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For these garlic shrimp tacos, you need: - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, minced - 2 tablespoons olive oil These ingredients create a tasty base for the dish. The large shrimp add a nice bite. Minced garlic brings in a wonderful aroma and flavor. Olive oil helps to cook the shrimp and adds richness. To boost the flavor, gather: - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon chili powder (optional) Smoked paprika gives a warm, smoky flavor. Cumin adds an earthy taste that pairs well with the shrimp. If you like heat, chili powder can spice things up. To finish your tacos, prepare: - 1 cup red cabbage, thinly sliced - 1 avocado, sliced - Fresh cilantro, for garnish - ½ cup sour cream or Greek yogurt Red cabbage adds a crunchy texture and vibrant color. Sliced avocado brings creaminess to each bite. Fresh cilantro gives a pop of freshness. Sour cream or Greek yogurt adds a tangy touch to the tacos. These toppings make every bite exciting and delicious! - Gather your marinade ingredients: shrimp, garlic, olive oil, smoked paprika, cumin, lime juice, salt, and pepper. - In a medium bowl, add the shrimp. Then, mix in minced garlic, olive oil, smoked paprika, cumin, lime juice, salt, and pepper. - Toss the shrimp until they are well coated. Let them marinate for 15-20 minutes. This makes the shrimp full of flavor. - Heat a large skillet over medium-high heat. You want it hot for best results. - Add the marinated shrimp to the hot skillet. Cook them for 2-3 minutes on each side. They will turn pink and opaque when done. - Avoid overcrowding the pan. Cook the shrimp in batches if needed. This helps them cook evenly. - In another pan, warm the corn tortillas over medium heat. Heat them for about 30 seconds on each side. They should be soft and pliable. - To assemble the tacos, place a few shrimp on each tortilla. - Add sliced red cabbage, avocado slices, and a drizzle of sour cream or Greek yogurt. - Finish with fresh cilantro. If you enjoy spice, sprinkle some chili powder on top. Enjoy every bite! To make great garlic shrimp tacos, it is key to avoid overcooking the shrimp. Cook them just until they turn pink. This takes about 2-3 minutes per side. Overcooked shrimp can become tough. Marinating the shrimp is also important. Use a mix of garlic, olive oil, and spices. Let them sit for 15-20 minutes. This allows the flavors to soak in. If you can, marinate them longer for even more flavor. For the best taste, I recommend using four cloves of garlic. This amount gives a strong garlic flavor without being too much. If you love garlic, feel free to add more. You can also mix in some extra spices. A teaspoon of chili powder can add heat. You might try adding fresh herbs or a pinch of cayenne for a kick. When plating your tacos, stack them neatly on a plate. Use a clean white plate to make the colors pop. Add a sprinkle of fresh cilantro on top for a vibrant look. For garnish, slice lime wedges and place them on the side. This gives a fresh touch. You can also include extra avocado slices for a creamy bite. {{image_2}} You can swap shrimp for other seafood. Try scallops or fish like tilapia. If you want a meat option, chicken works well too. You can also use tofu for a plant-based choice. For toppings, get creative! Instead of red cabbage, use shredded lettuce or slaw. Add mango salsa for a sweet touch. You could also try a spicy sauce like chipotle mayo. If you love heat, add jalapeños or a dash of hot sauce. You can mix chili powder with smoked paprika for a deeper flavor. Try adding cayenne or a pinch of crushed red pepper. This gives the tacos a nice kick. You can also try infused oils, like chili oil, for a unique twist. For a vegetarian taco, use black beans or grilled veggies. Zucchini, bell peppers, and corn work great. You can also use lentils for protein. For toppings, use avocado, salsa, or a zesty lime crema. These options keep the tacos tasty and hearty without meat. To keep your garlic shrimp tacos fresh, store leftovers in the fridge. Place the shrimp, toppings, and tortillas in separate containers. Use airtight containers to prevent moisture loss. This helps maintain flavors and textures. - Shrimp: Store in a sealed container for up to 2 days. - Tortillas: Wrap in foil or plastic wrap to avoid drying out. - Toppings: Keep red cabbage, avocado, and cilantro in airtight containers. When you want to enjoy your tacos again, reheating is key. For shrimp, warm them gently in a skillet. Heat them on low to avoid overcooking. Stir them often, so they warm evenly. To keep tortillas soft, wrap them in a damp paper towel. Microwave them for about 15-20 seconds. This helps them stay pliable and ready for your delicious shrimp. Enjoy your meal! The best shrimp for tacos are large, peeled, and deveined. Look for shrimp that are fresh and firm. You can use frozen shrimp too; just thaw them in cold water. Fresh shrimp adds a great taste. Yes, you can make parts of these tacos ahead. Marinate the shrimp a few hours in advance. You can also slice the toppings earlier. Just store them in the fridge until you’re ready to eat. Yes, garlic shrimp tacos can be gluten-free. Use corn tortillas, as they are naturally gluten-free. Always check the labels to ensure no gluten ingredients are included in your toppings. To make a simple sauce, mix sour cream with lime juice and a pinch of salt. You can add chopped cilantro for extra flavor. This sauce pairs well with the garlic shrimp and adds a nice creaminess. This blog post covered how to make delicious shrimp tacos from scratch. We talked about key ingredients like shrimp, garlic, and olive oil. Then, we walked through marinating and cooking the shrimp. I shared tips for perfecting flavor and plating your tacos nicely. Remember, you can swap ingredients and even make a vegetarian version. Store leftovers properly and reheat with care. Enjoy making these tacos and impressing your friends and family! Tasty meals like these bring joy to everyone.

Garlic Shrimp Tacos

Prepare to delight your taste buds with these irresistible garlic shrimp tacos! Juicy shrimp are marinated in a savory garlic blend and served in warm corn tortillas with fresh toppings like red cabbage and avocado. Perfect for a quick weeknight dinner or a weekend feast, this recipe is easy to follow and bursting with flavor. Click to explore the full recipe and discover how to make this delicious dish at home!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 lime, juiced

Salt and pepper, to taste

8 small corn tortillas

1 cup red cabbage, thinly sliced

1 avocado, sliced

Fresh cilantro, for garnish

½ cup sour cream or Greek yogurt

1 teaspoon chili powder (optional)

Instructions
 

In a medium bowl, combine the shrimp, minced garlic, olive oil, smoked paprika, cumin, lime juice, salt, and pepper. Toss until the shrimp are well coated and marinate for about 15-20 minutes.

    While the shrimp is marinating, prepare the toppings: slice the red cabbage and avocado, and chop some fresh cilantro for garnish.

      Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet, cooking for about 2-3 minutes on each side, or until they are pink and opaque. Avoid overcrowding the pan; you may need to do this in batches.

        In another pan, warm the corn tortillas over medium heat for about 30 seconds on each side until they’re soft and pliable.

          To assemble the tacos, place a few shrimp on each tortilla, followed by a handful of sliced red cabbage, a few avocado slices, and a drizzle of sour cream or Greek yogurt.

            Garnish with fresh cilantro and a sprinkle of chili powder if you like extra spice.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4