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- 1 pound large shrimp, peeled and deveined - 2 tablespoons sweet chili sauce - 2 cloves garlic, finely minced - 1 tablespoon extra virgin olive oil - 1 teaspoon freshly squeezed lime juice - Sea salt and freshly cracked black pepper to taste These ingredients create a great base for your shrimp tacos. The shrimp are the star of the dish. They soak up the sweet chili sauce and garlic for a tasty flavor. The olive oil helps the shrimp cook nicely. Lime juice adds a little zing. Salt and pepper balance out all the flavors. - Medium mixing bowl - Large skillet - Tongs - Spatula - Serving platter You need some basic tools to prepare this meal. A medium mixing bowl is perfect for mixing the shrimp and sauce. A large skillet helps to cook the shrimp evenly. Tongs are great for flipping the shrimp without breaking them. A spatula can help with warming the tortillas. Finally, a serving platter looks nice for presenting your tacos. - 4 small corn tortillas - 1 cup finely shredded red cabbage - 1/2 ripe avocado, thinly sliced - Fresh cilantro leaves, for garnishing - Lime wedges, for serving These garnishes add color and flavor to your tacos. Corn tortillas provide a soft base for the filling. Red cabbage adds crunch and a pop of color. Creamy avocado gives a rich texture. Fresh cilantro brightens the dish. Lime wedges let you add a zesty kick. You can mix and match these for your perfect taco! To start, grab a medium bowl. Add 1 pound of shrimp, sweet chili sauce, and minced garlic. I like using two cloves of garlic for a strong flavor. Then, pour in 1 tablespoon of extra virgin olive oil and 1 teaspoon of lime juice. Now, sprinkle in sea salt and black pepper to taste. Mix gently to coat each shrimp well. Let it sit for about 5 minutes. This helps the shrimp soak up all the tasty flavors. Next, heat a large skillet over medium-high heat. When the skillet is hot, add the marinated shrimp in a single layer. Make sure not to crowd the pan. Cook them for about 2-3 minutes on one side. You’ll know they’re ready when they turn pink. Then flip the shrimp using tongs. Cook for another 2 minutes until they look opaque. Once done, remove the skillet from heat. Now it’s time for the tortillas. In another skillet, warm the corn tortillas over medium heat. Heat each side for just a few seconds. You want them pliable and fragrant. This step gives the tortillas a nice taste and texture that pairs well with the shrimp. Let’s build those tacos! Start by placing a handful of shredded red cabbage in the middle of each tortilla. Then, add 3-4 cooked shrimp on top. Next, layer a few slices of creamy avocado for richness. Finally, sprinkle fresh cilantro leaves over everything for a nice pop of color. Serve the tacos right away with lime wedges on the side. Squeeze the lime over the tacos for a zesty kick. Enjoy your meal! To cook shrimp perfectly, start with fresh, large shrimp. You want them peeled and deveined. After marinating the shrimp, heat your skillet well before adding them. Cook each side for about 2-3 minutes. When they turn pink and opaque, they are done. Overcooked shrimp can turn rubbery, so keep an eye on them. This method ensures a juicy, tender bite every time. If you don't have sweet chili sauce, try a mix of honey and soy sauce. For shrimp, you can use chicken or tofu if you prefer. Olive oil can be swapped with avocado oil for a similar taste. Red cabbage adds crunch, but green cabbage or lettuce works too. You can also replace lime juice with lemon juice for a different twist. To enhance the flavor, consider adding spices like cumin or paprika. Fresh herbs can bring brightness; try adding chopped cilantro or parsley. You can also add a pinch of chili flakes for extra heat. If you want more zest, squeeze lime juice over the tacos just before serving. This adds a fresh and tangy taste that pairs well with the sweet chili sauce. {{image_4}} If shrimp isn't your thing, try other proteins. Chicken works well, too. Use boneless, skinless chicken thighs or breasts. Simply chop them small, marinate, and cook like the shrimp. Fish is another great option. White fish like tilapia or cod will taste great with sweet chili sauce. Just adjust the cooking time, as fish cooks faster. For a vegetarian twist, replace shrimp with roasted veggies. Bell peppers, zucchini, and mushrooms add great flavor. You can also use firm tofu. Just press the tofu to remove water, then marinate and cook until golden. For a vegan option, consider jackfruit. It has a meaty texture and absorbs flavors well. Cook it in the same sweet chili sauce for a tasty treat. Switch up the sauce for fun and fresh flavors. Try a spicy mango salsa for a fruity kick. Blend ripe mango, lime juice, and jalapeños for a zesty mix. If you like heat, use sriracha mixed with mayo for a creamy sauce. For a tangy twist, mix yogurt with lime and cilantro. Each option brings a new flavor to your tacos. To keep leftover tacos fresh, store the shrimp and toppings separately. Place shrimp in an airtight container in the fridge. Use it within 2 days for the best taste. Wrap the tortillas in foil or plastic wrap. Keep shredded cabbage and sliced avocado in separate containers. This method helps maintain freshness and flavor. When ready to enjoy leftovers, reheat shrimp in a skillet over medium heat. Cook for about 2-3 minutes until heated through. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This keeps them soft and tasty. Avoid microwaving tortillas, as they can become tough. For a fast dinner, prep shrimp and toppings ahead of time. Marinate shrimp the night before and store it in the fridge. Chop cabbage and slice avocado in advance. When dinner time comes, you can easily assemble the tacos in minutes. This way, you have a delicious meal ready without much fuss. Shrimp tacos stay fresh for about 1-2 days in the fridge. It’s best to store the shrimp and toppings separately. This helps keep everything fresh. When ready to eat, just reheat the shrimp. Warm the tortillas briefly for a nice touch. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this overnight in the fridge or quickly in cold water. Once thawed, pat the shrimp dry before adding them to the marinade. This step helps them absorb the flavors better. These tacos pair well with a fresh side salad or corn on the cob. You can also serve them with chips and salsa for a fun twist. Adding a cool drink, like limeade, can balance the flavors nicely. Yes, shrimp tacos can be gluten-free if you use corn tortillas. Just check the packaging to ensure there are no added gluten ingredients. If you want, you can also serve them in lettuce wraps for a low-carb option. Making Sweet Chili Garlic Shrimp Tacos is fun and simple. You learned about key ingredients, tools, and garnishes. With step-by-step instructions, you can prepare and cook shrimp perfectly. We also explored tips for flavor and variations, including alternatives for proteins or sauces. Proper storage and meal prep tips ensure you enjoy tasty leftovers. Remember, these tacos are versatile and can fit many diets. Dive in and have fun creating your own delicious shrimp taco experience!

