GARLIC BUTTER SHRIMP TACOS RECIPES

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GARLIC SHRIMP TACOS [STEP-BY-STEP] - MEXICAN FOOD JOURNAL



Garlic Shrimp Tacos [Step-by-Step] - Mexican Food Journal image

These garlic shrimp tacos are a mashup of flavors that work really well together. Buttery, garlicky shrimp served on a bed of tangy vinegar slaw topped with a sharp arból chile salsa with a touch of Mexican oregano.

Provided by Douglas Cullen

Categories     Dinner

Total Time 1220 minutes

Prep Time 20 minutes

Cook Time 1200 minutes

Yield 12

Number Of Ingredients 16

3 plum tomatoes
2 cloves garlic
3 to 4 árbol chiles
1/2 tsp Mexican oregano
1 tsp apple cider vinegar
4 tbsp water
1 tsp salt
2 tbsp oil
3 cups finely shredded cabbage
2 tbsp apple cider vinegar
1 tsp salt
1 1/4 lb. of medium-sized shrimp
6 cloves garlic
3 tbsp butter
1 tsp salt
12 corn tortillas

Steps:

  • Arból Chile Salsa
  • Vinegar Cabbage Slaw
  • Garlic Shrimp
  • Assembling the Tacos

Nutrition Facts : Calories 301 kcal, CarbohydrateContent 35 g, ProteinContent 12 g, FatContent 17 g, SodiumContent 335 mg, SugarContent 4 g, ServingSize 1 serving

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME



Garlic Butter Shrimp with Cilantro and Lime image

Garlic shrimp cooked in a creamy cilantro lime butter sauce. Serve this as an appetizer, with pasta, over rice or in tortillas for tacos. The recipe is easy to adapt. Swap lime for lemon and try other tender herbs like parsley, dill, basil or tarragon in place of cilantro.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 1 pound shrimp (16 to 20 shrimp, depending on size)

Number Of Ingredients 8

1 pound extra large shrimp, peeled with tails left on and deveined
1 lime plus a few extra wedges for serving
Salt and fresh ground black pepper
3 tablespoons unsalted butter
2 tablespoons minced garlic, about 6 cloves
1/2 teaspoon ground coriander, optional
2 scallions, chopped
1/2 cup fresh cilantro leaves and tender stems, chopped

Steps:

  • Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
  • Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
  • Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
  • Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
  • Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
  • Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
  • With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
  • Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

Nutrition Facts : ServingSize 1/4 pound, Calories 193, ProteinContent 23.6 g, CarbohydrateContent 5.2 g, FiberContent 1.2 g, SugarContent 1.4 g, FatContent 9.4 g, SaturatedFatContent 5.5 g, CholesterolContent 205.4mg, SodiumContent 284.9 mg

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