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