Slow Cooker Spicy Shrimp Taco Filling

This Slow Cooker Spicy Shrimp Taco Filling is a zesty, vibrant mix of shrimp, tomatoes, and bold Mexican spices. Perfect for tacos, bowls, or burritos, it’s gluten-free, easy, and ideal for quick, flavorful weeknight dinners.

Why You’ll Love This Recipe

This Slow Cooker Spicy Shrimp Taco Filling brings bold, Mexican-inspired flavors to your table with minimal effort, making it a perfect choice for busy nights or festive gatherings. Tender shrimp soak up a fiery, tangy tomato sauce infused with chili, cumin, and lime, creating a versatile filling that’s bursting with zest. The slow cooker simplifies prep—just toss in the ingredients and let it simmer, filling your kitchen with a mouthwatering aroma. Gluten-free and customizable for spice lovers or milder palates, this dish is great for tacos, burritos, or bowls, and pairs beautifully with fresh toppings like avocado or cilantro. Ready in a few hours, it’s ideal for meal prep, with leftovers that shine in flavor, making every bite a fiesta.

Recipe Tips and Tricks

• Don’t Overcook Shrimp: Add shrimp in the last 30 minutes to keep tender.
• Adjust Spice: Start with 1 tsp chili powder; add more for extra heat.
• Use Fresh Lime: Enhances brightness; bottled juice lacks vibrancy.
• Check Sauce Thickness: Cook uncovered last 30 minutes if too watery.
• Taste Before Serving: Adjust salt, lime, or spices for perfect balance.
• Sauté Aromatics (Optional): Boosts flavor depth; skip for quicker prep.
• Use Raw Shrimp: Frozen works; thaw and peel before adding.
• Layer Veggies First: Ensures even cooking in the slow cooker.

Yield: 6 Servings

Slow Cooker Spicy Shrimp Taco Filling

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Spicy slow cooker shrimp taco filling with zesty tomato sauce.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 20 minutes

Ingredients

• ½ cup low-sodium vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 lb raw shrimp, peeled and deveined
• 1 medium onion, diced
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 2 tbsp fresh cilantro, chopped
• 2 tsp chili powder
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

Prep Ingredients: Dice onion, mince garlic, and measure spices for quick assembly.

Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion and garlic 3-4 minutes until soft.

Layer Slow Cooker: Place onion, garlic, and diced tomatoes in a 4-quart slow cooker.

Add Spices: Sprinkle chili powder, cumin, salt, and pepper; stir to combine.

Pour Broth: Add vegetable broth for a saucy base; mix gently.

Cook Base: Cover and cook on LOW for 2.5 hours to meld flavors.

Add Shrimp: Stir in shrimp; cook on LOW 20-30 minutes until pink and tender.

Add Lime: Stir in lime juice; taste and adjust salt or spice as needed.

Rest: Let mixture rest 10 minutes off heat to deepen flavors.

Serve: Garnish with cilantro; serve in tacos, burritos, or bowls with avocado and salsa.

Notes

• Use a 4-quart slow cooker for even cooking and saucy results.
• Add shrimp late to prevent overcooking and rubbery texture.
• Leftovers are great for nachos, quesadillas, or salad toppers.
• Serve with fresh toppings like avocado, jalapeño, or sour cream for extra flair.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 119Total Fat 2gSaturated Fat 1gUnsaturated Fat 2gCholesterol 161mgSodium 774mgCarbohydrates 6gFiber 1gSugar 2gProtein 18g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Shrimp (1 lb): Raw, peeled, deveined; medium size for even cooking.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for smoky depth; regular as substitute.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Chili Powder (1-2 tsp): Adjust for heat; use mild or spicy blend.
• Cumin (1 tsp): Ground for warm, earthy Mexican flavor.
• Lime Juice (1 tbsp, fresh): Adds zesty brightness; lemon as alternative.
• Olive Oil (1 tbsp): For sautéing; optional for richer flavor.
• Vegetable Broth (½ cup): Low-sodium for control; enhances sauciness.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley for cilantro-averse.

Variations and Substitutions

• Gluten-Free: Naturally GF; ensure broth and spices are compliant.
• Milder Flavor: Reduce chili powder or omit jalapeño for less heat.
• Vegetarian: Swap shrimp for jackfruit or mushrooms.
• Low-Carb: Serve in lettuce wraps instead of tortillas.
• Spicy Boost: Add diced jalapeño or ½ tsp cayenne pepper.
• Veggie Add-In: Include bell peppers or zucchini for extra texture.
• Protein Swap: Use fish or scallops instead of shrimp.
• Creamy Twist: Stir in 2 tbsp coconut milk or vegan sour cream.

Storage Options

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm gently on stove; avoid overcooking shrimp.

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