Taco Tuesday is one of our family’s favorite nights. In fact, so much so, that we have some version of tacos at least two to three times per week. Which is probably why I was eager to create some new variations on the traditional taco. These gluten free peanut butter shrimp tacos were the incredibly yummy result of some experimentation on my part. You could certainly serve this peanut butter shrimp in any number of other, fancier ways (it’s a beautiful dish served over steamed spinach, for example), but we sure love it in tacos! (Note: this recipe also works great for tofu or chicken instead.)
Use a high heat oil like avocado for best results, as these oils have a higher smoke point and allow you to cook the shrimp quickly at a higher temperature without it drying out. The addition of the peanut butter powder over top of the oil creates a lightly breaded type of coating (see photo below), but without gluten and with the added flavor of peanut which goes so well with shrimp.
If you’ve never experimented with peanut butter powder before, I encourage you to try it! We love it in smoothies and protein shakes, too! It’s basically a de-fatted, powdered version of peanut butter and it’s oh-so versatile, and happily, naturally gluten free!
I give some approximate amounts of oil and peanut butter powder here, as the type of pan you use will dictate a lot about how much oil you need to add, and when I use the powder, I sprinkle it to the point where it’s covering all the oil, but the oil is still liquid enough to coat the shrimp. You’ll find a technique that works best for you once you try it in your pan — there’s really no “wrong” way of doing it, so long as the shrimp doesn’t burn or stick to the pan.
If you would like to make this recipe peanut-free, simply use your favorite nut butter (sunflower, soy, almond, etc.) in place of the peanut butter powder + oil. The oil from the nut butter will be enough to keep the protein from sticking and once heated, will easily coat the protein for a lightly batter-tasting, delicious result.
I used non-GMO blue corn taco shells because my kids think it’s fun to eat blue tacos, but you can use what you like (link to the ones I like in the ingredient list). Another great option is to serve with my homemade gluten-free soft flour tortilla recipe! Also, feel free to use other taco additions if your family prefers something else. We wind up using what we have in the fridge most nights, anyway! Another reason to love Taco Tuesday — anything goes!
Gluten Free Peanut Butter Shrimp Tacos
Ingredients
- 1 lb. large size shrimp, peeled and deveined (or tofu or chicken)
- 2-3 Tbs. high heat cooking oil (like avocado or non-GMO canola)
- 1/4- 1/2 cup powdered peanut butter (or substitute another nut butter and do not add oil-see note in intro)
- 2 cups shredded cabbage and carrots or lettuce
- 1 large tomato, diced
- 1/2 cup cooked or canned black beans, rinsed
- salsa (gluten free)
- guacamole or sliced avocado
- taco shells or gluten-free flour tortillas
- fresh cilantro (optional)
Instructions
Prepare shrimp by thawing or peeling.
Gather remaining topping ingredients and warm taco shells according to package directions.
Lightly oil a large skillet and heat to medium-high. Depending on whether your pan is non-stick, you will need more or less oil; the goal is only to lightly coat the surface of the pan. Sprinkle peanut butter powder to lightly cover the oil and immediately lay shrimp on top of the powder, covering as much of the pan as possible. Sprinkle more powder on top of the shrimp.
Watch for the bottoms of the shrimp to turn pink, then turn with a fork. If the cooked side of the shrimp is not lightly coated with peanut butter powder, sprinkle more powder on top. Cook only 1 minute more, or until shrimp is no longer transparent. It is easy to over-cook shrimp, so monitor closely; cook time will vary with the size of the shrimp and the type of pan you are using.
Repeat the oil, peanut butter powder, shrimp, peanut powder layering with any remaining shrimp.
Serve while warm, by filling taco shells or gluten-free flour tortillas with your choice of additions like cabbage, carrots, tomato, black beans, salsa and/or guacamole.
Serves 4.
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