If you’re craving a vibrant, flavorful meal that feels like a fiesta in every bite, you must try this Crock Pot Fire Roasted Shrimp Tacos Recipe. It captures the smoky depth of fire-roasted tomatoes combined with tender, perfectly cooked shrimp, all simmered slowly to meld those layers of taste. The magic happens in the slow cooker, letting all the spices and fresh ingredients join forces while you go about your day. When dinner time rolls around, you’ve got a dish that’s effortless, colorful, and absolutely crave-worthy.
Ingredients You’ll Need
The beauty of this Crock Pot Fire Roasted Shrimp Tacos Recipe is how straightforward the ingredients are—each one plays a key role, whether adding a smoky punch, a fresh crunch, or a subtle heat that wakes up your taste buds. These essentials combine to create the perfect balance of texture and flavor.
- 1.5 lbs raw shrimp (peeled and deveined, tails removed): Choose medium to large shrimp for the best texture and flavor.
- 1 can (14.5 oz) fire-roasted diced tomatoes (with juices): Adds smoky sweetness and a rich tomato base.
- 1 small red onion (thinly sliced): Brings a mild sharpness and slight crunch to the dish.
- 3 cloves garlic (minced): Gives a fragrant, savory depth that enhances every bite.
- 1 tablespoon olive oil: Helps sauté and bind flavors together.
- 1 teaspoon chili powder: Adds warmth and a touch of earthiness without overpowering.
- 1/2 teaspoon smoked paprika: Injects a smoky, slightly sweet character.
- 1/2 teaspoon cumin: Infuses a gentle hint of smokiness and spice.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little spicy kick.
- Juice of 1 lime: Provides bright acidity that freshens the entire dish.
- Salt and black pepper to taste: Essential seasoning to tie everything together.
- 8 small corn or flour tortillas: The perfect vessel for holding your shrimp and toppings.
- Toppings such as shredded cabbage, avocado slices, fresh cilantro, lime wedges, and sour cream or crema: Add crunch, creaminess, and a burst of freshness.
How to Make Crock Pot Fire Roasted Shrimp Tacos Recipe
Step 1: Combine the Base Ingredients
Start by adding your fire-roasted diced tomatoes, sliced red onion, minced garlic, olive oil, chili powder, smoked paprika, cumin, cayenne pepper if using, lime juice, salt, and pepper into the Crock Pot. Stir everything together to create a beautifully seasoned, aromatic mixture that will infuse the shrimp as it cooks.
Step 2: Add the Shrimp and Begin Cooking
Gently toss the peeled and deveined shrimp into the slow cooker, making sure each piece is well coated with the spicy tomato mixture. Cover the pot and set it to cook on low for about 1.5 to 2 hours. Keep an eye on the shrimp so they don’t overcook—they’ll turn a lovely pink when perfect and tender.
Step 3: Finish the Sauce
Once the shrimp are cooked, carefully remove them with a slotted spoon and set aside. If you want a thicker sauce, increase the slow cooker to high and let the leftover tomato mixture simmer uncovered for 10 to 15 minutes. This intensifies the flavors and perfects that saucy consistency for your tacos.
Step 4: Warm the Tortillas
While the sauce thickens or right after you remove the shrimp, warm your tortillas in a skillet or microwave. If you’re after some extra smoky char, lightly crisp them over a flame or hot pan—it’s a simple step that amps up the flavor.
Step 5: Assemble Your Tacos
Load each warm tortilla with a generous portion of shrimp and spoon over a bit of the thickened sauce. Then, pile on your favorite toppings like crunchy cabbage, creamy avocado, fresh cilantro, a dollop of sour cream or crema, and a squeeze of lime. These layers add delightful textures and balances of flavor that make the tacos truly sing.
How to Serve Crock Pot Fire Roasted Shrimp Tacos Recipe
Garnishes
Garnishing your shrimp tacos isn’t just about looks; each topping brings an extra celebration of flavor and texture. Shredded cabbage adds a crisp contrast, avocado slices bring luscious creaminess, fresh cilantro introduces a burst of herbaceous brightness, and a squeeze of lime cuts through the richness with zesty freshness. Finish it with a dollop of sour cream or crema for smooth, cooling indulgence.
Side Dishes
Complement these spiced shrimp tacos with Mexican street corn (elote), a light cabbage slaw, or a side of cilantro-lime rice to keep things balanced and fresh. Black beans or a simple bean salad add some hearty earthiness, and a cool cucumber salad makes a refreshing counterpoint to the smoky, slightly spicy shrimp.
