I know how tough it can be to find the time to cook a hearty meal for yourself or your family. That’s why I’m excited to share one of my favorite go-to recipes: Fire Roasted Tomato Shrimp Tacos.
Not only is this recipe delicious, but it’s also a freezer meal that can be made ahead of time and thawed when you’re ready to cook. That means you can enjoy a home-cooked meal without the stress of having to prep and cook everything in one night.
Let’s talk about the star of the show: the shrimp. Shrimp is not only delicious but also a nutritious food that can benefit your health in various ways. Shrimp is an excellent source of protein, which is essential for building and repairing tissues in the body. A 3-ounce serving of cooked shrimp provides around 20 grams of protein, making it an excellent choice for those who follow a low-carb or high-protein diet.
In addition to protein, shrimp is also low in calories, making it a great option for those who are watching their weight. A 3-ounce serving of cooked shrimp contains only around 85 calories, making it a filling and satisfying food that won’t break the calorie bank.
Shrimp is also high in nutrients like vitamin D, which is essential for bone health and immune function. Vitamin D is not found in many foods, so shrimp is a great way to get this important nutrient into your diet.
Another nutrient that shrimp is rich in is omega-3 fatty acids. Omega-3s are essential fatty acids that are crucial to brain and heart health. They can also help reduce inflammation, which is linked to various chronic diseases.
Aside from its nutritional benefits, shrimp is a versatile ingredient that can be used in a variety of dishes. It can be grilled, baked, boiled, or sautéed and pairs well with many different flavors and seasonings. Shrimp can be used in a stir-fry, salad, pasta, soup, and of course—these yummy tacos.
Before starting, print these labels on computer paper or water-resistant stickers and tape/attach them to your bags PRIOR to meal prep. Stored correctly, most frozen meals will last up to 4 months in the freezer without losing flavor or texture. I recommend using good quality, gallon-sized freezer bags (not those flimsy sandwich bags!) They can lay flat in your freezer and take up less space than a bulky container. Just make sure that any bags used are made specifically for freezing, not just regular sandwich bags, which can easily rip when frozen solid!
Following the prep instructions in the recipe, simply add all of the ingredients to the bag and stir gently to combine. Seal and freeze, and you’re ready to go!
When you’re ready to cook, thaw the bag overnight in the fridge. From there, you have two options: crockpot or Instant Pot.
For the crockpot, transfer all the ingredients into the pot and cook on low for 2 hours or high for 1 hour.
For the Instant Pot, sauté from frozen for 5 minutes, then flip the meal over and pressure cook for 8 minutes on high. If thawed, pressure cook for 5 minutes on high.
This recipe has a lot of liquid, so you might want to use a slotted spoon to serve.
And there you have it, a delicious and easy freezer meal that’s perfect for busy weeknights. But let’s not forget the best part: serving it up on low-carb tortillas and topping it with chopped cilantro, pico de gallo, avocado, chopped jalapeno peppers, and cotija cheese. Trust me; it’s a flavor explosion in your mouth.
This week, why not give Fire Roasted Tomato Shrimp Tacos a try? It’s a healthy and delicious meal that’s perfect for those nights when you just don’t have the time or energy to cook.
- 1.0002 bag (2 lb per bag) cooked shrimp
- 0.2502 cup chopped cilantro
- 0.2502 cup extra virgin olive oil or butter
- 0.4998 yellow onion chopped
- 1.0002 can (15 oz per can) fire roasted diced tomatoes
- 0.4998 cup mild chunky salsa
- 1.0002 red bell pepper chopped
- 1.0002 tbsp minced garlic or garlic powder
- 1.0002 tsp salt
- 1.0002 tsp onion powder
- 0.4998 tsp black pepper
- 1.0002 tsp ground cumin
- 1.0002 tsp chili powder
- 0.4998 tsp paprika
- 0.2502 tsp cayenne pepper
- 6 low carb tortillas to serve
1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients to your freezer bag. Stir gently to combine.
3) Remove air, seal, and freeze.
Crockpot Instructions:
-Thaw the freezer meal overnight in the fridge.
-Transfer contents into Crockpot.
-From thawed, cook for 2 hours on low or 1 hour on high.
-When done cooking, mix shrimps with the sauce.
Instant Pot Instructions:
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Pressure cook for 8 minutes on high. Quick-release.
-From thawed, pressure cook for 5 minutes on high. Quick-release.
-When done cooking, mix shrimps with the sauce.
TIP: Serve warm over low-carb tortillas. Top with chopped cilantro, pico de gallo, avocado, chopped jalapeno peppers, and cotija cheese. So yummy!
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
