Garlic Butter Shrimp Tacos Sheet Pan

$- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded cabbage - 1 avocado, sliced - ¼ cup fresh cilantro, chopped - Lime wedges for serving When making Garlic Butter Shrimp Tacos, fresh ingredients shine. You want to start with large shrimp. They cook fast and stay juicy. I love using shrimp that is peeled and deveined. This saves time and effort. Next, the butter adds richness. I prefer unsalted butter because it allows me to control the salt. Garlic is a must! Minced garlic adds an amazing aroma and flavor. For the spice mix, smoked paprika gives a nice depth. Chili powder adds warmth. I usually sprinkle in salt and pepper to taste. This combo really makes the shrimp pop. Moving on to taco essentials, corn tortillas are my favorite. They are soft and have great flavor. Shredded cabbage adds crunch and freshness. Don't skip the avocado! Its creaminess balances the dish. Fresh cilantro brings in brightness. Lastly, lime wedges are perfect for a zesty finish. Gather these ingredients, and you are ready to create a taco feast! - Preheat your oven to 400°F (200°C). - In a large bowl, mix melted butter, minced garlic, smoked paprika, chili powder, salt, and pepper. - Toss the shrimp in the garlic butter mixture until all are coated. - Spread the shrimp evenly on a parchment-lined sheet pan. - Bake the shrimp in the preheated oven for 8-10 minutes, until they turn pink. - While the shrimp bake, warm the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side until they are soft. - Once the shrimp are cooked, take them out of the oven. - Place a handful of shredded cabbage on each tortilla, then add a few shrimp. - Top with avocado slices and chopped cilantro. - Squeeze fresh lime juice over each taco right before serving. - Ensure shrimp are evenly coated. This helps in getting a rich flavor. - Check shrimp for doneness. They should be fully pink. Under-cooked shrimp can be unsafe. - Use fresh ingredients for the best flavor. Fresh produce makes a big difference. - Serve hot with lime wedges. The lime adds a nice zing to each bite. - Use parchment paper for easy cleanup. It keeps the pan clean and saves time. {{image_2}} You can change the filling in your tacos for different tastes. If you don’t like shrimp, try chicken or tofu. Both options taste great with garlic butter. You can also add fun toppings. Try jalapeños for some heat. Salsa adds a fresh twist. To make your tacos even better, play with spices and herbs. Add cumin or oregano for a new flavor. You can also try cheese or sour cream. These can make your tacos creamy and rich. Get creative with how you serve your dish. Instead of tacos, turn it into a burrito bowl. Just add the shrimp and toppings over rice. You can also serve it with beans for a filling meal. Enjoy your garlic butter shrimp in many ways! Store any leftovers in an airtight container. This keeps the shrimp fresh. You can enjoy them for up to 2 days. Just make sure to seal it well to avoid any odors. If you want to save your tacos longer, freeze them. Pack the assembled tacos in freezer bags. They can last up to a month in the freezer. This way, you can enjoy a quick meal anytime. To reheat the shrimp, set your oven to 350°F (175°C). Place the shrimp on a baking tray. Heat them for about 10 minutes, until warm. For the tortillas, warm them in a skillet. Just a minute on each side will restore their soft texture. This keeps your tacos tasty and fresh! Cooked shrimp turn pink and opaque. They also curl up slightly. When you see these signs, your shrimp are ready to eat. It’s best not to overcook them, as they can become tough. Yes, you can use frozen shrimp. Just ensure they are thawed before cooking. To thaw, place them in the fridge overnight or run them under cold water for a quick thaw. This keeps them fresh and tasty. Popular toppings include shredded lettuce, diced tomatoes, and hot sauce. You can also add avocado or mango for extra flavor. Feel free to mix and match based on your taste. They can be healthy when made with fresh ingredients and consumed in moderation. The shrimp provide protein, and using fresh vegetables boosts nutrition. Just watch the butter and tortillas if you’re counting calories. This blog post gives you a simple way to make garlic butter shrimp tacos. You start with fresh shrimp and spices, then cook everything just right. Remember to keep your shrimp pink and juicy for the best taste. Feel free to change up the ingredients to suit your style or add your favorite toppings. With these easy tips, you can enjoy tasty tacos at home. Now, gather your ingredients and get ready to cook something delicious!$

Garlic Butter Shrimp Tacos Sheet Pan

Indulge in the deliciousness of Garlic Butter Shrimp Tacos with this easy sheet pan recipe! You'll love how quick it is to make these flavorful tacos, packed with juicy shrimp, savory garlic butter, fresh avocado, and crunchy cabbage. Perfect for a weeknight dinner or a fun gathering, these tacos are sure to impress. Click to explore the full recipe and make your taste buds dance! #ShrimpTacos #SheetPanRecipes #EasyDinner #SeafoodLovers

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Ingredients

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

1 cup shredded cabbage

1 avocado, sliced

¼ cup fresh cilantro, chopped

Lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the melted butter, minced garlic, smoked paprika, chili powder, salt, and pepper. Mix well.

Add the shrimp to the bowl and toss until they are well coated in the garlic butter mixture.

Line a sheet pan with parchment paper for easy cleanup. Spread the seasoned shrimp evenly on the pan.

Bake the shrimp in the preheated oven for 8-10 minutes, or until they are fully cooked and pink.

While the shrimp are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

Once the shrimp are ready, remove them from the oven and assemble the tacos. Place a handful of shredded cabbage on each tortilla, followed by a few shrimp, and top with avocado slices and cilantro.

Squeeze fresh lime juice over each taco before serving.

Prep Time: 10 mins | Total Time: 20 mins | Servings: 4

- Presentation Tips: Serve the tacos on a large platter, garnished with lime wedges and extra cilantro for a vibrant display.