Shrimp Tacos
Yewande Komolafe
2002 ratings with an average rating of 5 out of 5 stars
2,002
35 minutes
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Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
So I just made this for a late lunch/early dinner.... literally the best meal I’ve had all year hands down. I saw the pic on Instagram last week and saved it to my library. I already had all of the ingredients in my fridge except I substituted the white wine for a Spanish Garnacha Rose which was divine. I also added in red onions to merge with the sweetness of the corn. Also I subbed out the cherry tomatoes for tomatoes on the vine. Topped over linguini and capellini. Summer magic at its best!
This was a lovely summer meal that came together really quickly. Since I was trying to a weeknight healthy meal, I cut back on the butter, and I am sure it would be even more decadent and saucy with it. Still, great flavor and it felt like a special meal for a hectic COVID Monday workday.
Made it with scallops instead. Sauteed the scallops with butter instead of olive oil, then follow the rest of the recipe. Only used another 2 tbsp of butter at the end. The sweetness of scallops complimented the sweet summer corn really well. Saved in my recipe box and will make it again this summer!
I’ve made a dish very similar to this for years, except I marinate very fresh raw corn & tomatoes in a lemon, garlic & basil vinaigrette and add the seared shrimp. If the veggies are just picked from your garden or a local farm stand they do not need cooking. Be sure to scrape the cobs well to extract the corn milk. The caramelization you get from this quick cooked version might be a nice change of pace or a good use for supermarket corn.
Absolutely delicious. To simplify the prep a bit, start with the tomatoes in the olive oil. When they blister, push them to one side and add the corn. When it's browning nicely, push it to one side and add the shrimp and garlic. When they're done, proceed with the wine and butter. I served it over penne pasta, which was a nice added texture.
Forget about the butter just use more olive oil. It got five stars from my wife. Use Campari tomatoes for sweetness
I’ve made this with shrimp, with lobster meat and with scallops. All good! I add a few handfuls of spinach at the end and it’s a complete meal.
We made this tonight, ate it on the deck with a good Pinot Grigio, and I can truthfully say “Now it is summer.” This was SO good. Used the last of last year’s corn from the freezer, as our Minnesota corn is a few weeks away yet. Used beautiful heirloom cherry tomatoes from the farm market, and scored some really good Gulf shrimp. The final pleasure was coming in from the deck and having the kitchen still scented with shrimp, garlic, and tomatoes. We were ready to start over!
Great summer recipe! All the flavors go really nicely together. Only recommendation would be to do 3-3.5 tbsp of butter - it was a little too heavy with all 5.
This was an excellent weekday meal and the flavors packed a punch. I followed mostly to the recipe. However, I added more chili flakes, I deglazed with white wine vinegar b/c I don't drink, and I added probably 1/2 cup basil leaves. It was delicious!
Holy cats...why is this recipe rated only 4 stars? I give it 5 . I followed this to the letter, using fresh corn. The tomatoes are jammy and melt on your tongue. I can’t wait to show off this dish. Once again, simple ingredients and processes deliver the most “wow”.
Good quick weeknight dish. Definitely use less butter. 2-3 tablespoons top. I finished it with chives. Next time I’ll use basil. Thanks
Delicious ... but ...in the future I will reduce the butter by at least 2 tablespoons, maybe more if I up the olive oil. I used a stock I quickly made from the shrimp shells instead of the wine which I just don't keep in the house. This will definitely go into regular rotation!
Delicious! I used farmers market small sun gold tomatoes and cooked them separately using Martha Rose Schulman’s slow roasted cherry tomatoes recipe on NYT and added them at end with the shrimp. Also added green beans and cooked before adding the corn and garlic. Cooking tomatoes separately was an extra step but well worth it as adds a little sweetness, cooks them evenly and they burst beautifully.
Excellent! No need to salt & pepper with each addition. Cut butter in half. Also delicious served cold!
I have been making this dish (often) for the last two years. It never disappoints! I usually add some farfalle pasta (and a little pasta water) to the finished dish. (The large frozen shrimp from Costco work great if you don't have a reliable supply of fresh shrimp available.)
I should have listened to the person who said cut down on the butter. It was delicious, but a little heavy with the all the butter at the end. Otherwise- fantastic summer dish!!
Made per the recipe and it was fabulous! Fresh basil on top is a must IMO. I think it would be even better cold with uncooked (summertime fresh) tomatoes and corn
absolutely delicious. Because of dietary restrictions, I only used 1 tbs. of butter. Still wonderful. Great one-pan dish.
I improvised a lot with what I had, chicken thawed instead of shrimp, a can of garbanzos instead of corn and dried herbs at the end and wow! So delicious! Even both kids liked it! Accompanied with gnocchi and a little pesto sauce.
Divine! I suggest using 1/2 the butter and adding a few handfuls of spinach. Serve on rice. Brilliant!
I do the same thing with scallops, bay, or sea and often add some chorizo.
Fabulous. Don't use frozen corn if you can get your hands on fresh. The difference is worth it. Top it with lemon zest, too.
Could this be served cold like a Gazpacho?
This is an absolutely delicious recipe, but I cut it in half because I was making it for 2. The portion seemed a bit small, so next time I make this I will eat double. This flavor is just insane though. Definitely going to be a summer staple
Used tarragon with parlsey. Added spinach at the same time as herbs
Added tarragon and spinach with the parsley
How about using chicken breast instead?
Delicious. Used fresh basil instead of parsley. Nytimes has a similar recipe that uses halloumi instead of shrimp, that is where I got the basil idea. Dusted the shrimp with salt and pepper and sweet paprika. Served with a Chardonnay.
This is one of our favorite recipes. Obviously there are many good variations. In late April, ours is based on fresh Georgia shrimp, new harvest Vidalia onion, fresh corn and tomatoes from Florida. Summer is coming soon!
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