Description
Succulent seared shrimp glazed in a velvety lemon butter sauce, served in warm corn tortillas with a crisp cabbage slaw.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 fresh lemon, cut into wedges for serving
Instructions
- Pat the shrimp dry with paper towels and toss with paprika, salt, and black pepper in a bowl.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp in a single layer and cook for 2 minutes per side until golden and opaque.
- Reduce heat to medium and add butter and minced garlic; stir for 1 minute until fragrant.
- Stir in the fresh lemon juice, coating the shrimp in the glaze, then remove from heat immediately.
- Warm corn tortillas in a dry skillet for 30 seconds per side until soft.
- Fill each tortilla with shredded cabbage, add the lemon butter shrimp, and serve with lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Fusion