These Sweet and Spicy Honey Chipotle Shrimp Tacos are a vibrant, flavor-packed dinner that brings the excitement of a taco truck right to your kitchen. Succulent jumbo shrimp are seared and glazed in a sticky, smoky sauce, perfectly balanced by a crisp and zesty lime slaw.
With a delightful contrast of warm, spicy shrimp and cool, crunchy vegetables, these tacos are a weeknight meal that tastes like a special occasion.
Recipe Details
- Flavor Profile: A dynamic mix of smoky heat from the chipotles and sweetness from the honey, brightened by the acidity of fresh lime juice and the salty finish of cotija cheese.
- Texture: Juicy, plump shrimp are coated in a sticky glaze, served on soft (or fried) tortillas with a satisfying crunch from the fresh cabbage slaw.
- Time: 20 minutes prep, 5 minutes cook time.
- Difficulty: Easy. It involves a simple whisked sauce and a quick skillet sear.
What You’ll Need
To make this recipe, you will need a large bowl to toss the slaw and a small bowl to whisk the sauce. A large skillet is essential for searing the shrimp and reducing the glaze. The ingredients rely on fresh seafood and produce, along with pantry staples like honey and canned chipotles in adobo for that signature smoky flavor.
Ingredient Notes
- Jumbo Shrimp – Use 1 pound of peeled and deveined jumbo shrimp. Their size ensures they stay juicy during the searing and glazing process.
- Adobo Sauce & Chipotle Pepper – You will need both the sauce from the can and one actual pepper. This provides the smoky, spicy backbone of the dish.
- Honey – Sweet honey balances the heat of the peppers and helps create a thick, sticky glaze that clings to the shrimp.
- Cabbage – A mix of green and red cabbage makes for a colorful slaw, but using just one variety works too. Shred it thinly for the best texture.
- Lime – Fresh lime juice and zest are non-negotiable here. They provide the acidity needed to cut through the sweet and spicy glaze.
- Cotija Cheese – This crumbly Mexican cheese adds a salty, milky finish that cools down the spice.
- Cilantro – Used in both the slaw and as a garnish, it adds a burst of herbal freshness.
Add-ins and Substitutions
- Spice Level – If cooking for kids or those sensitive to spice, omit the diced chipotle pepper and use only the adobo sauce for a milder smoky flavor.
- Tortillas – Flour tortillas are recommended for their soft, pillowy texture, but corn tortillas work well for a gluten-free option (especially if fried).
- Creaminess – Sliced avocado or a drizzle of sour cream can be added to the finished tacos for extra richness.
How to Make Sweet and Spicy Honey Chipotle Shrimp Tacos
- Make the Slaw: Start by making the slaw as it gets better as it sits. Place the shredded cabbage, sliced red onion, and chopped cilantro in a large bowl. In a separate cup or small bowl, whisk together the extra virgin olive oil, lime juice, lime zest, and a big pinch of salt and pepper. Pour the mixture over the cabbage in the bowl and toss well until combined. Set aside until ready to use.
- Prep Tortillas (Optional): If you want to fry your tortillas, you can do that now before cooking the shrimp. I do mine in a skillet with a drop of olive oil or vegetable oil. Then I keep them warm in a low oven (like 200 degrees F). Again – this is not necessary, the soft flour tortillas are just as good!
- Season Shrimp: Pat the shrimp completely dry with a paper towel to ensure a good sear. Season the shrimp all over with salt and pepper.
- Mix Sauce: In a bowl, whisk together the honey, adobo sauce, and diced chipotle pepper. (If you’re making this for kids and want to avoid super spicy, leave out the actual pepper and just do the adobo sauce).
- Cook Shrimp: Heat the ½ tablespoon olive oil in a large skillet over medium heat. Add the shrimp to the skillet and cook for just 30 seconds, until pink and opaque. Flip the shrimp over and cook for another 30 seconds.
- Glaze: Pour the honey chipotle mixture into the pan and let it cook with the shrimp until it’s thickened and the shrimp is cooked through, another 2 to 3 minutes. Sprinkle with fresh cilantro.
- Assemble: Assemble the tacos by placing a few shrimp on the tortillas. Top with the crumbled cotija cheese and the lime slaw. Eat!
Pro Tip: Patting the shrimp completely dry before cooking is crucial. If the shrimp are wet, they will steam instead of sear, and the sauce may become watery instead of reducing into a thick, sticky glaze.
Recipe Tips
- Don’t Overcook: Shrimp cook incredibly fast. Once they turn pink and opaque, they are done. Cooking them too long in the glaze will make them rubbery.
