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Garlic Butter Shrimp Tacos

Garlic butter shrimp tacos with glossy, pan-sauced shrimp and visible herb flecks. Quick weeknight method: sauté minced garlic, simmer with white wine, then cook shrimp until pink and toss with lemon and parsley.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican/American
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter shrimp tacos
  • 1.5 lb large shrimp, peeled and deveined
  • 5 tbsp butter
  • 6 cloves garlic, minced
  • 0.5 cup white wine
  • 2 tbsp fresh parsley, chopped
  • 8 corn tortillas
  • 0.5 lemon lemon, juiced
  • 1 pinch red pepper flakes to taste
  • 1 pinch salt and pepper to taste
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the garlic-butter shrimp
  1. Melt the butter in a large skillet over medium-high heat. Once it’s fully melted and shimmering, it should look glossy at the edges.
  2. Add the minced garlic and sauté for about 1 minute until fragrant. Keep it moving so the garlic turns lightly golden without browning.
  3. Pour in the white wine and let simmer for 1 minute. The liquid should reduce slightly and smell boozy-tangy, with tiny bubbles throughout.
  4. Add the shrimp and cook for 2 minutes per side until pink and cooked through. They should curl and turn opaque with a slight spring back when pressed.
  5. Remove from the heat and stir in the lemon juice and parsley. The shrimp should be evenly coated and you should see bright green herb flecks throughout.
  6. Season with red pepper flakes, salt, and pepper. Taste the pan sauce and adjust until the seasoning stands out without overpowering.
Warm tortillas and serve
  1. Warm the tortillas on the stovetop. Flip until pliable and lightly toasted with warm spots, about 30–60 seconds per side.
  2. Fill each tortilla with garlic butter shrimp and a spoonful of the pan sauce. Serve immediately with lime wedges on the side so the tacos stay warm and glossy.

Notes

Pro tip: Use a preheated skillet and cook the shrimp only until just pink—overcooking makes them rubbery. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm gently in the same skillet with a splash of water or wine. Freezing: not recommended for best texture. Dietary swap: use salted dairy-free butter for a dairy-free version while keeping the same technique and timing.