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Low-Carb Shrimp Tacos

  • Cali’flour Flatbreads
  • Shredded cheese of your choice 
  • White and red cabbage 
  • Fresh cilantro 
  • Cherry tomatoes 
  • Wild Shrimp 
  • Sea salt 
  • Olive oil 
  • Taco seasoning 
  • Jalapeños
  • 2 parts mayonnaise 
  • 1 part siracha 
  • Taco seasoning 

Shrimp Tacos


Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 8-10 minutes. Take out of oven and top with shredded cheese. Put flatbreads back in the oven for another 1-2 minutes (until cheese is melted).


Pat wild shrimp dry then add sea salt, olive oil, and taco seasoning. Then, in a hot pan add some olive oil. Once pan is hot, sear the shrimp for about one minute on each side. Mix sauce ingredients.


Take your base and layer it up with shredded cabbage, tomatoes, jalapeños and sauce. Add the shrimp, more cheese if you’d like and finish it with some extra sauce.

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Cali'flour Recipes

Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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