Garlicky Shrimp Tacos
This easy weeknight recipe tucks garlic shrimp into festive tacos that can be on the dinner table in 30 minutes. There are very few ingredients involved, but they all pack a punch. The quick-cooking shrimp are seared and finished in olive oilt hat’s infused with lots of fragrant garlic and rich smoky paprika. Be sure to save the robust oil that’s left in the skillet and enjoy it drizzled over your tacos. Dress them up with crisp sliced radishes, creamy avocado, spicy pico de gallo and fresh, herbaceous cilantro, plus a final squeeze of lime to brighten all the flavors.
Makes: 4 servings
Time to cook: 30 minutes
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
Cooking Instructions
1. In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
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 1minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
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.
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.
Nutrition per serving
324 calories; 23 grams fat; 5 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 24 grams protein; 1 gram fiber; 1 gram sugar; 403 milligrams sodium
Original Recipe by Kay Chun, NY Times
