Garlicky Shrimp Tacos Recipe

Introduction

These Garlicky Shrimp Tacos are a vibrant and flavorful meal perfect for any night of the week. Tender shrimp cooked in a garlicky, smoky sauce are paired with fresh toppings on warm corn tortillas for a deliciously satisfying bite every time.

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
• Cilantro leaves

Instructions

1. Step 1: In a small bowl, combine sour cream and 1 tablespoon lime juice. Season with salt to taste, mix well, and set aside to make the lime crema.
2. Step 2: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Season half the shrimp with salt, then sear in the skillet for 1 minute on each side. Transfer cooked shrimp to a plate. Repeat this process with another tablespoon of oil and the remaining shrimp.
3. Step 3: Reduce heat to medium-low. Add the remaining 3 tablespoons of olive oil, minced garlic, and smoked paprika to the skillet. Stir for about 30 seconds until fragrant.
4. Step 4: Return all the shrimp and any accumulated juices to the skillet. Cook for about 2 minutes, turning and basting the shrimp in the garlic oil until they are opaque and well coated in the sauce. Transfer the shrimp and sauce to a shallow serving bowl.
5. Step 5: To assemble the tacos, place a few shrimp in the center of each warm corn tortilla. Drizzle with some of the garlic oil from the skillet. Top with sliced avocado, radishes, pico de gallo, cilantro leaves, and a spoonful of the lime crema. Serve with lime wedges on the side.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the garlic oil mixture.
• Grill the shrimp instead of searing for a smoky flavor.
• Substitute Greek yogurt for sour cream to lighten the lime crema.
• Use flour tortillas if you prefer a softer wrap.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. Keep tortillas separate and warm them just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat them dry before cooking to ensure proper searing.

How can I make these tacos gluten-free?

Use certified gluten-free corn tortillas and ensure your pico de gallo and other toppings do not contain gluten ingredients.

Garlicky Shrimp Tacos Recipe

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★★★★★

4.9 from 133 reviews

These Garlicky Shrimp Tacos are a vibrant and flavorful meal featuring succulent seared shrimp coated in a garlicky paprika sauce. Served on warm corn tortillas with creamy lime sour cream, fresh avocado, crunchy radishes, zesty pico de gallo, and fragrant cilantro, they deliver a perfect balance of textures and bold southwestern flavors, ideal for a quick and satisfying dinner.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Shrimp and Garlic Sauce

• 1 pound peeled and deveined large shrimp (about 2 dozen)
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons minced garlic
• 1/2 teaspoon smoked paprika
• Salt, to taste

Lime Crema

• 1/2 cup sour cream
• 1 tablespoon lime juice, plus wedges for serving
• Salt, to taste

For Serving

• Warm corn tortillas
• Sliced avocado
• Sliced radishes
• Pico de gallo
• Cilantro leaves

Instructions

1. Prepare the Lime Crema: In a small bowl, combine sour cream and lime juice, then season with salt to taste. Mix thoroughly until smooth and set aside to let flavors meld.
2. Sear the Shrimp: Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat. Season half of the shrimp with salt and add them to the hot skillet. Sear for 1 minute on each side until slightly pink and just cooked, then transfer to a plate. Repeat this process with another tablespoon of olive oil and the remaining shrimp.
3. Make the Garlic Paprika Sauce: Lower the heat to medium-low. Add the remaining 3 tablespoons of olive oil to the skillet along with minced garlic and smoked paprika. Stir continuously for about 30 seconds until the mixture is fragrant but not burnt.
4. Coat the Shrimp: Return the seared shrimp and any accumulated juices back to the skillet. Cook while turning and basting the shrimp in the garlic paprika oil for about 2 minutes, or until opaque and well coated with the sauce.
5. Assemble the Tacos: Place a few shrimp in the center of each warm corn tortilla. Drizzle some of the garlicky oil over the shrimp. Top each taco with sliced avocado, radishes, pico de gallo, cilantro leaves, and a generous dollop of lime crema. Serve immediately with lime wedges on the side for extra zing.

Notes

• For extra heat, add a pinch of cayenne pepper to the garlic oil sauce.
• Use fresh corn tortillas for the best texture and flavor.
• Make sure shrimp are peeled and deveined for ease of eating.
• Pico de gallo can be store-bought or homemade with fresh tomatoes, onions, jalapeños, cilantro, and lime juice.
• To save time, the lime crema can be made and refrigerated up to a day ahead.

Keywords: shrimp tacos, garlic shrimp, Mexican taco recipe, easy shrimp dinner, lime crema, pico de gallo tacos