Garlic Butter Shrimp Tacos with Charred Corn Pico

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 2.5 cups fresh sweet corn kernels
• 1.5 cups heirloom cherry tomatoes, halved
• 1 jalapeño, seeded and minced
• 0.5 cup red onion, finely diced
• 0.5 cup fresh cilantro, chopped
• 2 lime
• 8 corn tortillas
• 1 avocado, sliced
• 0.5 cup cotija cheese, crumbled

Instructions

1. 1Pat the shrimp completely dry with paper towels and place them in a medium bowl. Toss with smoked paprika, chili powder, half the salt, and black pepper until evenly coated; set aside while you prep the pico.
2. 2Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add half the olive oil, then scatter in the fresh corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes so the bottoms char and turn deep golden in spots.
3. 3Stir the corn, add the remaining olive oil if the pan looks dry, and continue cooking 2 more minutes until most kernels are blistered and fragrant. Transfer the charred corn to a mixing bowl.
4. 4To the same bowl of corn add the halved cherry tomatoes, minced jalapeño, diced red onion, chopped cilantro, juice of one lime, and the remaining salt. Toss gently and taste; the pico should be bright and slightly spicy. Set aside at room temperature.
5. 5Wipe the skillet clean if needed, then return it to medium heat. Melt the butter with the minced garlic and cook, stirring constantly, just until the garlic is fragrant and lightly golden, about 45 to 60 seconds—do not let it burn.
6. 6Add the seasoned shrimp in a single layer. Cook 2 minutes on the first side until the undersides turn pink and opaque, then flip and cook 1 to 2 minutes more until just cooked through and curled. Squeeze the second lime over the shrimp and toss to coat in the garlic butter.
7. 7Warm the corn tortillas directly over a gas flame for 10 to 15 seconds per side or in a dry skillet until pliable and lightly toasted. Keep them stacked under a clean towel.
8. 8Build each taco with a few shrimp, a generous spoonful of the charred corn pico, avocado slices, and a sprinkle of cotija. Serve immediately with extra lime wedges on the side.