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I went to Whole Foods to get lemons and cucumber and ended up coming out with ingredients to make shrimp tacos! The idea randomly came to mind when I walked past the shrimp aisle and was instantly hype. They turned out great and I am already looking forward to the leftovers.


  • Peeled large raw shrimp
  • Flour Tortillas
  • Olive Oil
  • Vegetable Oil
  • 2 cups of shredded brussels sprouts
  • Minced garlic to taste
  • Limes, zested and juiced
  • Kosher salt
  • Avocados, diced
  • Salsa for serving
  • Old Bay
  • Onion powder
  • Onions, diced
  • Sour Cream (up to you – not needed)
  • Mexican cheese (up to you – not needed)


  • First, I gathered all of my ingredients and began to dice them up. The shrimp were peeled, onions diced, avocados diced. I put my shrimp in a bowl and seasoned them well with the old bay and onion powder.
  • I then poured my olive oil in my pan and began to sautee the onions, garlic and a little salsa for flavor.
  • Next, I added the shrimp and salt and let everything cook.
  • I then added the shredded brussels sprouts. Since they are shredded, I didn’t let them sautee for too long because I didn’t want them to be super soft. I wanted them to still have some texture.
  • After that cooked, I took it out of the pan and began to work on my tortillas. I like to fry my flour tortillas up because it gives them a lot of flavor, texture and tastes wayyyyy better. I added the vegetable oil to a pan and turned the heat up to med/high. Once I began to see little bubbles form, I added the first tortilla. I let it cook about 1 minute on each side or until you see the tortilla begin to bubble then I flip it to the other side. Make sure you have a plate lined with paper towels close by to place the fried tortillas on. Place a paper towel in between each one.
  • Once everything was done, it was time for the fun part…EATING IT!
  • I Added the shrimp mix, salsa, sour cream, avocado, lime juice and viola! DELISH! You can garnish with purple cabbage.

Of course tacos taste better while wearing a sombrero 😉

Total cook time took about 35 minutes.

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