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Honey Lime Shrimp Tacos

Honey lime shrimp tacos close up on rustic board

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Sweet honey and bright lime glaze tender shrimp in minutes for a quick weeknight dinner. These tacos come together in under 20 minutes and taste like a restaurant treat. Perfect for busy nights when you want something fast and flavorful.

Ingredients

Scale
  • 1 pound large raw shrimp, peeled and deveined
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • zest from one lime
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 small corn or flour tortillas
  • 1 cup shredded purple cabbage
  • 1 ripe avocado, sliced
  • 1/4 cup crumbled cotija cheese or feta
  • Fresh cilantro for garnish
  • Extra lime wedges

Instructions

  1. Whisk together honey, lime juice, lime zest, minced garlic, smoked paprika, cumin, salt, pepper, and olive oil in a medium bowl.
  2. Add peeled shrimp to the bowl and toss gently to coat. Let marinate for 5 to 10 minutes while you warm tortillas and prep toppings. Do not marinate longer than 15 minutes.
  3. Heat a large skillet over medium-high heat. Add a drizzle of oil if needed, then place shrimp in a single layer. Cook for 2 to 3 minutes per side until pink and curled. Work in batches if needed.
  4. Warm tortillas directly over a gas flame for about 30 seconds per side or in a dry skillet. Wrap in a clean kitchen towel to keep warm.
  5. Assemble tacos: lay 2 or 3 shrimp in each warm tortilla. Top with shredded cabbage, sliced avocado, cotija cheese, and fresh cilantro. Squeeze extra lime over the top. Serve immediately.

Notes

Do not overmarinate the shrimp or they become mushy from the lime acid. For a vegan version, use agave or maple syrup instead of honey and substitute shrimp with firm tofu or diced chicken. Leftover shrimp can be stored in an airtight container for up to 3 days and reheated gently.

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