Bold, zesty, and packed with flavor, these shrimp tacos come together fast with a buttery garlic-lime finish that perfectly complements the freshness of the toppings. Ready in 25 minutes.
Serves: 4
Prep: 15 min | Cook: 10 min
Ingredients:
1½ Tbsp olive oil
1 lb fresh shrimp, peeled and deveined
Salt to taste
6 cloves garlic, finely minced
¼ tsp red pepper flakes
2 Tbsp lime juice
1 Tbsp honey
2 Tbsp cold butter, cut into 4 pieces
8 small corn or flour tortillas
1 cup shredded cabbage or slaw mix
½ cup diced tomatoes
¼ cup chopped fresh cilantro
½ cup sour cream or Greek yogurt
Optional: sliced avocado, hot sauce
Instructions:
Heat oil in a heavy skillet over high heat until just smoking. Add shrimp in a single layer; cook 1 minute without stirring.
Season with salt, then stir and cook until shrimp begin turning pink (~1–2 min).
Add garlic and red pepper flakes; cook 1 minute until fragrant.
Stir in lime juice, honey, and 1 piece of butter. Cook until butter melts and sauce slightly reduces (~1 min).
Reduce heat to low, add remaining butter, and stir until sauce thickens and shrimp are fully opaque (2–3 min). Remove from heat.
Warm tortillas in a dry pan or directly over flame for a slight char.
Assemble tacos: add shrimp, drizzle with sauce, then top with cabbage, tomatoes, cilantro, and sour cream. Add avocado or hot sauce if desired.
Serve with: Lime wedges, rice, or a light salad.