Jalapeño Honey Lime Shrimp Tacos

3 servings
7 min

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This Jalapeño Honey Lime Shrimp Tacos dish is made with shrimp, olive oil, garlic, jalapeños, limes, butter, and served on a warm tortilla.

This is a super delicious summer dish for anyone who enjoys a sweet and spicy combination. The shrimp absorbs its flavor through marinating with delicious lime juice and zest, jalapeños, and honey. This dish is cooked on the stovetop but I have tried threading them into skewers and grilling and it was absolutely delicious.


How to make Jalapeño Honey Lime Shrimp Tacos

Optional: Before starting, clean the shrimp and pat dry with paper towels. Sprinkle ½ teaspoon each of fish seasoning, and garlic salt. I used the Chef Merito brand because the quality is amazing for the price, but you can use any brand you like.

In a mixing bowl, add the shrimp, 3 tablespoons of olive oil, tablespoon of minced garlic, 3 tablespoons of honey, 2 minced jalapeño peppers, lime juice, and lime zest and mix. Marinate in the fridge for 1 hour.


To cook on the stovetop: In a large pan, drizzle olive oil and remove the shrimp from the bowl. Leave the marinade inside the bowl. Cook the shrimp 2 minutes on each side. Flip, the pour the marinade and butter into the pan. Cook the shrimp until it turns pink and opaque, an extra 2-3 minutes.


To cook on the grill: Thread the shrimp into skewers as well as any other vegetable you would like to grill. I threaded the shrimp with onion and limes, and then brushed the marinade onto each skewers. Grill on medium high heat for 2-3 minutes on each side.

Serve the shrimp on tacos and garnish with cilantro and spicy mayonnaise.


Other dishes to try
  • GRILLED SHRIMP AND VEGETABLE SKEWERS WITH SALSA VERDE
  • HEALTHY SWEET AND SOUR SHRIMP
  • CAJUN SHRIMP ORZO

Jalapeño Honey Lime Shrimp Tacos

Recipe details

  • 3  servings
  • Prep time: 1 Minutes Cook time: 6 Minutes Total time: 7 min
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Ingredients


  • 1 pound of raw shrimp, deveined with the tail on
  • 3 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • 3 tablespoons of honey
  • 2 minced jalapeño peppers with no seeds
  • Juice of 2 limes
  • Zest of ½ lime
  • 3 tablespoons of butter
  • Salt and pepper to taste
  • ¼ cup chopped cilantro
  • 8-10 warm tortillas

Spicy Mayo

  • 1 tablespoon sriracha
  • ¼ cup mayonnaise

Instructions


In a mixing bowl, add the shrimp, 3 tablespoons of olive oil, 1 tablespoon of minced garlic, 3 tablespoons of honey, 2 minced jalapeño peppers, lime juice, lime zest, salt and mix. Marinate in the fridge for 1 hour.
To cook on stovetop: In a large pan, drizzle olive oil and remove the shrimp from the bowl. Leave the marinade inside the bowl. Cook the shrimp 2 minutes on each side, flip and then pour the marinade and butter into the pan. Continue cooking until the shrimp turns pink and opaque, an extra 2-3 minutes.
To cook on the grill: Thread the shrimp into skewers as well as any other vegetable you would like to grill. I threaded the shrimp with onion and limes, and then brushed the marinade onto each skewers. Grill on medium high heat for 2-3 minutes on each side.
Serve them on warm tortillas and top with spicy mayonnaise.

Tips

  • Shrimp cooks very quickly. Do not cook more than a total of 6 minutes. They should cook 2-3 minutes on each side.

Maxine
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