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- 1 lb (450g) large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon red chili flakes (adjust for your heat preference) - 1 teaspoon smoked paprika - Juice of 1 fresh lime - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup shredded cabbage (green or purple for color) - 1 ripe avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving You can use frozen shrimp if fresh ones are hard to find. Just thaw them first. If you don't have butter, try olive oil for cooking. Instead of fresh garlic, you can use garlic powder. For lime juice, lemon juice works too. If you want a crunch, use lettuce instead of cabbage. You can use any tortilla you like, such as whole wheat or spinach. This dish serves four. Each taco provides a good mix of protein and healthy fats. The shrimp gives you lean protein, while the avocado adds good fats. The cabbage adds fiber and crunch. Each taco has around 250 calories. It is low in carbs if you use corn tortillas. Adjust the toppings for your dietary needs. Start by mixing the shrimp in a bowl. Add a pinch of salt and pepper. Then, sprinkle in the smoked paprika and squeeze in the lime juice. Toss everything well, so the shrimp are covered. This step helps the shrimp soak up all the tasty flavors. Let them sit for about 10 minutes. This marination time is key for great taste. Next, heat a large skillet over medium heat. Add the unsalted butter and let it melt fully. After the butter melts, add minced garlic and red chili flakes. Cook this mix for 1-2 minutes. Stir often to keep the garlic from burning. You want it to be fragrant and just right. Now, raise the heat to medium-high. Carefully add the marinated shrimp to the skillet. Cook them for about 2-3 minutes on each side. Watch closely as they turn from gray to pink and opaque. If you cook too long, the shrimp can become tough. While your shrimp cooks, take another skillet. Set it over low heat to warm the tortillas. Each tortilla needs about 30 seconds on one side, then flip it. Heat the other side for another 30 seconds. This step makes them soft and easy to fold. Keep them warm by wrapping them in a clean kitchen towel. Grab a warm tortilla and lay it flat. Start by adding a good layer of shredded cabbage. Next, place a few pieces of the cooked shrimp on top. Add slices of ripe avocado for creaminess. Finally, sprinkle fresh cilantro over everything for a burst of flavor. Drizzle a bit of lime juice over your tacos for extra zest. Serve them right away with lime wedges on the side. This helps to keep the tacos fresh and bright. For a nice touch, stack the tacos on a wooden board and arrange lime wedges around them. This makes for an attractive presentation! To cook shrimp just right, focus on timing. Shrimp cook fast. Only 2-3 minutes per side is best. Look for that lovely pink color. If they curl up tightly, they are overcooked. Always start with fresh shrimp. Frozen shrimp work, but thaw them fully first. You can adjust the heat to fit your taste. Start with 1 teaspoon of red chili flakes. If you want more heat, add more flakes. You can also use hot sauce or diced jalapeños for a kick. Remember, taste as you go to find your perfect level. If you have leftovers, store them separately. Keep the shrimp, tortillas, and toppings apart. Use airtight containers for the shrimp and toppings. Wrap tortillas in foil or place them in a bag. They will stay fresh for up to two days. To reheat, warm the shrimp in a pan and tortillas in a skillet. Enjoy your tasty tacos again! {{image_4}} You can switch out shrimp for chicken or tofu. Chicken thighs work best for flavor. Just chop it into bite-sized pieces. For tofu, use firm or extra-firm. Press it to remove excess water, then cube it. Season and cook just like the shrimp. Both options absorb flavors well and make tasty tacos. Tortillas can change your taco game. Corn tortillas add a nice, earthy flavor. They are gluten-free, which suits many diets. Flour tortillas are soft and chewy. They hold more filling. You can choose based on your taste or dietary needs. Either way, warm them up for a better texture. Add exciting flavors with salsas and sauces. A fresh mango salsa gives sweetness and brightness. Try a spicy chipotle sauce for heat. You can also use a creamy avocado sauce to balance the spice. Don't forget to add fresh lime juice for a zesty kick. Mix and match these additions for endless fun! To keep leftover ingredients fresh, store shrimp and toppings separately. Place the cooked shrimp in an airtight container. Add a small piece of parchment paper to absorb moisture. For the avocado, squeeze lime juice on it to prevent browning. Store shredded cabbage in another container. This will keep it crunchy. Use glass or BPA-free plastic containers. These are safe and easy to clean. Make sure the containers have tight lids. This helps keep air out, which can spoil your food. You can freeze the tacos for a quick meal later. Wrap each taco in plastic wrap tightly. Then place them in a freezer bag. Remove as much air as possible. They can last up to three months. When ready to eat, just thaw in the fridge overnight and reheat. You can prepare some parts ahead of time. The shrimp is best fresh. You can marinate the shrimp up to 30 minutes before cooking. The garlic butter sauce can also be made ahead. Just reheat it before adding the shrimp. Keep the tortillas warm in a towel until ready to serve. These tacos pair well with various sides. I love serving them with: - Mexican rice - Refried beans - Fresh salsa - Guacamole - A side salad These add flavor and balance to the meal. To make these tacos gluten-free, use corn tortillas. They are naturally gluten-free. If you want, you can make your own tortillas with corn flour. Always check labels on store-bought items. Some may have gluten or cross-contamination. Marinating shrimp is not strictly necessary. However, it adds flavor and enhances the dish. Even 10 minutes helps the shrimp soak up the spices and lime juice. If you're in a rush, you can skip this step, but I don’t recommend it. Cooking shrimp is quick and easy. It usually takes about 4 to 6 minutes total. Cook them for 2 to 3 minutes on each side. You want the shrimp to be pink and opaque. Overcooking can make them tough, so keep an eye on them! In this post, we explored everything about spicy garlic butter shrimp tacos. You learned about key ingredients, simple steps, and helpful tips. Each section provided ways to customize and store your tacos for later enjoyment. Remember, you can switch proteins or enjoy different tortillas. No matter how you make them, these tacos offer flavor and fun. Now, get cooking and enjoy your tasty creation!

