Dinner

Garlicky Shrimp Tacos Recipe

Bylilan Sage February 10, 2026February 10, 2026

Introduction

These garlicky shrimp tacos are bursting with bright, bold flavors and come together quickly for a satisfying meal. Juicy shrimp coated in a smoky garlic sauce are served with fresh toppings on warm corn tortillas—perfect for a weeknight dinner or casual gathering.

Two tacos are placed side by side on a white plate, with a white marbled surface underneath. Each taco has a single layer of a light brown, slightly toasted corn tortilla. On top, there is a colorful mix of ingredients: bright green slices of avocado and fresh green cilantro leaves, cooked pink-orange shrimp with a slight char, diced red tomatoes, white onions, thin slices of radish with white and pink edges, and dollops of white creamy sauce drizzled unevenly. Some small red chili flakes are sprinkled on the shrimp and nearby on the plate, adding spots of red. The overall look is fresh, vibrant, with a mix of soft and juicy textures and a touch of sauce spilling near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup sour cream
1 tablespoon lime juice, plus wedges for serving
Salt, to taste
5 tablespoons extra-virgin olive oil
1 pound peeled and deveined large shrimp (about 2 dozen)
2 tablespoons minced garlic
1/2 teaspoon smoked paprika
Warm corn tortillas, for serving
Sliced avocado, for topping
Sliced radishes, for topping
Pico de gallo, for topping
Cilantro leaves, for topping

Instructions

Step 1: In a small bowl, combine the sour cream and lime juice. Season with salt, mix well, and set aside to make the lime crema.
Step 2: Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Season half the shrimp with salt, then sear them in the skillet for 1 minute on each side. Transfer cooked shrimp to a plate. Repeat with another tablespoon of oil and the remaining shrimp.
Step 3: Lower the heat to medium-low. Add the remaining 3 tablespoons of oil, minced garlic, and smoked paprika to the skillet. Stir until fragrant, about 30 seconds. Return the shrimp and any accumulated juices to the skillet. Cook, turning and basting the shrimp, until opaque and well coated in the garlic sauce, about 2 minutes. Transfer shrimp and sauce to a shallow serving bowl.
Step 4: To assemble tacos, place a few shrimp in the center of each warm corn tortilla. Drizzle with some of the garlic oil from the pan. Top with sliced avocado, radishes, pico de gallo, cilantro leaves, and a dollop of lime crema. Serve immediately with lime wedges on the side.

Tips & Variations

For extra smoky depth, use smoked sea salt instead of regular salt when seasoning the shrimp.
Substitute sour cream with Greek yogurt for a lighter lime crema.
Add a sprinkle of crumbled queso fresco for a creamy, tangy topping.
Feel free to swap corn tortillas with flour tortillas if preferred.
Serve with pickled jalapeños to add a spicy kick.

Storage

Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Keep tortillas wrapped separately in foil or a sealed bag to prevent drying out. Reheat shrimp gently in a skillet over low heat to avoid toughness. Assemble tacos fresh before serving for best texture and flavor.

How to Serve

Two small toasted tortillas lie flat on a white marbled surface, each topped with multiple layers: the base is a fresh mix of finely chopped red tomatoes and onions, scattered with green cilantro leaves and thin radish slices with white centers and pink edges. On top of this, plump, orange-brown cooked shrimp are neatly placed. Slices of light green avocado fanned out layered on one of the tortillas add a creamy look. A white sauce is drizzled unevenly over the shrimp and vegetables, and small drops of red sauce surround the tortillas on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture that can hinder searing.

What can I substitute for pico de gallo?

If you don’t have pico de gallo, diced fresh tomatoes mixed with chopped onion, cilantro, and a squeeze of lime make a simple and delicious alternative.