Garlicky Shrimp Tacos
Quick and flavorful shrimp tacos that are perfect for busy weeknights or weekend gatherings, customizable with your favorite toppings.
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.
Notes
Serve these tacos warm and set out toppings for a fun interactive dinner. Store leftovers separately in airtight containers in the fridge for 2-3 days.