Looking for an easy, crowd-pleasing meal that tastes like a vacation on a plate? Crock Pot Fire Roasted Shrimp Tacos are here to deliver bold, fresh flavors with the benefit of effortless slow cooker magic. Picture this: juicy shrimp simmered in smoky tomatoes, nestled into warm tortillas, topped with crunchy cabbage, creamy avocado, and a bright squeeze of lime. It’s a fuss-free recipe that turns a handful of colorful ingredients into something unforgettable—perfect for busy weeknights or spontaneous taco nights!
Ingredients You’ll Need
These Crock Pot Fire Roasted Shrimp Tacos come together with ingredients that are delightfully straightforward yet bursting with flavor. Every single addition plays a role, from the savory shrimp to the smoky depths of paprika and fire roasted tomatoes, making each bite as vibrant as it looks.
- Raw shrimp (1 1/2 pounds, peeled and deveined): Choose large or extra-large for juicy, plump bites that won’t overcook in the crock pot.
- Fire roasted diced tomatoes (1 14.5-ounce can): These tomatoes bring a beautiful charred flavor and saucy base for the shrimp.
- Chopped red onion (1/2 cup): Adds just the right amount of crunch and sweetness to the mix.
- Minced garlic (2 cloves): Infuses the sauce with irresistible savoriness.
- Jalapeño pepper (1, seeded and chopped): Brings a gentle kick of heat—adjust more or less to fit your spice level.
- Smoked paprika (1 teaspoon): Delivers that smoky, sultry backbone that sets these tacos apart.
- Ground cumin (1/2 teaspoon): Adds earthy warmth for extra depth.
- Chili powder (1/2 teaspoon): Boosts the overall flavor with a whisper of heat.
- Salt and pepper (to taste): Essential for balancing and enhancing all the flavors.
- Olive oil (1 tablespoon): Helps meld the sauce and keep everything luscious.
- Lime juice (juice of 1 lime): Adds a bright tang and fresh finish to the dish.
- Corn or flour tortillas: For serving—choose your favorite or offer both for variety.
- Shredded cabbage: Provides a crunchy, refreshing contrast to the savory shrimp.
- Avocado slices: Give a creamy, cooling element to each taco.
- Chopped cilantro: A sprinkle of fresh herbs makes every bite pop.
- Lime wedges: Perfect for finishing with a tangy squeeze just before serving.
How to Make Crock Pot Fire Roasted Shrimp Tacos
Step 1: Build the Flavor Base
Start by creating your flavor-packed sauce. In a mixing bowl, combine the fire roasted diced tomatoes, chopped red onion, minced garlic, jalapeño, smoked paprika, ground cumin, chili powder, olive oil, lime juice, and a generous pinch of salt and pepper. Give it all a good stir until the spices and veggies are evenly mixed—this takes just minutes but becomes the backbone of your Crock Pot Fire Roasted Shrimp Tacos.
Step 2: Layer the Shrimp in the Crock Pot
Lay the raw shrimp in the bottom of your slow cooker in a single, even layer. You want each piece to be nestled in, ready to soak up that delicious, smoky tomato mixture for maximum flavor in every bite.
Step 3: Add the Tomato Mixture and Cook
Now, generously pour the tomato-veggie mixture right over the shrimp. Use a spoon to spread it out so every shrimp gets covered in all that saucy goodness. Cover your crock pot, set it to low, and cook for about 1 1/2 to 2 hours. You’ll know the shrimp are ready when they’ve turned a lovely pink and are just cooked through—resist the urge to overcook so they stay tender and juicy.
Step 4: Build Your Tacos
When the shrimp are cooked and everything smells amazing, gently stir to coat each shrimp in the sauce. Warm your favorite tortillas, then spoon the shrimp and tomato mixture onto each one. Top with shredded cabbage, creamy avocado slices, plenty of chopped cilantro, and a fresh squeeze of lime. Your Crock Pot Fire Roasted Shrimp Tacos are officially ready for taco night dreams!
