honey lime shrimp tacos recipe from cooking with cocktail rings

Grilled Honey Lime Shrimp Tacos

Quick and easy, these grilled shrimp tacos are a lighter alternative to meat filled tacos. This marinade is made from just a few ingredients and the shrimp don’t take long to soak up the flavor. I like to let peeled shrimp marinate for 30 minutes, any longer in an acidic marinade and it could begin to break down the shrimp and they could become mushy.

In the seafood industry shrimp are sold by their quantity per pound. For example when the recipe calls for 16/20 size shrimp it means that there are 16 to 20 shrimp per pound. Go by the numbers rather than the names like jumbo and colossal because there is no real industry standard for names.



For the marinade: 

2 tablespoons honey

2 tablespoons freshly squeezed lime juice

½ cup tequila

½ cup chopped yellow onion

1 teaspoon kosher salt

½ teaspoon cumin

3 teaspoons chili powder

1 teaspoon garlic powder

1 pound jumbo (16/20) shrimp, peeled and deveined, tail on

4 bamboo skewers soaked in water for 30 minutes (so they don’t burn)


For the creamy hot sauce:

½ cup sour cream

¼ cup mayonnaise

1 tablespoon Cholula hot sauce®

1 teaspoon chili powder

½ teaspoon cayenne


For assembly:

8 small corn tortillas

1 cup shredded red cabbage

1 cup shredded green cabbage

1 medium avocado, pit removed, peeled and diced

2 tablespoons chopped cilantro

Lime wedges



For the marinade: 

In a medium bowl combine the honey, lime juice, tequila, onion, salt, cumin, chili powder and garlic powder. Add the shrimp to the marinade then cover and refrigerate for at least 30 minutes.

Preheat grill or griddle to high heat. Thread the shrimp onto the soaked skewers. Grill the shrimp until they are just cooked through and pink with grill marks on both sides, about 2 minutes each side. Remove from the heat and let them cool.


For the creamy hot sauce: 

In a small bowl whisk together the sour cream, mayonnaise, hot sauce, chili powder and cayenne together until completely combined. Refrigerate until ready to serve.


For assembly: 

Warm the tortillas on the grill or griddle. Place a small handful of the red and green cabbage on each tortilla then top each with shrimp, avocado, creamy hot sauce and cilantro, dividing evenly. Serve the tacos with lime wedges on the side.


Serves 4.



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