Sheet Pan Garlic Butter Shrimp Tacos

$- 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded green cabbage - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges The main ingredients focus on large shrimp, which are juicy and tender. The butter gives a rich taste, while garlic adds a nice kick. To spice things up, I use smoked paprika and chili powder. They bring warmth and depth to the dish. Cumin adds an earthy note, while salt and pepper enhance the flavors. For the tacos, I choose soft corn tortillas. They hold the shrimp well and add a lovely texture. Shredded cabbage gives a nice crunch and freshness. Avocado slices add creaminess, while cilantro brings a burst of flavor. Lime wedges are perfect for squeezing over the tacos, adding brightness. With these ingredients, you create a delicious and colorful meal. Each bite is full of flavor and freshness. - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. First, we need a hot oven. Preheating helps the shrimp cook evenly. The parchment paper makes cleanup easy. - Combine melted butter, minced garlic, and spices. - Stir to create a smooth mixture. Next, in a bowl, mix the melted butter and minced garlic. Add the spices: smoked paprika, chili powder, and cumin. Don't forget salt and pepper! Stir until it is smooth, like a sauce. - Toss shrimp in the garlic butter mixture. - Spread shrimp evenly on the baking sheet and bake for 8-10 minutes. Take the shrimp and toss them in the garlic butter mix. Make sure they are well coated. Place the shrimp in a single layer on the baking sheet. Bake for 8-10 minutes until they turn pink and opaque. - Warm corn tortillas in a dry skillet. - Cook for about 30 seconds on each side. While the shrimp bake, warm the corn tortillas. Place them in a dry skillet over medium heat. Cook each side for about 30 seconds. They should be soft and flexible. - Remove shrimp from oven and cool slightly. - Assemble tacos with shrimp, cabbage, avocado, cilantro, and lime juice. After the shrimp cool a bit, start making the tacos. Place a few shrimp in each tortilla. Top with shredded cabbage, avocado slices, and fresh cilantro. Finish with a squeeze of lime juice for extra flavor. Enjoy your tasty creation! To get the best shrimp, look for a pink and opaque color. This means they are cooked just right. If shrimp turn rubbery, they are overcooked. Keep an eye on them and pull them out of the oven right when they look perfect. Fresh lime juice adds a bright zest to your tacos. Just squeeze some on top before serving. It brings out the other flavors. For a nice look, garnish with more cilantro and lime wedges. This makes your dish pop and look fresh! Timing is key in the kitchen. You can save time by multi-tasking. While the shrimp are baking, prep your toppings. Warm the tortillas in a skillet at the same time. This way, everything is ready to go when the shrimp are done. Enjoy your cooking! {{image_2}} You can switch shrimp for chicken or tofu. Both options taste great. If you use chicken, cut it into small pieces. For tofu, press it to remove extra moisture. Adjust the cooking time based on what you choose. Chicken needs about 15-20 minutes, while tofu cooks in 10-12 minutes. Keep an eye on it to ensure everything is cooked well. Adding fresh herbs can boost the taste. Try parsley or dill for a bright touch. You can also change the spices. Add cayenne for heat or cumin for depth. Hot sauces are another way to spice things up. Mix and match until you find your favorite flavor! Corn tortillas are great, but you can try others too. Flour tortillas give a soft bite. For a low-carb choice, use lettuce wraps. They are fresh and crunchy. If you want more in each bite, use larger tortillas. They hold more fillings and make for heartier tacos. To keep your shrimp fresh, cool them down first. Place them in an airtight container. You can store them in the fridge for up to 2 days. This way, you can enjoy your tacos again! When you're ready to eat, reheat the shrimp. You can do this in a skillet or microwave until they are warm. Remember to warm the tortillas fresh before serving. This makes them soft and tasty again! If you want to save shrimp for later, freeze them before cooking. They can stay fresh for up to 2 months in the freezer. Just remember to thaw them in the refrigerator before you use them. This keeps them safe and ready for your next taco night! To add heat, mix cayenne pepper or hot sauce into the garlic butter. You can start with a small amount and taste. This way, you can find the right spice level for you. Yes, you can use frozen shrimp. Just make sure to thaw them before you start. Thawing lets the shrimp cook evenly. You can thaw them overnight in the fridge or quickly in cold water. If you can't find corn tortillas, don't worry! You can use flour tortillas, lettuce wraps, or even taco shells. Each option gives your tacos a different feel and taste. These tacos are best eaten fresh. However, you can store them in the fridge for 1-2 days. Keep the shrimp and toppings separate to maintain freshness. Absolutely! You can mix the garlic butter ahead of time. Store it in the fridge for up to a week. This saves time when you are ready to make your tacos. This blog post covered a simple and tasty shrimp taco recipe. It explained ingredients, step-by-step cooking, storage tips, and tasty variations. You can easily adjust flavors or use different proteins. Remember to check your shrimp for doneness and have fun with toppings! Try these tacos for a satisfying meal. You’ll enjoy great flavors with very little time in the kitchen. The best part is you can make them your own!$

Sheet Pan Garlic Butter Shrimp Tacos

Dive into the mouthwatering world of Sheet Pan Garlic Butter Shrimp Tacos! This quick and easy recipe brings together juicy shrimp tossed in a flavorful garlic butter mix, all baked to perfection. Ready in just 20 minutes, these tacos feature soft corn tortillas, fresh cabbage, and creamy avocado, topped with a squeeze of lime for a burst of flavor. Click to explore the full recipe and impress your family and friends tonight!

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Ingredients

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup shredded green cabbage

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

In a mixing bowl, combine melted butter, minced garlic, smoked paprika, chili powder, cumin, salt, and pepper. Stir well to create a garlic butter mixture.

Add the shrimp to the bowl and toss until they are evenly coated in the garlic butter mixture. Spread the shrimp evenly on the prepared baking sheet.

Bake in the oven for 8-10 minutes, or until the shrimp are pink and opaque, stirring halfway through to ensure even cooking.

While the shrimp are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until soft and pliable.

Once the shrimp are done, remove them from the oven and let them cool slightly.

To assemble the tacos, place a few shrimp in each tortilla, then top with shredded cabbage, avocado slices, and chopped cilantro.

Squeeze fresh lime juice over the top of each taco for added flavor.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: Arrange the tacos on a large platter, garnishing with extra lime wedges and cilantro for a vibrant, fresh presentation. Enjoy your delicious tacos!