Looking for a delicious and easy meal? Try these Garlicky Shrimp Tacos! They are packed with flavor, come together quickly, and can make any weeknight feel special. Perfect for taco lovers and busy families alike!
Why Make This Recipe
Garlicky Shrimp Tacos are perfect for busy nights or weekend gatherings. They are quick to prepare, bursting with tasty garlic and spices, and can be customized with your favorite toppings. Plus, shrimp cooks fast, making it a wonderful choice when you’re short on time!
How to Make Garlicky Shrimp Tacos
Ingredients:
- 1/2 cup sour cream
- 1 tablespoon lime juice, plus wedges for serving
- Salt
- 5 tablespoons extra-virgin olive oil
- 1 pound peeled and deveined large shrimp (about 2 dozen)
- 2 tablespoons minced garlic
- 1/2 teaspoon smoked paprika
- Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo, and cilantro leaves, for serving
Directions:
- In a small bowl, combine sour cream and lime juice. Season with salt. Mix well and set aside.
- In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Season the shrimp with salt and add half to the skillet. Sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
- Adjust the heat to medium-low. Add the remaining 3 tablespoons of oil, garlic, and paprika to the skillet. Stir until fragrant, about 30 seconds. Add the shrimp (and any juices) and cook, turning and basting until opaque and cooked through, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
- To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro, and lime crema. Serve with lime wedges.
How to Serve Garlicky Shrimp Tacos
Serve these delightful tacos warm. Set out all the toppings so everyone can build their own tacos just how they like them. It’s a fun and interactive way to enjoy dinner!
How to Store Garlicky Shrimp Tacos
If you have leftovers, store the shrimp and toppings separately in airtight containers in the fridge. The shrimp will stay good for 2-3 days, but it’s best to eat them fresh!
Tips to Make Garlicky Shrimp Tacos
- Use fresh ingredients: Fresh shrimp are best, but frozen works too. Just make sure to thaw them before cooking.
- Customize your toppings: Add your favorite toppings like cheese, jalapeños, or salsa to make them your own.
- Warm your tortillas: Warm up your corn tortillas in a dry skillet for a few seconds on each side for extra flavor.
Variation
Try using different proteins like chicken or fish if you prefer. You can also make it vegetarian by using sautéed vegetables or tofu!
FAQs
1. Can I use frozen shrimp?
Yes! Just make sure to thaw them before cooking.
2. What can I use instead of sour cream?
You can substitute Greek yogurt or crema for a different flavor.
3. Can I make these tacos spicy?
Absolutely! Add some chopped jalapeños or a dash of hot sauce to kick up the heat!
Enjoy making and devouring these mouthwatering Garlicky Shrimp Tacos!
Garlicky Shrimp Tacos
Ingredients
For the lime crema
- 1/2 cup sour cream Use fresh for the best flavor.
- 1 tablespoon lime juice Plus wedges for serving.
- Salt To taste.
For the shrimp
- 1 pound peeled and deveined large shrimp About 2 dozen shrimp.
- 2 tablespoons minced garlic Freshly minced for best flavor.
- 1/2 teaspoon smoked paprika
- 5 tablespoons extra-virgin olive oil Divided for cooking.
For serving
- Warm corn tortillas For the taco base.
- Sliced avocado For topping.
- Sliced radishes For topping.
- Pico de gallo For topping.
- Cilantro leaves For topping.
Instructions
Preparation
- In a small bowl, combine sour cream and lime juice. Season with salt. Mix well and set aside.
- Season the shrimp with salt.
Cooking the Shrimp
- In a 12-inch skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add half of the shrimp to the skillet and sear for 1 minute on each side. Transfer to a plate.
- Repeat with 1 tablespoon of olive oil and the remaining shrimp.
- Adjust the heat to medium-low. Add the remaining 3 tablespoons of oil, garlic, and smoked paprika to the skillet. Stir until fragrant, about 30 seconds.
- Add the shrimp (and any juices) back to the skillet and cook, turning and basting until opaque and cooked through, about 2 minutes.
- Transfer the shrimp and sauce to a shallow serving bowl.
Assembly
- To build the tacos, pile a few shrimp in the center of each warm tortilla.
- Drizzle with some of the garlic oil and top with avocado, radishes, pico de gallo, cilantro, and lime crema.
- Serve with lime wedges.
