These Paleo Buffalo Shrimp Tacos are packed with spicy shrimp, cool ranch coleslaw, green onions in a grain free tortilla. They can be made in just 15 minutes! Gluten free, dairy free, and grain free!

3 pieces of Paleo Buffalo Shrimp Tacos on a white plate with lemon on the side

Buffalo anything is pretty much my favorite, and these tacos may take the cake for being my new obsession! So, these Paleo Buffalo Shrimp Tacos are made with a simple buffalo sauce, creamy homemade lime ranch coleslaw and lime ranch dressing. Also, you can use any tortillas, but I prefer the Siete Cassava tortillas. They are grain free and hold up really well. I like to toast them over an open flame on my gas stove because this gets them nice and toasty!

spoon adding sauce on a Paleo Buffalo Shrimp Tacos

What You Need To Make These Paleo Buffalo Shrimp Tacos

You only need a few simple ingredients to make these delicious tacos!

  • Shrimp – I like to get a 2 lb bag of frozen peeled and deveined shrimp at Costco and thaw as needed.
  • Coleslaw mix – I buy this pre-made to save time. You can find the bagged mixes (just carrots, red cabbage, and green cabbage – no dressing!) in the salad section of most grocery stores!
  • Mayo – I love Sir Kensington’s Avocado Oil Mayo and get a big jar of it at Costco!
  • Almond milk or coconut milk (any dairy free milk of choice will work!)
  • Dried chives
  • Dill (dried)
  • Dried parsley
  • Garlic powder
  • Onion powder
  • Lime
  • Olive oil
  • Paprika
  • Ghee or butter
  • Frank’s Red Hot
  • Green onions
  • Grain free tortillas – I personally think the Siete Cassava ones hold up the best! They sell these at Sprouts, Whole Foods, Wegman’s, and many other stores! Check out their site for a store locator.

Feel free to add some blue cheese crumbles if you tolerate dairy!

hand holding a white plate with Paleo Buffalo Shrimp Tacos

How To Make These Paleo Buffalo Shrimp Tacos

Combine the mayo, almond milk or coconut milk, dried chives, dried dill, dried parsley, garlic powder, onion powder, salt, and lime juice in a large bowl and whisk well. Also, reserve 1/4 cup of the ranch dressing and set it aside in a separate container/bowl to drizzle on top of the tacos.

Pour the bag of coleslaw mix into the bowl with the remaining ranch and mix well to combine. Next, set the coleslaw in the fridge to chill while you make the shrimp.

Thaw your shrimp if it was previously frozen. Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with the paprika and a bit of salt and pepper. Cook the shrimp 1-2 minutes each side, until it’s pink and no longer opaque.

Meanwhile, make your buffalo sauce by combining the melted ghee or butter with the Frank’s Red Hot and stirring well. Pour the buffalo sauce into the pan with the shrimp once it is all cooked, and stir for an additional 1-2 minutes until the shrimp are fully coated.

Heat or toast your tortillas for 15-20 seconds. Fill each tortilla with some of the coleslaw, a few shrimp, a drizzle of the extra ranch, and chopped green onions. Enjoy!

three pieces of tacos on a white plate

If you try these tacos, make sure to tag me on Instagram so I can see!

Looking for some other yummy Paleo buffalo flavored dishes to make? Check these out!

Instant Pot Buffalo Chicken Broccoli “Rice” Casserole

Whole30 Buffalo Chicken Dip

Buffalo Ranch Chicken Chowder

Enjoy!

xo,
Mary

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collage of Paleo Buffalo Shrimp Tacos on a white plate with text on it

Paleo Buffalo Shrimp Tacos

These Grain Free Shrimp Tacos are made with a simple buffalo sauce and homemade lime ranch coleslaw. They come together in just 15 minutes!
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Ingredients

  • 12 oz bag coleslaw mix, (red/green cabbage and carrots)
  • 2/3 cup mayo, I like Sir Kensington's Avocado Oil Mayo
  • 1/3 cup almond or coconut milk
  • 2 tsp dried chives
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • Juice from 1/2 lime
  • 1 lb peeled and deveined shrimp, thawed and tails removed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 3 tbsp ghee or butter, melted
  • 1/3 cup Frank's Red Hot hot sauce
  • chopped green onions, for garnish
  • 6 Grain free tortillas of choice, I like Siete Cassava Tortillas

Instructions
 

  • Combine the mayo, almond or coconut milk, dried chives, dried dill, dried parsley, garlic powder, onion powder, salt, and lime juice in a large bowl and whisk well. Reserve 1/4 cup of the ranch dressing and set it aside in a separate container/bowl to drizzle on top of the tacos. Pour the bag of coleslaw mix into the bowl with the remaining ranch and mix well to combine. Set the coleslaw in the fridge to chill while you make the shrimp.
  • Thaw your shrimp if previously frozen. Heat the olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with the paprika and a bit of salt and pepper. Cook the shrimp 1-2 minutes each side, until it's pink and no longer opaque.
  • Meanwhile, make your buffalo sauce. Combine the melted ghee or butter with the Frank's Red Hot and stir well. Pour the buffalo sauce into the pan with the shrimp once it is cooked. Stir for an additional 1-2 minutes until the shrimp are coated.
  • Heat or toast your tortillas for 15-20 seconds. Fill each tortilla with some of the coleslaw, a few shrimp, a drizzle of the extra ranch, and chopped green onions. Enjoy!

Nutrition

Calories: 446kcal, Carbohydrates: 22g, Protein: 18g, Fat: 32g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 220mg, Sodium: 1415mg, Potassium: 239mg, Fiber: 7g, Sugar: 4g, Vitamin A: 1246IU, Vitamin C: 46mg, Calcium: 168mg, Iron: 2mg