Garlic Butter Shrimp Tacos

Ingredients

• 12 oz Shrimp, peeled and deveined
• 3 tbsp Unsalted butter
• 3 cloves Garlic, minced
• 2 tbsp Lime juice
• 1 tsp Olive oil(optional)
• 1 tsp Ground cumin(optional)
• 1/2 tsp Chili powder(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 6 Corn tortillas
• 2 cups Shredded cabbage (for quick slaw)
• 1/4 cup Mayonnaise
• 2 tbsp Sour cream(optional)
• 1 tsp Lime zest(optional)
• 2 tbsp Cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes total): Pat shrimp dry. Mince garlic. Shred cabbage if needed. In a bowl, mix mayonnaise (and sour cream if using) with lime juice, lime zest (if using), salt, and pepper; toss with cabbage and cilantro (if using).

2. 2

   Cook shrimp (10 minutes total): Heat olive oil (if using) in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through; transfer to a plate.

3. 3

   Make garlic butter: Reduce heat to medium. Add butter and minced garlic to the skillet and cook 30–60 seconds until fragrant (don’t brown). Return shrimp to the skillet and toss with garlic butter for 30–60 seconds. Turn off heat and toss with remaining lime juice.

4. 4

   Warm tortillas and serve: Warm tortillas in a dry skillet or microwave until pliable. Fill tortillas with shrimp and top with quick slaw.