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Single-Seared Garlic Shrimp Tacos
We are very one-sided when it comes to shrimp. And that’s a good thing. Shrimp are notoriously easy to overcook, so to keep them plump and tender, we deeply brown them in a hot skillet on just one side. That develops plenty of flavor without turning them tough and rubbery. Tucked into warm corn tortillas and topped with a crisp, citrusy cabbage and onion slaw, the garlic- and chili-seasoned shrimp make terrific tacos.
4
Servings
30 minutes
Ingredients
-
2
tablespoons lime juice, plus lime wedges, to serve
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, whisk the lime juice, 1 teaspoon salt and ¼ teaspoon pepper. Mix in the cabbage, onion and half the chili. Set aside, tossing occasionally, while you prepare the shrimp. In a medium bowl, stir together 2 teaspoons oil, half the garlic, the chili powder, 1 teaspoon salt and ½ teaspoon pepper, then stir in the shrimp.
Reviews
May 20, 2026
Upscale weeknight shrimp dinner
This has become a regular repeat for our family. The concept of single seared shrimp delivers the slight crunch without overcooking. We always give any shrimp we cook a few moments in a baking soda thin slurry (a teaspoon of baking soda mixed with the water on the shrimp) for better texture. And, while this technique doesn’t necessarily need it, we give the shrimp a dusting of cornstarch before hitting the pan. But, we’ve made it plenty of times exactly as the recipe instructs, and it’s really, really good. Highly recommend!
April 12, 2026
Excellent
Made with shrimp and mahi -mahi. Both were excellent!
May 12, 2025
Very good and easy to throw together
I made this yesterday for a large group of people. Very tasty. The slaw was really good--even better the next day when the flavors had time to meld.
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