These Honey Lime Shrimp Tacos bring together sweet, zesty, and mildly spicy flavors in a dish that’s as nourishing as it is delicious.
Packed with lean, high-quality protein from shrimp and healthy fats from olive oil and cashews, this recipe is both satisfying and waistline-friendly.
With low saturated fat, quick cook time, and a vibrant flavor profile, it’s an ideal choice for busy weeknights or easy meal-prep.
Honey Lime Shrimp Tacos
Equipment
- 1 large mixing bowl
- 1 Large skillet or non-stick pan
- 1 Wooden Spoon
- 1 Pair of Tongs
- 1 Citrus zester or grater
- 1 Knife & Cutting Board
Ingredients
- 1 lb raw shrimp deveined, tails removed
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 1 fresh jalapeño thinly sliced
- 2 tbsp garlic powder
- Juice of 1 lime
- Zest of ½ lime
- 3 tbsp butter
- 3 tbsp honey
- Salt & pepper to taste
- ¼ cup fresh cilantro chopped
- 6 –8 corn tortillas warmed
- 2 tbsp crushed cashews for garnish
Instructions
- Prepare the Shrimp Base: Place the raw shrimp into a large mixing bowl. Pat them dry with a paper towel to remove excess moisture—this will help them sear better in the pan. Make sure the shrimp are deveined and tails removed for easy eating.
- Build the Flavorful Marinade: In the same bowl, add olive oil, minced garlic, sliced jalapeño, garlic powder, honey, freshly squeezed lime juice, and lime zest. Season lightly with salt and pepper. Use a spoon or your hands to toss everything together until each shrimp is evenly coated. The mixture should look glossy with a balance of citrus, sweetness, and spice.
- Marinate for Maximum Flavor: Cover the bowl with plastic wrap or a lid and let the shrimp rest in the marinade for at least 15 minutes at room temperature. If you have extra time, you can refrigerate it for up to 30 minutes for deeper flavor infusion. This step allows the citrus to tenderize the shrimp while the honey and garlic soak in.
- Preheat the Skillet: Place a large non-stick skillet or cast-iron pan over medium-high heat. Add the butter and let it melt until it becomes slightly foamy. The butter will help give the shrimp a golden edge while balancing the sharpness of lime and jalapeño with a rich, smooth flavor.
- Cook the Shrimp to Perfection: Using tongs, carefully remove the shrimp from the marinade (shake off excess liquid to avoid splattering). Arrange them in a single layer in the skillet—avoid overcrowding. Cook for 2–3 minutes per side, turning once, until the shrimp curl into a “C” shape and turn pink and opaque. Be careful not to overcook, as shrimp become rubbery if left too long on the heat.
- Enhance the Sauce: Once the shrimp are cooked, transfer them to a plate. Leave the jalapeño slices in the pan. The longer they sauté, the milder their heat becomes, so cook them to your spice preference. Reduce the heat to low and drizzle in the remaining honey. Stir with a wooden spoon, scraping up any browned bits to create a glossy, sweet-savory glaze.
- Coat the Shrimp in Glaze: Return the cooked shrimp to the skillet. Toss them gently in the honey-butter mixture until each piece is evenly coated. This final step ensures that every bite has the perfect balance of citrus brightness, honey sweetness, and smoky spice.
- Warm the Tortillas: While the shrimp are glazing, heat the tortillas. You can do this by placing them directly on a hot skillet for about 20–30 seconds per side until soft and lightly charred, or by wrapping them in foil and warming them in the oven for 5 minutes. Warm tortillas are essential for a soft, foldable, and flavorful taco base.
- Assemble the Tacos: Lay out the warm tortillas on a clean surface or plate. Divide the shrimp evenly among them, placing 2–3 shrimp per tortilla depending on size. Spoon over a little of the honey-lime glaze for extra flavor. Top with freshly chopped cilantro for freshness and crushed cashews for a crunchy, nutty bite.
