Introduction
Let me introduce you to these mouthwatering Garlic Butter Shrimp Tacos that combine succulent shrimp, aromatic garlic, and rich butter in a perfect handheld meal. I’ve found that these tacos strike an ideal balance between quick preparation and impressive results, making them perfect for both weeknight dinners and casual entertaining. The combination of tender shrimp bathed in garlicky butter sauce, wrapped in warm tortillas, creates an irresistible fusion of flavors that’ll have everyone asking for seconds.
Ingredients
- 1½ pounds large shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper
- 12 small corn or flour tortillas
- 1 lime, cut into wedges
- Shredded purple cabbage
- Diced avocado
- Chopped fresh cilantro
- Mexican crema or sour cream
- Hot sauce (optional)
For the Toppings:
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter until it starts to foam.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the remaining butter, chili powder, cumin, and cayenne pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and slightly curled.
- While the shrimp cooks, warm your tortillas in a separate skillet or microwave.
- Assemble the tacos by placing 4-5 shrimp in each tortilla, drizzling with the garlic butter sauce from the pan.
- Top with cabbage, avocado, cilantro, and a squeeze of lime juice.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6 (12 tacos)
Recipe Notes
– For the best results, avoid overcrowding the pan when cooking the shrimp. If necessary, cook in batches to ensure each shrimp gets properly seared.
– The key to perfect garlic butter shrimp is not overcooking them. They’re done as soon as they turn pink and opaque. Overcooking will make them tough and rubbery.
– To warm tortillas properly, wrap them in slightly damp paper towels and microwave for 30 seconds, or heat them individually in a dry skillet for about 30 seconds per side.
– If you’re preparing these for a party, you can keep the shrimp warm in a low-temperature oven (200°F) for up to 30 minutes. Just be sure to cover them to prevent them from drying out.
– These tacos are best assembled just before eating to maintain the perfect texture of both the tortillas and the shrimp. If you need to prep ahead, you can prepare all the toppings and store them separately until ready to serve.
Garlic Butter Shrimp Tacos
Ingredients
- 1½ pounds large shrimp peeled and deveined
- 6 tablespoons unsalted butter
- 6 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper adjust to taste
- Salt and freshly ground black pepper
- 12 small corn or flour tortillas
- 1 lime cut into wedges
- Shredded purple cabbage
- Diced avocado
- Chopped fresh cilantro
- Mexican crema or sour cream
- Hot sauce optional
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper.
- In a large skillet over medium heat, melt 2 tablespoons of butter until it starts to foam.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the remaining butter, chili powder, cumin, and cayenne pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and slightly curled.
- While the shrimp cooks, warm your tortillas in a separate skillet or microwave.
- Assemble the tacos by placing 4-5 shrimp in each tortilla, drizzling with the garlic butter sauce from the pan.
- Top with cabbage, avocado, cilantro, and a squeeze of lime juice.
