Garlicky Shrimp-Cilantro Tacos
This is a really tasty taco dish. I was impressed at the ease of preparation, as well as the wonderful flavor.
Yield
16 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | pound |
white onion
peeled and thinly sliced |
|
| 3 |
serrano chiles
stemmed, seeded, and thinly sliced, nutritional analysis is per taco |
*
|
|
| 4 | tablespoons |
butter
|
|
| 3 | tablespoons |
garlic
finely chopped |
|
| 2 ½ | pounds |
shrimp
21 to 25 per lb., eeled, deveined, and halved lengthwise |
|
| 1 | cup |
cilantro
coarsely chopped fresh |
|
|
kosher salt
|
*
|
||
| 32 |
corn tortillas (6-inch)
warmed, 5 to 6 in |
*
|
|
| 2 |
limes
cut into wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 453.6 | g |
white onion
peeled and thinly sliced |
|
| 3 | each |
serrano chiles
stemmed, seeded, and thinly sliced, nutritional analysis is per taco |
*
|
| 6E+1 | ml |
butter
|
|
| 45 | ml |
garlic
finely chopped |
|
| 1.1 | kg |
shrimp
21 to 25 per lb., eeled, deveined, and halved lengthwise |
|
| 237 | ml |
cilantro
coarsely chopped fresh |
|
| 1 | x |
kosher salt
|
*
|
| 32 | each |
corn tortillas (6-inch)
warmed, 5 to 6 in |
*
|
| 2 | each |
limes
cut into wedges |
*
|
Directions
Heat oil in a large frying pan over high heat.
Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes.
Pour vegetables into a bowl and set aside.
Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
Add half of shrimp to pan.
Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables.
Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes.
Add cilantro and salt to taste.
Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.
