Slow Cooker Shrimp Tacos: Easiest Recipe EVER!

Slow cooker shrimp tacos are the answer to easy, flavorful weeknight dinners. I first made these on a whim when I had a bag of frozen shrimp and a serious craving for tacos, but without the time to babysit a stovetop. Toss everything in the slow cooker, and a few hours later, you have tender, perfectly seasoned shrimp ready to be piled high onto warm tortillas. With a vibrant slaw and a squeeze of lime, these slow cooker shrimp tacos are a guaranteed hit.

The idea for these slow cooker shrimp tacos came to me after seeing a similar recipe using chicken. I knew I could adapt it to use shrimp, which cooks beautifully in the moist environment of a slow cooker. It’s one of those set and forget meals that makes busy weeknights feel manageable, and these have become a family favorite.

Why You Will Love This slow cooker shrimp tacos Recipe

These slow cooker shrimp tacos are the ultimate comfort food, ready in a fraction of the time you’d expect. The slow cooker does almost all the work, leaving you free to focus on other things. Forget standing over a hot stove! This recipe brings vibrant flavors and incredible ease to your dinner table. Think juicy, perfectly cooked shrimp infused with savory spices, ready to be piled onto tortillas with your favorite toppings. What’s not to love?

For me, it’s the memories of family taco nights that make this recipe even more special. It’s the kind of meal that brings everyone together, laughing and sharing stories while enjoying delicious food. Plus, who can resist a good seafood taco?

Ingredients Needed for This slow cooker shrimp tacos Recipe

Here’s what you’ll need to make the best slow cooker shrimp tacos:

For the Shrimp:

• 1 pound peeled and deveined shrimp (thawed if frozen)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 packet (1 ounce) taco seasoning
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 cup chicken broth

For Serving:

• Corn or flour tortillas
• Shredded cabbage
• Lime wedges
• Avocado, sliced or diced
• Cilantro, chopped
• Sour cream or Greek yogurt

How to Make This slow cooker shrimp tacos Recipe

Follow these simple steps for flavorful slow cooker shrimp tacos:

1. In your slow cooker, combine the sliced bell peppers, onion, minced garlic, diced tomatoes (with their juice), taco seasoning, chili powder, and cumin.

2. Stir the ingredients together until well combined, creating a bed of flavorful vegetables for the shrimp.

3. Gently place the thawed shrimp evenly over the vegetable mixture in the slow cooker. Pour the chicken broth over the shrimp and vegetables.

4. Cover the slow cooker and cook on low for 1 to 2 hours, or on high for 30 to 60 minutes, until the shrimp is pink and cooked through. (Cooking time depends on slow cooker performance.) It is crucial to not overcook the shrimp, as it will become rubbery.

5. Once the shrimp is cooked, use a slotted spoon to remove it from the slow cooker, leaving the vegetables and sauce behind.

6. If desired, you can shred the shrimp with two forks for easier taco filling.

7. Warm the tortillas according to package directions (microwave, stovetop, or oven).

8. Assemble your tacos: place a spoonful of the shrimp mixture onto each tortilla, top with shredded cabbage, avocado slices, a sprinkle of cilantro, and a squeeze of fresh lime juice. Add a dollop of sour cream or Greek yogurt if desired. And don't forget to try our protein cookie recipe for dessert!

How to Serve This slow cooker shrimp tacos Recipe

These slow cooker shrimp tacos are incredibly versatile and can be customized to your liking. Serve them with a side of Mexican rice and beans for a complete meal. For a lighter option, offer a side salad with a zesty lime vinaigrette.

Topping recommendations include fresh pico de gallo, shredded cheese, or a creamy cilantro lime dressing. Plating them on a colorful platter adds a festive touch to your taco night.

How to Store This slow cooker shrimp tacos Recipe

Store leftover shrimp separately from the toppings and tortillas.

