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Garlic Butter Shrimp Tacos

Garlic butter shrimp tacos with glossy, garlicky pan sauce and visible parsley flecks—ready fast for a quick weeknight. Shrimp is seared until pink, then finished with lemon juice for a bright, buttery bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter shrimp tacos
  • 1.5 lb large shrimp
  • 5 tbsp butter
  • 6 clove garlic minced
  • 0.5 cup white wine
  • 2 tbsp fresh parsley chopped
  • 8 corn tortillas
  • 0.5 lemon juiced
  • 0.25 tsp red pepper flakes to taste
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook garlic-butter shrimp
  1. Melt the butter in a large skillet over medium-high heat until fully liquid and shimmering.
  2. Add the minced garlic and sauté for about 1 minute until fragrant, stirring so it doesn’t brown.
  3. Pour in the white wine and let simmer for 1 minute to slightly reduce.
  4. Add the shrimp and cook for 2 minutes per side until pink and cooked through, turning once.
  5. Remove from the heat and stir in the lemon juice and chopped parsley until glossy and evenly coated.
  6. Season with red pepper flakes, salt, and pepper, then taste and adjust seasoning.
Warm tortillas and serve
  1. Warm the corn tortillas on the stovetop until pliable and lightly steamed.
  2. Fill each tortilla with garlic butter shrimp and a spoonful of the pan sauce, then serve immediately with lime wedges.

Notes

For best flavor, keep the shrimp in a single layer so they sear instead of steam. Refrigerate leftovers in a sealed container up to 2 days; reheat gently in the skillet just until warmed (don’t overcook). Freezing isn’t recommended because shrimp can become rubbery. For a dairy-light option, use a high-quality olive-oil butter blend or swap in extra-virgin olive oil instead of butter (pan sauce won’t be as rich but will still cling well to the shrimp).