Heat a pan over medium and add butter to melt in the hot pan.
Add shrimp and gently mix to coat.
Add garlic, paprika, onion powder, and pepper. Gently stir to incorporate.
Cook shrimp until they are firm and pink, 3-5 minutes. Ensure not to overcook. Remove shrimp from the pan and set aside.
Place your tortilla in the hot pan to cook in the shrimp drippings. 2-3 minutes on each side. Remove the warm tortilla from the pan and place on a plate. Add shrimp to your tortilla and top with your favorite taco toppings.
Garnish with some chopped cilantro, serve, and enjoy!
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Notes
If you have the time, let your shrimp marinate. Coat your shrimp lightly in olive oil, then toss them in the seasonings mentioned in this shrimp taco recipe, plus 1 or 2 tablespoons of lime juice. Place them in an airtight container in the fridge for at least 15 minutes or overnight for a powerful flavor boost.
Toss your shrimp in lime juice before cooking for extra flavor and to help tenderize your shrimp. Citrus is essential when cooking seafood.
You can also batch-heat your tortillas in the oven. Place your tortillas in aluminum foil, sprinkle with a bit of water, wrap them tightly so no hot air escapes the pack, and place them in your oven for 7-10 minutes at 325F. While you won't get the crispiness of pan-frying your tortillas, this method will save you time and energy in the kitchen.