Shrimp Tacos with Cranberry Pomegranate Salsa (GF, DF) - A Dash of Megnut
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Shrimp Tacos with Cranberry Pomegranate Salsa

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 10 tacos
Calories: 207kcal


For the Cranberry Pomegranate Salsa:

  • 1 cup fresh cranberries
  • 2 tbsp granulated sugar
  • 2 tbsp water
  • 1 cup fresh pomegranate arils
  • 1/2 seeded jalapeno diced (about 1-2 tablespoons)
  • 1/4 cup chopped cilantro
  • 1 tsp lime zest from 1/2 lime
  • 2 tbsp lime juice from 1 small lime
  • 1/2 cup small red onion diced (about 1/2 red onion)

For the Tacos:

  • 1 lb raw shrimp 31-40 count, deveined and shelled
  • 1 tbsp oil avocado oil or olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 10 corn tortillas make sure your corn tortillas are gluten-free
  • 2 avocados for serving


  • In a small sauce pan, add fresh cranberries, sugar and water and stir to combine. Heat over medium heat for about 5-7 minutes, until cranberries start bursting and water is evaporated. Set aside to cool.
  • Once cool, combine cranberries in a bowl with pomegranate arils, jalapeno, cilantro, lime juice, lime zest, and red onion. Stir to combine.
  • To cook the shrimp, preheat a skillet with one tablespoon of oil over medium heat. Add the shrimp to the skillet and sprinkle with salt and pepper. Cook for about 4-5 minutes, until shrimp are no longer pink and are cooked through.
  • Warm tortillas in the microwave or oven so they won't rip apart. Top with avocado, cooked shrimp and cranberry pomegranate salsa. Serve with additional lime juice if you wish.