How to Serve Crock Pot Fire Roasted Shrimp Tacos
Crock Pot Fire Roasted Shrimp Tacos Garnishes
Garnishing these tacos is half the fun and adds layers of texture and color. Pile on crisp shredded cabbage for bite, creamy avocado slices for richness, and a flourish of chopped cilantro. Set out extra lime wedges for everyone to add their own citrusy punch, and don’t hesitate to drizzle on some chipotle mayo or crema for a little lusciousness.
Side Dishes
Keep the meal light and celebratory with sides like cilantro-lime rice or a crunchy jicama slaw. Black beans, quick-pickled onions, or elote-style grilled corn are always a welcome sight next to Crock Pot Fire Roasted Shrimp Tacos and help round out the meal beautifully.
Creative Ways to Present
Make taco night an experience! Try serving Crock Pot Fire Roasted Shrimp Tacos on a wooden board, toppings and tortillas on the side, for an interactive dinner. Or set up a build-your-own taco bar for family and friends—kids love getting involved! For parties, turn your tacos into mini street-sized bites with smaller tortillas and toothpick toppers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though they tend to vanish quickly), transfer the shrimp and sauce to an airtight container and store them in the refrigerator for up to 2 days. Keep toppings and tortillas separate for best results.
Freezing
For longer storage, cool the cooked shrimp and tomato mixture completely, then freeze in an airtight container for up to 1 month. Defrost overnight in the fridge before reheating. Fresh garnishes are best added after thawing and heating.
Reheating
Gently reheat the shrimp and sauce in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce. Warm the tortillas separately, then assemble as usual for tacos that are nearly as good as fresh!
FAQs
Can I use frozen shrimp for Crock Pot Fire Roasted Shrimp Tacos?
Absolutely—just make sure to thaw the shrimp completely beforehand so they cook evenly and stay tender, not rubbery.
How spicy are these tacos?
The heat level is mild with the seeded jalapeño, perfect for most palates, but you can turn it up by leaving in the seeds or adding a dash of your favorite hot sauce to the finished tacos.
Do I need to cook the shrimp before adding them to the slow cooker?
Nope, they go in raw! The gentle heat of the crock pot will cook them to juicy perfection in the tomato sauce.
Can I use chicken or another protein instead?
Definitely—swap in cubed chicken breast or firm white fish, adjusting cook time as needed. The smoky tomato base works beautifully with all sorts of proteins.
Do Crock Pot Fire Roasted Shrimp Tacos work for meal prep?
Yes! Prepare the tomato sauce base in advance, then store it in the fridge until you’re ready to slow cook. You can refresh leftovers for a second taco night or even as a topping for salads or bowls.
Final Thoughts
If you’re craving something bold, low-effort, and loaded with fresh flavors, Crock Pot Fire Roasted Shrimp Tacos will instantly become a favorite at your table. Give them a try—you’ll be hooked on their delicious simplicity and the endless ways to make them your own!
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Crock Pot Fire Roasted Shrimp Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 tacos
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Crock Pot Fire Roasted Shrimp Tacos are a flavorful and easy-to-make dish perfect for a delicious weeknight dinner or a casual gathering with friends. The fire-roasted tomatoes combined with spices create a rich base for the tender shrimp, which are then served in warm tortillas with a variety of fresh toppings.
Ingredients
For the Shrimp:
- 1 1/2 pounds raw shrimp (peeled and deveined)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Juice of 1 lime
For Serving:
- Corn or flour tortillas
- Shredded cabbage
- Avocado slices
- Chopped cilantro
- Lime wedges
Instructions
- In a bowl, combine fire-roasted tomatoes, red onion, garlic, jalapeño, smoked paprika, cumin, chili powder, olive oil, lime juice, salt, and pepper. Stir to mix well.
- Place the raw shrimp in the bottom of the slow cooker and pour the tomato mixture over the top.
- Cover and cook on low for 1 1/2 to 2 hours, or until the shrimp are pink and cooked through. Avoid overcooking to keep the shrimp tender.
- Once done, gently stir and serve the shrimp and sauce in warm tortillas. Top with shredded cabbage, avocado, chopped cilantro, and a squeeze of lime.
Notes
- If using frozen shrimp, thaw completely before adding to the crockpot.
- For spicier tacos, leave the seeds in the jalapeño or add hot sauce before serving.
- These are great with a drizzle of crema or chipotle mayo.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 115mg
