Description
These Garlic Butter Shrimp Tacos are bursting with flavor and ready in just 20 minutes! Succulent shrimp sautéed in aromatic garlic butter, nestled in warm tortillas, and topped with crisp cabbage slaw and fresh lime. Perfect for busy weeknights or taco night gatherings!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (21-25 count)
- 3 tablespoons unsalted butter
- 4-5 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
For Assembly:
- 8-10 small corn or flour tortillas (street taco size)
- 2 cups shredded cabbage or coleslaw mix
- ¼ cup Mexican crema or sour cream
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce or salsa (to taste)
- Optional: diced avocado, cotija cheese, pickled red onions
For the Quick Slaw:
- 2 cups shredded cabbage
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Pinch of salt
Instructions
- Prep the Shrimp: Pat the shrimp completely dry with paper towels—this is crucial for getting a nice sear. In a medium bowl, toss the shrimp with chili powder, cumin, paprika, cayenne (if using), salt, and pepper until evenly coated.
- Make the Quick Slaw: In a small bowl, toss the shredded cabbage with lime juice, olive oil, and a pinch of salt. Set aside to let the flavors meld while you cook the shrimp.
- Heat the Pan: Place your large skillet over medium-high heat. Let it get hot for about 2 minutes—a properly heated pan is key to getting that beautiful golden color on the shrimp.
- Cook the Garlic: Add 1 tablespoon of butter to the hot pan. Once melted and foamy, add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Watch carefully—garlic burns quickly and becomes bitter.
- Sear the Shrimp: Add the seasoned shrimp to the pan in a single layer (work in batches if needed to avoid crowding). Cook without moving for 2 minutes until the bottoms turn pink and slightly golden.
- Flip and Finish: Flip the shrimp and add the remaining 2 tablespoons of butter to the pan. Cook for another 2 minutes until the shrimp are opaque and cooked through. Squeeze the lime juice over the shrimp and toss to coat in the garlic butter sauce. Remove from heat and sprinkle with fresh cilantro.
- Warm the Tortillas: While the shrimp rest, warm your tortillas. You can do this directly over a gas flame for 10-15 seconds per side until slightly charred, in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds.
- Assemble the Tacos: Place 3-4 shrimp in each warm tortilla. Top with the cabbage slaw, a drizzle of crema, extra cilantro, and any additional toppings you love. Serve immediately with lime wedges and hot sauce on the side.
Notes
- Don’t Overcook: Shrimp cook incredibly fast. They’re done when they turn pink and opaque—overcooking makes them rubbery.
- Single Layer Cooking: If your shrimp don’t fit in a single layer, cook in two batches. Crowding the pan creates steam instead of a sear.
- Tortilla Hack: Stack tortillas and wrap in foil, then warm in a 350°F oven for 10 minutes—perfect for serving a crowd.
- Spice Level: Adjust the cayenne or add jalapeños for more heat, or omit entirely for kid-friendly tacos.
- Size Matters: Smaller shrimp (41-50 count) will cook even faster—watch closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 2-3 tacos (¼ of recipe)
- Calories: 342
- Sugar: 3g
- Sodium: 685mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 195g