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To make garlic butter shrimp tacos, gather these key items: - 1 pound medium shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 lime, zested and juiced - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Fresh cilantro, chopped (for garnish) - Salt and pepper, to taste - Hot sauce (optional, for serving) These ingredients work together to create a dish bursting with flavor. For the best taste, I suggest using high-quality butter like Kerrygold. You can also opt for frozen shrimp if fresh is not available. Look for peeled and deveined shrimp to save time. For tortillas, brands like Mission or La Banderita offer great options. If you want a twist, try using flour tortillas instead of corn. To elevate your tacos, consider these pantry staples: - Chili powder for added heat - Lime zest for extra brightness - Garlic powder if you run low on fresh garlic - A dash of cayenne for a spicy kick These simple additions can enhance the taste and make your tacos even more delicious. {{ingredient_image_1}} Start by melting 4 tablespoons of butter in a large skillet over medium heat. Once the butter is smooth, add 4 minced garlic cloves. Sauté the garlic for about 1 minute. It should smell great but not brown. Next, add 1 pound of peeled shrimp to the skillet. Season the shrimp with 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, salt, and pepper. Mix this well. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. After that, squeeze lime juice and add lime zest to the shrimp. Stir everything together and take it off the heat. Take 8 small corn tortillas and warm them. You can do this in a separate skillet for about 30 seconds on each side. Or, for a faster method, use a microwave. To build your taco, put a handful of shredded red cabbage in the center of each tortilla. Then, add a few shrimp on top of the cabbage. Next, layer with sliced avocado. Don’t forget to garnish with fresh cilantro. If you like some heat, drizzle on hot sauce. Serve right away with lime wedges on the side. This meal is fast! You can prep in just 10 minutes and cook in 10 minutes more. Start by gathering all your ingredients. While the shrimp cooks, warm the tortillas. This way, everything finishes at the same time. If you follow these steps, your tacos will be ready in about 20 minutes. Enjoy your quick and tasty meal! To cook shrimp just right, start with fresh shrimp. Look for shrimp that smells sweet, not fishy. When you cook shrimp, heat the skillet first. Add butter and let it melt slowly. Then, add minced garlic. Cook it until it smells good, about one minute. Don't let it brown. Then, add the shrimp. Cook them for 2-3 minutes on each side. They should turn pink and opaque. This shows they are done. Store shrimp in the fridge if you don’t use it right away. Keep them in a sealed bag or container. They will stay fresh for one to two days. You can freeze shrimp too. Wrap them tightly and put them in the freezer. They last for up to three months. For taco toppings, store shredded cabbage and sliced avocado in airtight containers. This keeps them fresh and crunchy. You can make the shrimp ahead of time. Cook it, then cool it down and store it in the fridge. Just reheat before serving. The corn tortillas are easy to prepare too. You can warm them and keep them wrapped in a clean cloth. This helps them stay warm and soft. If you want to save time, prep your toppings early. Slice the avocado and chop the cilantro. Store them in separate containers. Pro Tips Fresh Shrimp: Always opt for fresh or high-quality frozen shrimp for the best flavor and texture. Customize Your Spice: Adjust the amount of smoked paprika and cumin to suit your taste; add cayenne pepper for extra heat. Warm Tortillas: Keep tortillas warm in a towel after cooking to prevent them from drying out while you assemble the tacos. Garnish Wisely: Don't skip the fresh cilantro and lime wedges; they elevate the flavor and presentation of the tacos. {{image_2}} If you want to switch things up, try chicken or fish. For chicken, use about one pound of diced chicken breast. Cook it the same way as shrimp. For fish, white fish like tilapia or cod works well. Just make sure it cooks through and flakes easily. You can change the flavor with new spices. Try adding a teaspoon of chili powder for heat. Or use taco seasoning for a classic taste. Fresh herbs like parsley or dill can also add a nice touch. Each spice gives a different vibe to your tacos. You can make these tacos vegetarian or vegan, too. Swap shrimp for sautéed mushrooms or jackfruit. Mushrooms give a nice texture, while jackfruit can soak up flavors well. Use olive oil instead of butter. For a vegan option, skip cheese and add more avocado and veggies. This way, everyone can enjoy tasty tacos! To keep your leftover shrimp fresh, store them in an airtight container. Place a paper towel in the container to absorb moisture. This helps maintain texture. You can keep the shrimp in the fridge for up to two days. Avoid letting them sit at room temperature for more than two hours. When you are ready to eat, check for any off smells before reheating. When reheating your garlic butter shrimp tacos, it is best to do so gently. You can use a skillet on low heat. Warm the tortillas for about 20 seconds on each side. Then, add the shrimp and heat until warmed through. If you prefer, you can also use a microwave. Place the tacos on a microwave-safe plate and cover them with a damp paper towel. Heat for about 30 seconds or until warm. This keeps the tortillas soft and tasty. The shelf life of prepared ingredients varies. Fresh shrimp should be cooked and eaten within two days. Shredded cabbage can last up to five days in the fridge. Avocado should be eaten soon after slicing, as it browns quickly. Lime juice can stay fresh in the fridge for about a week. Remember to check each ingredient before using to ensure freshness. To make these tacos gluten-free, simply use corn tortillas. Corn tortillas are naturally gluten-free, making them a great choice. Be sure to check the packaging for any gluten contamination. You can also use lettuce leaves instead of tortillas for a low-carb option. These tacos pair well with many sides. I recommend serving them with: - Mexican rice - Black beans - Fresh salsa - Grilled corn - A simple green salad These sides add color and flavor. They also create a nice balance with the shrimp. Yes, you can use frozen shrimp! Just make sure to thaw them before cooking. You can place them in cold water for about 15-20 minutes. This will help them defrost quickly. Once thawed, they will cook just as well as fresh shrimp. In this post, we covered essential ingredients for garlic butter shrimp tacos and tips for cooking them. I shared step-by-step cooking instructions and useful meal prep tips to save time. You learned about variations, storage methods, and even answers to common questions. These tacos can be a fun and tasty meal for any cook. Try the options and enjoy your cooking journey!

Garlic Butter Shrimp Tacos

Delicious tacos filled with garlic butter shrimp, fresh cabbage, and avocado.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound medium shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 lime zested and juiced
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1 avocado sliced
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper, to taste
  • Hot sauce (optional, for serving)

Instructions
 

  • In a large skillet, melt the butter over medium heat.
  • Once the butter is melted, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  • Add the shrimp to the skillet and season with smoked paprika, ground cumin, salt, and pepper. Stir well to combine.
  • Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque.
  • Squeeze the lime juice over the shrimp and add lime zest. Stir to combine and remove from heat.
  • In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable (or you can use a microwave).
  • To assemble the tacos, place a handful of shredded cabbage in the center of each tortilla.
  • Add a few shrimp on top of the cabbage and layer with avocado slices.
  • Garnish with fresh cilantro and drizzle with hot sauce if desired.
  • Serve immediately with extra lime wedges on the side.

Notes

Serve with extra lime wedges and hot sauce for added flavor.
Keyword easy recipe, garlic butter, shrimp, tacos