Garlicky Shrimp Tacos
Published August 19, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup sour cream
1 tablespoon lime juice, plus wedges for serving
Salt
5 tablespoons extra-virgin olive oil
1 pound peeled and deveined large shrimp (about 2 dozen)
2 tablespoons minced garlic
½ teaspoon smoked paprika
Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Nutritional analysis per serving (4 servings)
6 grams carbs; 200 milligrams cholesterol; 324 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 1 gram fiber; 403 milligrams sodium; 24 grams protein; 1 gram sugar
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
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.
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 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.
Surprisingly good made exactly as described, easy other than the prep. The contrast of the shrimp with the clam juice sauce is quite novel and pleasant. =Note: the timing on the addition of shrimp etc should allow for the broth to come to a boil, could be 4+ minutes, so total might really be 4+3=7, which worked perfectly, the shrimp cooked but still tender, the veggies still crunchy.
Easy to make, smoked paprika overwhelms a bit. Many ideas for sides in notes!
Does it work to use cooked shrimp in the recipe?