Name: Easy 20-Minute Shrimp Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 tablespoons unsalted butter, divided; 1/2 medium sweet onion, diced; 1 pound small raw shrimp, peeled, deveined, tails removed; 3 garlic cloves, minced; 1 teaspoon organic no-salt seasoning (or any all-purpose seasoning you like); 1/2 teaspoon cumin; pinch of Kosher salt; a few good shakes of black pepper; 1/2 orange bell pepper, seeds removed, diced; 3 lacinato kale leaves, roughly chopped; juice of 1 lime, plus extra lime wedges for serving; 8 small white corn tortillas, warmed; fresh cilantro, chopped (optional); Cholula or any hot sauce you enjoy (optional); sour cream or greek yogurt (optional)

Fresh shrimp, onions, bell peppers, and kale are sautéed in butter, olive oil, garlic, and spices. Then finish them off with a big squeeze of lime, a drizzle of hot sauce, cilantro, and a dollop of sour cream for an insanely tasty taco that comes together in only 20 minutes!

Three shrimp tacos with onions, bell peppers, and sautéed kale. Finished with a big squeeze of lime, a drizzle of hot sauce, fresh cilantro, and a dollop of sour cream all wrapped up in a warm soft corn tortilla with extra lime wedges on the side.

Heyyyeeeeee!

Are you guys ready for some TACOS!?!?

Yes Yes YEESSS! Fresh shrimp sautéed in some butter, olive oil, cumin, and garlic along with some onions that cook until sweet and carmelized. Orange bell pepper decides to get in on the party followed by kale and a big squeeze of lime all wrapped up in a warm soft corn tortilla and topped with some Cholula (my hot sauce first love), more lime, and sour cream (or greek yogurt) on top. Aaah Yeeahh!

Several large lacinato kale leaves and a couple of limes on a marble countertop.

I can hear my father in-law ~~whispering~~ loudly exclaiming "uuuugghhhh, kaaaale....why ruin a perfectly good meal with kale?" Because FIL it's good. Close your eyes, pretend like I never told you there is kale in these tacos, take a bite, and L-O-V-E them. Kind of like that one time I made an amazing soup for dinner that purposely had kale in it and didn't tell you and you ate the whole bowl, loved it, was about to get up for seconds when I said "Huh...I didn't know you liked kale that much?"

Luckily for my father in-law he doesn't have to put up with my sneaky kale shenanigans anymore because friends, GUUESSS WHAAAT?!

WE.

FINALLY.

MOVED!!!!!

And it's about time don't ya think? My mother in-law is shaking her head no. It'll be okay MIL. You can come visit. Bring FIL too. Just don't tell him I'm making my "special" Easy 20-Minute Shrimp Tacos. I wouldn't want him to accidentally fall in love with kale all over again without actually knowing why his taco tastes so good.

A silver colander with fresh medium-sized raw shrimp.

A cast iron skillet cooked taco filling consisting of shrimp, orange bell peppers, sautéed kale, garlic and butter. Topped with fresh Italian parsley.

Anyways friends, we moved!!! Which is pretty much why I've been absent from the blogerooni the last couple of weeks. What originally was just going to be a temporary 6 months (at most) live-in at my in-laws, eventually turned into 14 months. Wowzers.

A rectangular white plate with five shrimp tacos served with dollops of sour cream on top and drizzled with hot sauce. A bottle of hot sauce and fresh limes are in the background.

But noowww...I'm.in.my.OWN.home! And it's aaawesooome! I feel extremely blessed and I'm so over-the-top very thankful. Thankful for the time my in-laws opened up their home to my husband and I and our two energetic kids but thankful to be in my own home nonetheless. They say home is where the heart is. And well, mine was living in a bunch of boxes calling out for it's own kitchen. But not because my heart is attached to the kitchen itself (okay maybe it is a little bit) but because of what the kitchen represents for me and my family:

A place of gathering.
A place of inviting friends and family in for a comfortable and delicious meal.
A place where community is created.
A place to just be.
And a place to eat some crazy delicious shrimp tacos that only take 20-minutes to pull together, which sounds pretty much perfect right about the time when I'm needing to take a food break from all the box unpacking.

A long rectangular white plate with six shrimp tacos served with dollops of sour cream on top and drizzled with hot sauce. Fresh lime wedges are scattered around the plate along with a bottle of hot sauce and a red bowl of sour cream.

Enjoy friends and Happy Belated New Year! ❤

More tasty recipe ideas that take less than 30 minutes!

Thai Chicken Wraps a quick and easy lunch idea!
Strawberry Chicken Salad with homemade poppy seed dressing
One Pot Creamy Cajun Sausage Pasta a fan favorite!

Did You Make This Recipe?!

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Easy 20-Minute Shrimp Tacos

5 from 3 reviews

Author: Shannon Emery
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 minutes
Yield: Serves 4 (2 tacos each) 1x

Print Recipe

Description

Fresh shrimp, onions, bell peppers, and kale sautéed in butter, olive oil, garlic, and spices. Finished with a big squeeze of lime, a drizzle of hot sauce, cilantro, and a dollop of sour cream all wrapped up in a warm soft corn tortilla in only 20 minutes!

Ingredients

Scale

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
½ medium sweet onion, diced
1 pound small raw shrimp, peeled, deveined, tails removed
3 garlic cloves, minced
1 teaspoon organic no-salt seasoning (or any all-purpose seasoning you like)
½ teaspoon cumin
pinch of Kosher salt
a few good shakes of black pepper
½ orange bell pepper, seeds removed, diced
3 lacinato kale leaves, roughly chopped
juice of 1 lime, plus extra lime wedges for serving
8 small white corn tortillas, warmed
fresh cilantro, chopped (optional)
Cholula or any hot sauce you enjoy (optional)
sour cream or greek yogurt (optional)

Instructions

Heat olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Add onion and sauté for about 5 minutes.
Add shrimp, garlic, seasoning, cumin, salt and pepper, and sauté for 3 minutes.
Add bell pepper and sauté for an additional 3 minutes.
Add chopped kale, 1 tablespoon butter, and lime juice. Sauté for about a minute more or just until the kale is slightly wilted.
Stuff the shrimp mixture into warmed tortillas. Top with fresh cilantro, hot sauce, and sour cream. EAT!

Equipment

Large Skillet

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Notes

The equipment section above contains affiliate links to products I use or recommend.

Tortillas can be warmed in the microwave for about 20 seconds with a damp paper towel placed over them or you can drizzle a little bit of olive oil or butter in a pan or on a griddle, place tortillas in the pan, and cook for about 30 seconds each side.

Category: Dinner
Method: Sauté
Cuisine: American
Diet: Gluten Free

Keywords: shrimp tacos, gluten-free recipes, taco recipes, easy dinner recipes

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