Servings: 4
Makes: 8 tacos
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Difficulty: Easy

 Ingredients

For the Black Garlic Butter Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3–4 cloves black garlic, finely mashed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp chili powder
• ¼ tsp black pepper
• ½ tsp salt, or to taste
• 1 tbsp fresh lime juice
• 1 tbsp chopped fresh cilantro
• ¼ tsp chili flakes, optional

For the Charred Corn Salsa

• 1½ cups corn kernels, fresh or thawed frozen
• ½ small red onion, finely diced
• 1 small tomato, diced
• 1 small jalapeño, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 tbsp lime juice
• ½ tsp salt
• ¼ tsp black pepper
• ½ avocado, diced, optional

For Serving

• 8 small flour or corn tortillas
• ½ avocado, sliced
• Fresh cilantro
• Lime wedges
• Thinly sliced jalapeño
• Crumbled cotija or feta cheese, optional
• Sour cream or Greek yogurt, optional

 Instructions

1. Prepare the Shrimp

Pat the shrimp dry with paper towels. This helps them develop a nice golden exterior instead of steaming.

Place the shrimp in a bowl and season with:

• Smoked paprika
• Cumin
• Chili powder
• Salt
• Black pepper

Toss until evenly coated.

2. Make the Charred Corn Salsa

Heat a dry skillet over medium-high heat.

Add the corn kernels and cook for about 4–6 minutes, stirring occasionally, until the corn develops golden-brown charred spots.

Remove from the heat and let it cool slightly.

Combine the charred corn, red onion, tomato, jalapeño and cilantro in a bowl.

Add lime juice, salt and black pepper. Gently mix.

Fold in diced avocado if using.

Taste and adjust the lime juice or salt as desired.

3. Cook the Black Garlic Butter Shrimp

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned shrimp in a single layer.

Cook for approximately 1½–2 minutes per side, or until the shrimp are opaque and cooked through.

Reduce the heat to low.

Add the butter and mashed black garlic.

Stir gently for about 30–60 seconds, allowing the butter and black garlic to coat the shrimp.

Finish with fresh lime juice and chopped cilantro.

Important: Avoid overcooking the shrimp, as they can become tough and rubbery.

4. Warm the Tortillas

Warm the tortillas in a dry skillet for about 20–30 seconds per side.

Alternatively, warm them briefly in the microwave while covered with a slightly damp paper towel.

Keep the tortillas covered so they remain soft.

5. Assemble the Tacos

Place one warm tortilla on a plate.

Add several black garlic butter shrimp.

Top generously with charred corn salsa.

Add avocado slices, cilantro and a little crumbled cotija or feta if desired.

Finish with a squeeze of fresh lime.

Repeat with the remaining tortillas.

Serving Suggestion

Serve immediately with extra lime wedges and your favorite taco toppings.

For an extra creamy finish, drizzle with a simple lime sauce made from:

• ½ cup Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Pinch of salt

Mix everything together and drizzle over the tacos.

 Recipe Tips

Use large shrimp: They are easier to cook without becoming dry.

Dry the shrimp first: Removing excess moisture helps them brown nicely.

Don’t overcrowd the pan: Cook in batches if necessary.

Black garlic: Black garlic has a naturally sweet, mellow, slightly tangy flavor. It pairs especially well with butter and seafood.

Fresh lime matters: Add lime at the end to brighten the rich butter sauce.

Corn: Fresh corn gives excellent flavor, but frozen corn works very well too. Make sure frozen corn is thawed and patted dry before charring.

 Q&A

Q: Can I use frozen shrimp?

A: Yes. Thaw them completely and pat them dry before seasoning and cooking.

Q: What is black garlic?

A: Black garlic is garlic that has been aged under controlled heat and humidity. It becomes dark, soft and sweet with a mild savory flavor.

Q: Can I use regular garlic instead?

A: Yes. Use about 3 minced garlic cloves. The flavor will be more traditional and garlicky rather than sweet and mellow.

Q: Can I use frozen corn?

A: Absolutely. Thaw and dry it first, then cook it in a hot skillet until browned and lightly charred.

Q: Can I make these tacos spicy?

A: Yes. Add extra jalapeño, chili flakes, or a little hot sauce to the shrimp or salsa.

Q: Can I use flour tortillas instead of corn tortillas?

A: Yes. Both work well. Small flour tortillas will give softer, more flexible tacos.

Q: Can I prepare the salsa ahead of time?

A: Yes. Prepare the corn mixture ahead, but add the avocado shortly before serving so it stays fresh.

Q: How do I know when the shrimp are cooked?

A: Shrimp should be opaque and firm, with a curved shape. Avoid cooking them longer than necessary.

Q: Can I make this recipe dairy-free?

A: Yes. Replace the butter with a dairy-free butter alternative or use additional olive oil, and skip the cheese and sour cream.

Q: What can I serve with these tacos?

A: Good sides include black beans, cilantro-lime rice, a simple green salad, roasted vegetables, or extra corn salsa.

Q: Can I use chicken instead of shrimp?

A: Yes, but chicken requires a longer cooking time. Cut it into small, even pieces and cook until it reaches a safe internal temperature.

 Approximate Nutrition

Per taco, without optional cheese or sauce:

• Calories: ~180–220
• Protein: ~12–15 g
• Carbohydrates: ~17–21 g
• Fat: ~7–10 g
• Fiber: ~2–3 g

Nutrition varies depending on tortilla size, butter, toppings and exact ingredients.