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- 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 3 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Fresh cilantro for garnish - Lime wedges for serving If you can't find large shrimp, use medium shrimp instead. They work well too. You can swap unsalted butter for olive oil for a lighter option. For a twist, try using lime juice instead of garlic for a fresh zing. If you want to skip the spicy kick, leave out the cayenne pepper. You will need an air fryer for cooking the shrimp. A small saucepan helps melt the butter and mix in flavors. A large bowl is essential for tossing the shrimp with the garlic butter. Lastly, keep a spatula handy for easy serving and taco assembly. First, grab a small saucepan. Melt 4 tablespoons of unsalted butter over medium heat. Add 3 cloves of minced garlic, 1 teaspoon of paprika, and optional cayenne pepper. This mix gives the shrimp great flavor. Stir and cook for 2 to 3 minutes. The garlic should smell nice. Once done, take it off the heat and set it aside. Next, you need a large bowl. Add 1 pound of peeled and deveined shrimp. Pour the garlic butter mixture over the shrimp. Toss well to coat every shrimp. Add salt and pepper to taste. This mix will make your shrimp tasty and flavorful. Now, it’s time for the air fryer. Preheat it to 400°F (200°C) for about 5 minutes. Place the shrimp in the basket in a single layer. Make sure they are not crowded. Air fry for 6 to 8 minutes. Shake the basket halfway through. The shrimp should turn pink and be cooked through. While the shrimp cook, warm 8 small corn tortillas in a dry skillet. Heat them for about 30 seconds on each side. This makes them soft and easy to fold. To assemble, place a few shrimp on each tortilla. Top with shredded red cabbage and slices of avocado. Finish by adding fresh cilantro. Serve with lime wedges for extra zest. Enjoy your delicious tacos! To get juicy shrimp, start with large, fresh shrimp. Look for shrimp that are pink and firm. If using frozen shrimp, thaw them in cold water first. Pat them dry to remove excess moisture. When you season shrimp, make sure each piece is coated well with the garlic butter mixture. Air fry them at 400°F for 6-8 minutes. Shake the basket halfway through to cook evenly. Perfect shrimp should turn pink and curl slightly. While garlic and butter give great flavor, you can add more. Try a squeeze of lime juice for zest. You might also use chili powder or cumin for depth. Fresh herbs like cilantro or parsley can bring freshness. Adjust the cayenne pepper to match your heat level. Go light if you're unsure; you can always add more later. Experimenting with flavors makes each taco unique. For warm and soft tortillas, heat them in a skillet. Use medium heat and warm each side for 30 seconds. This makes them pliable and easy to fold. You can also wrap them in foil and keep them warm in the oven. If you prefer a bit of crunch, you can toast them in the air fryer for a minute. Just watch closely so they don’t burn. A good tortilla makes your shrimp tacos even better. {{image_2}} If you want to change up the shrimp, try chicken or fish. Chicken thighs add a nice flavor. Just cut them into bite-sized pieces. I love using white fish like tilapia or cod, too. They cook quickly and soak up the garlic butter well. Tofu is a great choice for a plant-based option. Firm tofu works best. Just make sure to press it to remove excess water. Tacos are fun because you can use many toppings. Sliced jalapeños add a nice kick. Pico de gallo gives fresh flavor and crunch. Try crumbled feta or queso fresco for a creamy touch. You can also use a drizzle of ranch or chipotle sauce for extra taste. Fresh herbs like parsley or chives can brighten up the dish, too. Don't forget lime wedges; they add a fresh zing! You can easily change the heat in these tacos. If you like it spicy, add more cayenne pepper. You can also use hot sauce as a topping. For milder tacos, skip the cayenne altogether. Add sweet bell peppers for flavor without the heat. They are colorful and tasty, perfect for everyone. Always taste as you go, so you get just the right amount of heat. After enjoying your shrimp tacos, you may have some shrimp left over. Store the cooked shrimp in an airtight container. They will stay fresh in the fridge for up to two days. Make sure to cool them before sealing. This keeps them from steaming and getting soggy. To reheat your shrimp, use the air fryer again. Preheat it to 350°F (175°C). Place the shrimp in the basket for about 3-4 minutes. This will warm them up without drying them out. You can also use a skillet over medium heat. Just stir gently until heated through. Avoid the microwave, as it can make the shrimp rubbery. If you want to keep your shrimp longer, freezing is a great choice. Place the cooled shrimp in a freezer-safe bag. Squeeze out as much air as possible before sealing. They will last for up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge and reheat as mentioned above. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15-20 minutes. After thawing, pat them dry. This will help the garlic butter stick better. If you don’t have corn tortillas, you can use flour tortillas. Lettuce wraps are a great option too. Both still taste good with the shrimp and toppings. You can even try making your own tortillas for a fun twist. To make the tacos gluten-free, use corn tortillas. Ensure the shrimp seasoning does not contain gluten. Check labels on all ingredients to be safe. Fresh toppings like cabbage and avocado are naturally gluten-free too. Great sides include a fresh salad or Mexican street corn. You can also serve rice or quinoa. These sides add color and balance to the meal. Consider a light salsa or guacamole for extra flavor. This article covered how to make delicious garlic butter shrimp tacos. We talked about the key ingredients and how to prepare them. I shared tips to get perfectly cooked shrimp and ways to make your tacos unique. You also learned about storage options for any leftovers. Cooking should be fun and easy. Try this recipe and make it your own. Enjoy your tasty tacos!

Air Fryer Garlic Butter Shrimp Tacos

Experience a flavor explosion with these Air Fryer Garlic Butter Shrimp Tacos! Perfectly seasoned shrimp cooked to perfection in just minutes, wrapped in warm corn tortillas, and topped with crunchy cabbage and creamy avocado. This easy recipe is a must-try for seafood lovers looking to spice up their dinner. Click to explore the full recipe and make your next meal unforgettable!
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Ingredients
  

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a small saucepan, melt the butter over medium heat. Add the minced garlic, paprika, and cayenne pepper (if using). Sauté for about 2-3 minutes until fragrant. Remove from heat and set aside.

    In a large bowl, toss the shrimp with the garlic butter mixture, ensuring they are well coated. Season with salt and pepper.

      Preheat your air fryer to 400°F (200°C) for about 5 minutes.

        Place the coated shrimp in the air fryer basket in a single layer, making sure they are not overcrowded. Air fry for 6-8 minutes, shaking the basket halfway through, until the shrimp are pink and cooked through.

          While the shrimp are cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

            Assemble the tacos by placing a few shrimp on each tortilla. Top with shredded red cabbage and avocado slices.

              Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4