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Meal Instructions

Specimen #0038·SKILLET·Dead Simple

15-Minute Skillet Shrimp Tacos

Plump, spiced skillet shrimp seared in chili lime butter and folded into warm corn tortillas with crisp cabbage slaw in 12 minutes.

Cook temp

MED-HIGH

Total time

12m

FLIP AT

Serves

PULL AT

145°F

Ingredients

1 lb Raw Shrimp (Peeled & Deveined) — thawed, tail-off

1 tbsp Taco Seasoning

1 tbsp Olive Oil

1 tbsp Unsalted Butter

1 piece Fresh Lime — juiced

8 pieces Corn Tortillas — warmed

1.5 cups Shredded Green Cabbage

1/4 cup Sour Cream or Crema

Equipment

12-Inch Skillet

Tongs

Small Mixing Bowl

DirectionsGet to the point

1Toss 1 lb peeled raw shrimp with 1 tbsp olive oil, 1 tbsp taco seasoning, and a pinch of salt.

2Add 1 tbsp butter to hot skillet; sear shrimp 2–3 minutes per side until pink and curled into 'C' shapes.

3Squeeze fresh lime juice over skillet and remove from heat.

4Fold into warm tortillas and top with shredded cabbage and crema.

Dad pro tip

Shrimp is the fastest whole protein on earth — it cooks in 4 minutes flat. Keep a bag of peeled frozen raw shrimp in the freezer; thaw under cold tap water in 5 minutes for instant weeknight tacos.

Kid adjustment

Serve shrimp in soft flour tortillas with shredded mild cheddar cheese and mild salsa.

Reheat

Shrimp tacos are best eaten fresh. Reheat shrimp in skillet for 60 seconds over medium heat.

BASIS: 12-Inch Stainless Skillet High Heat Shrimp test; USDA FSIS 145°F seafood standard.340 kcal · 28g protein · 32g carbs · 11g fat
USDA FoodData Central #175150

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15-Minute Skillet Shrimp Tacos