- Serve and Enjoy Immediately: Shrimp tacos are best served right away while warm. Offer lime wedges on the side for an extra burst of citrus, and pair them with your favorite toppings such as avocado slices, salsa, or shredded lettuce. These tacos make a light yet satisfying meal that’s perfect for quick dinners, meal prep, or casual gatherings.
Notes
- Use fresh shrimp: Fresh, high-quality shrimp provide the best flavor and texture. Frozen shrimp can work, but make sure they are fully thawed and patted dry.
- Don’t overcook shrimp: Shrimp cooks extremely quickly. Overcooking makes them rubbery and tough, so remove them from heat as soon as they turn pink and opaque.
- Marinate for maximum flavor: Allowing shrimp to sit in the honey-lime mixture enhances flavor and tenderizes the protein. Even a short 15-minute marinade makes a difference.
- Warm tortillas properly: Soft, warm tortillas are essential for easy folding and enhanced taste. Heat them in a skillet or oven rather than the microwave for the best texture.
- Customize toppings: Feel free to add avocado, shredded lettuce, diced tomatoes, or a light crema for extra flavor and texture.
- Use non-stick pans: Non-stick or well-seasoned pans prevent shrimp from sticking and make cleanup much easier.
- Cook in batches if needed: Avoid overcrowding the pan to ensure even cooking and proper searing of each shrimp.
Chef’s Secrets For Perfect Shrimp
To achieve perfectly cooked shrimp every time, always start with dry shrimp.
Moisture on the surface creates steam rather than a sear, preventing that golden, slightly caramelized finish.
When marinating, make sure the shrimp are coated evenly so every bite is balanced with honey, lime, and garlic flavor.
Using butter in the pan creates a rich, silky glaze that clings beautifully to the shrimp.
Additionally, cooking jalapeños with a bit of time softens their heat, allowing a mild, pleasant kick rather than an overpowering spice.
Serving Suggestions For Maximum Flavor
These tacos are incredibly versatile. Serve them with a side of black beans, a fresh corn salad, or a tangy cabbage slaw for added texture and color.
Garnishing with fresh cilantro, lime wedges, and crushed cashews not only adds brightness and crunch but also enhances the overall presentation.
For a heartier meal, pair the tacos with brown rice or quinoa.
For casual entertaining, serve alongside a cold, crisp Mexican lager or a citrusy white wine like Sauvignon Blanc to complement the honey-lime glaze.
Storage Tips To Maintain Freshness
If you have leftovers, store the shrimp and glaze in an airtight container in the refrigerator for up to 2 days.
Do not store shrimp in the marinade after cooking, as it can make them soggy.
Keep tortillas separately, wrapped in foil or a resealable bag, to maintain softness.
To reheat, gently warm shrimp in a skillet over low heat to avoid overcooking, and toast tortillas in a dry pan or oven.
Avoid the microwave for both shrimp and tortillas, as it can make them rubbery and dry.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, but make sure they are fully thawed before marinating. Pat them dry to remove excess water to ensure proper searing.
Frozen shrimp may release moisture during cooking, so adjust your cooking time slightly if needed.
2. How can I make these tacos spicier?
Add extra sliced jalapeños or a pinch of red pepper flakes to the marinade. You can also serve with a spicy salsa or drizzle with chipotle mayo for an extra kick.
3. Can I prepare this recipe in advance?
You can marinate the shrimp up to 30 minutes ahead of time, but cooking is best done just before serving.
Tortillas can be warmed and stored in foil for later assembly. Avoid cooking the shrimp too far in advance to prevent overcooking.
4. What can I substitute for cashews if allergic?
Try toasted sunflower seeds, pumpkin seeds, or slivered almonds as a crunchy topping. Fresh cilantro and lime will still complement the shrimp’s flavor beautifully without nuts.
5. Can I make this recipe low-carb or keto-friendly?
Absolutely! Swap the corn tortillas for low-carb tortillas, lettuce wraps, or almond flour wraps.
The shrimp itself is naturally low-carb, high in protein, and the glaze contains minimal sugar when portioned appropriately.
