These High-Protein Shrimp Tacos Are My Favorite Light-but-Filling Dinner
Low-carb, flavor-packed, and ready in under 30 minutes
If you're like me, you love tacos but also want to keep things light, fresh, and maybe not feel like taking a nap afterward. These high-protein, low-carb shrimp tacos are one of my absolute favorite dinners—they're fast, satisfying, and loaded with bold flavor, fiber, and lean protein. Plus, the creamy, spicy sauce? Chef’s kiss.
This is one of those “feel good” meals. It’s so flavorful, it feels a little indulgent—but it’s totally aligned with your goals. Whether you’re doing low-carb, higher protein, or just want something fresh and satisfying, this recipe’s got your back.
🌮 What Makes These Tacos a Win?
The shrimp cooks up in minutes and is so flavorful thanks to a simple spice rub.
The toppings add crunch, creaminess, and just enough kick.
The sauce is magic. Cottage cheese + avo mayo + sriracha = creamy, spicy, protein-boosted perfection.
You can serve them in lettuce cups for ultra low-carb or use your fave low-carb tortillas.
These are just fun to eat. Messy? A little. Worth it? Absolutely.
🛒 Ingredients
For the Shrimp Marinade
1 lb medium shrimp, peeled and deveined
1 clove garlic, grated
½ tsp salt
¼ tsp black pepper
¼ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp smoked paprika
1 tbsp olive oil
For the Sauce (DO NOT skip this)
¼ cup cottage cheese
¼ cup avocado mayo
Juice of ½ lime
½ tsp garlic powder
1 tsp sriracha (or more if you like it spicy)
Toppings
Coleslaw mix or shredded cabbage
Sliced avocado
Thinly sliced red onion
Sliced green chili (optional, but so good)
Fresh cilantro, chopped
Cotija cheese, crumbled
Taco Base
Baby gem lettuce leaves (super low carb)
or Low-carb tortillas (still low carb, just a little cozier)
👩🍳 How to Make Them
Marinate the shrimp: In a bowl, mix garlic, salt, pepper, cumin, cayenne, paprika, and olive oil into a paste. Toss the shrimp in it until fully coated. Pop it in the fridge while you prep the toppings.
Make the sauce: Blend the cottage cheese, mayo, lime juice, garlic powder, and sriracha until smooth. Taste and adjust heat/salt to your liking. (This sauce is amazing on everything—save leftovers for bowls, salads, or roasted veggies.)
Prep the toppings: Slice your avocado, red onion, and chili. Chop your cilantro. Crumble that cotija. Get everything taco-bar ready.
Cook the shrimp: Heat a little avocado oil in a skillet over medium-high heat. Add the marinated shrimp and cook 3–4 minutes per side until opaque and slightly crispy.
Assemble your tacos: Layer your lettuce leaves or tortillas with coleslaw mix, shrimp, and toppings. Finish with a generous drizzle of sauce (don't be shy).
💬 Tips + FAQs
Can I sub the shrimp?
Totally. Chicken, fish, tofu, or tempeh work great with the same spice blend. Just adjust the cook time.
How long does it keep?
Cooked shrimp lasts about 2 days in the fridge. The sauce lasts 4–5 days. Pro tip: store everything separately and assemble fresh.
Keto-friendly?
Yep! Just use lettuce leaves and check your mayo and sriracha labels.
Can I make this vegan?
Sure! Use tofu or tempeh, swap the cottage cheese for a plant-based Greek yogurt or skip it, and use vegan mayo.