Garlicky Shrimp Tacos
Published Aug. 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup sour cream
- 1tablespoon lime juice, plus wedges for serving
- Salt
- 5tablespoons extra-virgin olive oil
- 1pound peeled and deveined large shrimp (about 2 dozen)
- 2tablespoons minced garlic
- ½teaspoon smoked paprika
- Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Nutritional analysis per serving (4 servings)
324 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
- Step 2
In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
- Step 3
Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
- Step 4
To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.
Private Notes
Comments
We loved this so much we fixed it for dinner two night in a row. We chopped up some red onion and sweet orange pepper that added nice crunch and some sweetness. Certainly it helps that we live in Florida where very fresh, local and affordable shrimp are plentiful now.
Made these with a quick pickled cabbage slaw and it was dope. Slaw: 1ish cup thinly sliced cabbage 1 carrot shredded 6ish thinly sliced radished Toss in a bowl with lime juice, white wine vinegar, and a splash of water, let sit for 30 mins. Also made the NYT charred corn and chickpea salad alongside which paired very nicely. Pile all of this onto one taco with some hot sauce, it’s incredible.
Made this tonight and it was fresh and tasty. I used some frozen peeled shrimp that I had on hand and they turned out just fine. I added some shredded cabbage, quick pickled red onion, avocado slices and diced tomatoes. The sauce was ok, but I added some siracha and it provided just enough heat. Easy peasy.
Will try it this week but using mexican crema in place of the sour cream, which works better for drizzling on tacos (it’s fattier too so a little goes a long way).
Fabulous and so easy to get it all together…..will be repeated many time Thank you NYT
This is one of the few NY Times we've tried that was sort of "meh." We made it exactly as written. It wasn't bad, but it lacked the flavor punch we were expecting. YMMV
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