- Slaw Time: Letting the slaw sit while you cook the shrimp allows the lime juice and salt to soften the cabbage slightly, making it tender-crisp rather than tough.
- Sauce Consistency: The sauce should coat the shrimp like a glaze. If it seems too thin, let it bubble for another 30 seconds, but watch closely so the honey doesn’t burn.
FAQs
- Is this very spicy? It has a distinct kick due to the chipotle pepper. You can control the heat by reducing the adobo sauce or removing the diced pepper entirely.
- Can I use frozen shrimp? Yes, just make sure they are fully thawed and patted very dry before cooking.
- Can I make this ahead? The slaw can be made a few hours in advance. The shrimp are best cooked fresh, but leftovers can be gently reheated in a pan.
Serving Suggestions
- Rice: Serve with a side of cilantro lime rice or Mexican rice to soak up any extra sauce.
- Beans: Black beans or refried beans make a hearty side dish.
- Chips: Serve with tortilla chips and guacamole for a complete fiesta.
Make This Recipe in Advance
- Slaw Prep: You can shred the cabbage and onion a day in advance. Store them in a bag in the fridge. Toss with the dressing 20-30 minutes before serving.
- Sauce Prep: Whisk the honey, adobo, and chipotle mixture ahead of time and keep it in a small container until you are ready to cook the shrimp.
Sweet and Spicy Honey Chipotle Shrimp Tacos
- Total Time: 25 minutes
- Yield: 4 Servings (approx. 2-3 tacos each) 1x
Description
These Sweet and Spicy Honey Chipotle Shrimp Tacos are a vibrant, flavor-packed dinner that brings the excitement of a taco truck right to your kitchen. Succulent jumbo shrimp are seared and glazed in a sticky, smoky sauce, perfectly balanced by a crisp and zesty lime slaw. With a delightful contrast of warm, spicy shrimp and cool, crunchy vegetables, these tacos are a weeknight meal that tastes like a special occasion.
Ingredients
The Lime Slaw
- 4 cups thinly shredded cabbage (green, red, or a mix)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh lime zest
- Kosher salt and pepper, to taste
The Honey Chipotle Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 3 tablespoons honey
- 2 tablespoons adobo sauce (from a can of chipotles)
- 1 chipotle pepper (from the can), diced
- 1/2 tablespoon olive oil
- Kosher salt and pepper
For Serving
- Small flour tortillas (warmed or lightly fried)
- Cotija cheese, crumbled
- Fresh cilantro
Instructions
Make the Slaw
Place the shredded cabbage, sliced red onion, and chopped cilantro in a large bowl. In a separate cup, whisk together the 1/4 cup olive oil, lime juice, lime zest, and a big pinch of salt and pepper. Pour over the cabbage mixture and toss well. Set aside to let flavors meld.
Prep Shrimp (Crucial)
Pat the shrimp completely dry with paper towels. Why? If they are wet, they will steam instead of sear. Season the shrimp all over with salt and pepper.
Mix Sauce
In a small bowl, whisk together the honey, adobo sauce, and the diced chipotle pepper. Kid-Friendly Tip: Omit the diced pepper and just use the sauce for a milder flavor.
Cook Shrimp
Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add shrimp and cook for 30 seconds until pink and opaque. Flip shrimp and cook for another 30 seconds.
Glaze
Pour the honey chipotle mixture into the pan. Cook for 2–3 minutes. The sauce will bubble and reduce into a thick, sticky glaze that coats the shrimp.
Assemble
Place a few glazed shrimp on warm tortillas. Top generously with the lime slaw and crumbled Cotija cheese. Serve immediately.
Notes
Don’t Overcook: Shrimp go from raw to rubbery very quickly. Once they are pink and the sauce is thick, pull them off the heat.
Slaw Time: Making the slaw first allows the lime juice and salt to soften the cabbage slightly, creating a tender-crisp texture that is easier to eat.
Tortilla Prep: For a restaurant-style texture, lightly fry the flour tortillas in a skillet with a drop of oil until bubbly and golden spots appear. Keep warm in a low oven (200°F).
Spice Level: The heat comes from the chipotle pepper. Adjust the amount of diced pepper to your tolerance. The honey helps balance the heat, but it still packs a punch!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner / Tacos
- Method: Stovetop
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 2 Tacos
- Calories: 540
- Sugar: 16g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 185mg
Keywords: shrimp tacos, honey chipotle shrimp, spicy seafood recipes, taco tuesday ideas, cabbage slaw for tacos, 20 minute dinner, easy seafood dinner
