Garlic-Butter Shrimp Tacos with Avocado Slaw
Juicy shrimp sautéed in garlic butter served in soft tortillas with a crunchy avocado and cabbage slaw for a fresh seafood taco experience. This mexican-inspired seafood ready in about 23 minutes pairs peeled and deveined large shrimp, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 4 minced garlic cloves
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1 medium, diced ripe avocado
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 1 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, and 1/2 tsp ground cumin until evenly coated.
- Step 2: Heat 3 tbsp unsalted butter in a large skillet over medium-high heat until melted and bubbling. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add the seasoned shrimp to the skillet in a single layer and cook for 2-3 minutes on each side until pink and opaque with slightly crisp edges. Remove from heat.
- Step 4: In a separate bowl, combine 2 cups shredded green cabbage, 1 medium diced ripe avocado, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Toss gently to make the slaw.
- Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing the shrimp and avocado slaw evenly among tortillas and serve immediately.
Frequently asked questions
How long does Garlic-Butter Shrimp Tacos with Avocado Slaw take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Butter Shrimp Tacos with Avocado Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Garlic-Butter Shrimp Tacos with Avocado Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Butter Shrimp Tacos with Avocado Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic-Butter Shrimp Tacos with Avocado Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
