Description
These Garlicky Shrimp Tacos feature succulent, sautéed shrimp coated in a fragrant garlic and smoked paprika oil, served on warm corn tortillas with creamy lime sour cream, fresh avocado, radishes, pico de gallo, and cilantro for a vibrant, flavorful meal perfect for a quick dinner or casual gathering.
Ingredients
Scale
Sauce
- 1/2 cup sour cream
- 1 tablespoon lime juice, plus wedges for serving
- Salt, to taste
Shrimp and Seasonings
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound peeled and deveined large shrimp (about 2 dozen)
- 2 tablespoons minced garlic
- 1/2 teaspoon smoked paprika
- Salt, to taste
For Serving
- Warm corn tortillas
- Sliced avocado
- Sliced radishes
- Pico de gallo
- Cilantro leaves
Instructions
- Prepare Lime Crema: In a small bowl, combine 1/2 cup sour cream with 1 tablespoon lime juice and season with salt to taste. Mix thoroughly until smooth and set aside to allow flavors to meld.
- Sear the Shrimp in Batches: Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat. Season half the shrimp with salt and sear in the hot oil for 1 minute on each side until just opaque, then transfer to a plate. Repeat this process with another tablespoon of oil and the remaining shrimp, ensuring an even sear and cooking.
- Make Garlic Paprika Oil and Finish Shrimp: Reduce heat to medium-low and add the remaining 3 tablespoons of olive oil to the skillet. Stir in 2 tablespoons minced garlic and 1/2 teaspoon smoked paprika, cooking just until fragrant, about 30 seconds. Return all the shrimp and their accumulated juices to the skillet, turning and basting them in the garlic-paprika oil until fully opaque and coated, about 2 more minutes. Transfer shrimp and sauce to a shallow serving bowl.
- Assemble the Tacos: Warm the corn tortillas. Place a few garlic-coated shrimp in the center of each tortilla, drizzle with some garlic oil from the skillet, then top with sliced avocado, radishes, pico de gallo, cilantro leaves, and a generous drizzle of the lime crema. Serve with lime wedges on the side for added zest.
Notes
- Use fresh lime juice for the best flavor in the crema and served lime wedges.
- Ensure shrimp are large and fully peeled and deveined for easy eating and better texture.
- Do not overcook shrimp; they become opaque and firm quickly and can dry out if cooked too long.
- Warm the corn tortillas before assembling to prevent cracking and to enhance flavor and texture.
- Pico de gallo can be homemade or store-bought depending on convenience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Garlic shrimp tacos, shrimp tacos, Mexican tacos, seafood tacos, quick shrimp recipe, lime crema, smoked paprika shrimp