Creative Ways to Present
Feeling adventurous? Serve the shrimp mixture over toasted, crunchy tostadas for a fun twist, or wrap it up in crisp lettuce leaves for a low-carb option. You could even pile the shrimp filling into mini taco bowls or create colorful taco platters with several different toppings so everyone can customize their own masterpiece at the table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Crock Pot Fire Roasted Shrimp Tacos Recipe, store the shrimp and sauce in an airtight container in the refrigerator. They’ll keep well for up to two days, making for a quick and delicious lunch or dinner the following day.
Freezing
Freezing shrimp can be tricky since it may affect the texture. While you can freeze the cooked sauce without shrimp for up to three months in a sealed container, it’s best to add freshly cooked shrimp when reheating to maintain the best flavor and bite.
Reheating
Reheat any stored shrimp gently on the stovetop over low to medium heat to avoid rubbery shrimp. Warm the sauce separately if needed, and freshen up your tortillas and garnishes before assembling again. This way, your tacos taste almost as good as fresh-made.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw the shrimp completely before adding them to the Crock Pot. This ensures even cooking and the best texture for your tacos.
What if I don’t have fire-roasted diced tomatoes?
You can substitute with regular diced tomatoes, but the smoky flavor will be less pronounced. To mimic the smoky depth, consider adding a bit more smoked paprika or even a dash of liquid smoke.
Can this recipe be made spicy?
Absolutely! The recipe already includes cayenne pepper as optional, but you can increase the amount or add chopped fresh jalapeños for extra heat tailored to your liking.
Are these tacos dairy-free?
You can easily make them dairy-free by skipping the sour cream or crema, or choosing a dairy-free alternative. The rest of the recipe naturally fits a pescatarian and dairy-free diet.
How do I prevent shrimp from becoming rubbery in the slow cooker?
Keep the cooking time to the suggested 1.5 to 2 hours on low, and avoid cooking longer than needed. Shrimp cook quickly even in slow cookers, so timing is key for tender, juicy results.
Final Thoughts
This Crock Pot Fire Roasted Shrimp Tacos Recipe is one of those dishes that feels special while being incredibly easy to make. The slow cooker does the heavy lifting, unlocking delicious flavors that make every bite a little celebration. Whether you’re feeding family or impressing friends, these tacos are sure to become a beloved staple in your recipe collection. Give them a try—you won’t regret it!
Print
Crock Pot Fire Roasted Shrimp Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Pescatarian
Description
These Crock Pot Fire Roasted Shrimp Tacos offer a delicious and easy slow cooker meal featuring tender shrimp cooked in a flavorful fire-roasted tomato sauce with spices. Ready in just over two hours, this dish combines smoky, zesty flavors with fresh toppings like shredded cabbage and avocado, making for an authentic Mexican-inspired main course perfect for casual dinners.
Ingredients
Shrimp and Sauce
- 1.5 lbs raw shrimp (peeled and deveined, tails removed)
- 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
- 1 small red onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Juice of 1 lime
- Salt and black pepper to taste
For Serving
- 8 small corn or flour tortillas
- Toppings such as shredded cabbage, avocado slices, fresh cilantro, lime wedges
- Sour cream or crema
Instructions
- Combine ingredients in slow cooker: In the slow cooker, mix the fire-roasted diced tomatoes (including juices), thinly sliced red onion, minced garlic, olive oil, chili powder, smoked paprika, cumin, optional cayenne pepper, lime juice, salt, and black pepper. Stir everything well to combine the flavors.
- Add shrimp and cook: Toss the peeled and deveined shrimp (tails removed) into the sauce and coat them evenly. Cover the slow cooker and cook on low heat for 1.5 to 2 hours until the shrimp turn pink and are thoroughly cooked. Be careful not to overcook to avoid rubbery shrimp.
- Remove shrimp and thicken sauce (optional): Using a slotted spoon, transfer the cooked shrimp to a bowl and set aside. If desired, switch the slow cooker to high heat and simmer the remaining sauce uncovered for 10–15 minutes to thicken it slightly.
- Warm tortillas: Heat the corn or flour tortillas in a skillet over medium heat or microwave until warm and pliable, optionally lightly charring them for extra flavor.
- Assemble tacos and serve: Place shrimp onto each tortilla and add preferred toppings like shredded cabbage, avocado slices, fresh cilantro, and a dollop of sour cream or crema. Serve immediately with lime wedges on the side for squeezing.
Notes
- Use medium or large shrimp for best texture and flavor.
- Lightly charring the tortillas before assembling enhances taste and authenticity.
- The shrimp mixture can also be served over rice or wrapped in lettuce leaves for a low-carb alternative.
