Honey Lime Shrimp Tacos Recipes

HONEY LIME SHRIMP TACOS WITH CREAMY CABBAGE SLAW

Steps:

• Wash and dry all produce. Zest one lime until you have 1 tsp zest, then cut into halves. Cut remaining lime in half, then cut one half into wedges. Peel, halve, and thinly slice onion. Halve, pit, and thinly slice avocado. Roughly chop cilantro.
• Add cabbage, sour cream, juice from one lime half, and a pinch of salt and pepper to a medium bowl. Toss until combined.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-4 minutes.
• Meanwhile, rinse shrimp and pat dry with a paper towel. Once onions are browned, add shrimp and and a pinch of chili flakes (to taste) to pan. Season with salt and pepper. Cook, tossing, until shrimp start to turn pink, 2-3 minutes. Stir in juice from 2 remaining lime halves, lime zest, and honey. Cook, stirring, until shrimp are cooked through, 1-2 minutes.
• Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.
• Fill each tortilla with shrimp mixture, slaw, avocado, and cilantro. Serve with lime wedges on the side for squeezing over.

HONEY LIME SHRIMP (PALEO)

Steps:

• To make the marinade, whisk together the olive oil, honey, lime juice, garlic, salt and pepper. Pour mixture over shrimp and marinate for at least 30 minutes.
• Thread shrimp onto skewers and grill for 6-8 minutes, turning once. To assemble tacos, place grilled shrimp on a lettuce leaf or tortilla and top with desired toppings such as slaw, slices of avocado, and Lime Crema (see recipe below).

HONEY LIME SHRIMP TACOS

Steps:

• Warm tortillas in a dry skillet or lightly fry in a small amount of oil until crisp.
• Heat oil in medium skillet.
• Add shrimp and cook over medium heat for about 3 minutes or until mostly pink.
• Stir in lime juice, honey, and Mexican seasoning.
• Cook for about 5 minutes more until mixture is thick and glazes the shrimp.
• Meanwhile, stir together sour cream and adobo sauce to make Chipolte Cream.
• Spoon shrimp into tortilla and top with garnishes and a dollop of Chipolte Cream.

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
• Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
• Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
• Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
• Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
• Remove from skewers & set aside for taco assembly.
• In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
• In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
• Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
• Enjoy!

HONEY LIME SHRIMP

Steps:

• In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
• Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
• When you're ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.
• Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.).
• Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.
• Let them cook on one side for about a minute, until they curl up and start to turn pink.
• Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque.
• Remove from the pan, and serve immediately!