.
• Cook shrimp last minute for best texture. They reheat fast in a skillet, though.

Flavor Upgrades You’ll Brag About

Save

• Garlic butter finish: Melt 1 tbsp butter in the pan at the end and toss shrimp. Rich, glossy, perfection.
• Spice switch: Use chipotle powder for smoky heat or Tajín for chili-lime magic.
• Extra crunch: Add thin-sliced radish or pickled red onions (tiny carb hit, huge payoff).
• Creamy drizzle: Whisk 2 tbsp mayo + 1 tsp lime juice + pinch of chili powder. Drizzle like you mean it.

Tortillas vs. Lettuce: The Keto Showdown

You’ve got options, and IMO both rock.

• Low-carb tortillas: Feel like classic tacos and hold everything. Check labels—net carbs swing wildly.
• Lettuce wraps: Super crisp and basically zero net carbs. Butter lettuce = best texture and no tearing drama.

How Many Tacos Per Person?

Two tacos usually satisfy, especially with avocado and a generous slaw. Super hungry? Go three. You’re the boss.

Estimated Nutrition (Per Serving)

Save

Serving size: 1 serving = 2 tacos with low-carb tortillas, 6 oz cooked shrimp total per serving, slaw, and avocado. Recipe makes 4 servings (8 tacos total). If you use lettuce wraps instead of tortillas, see the alternate estimate below.
Per serving (with low-carb tortillas):

• Calories: ~520
• Total Fat: ~33 g
• Total Carbohydrates: ~26 g
• Dietary Fiber: ~15 g
• Net Carbs: ~11 g
• Protein: ~41 g

Per serving (with lettuce wraps instead of tortillas):

• Calories: ~430
• Total Fat: ~31 g
• Total Carbohydrates: ~12 g
• Dietary Fiber: ~7 g
• Net Carbs: ~5 g
• Protein: ~41 g

Notes on calculations (FYI):

• Shrimp: ~6 oz cooked per serving ≈ 240 kcal, 0 g carbs, 46 g protein, 3 g fat.
• Oil absorbed: ~1.5 tbsp total across 4 servings ≈ 45 kcal (11 kcal/serving); remainder used for marinade/cooking.
• Mayo in slaw: ~2.7 tbsp per serving ≈ 270 kcal, 30 g fat.
• Avocado: ~1/4 avocado per serving ≈ 60 kcal, 3 g carbs, 2.5 g fiber, 1.5 g net carbs, 1 g protein, 5.5 g fat.
• Low-carb tortillas: assumed 2 tortillas at ~70 kcal each, ~6–8 g fiber each, ~4–6 g net carbs each (we used 5 g net each for estimates).
• Lime juice/zest, cabbage, spices, cilantro contribute minimal calories/carbs; cabbage adds ~2–3 g carbs and ~1–2 g fiber per serving.

Disclaimer: Nutrition values are estimates based on standard USDA data and common low-carb tortilla averages. Brands vary, so check your labels and adjust.

Common Mistakes (So You Don’t Make Them)

• Over-marinating shrimp: Acid starts “cooking” them. Keep it under 30 minutes.
• Crowding the pan: Steam city. Cook in batches for a proper sear.
• Skipping salt in the slaw: Salt wakes up the lime and balances the mayo. Don’t be shy.
• Forgetting the zest: Lime zest delivers big citrus flavor with zero carbs. Use it.

FAQ

Can I use frozen shrimp?

Absolutely. Thaw them in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry before marinating so they sear instead of steam.

What size shrimp works best?

Large or extra-large (21/25 or 16/20 per pound) hit the sweet spot. They cook fast but still feel meaty in tacos. Tiny shrimp get lost in the slaw—save those for salad.

How spicy are these tacos?

Mild to medium as written. Want heat? Add 1/4–1/2 tsp cayenne or toss in sliced jalapeños. Prefer mellow? Skip the chili powder and use just smoked paprika.

Can I grill the shrimp instead?

Yes, and they’re amazing. Skewer them, oil the grates, and grill 1–2 minutes per side over medium-high. Hit them with a squeeze of lime right off the grill for max zing.

What’s the best low-carb tortilla brand?

Taste varies wildly, IMO. Look for 4–6 g net carbs per tortilla and ingredients you recognize. If they feel stiff, warm them in a skillet or briefly over a gas flame to soften.

How do I store leftovers?

Keep shrimp and slaw separate. Store shrimp in an airtight container for up to 2 days; reheat quickly in a hot skillet. Slaw keeps 2–3 days. Assemble tacos right before eating.

Wrap-Up

These Keto Garlic Lime Shrimp Tacos bring bright, punchy flavor without the carb baggage. They cook in minutes, look fancy, and taste like a cheat meal—except they’re not. Grab your lime, warm your tortillas (or lettuce), and make taco night your new high-protein, low-carb habit. IMO, you’ll put these on repeat.