Spicy Garlic Butter Shrimp Tacos

Spice up your dinner with these delicious Spicy Garlic Butter Shrimp Tacos! Bursting with flavor, this simple recipe combines succulent shrimp sautéed in garlic butter with a zesty lime finish. Perfectly wrapped in warm tortillas and topped with creamy avocado and fresh cabbage, these tacos are sure to impress. Click to explore the full recipe and turn your mealtime into a fiesta!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon red chili flakes (adjust for your heat preference)

1 teaspoon smoked paprika

Juice of 1 fresh lime

Salt and pepper to taste

8 small corn or flour tortillas

1 cup shredded cabbage (green or purple for color)

1 ripe avocado, sliced

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

Prepare the Shrimp: In a medium-sized bowl, combine the peeled and deveined shrimp with a pinch of salt, pepper, smoked paprika, and the lime juice. Toss everything together until the shrimp are well-coated. Let the mixture marinate for about 10 minutes to absorb the flavors.

    Make the Garlic Butter Sauce: In a large skillet, heat the unsalted butter over medium heat until melted. Add the minced garlic and red chili flakes to the skillet and sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned to maintain its flavor.

      Cook the Shrimp: Raise the heat to medium-high and incorporate the marinated shrimp into the skillet. Cook for approximately 2-3 minutes on each side, or until the shrimp turn pink and opaque. Keep a close eye to avoid overcooking, which can make the shrimp tough.

        Warm the Tortillas: While the shrimp cooks, take a separate skillet and set it over low heat. Warm each tortilla for about 30 seconds on one side, then flip and heat for another 30 seconds or until they become pliable. You can keep them warm wrapped in a clean kitchen towel.

          Assemble the Tacos: Place a tortilla on a clean surface. Start by adding a generous layer of shredded cabbage onto the tortilla, followed by a few pieces of cooked shrimp. Top with slices of avocado for creaminess, and finish with a sprinkle of freshly chopped cilantro.

            Serve: Drizzle additional lime juice over the tacos for an extra zesty kick and serve immediately with lime wedges on the side for a pop of freshness.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: Neatly stack the tacos on a rustic wooden board or colorful platter. Arrange lime wedges around them for a vibrant touch. For an added splash of color and freshness, garnish the tacos with a sprinkle of chopped cilantro just before serving!