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Honey Lime Shrimp Tacos

  • Author: Maxine Dubois
  • Total Time: 1 H 6 Minutes
  • Yield: 3 servings 1x


This Jalapeño Honey Lime Shrimp Tacos dish is made with shrimp, olive oil, garlic, honey, jalapeños, limes, butter, and salt. 


  • 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 1/2 lime
  • 3 tablespoons of butter
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 8-10 warm tortillas

Spicy Mayo

  • 1 tablespoon sriracha
  • 1/4 cup mayonnaise


  1. 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. 
  2. 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. 
  3. 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.
  4. Serve them on warm tortillas and top with spicy mayonnaise. 


  1. Shrimp cooks very quickly. Do not cook more than a total of 6 minutes. They should cook 2-3 minutes on each side. 
  • Prep Time: 1 H
  • Cook Time: 6 Minutes
  • Category: Dinner
  • Method: Pan Sear
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 244
  • Sugar: 15.1 g
  • Sodium: 683 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 17.6 g
  • Fiber: 0.1 g
  • Protein: 35.3 g
  • Cholesterol: 258 mg