• Refrigeration: Place cooled shrimp in an airtight container and refrigerate for up to 3 days.
• Freezing: Freezing cooked shrimp is not generally recommended as it can affect the texture. It's best to enjoy it fresh.
• Reheating: Gently reheat the shrimp in a skillet over medium heat or in the microwave until warmed through. Be careful not to overcook it.

Tips to Make This slow cooker shrimp tacos Recipe

• Ingredient Swaps: Use different types of peppers (like poblano or jalapeno) for a spicier kick. You can also substitute the diced tomatoes with salsa for extra flavor.
• Success Tips: Don't overcook the shrimp! Cook it just until it turns pink and opaque. Overcooked shrimp will be rubbery.
• Common Mistakes to Avoid: Make sure the slow cooker doesn't run dry. Add more chicken broth if needed.
• Pro Tips for Best Results: For an extra smoky flavor, grill the tortillas lightly before filling them.

Helpful Notes for This slow cooker shrimp tacos Recipe

The type of shrimp you use is essential. I recommend using medium to large shrimp for the best texture and flavor. Smaller shrimp can overcook easily in the slow cooker.

If you don't have taco seasoning, you can make your own blend using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper. Adjust the amount of each spice to your taste preferences. Or, pair these with a vegan waffle recipe for a dinner brinner combination!

Variation of This slow cooker shrimp tacos Recipe

For a spicier version, add a chopped jalapeno pepper to the slow cooker. You can also experiment with different types of salsas or hot sauces.

For a creamier version, stir in a can of cream of mushroom soup or coconut milk after the shrimp is cooked. This adds richness and depth of flavor.

Frequently Asked Questions

Conclusion

These slow cooker shrimp tacos are more than just a quick dinner; they're a celebration of flavor and simplicity. With minimal effort and maximum taste, it's a dish that's sure to impress. So gather your ingredients, toss them in the slow cooker, and prepare to enjoy a taco feast that's both delicious and easy. Give these slow cooker shrimp tacos a try and let the good times (and delicious food) roll!

Slow Cooker Shrimp Tacos: Easiest Recipe EVER!

Easy and flavorful slow cooker shrimp tacos made with tender shrimp, vibrant vegetables, and savory spices.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Category: Main Course
Cuisine: Mexican

Nutrition:
Calories: 350
Protein: 30g
Carbs: 25g
Fat: 15g

Ingredients

• 1 pound peeled and deveined shrimp (thawed if frozen)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 packet (1 ounce) taco seasoning
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 cup chicken broth
• Corn or flour tortillas
• Shredded cabbage
• Lime wedges
• Avocado, sliced or diced
• Cilantro, chopped
• Sour cream or Greek yogurt

Instructions

1. 1. In your slow cooker, combine the sliced bell peppers, onion, minced garlic, diced tomatoes (with their juice), taco seasoning, chili powder, and cumin.
2. 2. Stir the ingredients together until well combined, creating a bed of flavorful vegetables for the shrimp.
3. 3. Gently place the thawed shrimp evenly over the vegetable mixture in the slow cooker. Pour the chicken broth over the shrimp and vegetables.
4. 4. Cover the slow cooker and cook on low for 1 to 2 hours, or on high for 30 to 60 minutes, until the shrimp is pink and cooked through.
5. 5. Once the shrimp is cooked, use a slotted spoon to remove it from the slow cooker, leaving the vegetables and sauce behind.
6. 6. If desired, you can shred the shrimp with two forks for easier taco filling.
7. 7. Warm the tortillas according to package directions.
8. 8. Assemble your tacos: place a spoonful of the shrimp mixture onto each tortilla, top with shredded cabbage, avocado slices, a sprinkle of cilantro, and a squeeze of fresh lime juice. Add a dollop of sour cream or Greek yogurt if desired.

Notes

• Cooking time depends on your slow cooker. Be careful not to overcook the shrimp.
• For a spicier version, add a chopped jalapeno pepper to the slow cooker.
• Serve with Mexican rice and beans for a complete meal.