Go Back
Homemade Crispy Lemon Garlic Butter Shrimp Tacos photo

Crispy Lemon Garlic Butter Shrimp Tacos

These Crispy Lemon Garlic Butter Shrimp Tacos burst with bright citrus, savory garlic, and buttery richness for a quick, flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 lemon juiced and zested
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 avocado sliced
  • lime wedges for squeezing over

Equipment

  • Non-stick skillet or cast iron pan
  • Microplane or fine grater
  • Mixing bowls
  • Tongs
  • Citrus juicer (optional)

Method
 

Cooking Crispy Lemon Garlic Butter Shrimp Tacos: The Process
  1. Start by peeling and deveining your shrimp if they aren’t already. Rinse them gently and pat dry with paper towels—dry shrimp will crisp up better. Mince your garlic, zest and juice the lemon, and chop the cilantro. Shred the cabbage finely, dice the tomatoes, and slice the avocado. Have your corn tortillas warmed and ready to go.
  2. In a mixing bowl, toss the shrimp with paprika, salt, and black pepper. This simple seasoning adds flavor without overpowering the bright lemon and garlic that come later.
  3. Heat olive oil and butter together in your skillet over medium-high heat. Once the butter foams, add the shrimp in a single layer. Avoid overcrowding the pan to keep them crispy. Cook for 2-3 minutes on each side until shrimp turn pink and develop a slight crust.
  4. Push the shrimp to the side of the pan and add the minced garlic to the butter and oil mixture. Sauté briefly until fragrant, about 30 seconds. Then stir in the lemon zest and juice, coating the shrimp in the bright, buttery sauce.
  5. Warm your corn tortillas over a dry skillet or wrapped in a damp towel in the microwave. Layer shredded cabbage, diced tomatoes, and shrimp on each tortilla. Top with sliced avocado and sprinkle with chopped cilantro. Serve with lime wedges on the side for squeezing over.

Notes

  • Pat shrimp dry before cooking and avoid overcrowding the pan to get a crispy crust.
  • Fresh lemon zest and juice brighten the dish more than juice alone.
  • Add crushed red pepper flakes for a spicy kick if desired.
  • Try melting a little butter over tacos just before serving for extra richness.
  • Store leftover shrimp and toppings separately and reheat shrimp gently to avoid drying out.