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For the shrimp, you need: - 1 lb shrimp, peeled and deveined - 4 tablespoons unsalted butter I like using fresh shrimp for the best taste. The butter adds a rich flavor that makes the dish shine. To add flavor, gather these ingredients: - 4 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon paprika - Salt and black pepper to taste The garlic gives a nice aroma. Chili powder and paprika add warmth and color. Adjust salt and pepper based on your taste. For the tacos, you will need: - 8 small corn or flour tortillas - 1 cup shredded green cabbage - 1 avocado, sliced - ½ cup fresh cilantro, chopped - Lime wedges for serving - Hot sauce (optional) The tortillas hold everything together. Cabbage adds crunch, while avocado gives creaminess. Fresh cilantro brightens the dish. Lime juice enhances the flavors, and hot sauce adds a kick if you like it spicy. Start by placing a large skillet over medium heat. Add 4 tablespoons of unsalted butter. Watch it closely as it begins to melt. You want it to bubble gently, not brown. Once melted, you’re ready to move on. Next, add 4 cloves of minced garlic to the skillet. Stir it for about 1 minute. The garlic should smell great but not burn. Burning garlic can ruin the taste. So keep stirring and enjoy the aroma. Now, it’s time for the shrimp. Add 1 pound of peeled and deveined shrimp to the skillet. Sprinkle in 1 teaspoon of chili powder, 1 teaspoon of paprika, salt, and black pepper. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque when done. This step adds great flavor. While the shrimp cooks, grab 8 small corn or flour tortillas. Heat a separate pan over low heat. Warm each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. Once the shrimp and tortillas are ready, it’s assembly time! Place some shredded green cabbage on each tortilla. Top it with the garlic butter shrimp. Add slices of avocado and a sprinkle of fresh cilantro. Squeeze fresh lime juice over the top. For a kick, drizzle hot sauce if you like. Enjoy your tasty tacos! When picking shrimp, look for fresh or frozen shrimp that is peeled and deveined. Fresh shrimp should smell like the ocean, not fishy. If using frozen shrimp, thaw it overnight in the fridge. This helps keep the shrimp juicy. Choose shrimp that are large for better texture and taste. I like using 21/25 count shrimp for this recipe. Garlic is key in this recipe. Use fresh garlic for the best taste. Mince the garlic finely to spread its flavor. Sauté it in butter until it smells great, but don’t burn it. If the garlic burns, it turns bitter. You want a soft, rich garlic flavor that pairs well with shrimp. Warm tortillas before adding the shrimp. It makes them soft and tasty. You can warm them in a dry skillet over low heat for about 30 seconds on each side. Alternatively, wrap them in foil and heat in the oven at 350°F for 10 minutes. This keeps them warm and easy to fold. These tacos shine with fresh toppings. I love adding shredded cabbage for crunch. Sliced avocado adds creaminess, and fresh cilantro gives a burst of flavor. Squeeze lime juice on top for a zesty kick. If you like heat, drizzle some hot sauce over the tacos. Serve these with a side of chips or a light salad for a complete meal. {{image_2}} If you want a kick, add more heat. Use extra chili powder or add cayenne. You can also mix in some finely chopped jalapeños for freshness. I like to drench the shrimp in your favorite hot sauce before cooking them. This gives a nice spicy layer to the dish. Not in the mood for shrimp? You can easily swap them for mushrooms or zucchini. Just slice them into small pieces. Sauté them in the garlic butter mix just like the shrimp. This way, you keep that rich flavor while making it meat-free. Add black beans for texture and protein. Toppings can change the flavor of your tacos. Try adding pickled red onions for a tangy crunch. You can also use mango salsa for sweetness. If you want a creamy touch, drizzle some chipotle sauce on top. Serve your tacos with a side of rice or a fresh salad for a complete meal. When you have leftover shrimp, store it in an airtight container. This keeps it fresh. Place the shrimp in the fridge. Use it within two days for the best taste. If you want to keep it longer, consider freezing. To reheat tacos, use a skillet. Heat it on low. Add the tacos and warm them for a few minutes. This keeps them crispy. You can also microwave them. Just use a damp paper towel to cover them. This helps them stay moist. If you freeze the cooked shrimp, place it in a freezer-safe bag. Remove as much air as you can. When ready to eat, move the shrimp to the fridge overnight. This allows for safe thawing. You can also thaw shrimp in cold water for quicker results. Just make sure to cook it right after thawing. You can tell shrimp is cooked when it turns pink and opaque. The shrimp should curl slightly. This usually takes about 2-3 minutes on each side. If you see a clear or gray color, it is not done. Always check that shrimp is firm to the touch. Yes, you can use frozen shrimp. Just remember to thaw them first. To thaw, place them in cold water for about 15 minutes. Once thawed, peel and devein the shrimp if needed. They will cook just as well as fresh shrimp. You can serve shrimp tacos with many sides. Some great options are: - Rice and beans - Grilled vegetables - A fresh salad - Chips with salsa - Corn on the cob Each of these pairs well with the flavors of the tacos. To make this dish dairy-free, replace the butter with olive oil or coconut oil. Both options will give you a lovely flavor without dairy. You can also use a dairy-free margarine if preferred. The tacos will still be tasty and rich! You’ve learned how to make delicious shrimp tacos. We covered ingredients, step-by-step instructions, and useful tips. I shared variations to cater to different tastes and provided storage info for leftovers. These tacos are simple and fun to make. Enjoy them fresh or try new twists. Keep experimenting to find your perfect flavor. Trust me, your skills will shine with practice.

Minute Garlic Butter Shrimp Tacos

Indulge in a quick and delicious meal with these Minute Garlic Butter Shrimp Tacos! Perfect for busy weeknights, this recipe combines succulent shrimp sautéed in a rich garlic butter sauce with fresh toppings like avocado and crunchy cabbage, all wrapped in warm tortillas. Discover how easy it is to whip up this mouthwatering dish in just 20 minutes. Click to get the full recipe and treat your taste buds today!
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Ingredients
  

1 lb shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon paprika

Salt and black pepper to taste

8 small corn or flour tortillas

1 cup shredded green cabbage

1 avocado, sliced

½ cup fresh cilantro, chopped

Lime wedges for serving

Hot sauce (optional)

Instructions
 

In a large skillet, melt the butter over medium heat.

    Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.

      Sprinkle in the chili powder, paprika, salt, and black pepper, stirring to combine with the garlic butter.

        Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they are pink and opaque.

          While the shrimp are cooking, warm the tortillas in a separate pan over low heat for about 30 seconds on each side until pliable.

            Remove the shrimp from heat once cooked, and assemble the tacos by placing shredded cabbage on each tortilla, followed by the garlic butter shrimp, sliced avocado, and fresh cilantro.

              Squeeze fresh lime juice over the top and add hot sauce if desired.

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