Garlic Butter Shrimp Tacos

When dinner needs to happen in twenty minutes, this is the taco we reach for. Shrimp cook in minutes, garlic butter does all the heavy lifting, and a quick-pickled onion cuts through the richness.

Ingredients

• 500g large raw shrimp, peeled and deveined
• 60g butter
• 4 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 8 small flour or corn tortillas
• 1 red onion, thinly sliced, quick-pickled in lime juice + salt
• Fresh coriander; lime wedges
• Salt and black pepper

Instructions

1. Slice the onion, toss with lime juice and a pinch of salt, and set aside — 10 minutes is enough to take the raw edge off.
2. Melt the butter in a large skillet over medium-high heat. Add garlic and paprika; sizzle 30 seconds until fragrant but not brown.
3. Add shrimp in a single layer, season, and cook 2 minutes per side until pink and just opaque.
4. Pile into warm tortillas with pickled onion, coriander, and an extra squeeze of lime. Spoon over the garlic butter from the pan.

Club tip

Shrimp go from perfect to rubbery in under a minute. Pull them the moment they curl into a loose “C” — a tight “O” means overdone.