Sweet Chili Garlic Shrimp Tacos 15 Minutes

Indulge in the flavors of Sweet Chili Garlic Shrimp Tacos that will elevate your meal time! With perfectly marinated shrimp, creamy avocado, and crispy cabbage all wrapped in warm corn tortillas, these tacos are a delightful twist on a classic dish. Quick to make in just 15 minutes, this recipe is ideal for any occasion. Click to discover the step-by-step guide and impress your friends and family with these delicious tacos!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons sweet chili sauce

2 cloves garlic, finely minced

1 tablespoon extra virgin olive oil

1 teaspoon freshly squeezed lime juice

Sea salt and freshly cracked black pepper to taste

4 small corn tortillas

1 cup finely shredded red cabbage

1/2 ripe avocado, thinly sliced

Fresh cilantro leaves, for garnishing

Lime wedges, for serving

Instructions
 

In a medium mixing bowl, combine the shrimp, sweet chili sauce, minced garlic, olive oil, lime juice, sea salt, and pepper. Toss the mixture gently to ensure each shrimp is evenly coated in the marinade. Allow the shrimp to marinate for approximately 5 minutes to absorb the flavors.

    Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes on one side until they begin turning a lovely pink hue.

      Carefully flip the shrimp over using tongs and continue cooking for an additional 2 minutes, or until they are fully cooked through and appear opaque. Once done, remove the skillet from heat and set aside.

        In another skillet, warm the corn tortillas on medium heat for just a few seconds on each side until they become pliable and fragrant. This step enhances their flavor and texture.

          To create the tacos, lay a generous handful of shredded red cabbage in the center of each warmed tortilla. Top each with 3-4 shrimp, a few slices of creamy avocado, and a sprinkle of fresh cilantro leaves to add brightness.

            Serve immediately, offering lime wedges on the side to squeeze over the tacos for an extra zesty kick that balances the sweetness of the chili sauce.

              Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4

                - Presentation Tips: Arrange the assembled tacos on a vibrant platter, placing lime wedges artfully around them for an eye-catching display. For an additional touch, drizzle a little extra sweet chili sauce over the tacos just before serving, elevating their appeal and flavor.