These Honey Chipotle Shrimp Tacos have a sweet, smoky, and spicy flavor with a touch of tangy lime. Cook the marinated shrimp on the grill or in a pan, then add your favorite taco toppings for a quick and easy dinner any night of the week.
I love using chipotle peppers in adobo sauce because even a little bit adds tons of flavor to any dish. That's why I always have some in my freezer. And this honey chipotle shrimp taco recipe? It's one of my absolute favorites!
These tacos are great for summer with their juicy shrimp, sweet and spicy marinade, and soft tortillas. Plus, they’re ready in just 30 minutes and can be customized with all of your favorite taco toppings.
So, whether it's taco night with friends or celebrating Cinco de Mayo, these honey chipotle shrimp tacos are sure to be a hit!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Shrimp- Use 2 pounds of raw extra jumbo shrimp. Each pound usually has 16 to 20 shrimp. Fresh or thawed frozen shrimp both work fine!
- Chipotles in Adobo Sauce- Gives the shrimp a smoky, spicy flavor. Adjust the heat level to suit your taste. Freeze the remaining chipotle peppers to use in other dishes.
- Honey- Adds a hint of sweetness to the marinade.
- Lime Juice- Use freshly squeezed lime juice for the best flavor.
- Garlic- Grating or finely mincing the garlic infuses the marinade with a bold garlic flavor.
- Olive Oil- Coats the shrimp and prevents them from sticking to the skillet or grill.
🌱 Sustainability Tip: Save shrimp shells for stock! Then, use the stock in dishes like risotto, scampi, and soup.
How to Make Honey Chipotle Shrimp Tacos
Here is how to make shrimp tacos with honey chipotle marinade.
Step 1: Prepare the marinade. In a large mixing bowl, combine the minced chipotle pepper, adobo sauce, honey, lime juice, garlic, olive oil, and kosher salt. Whisk until well blended.
Step 2: Marinate the shrimp. Pat the shrimp dry with paper towels and add them to the marinade mixture in the bowl. Mix the shrimp with the marinade until they are evenly coated. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.
Step 3: Cook the shrimp. Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side. Occasionally baste the shrimp with the marinade while grilling.
Step 4: Assemble the tacos. Warm the tortillas in a skillet, on the grill, or in the microwave until they are soft and pliable. Place 3-4 cooked shrimp on each tortilla. Add your desired toppings, such as red cabbage slaw, cilantro garlic sauce, salsa, and guacamole. Serve immediately and enjoy!
Tips for Success
- Use fresh ingredients. Grate your own lime zest and garlic, squeeze fresh lime juice, and chop cilantro right before using.
- Don't let the shrimp marinate for too long. Only marinate the shrimp for about 30 minutes. Marinating shrimp longer than 2 hours may cause them to become mushy.
- Avoid overcooking the shrimp. Cook the shrimp until they just turn pink and opaque.
- Warm tortillas before serving. Warm tortillas just before serving to make them soft and easy to fold without tearing.
What to Serve with Honey Chipotle Shrimp Tacos
Toppings are the best part of taco night! For shrimp tacos, I go simple: red cabbage slaw, fresh tomato salsa, and homemade guacamole.
Sides? Cilantro lime rice, sourdough cornbread, or sautéed sweet potatoes are great options.
To make your tacos even more delicious, try making homemade corn or flour tortillas (these sourdough discard tortillas are my fave).
How to Store
Keep cooked leftover shrimp in an airtight container in the refrigerator for up to 4 days. Store any leftovers and taco fillings separately from the tortillas. Alternatively, freeze cooked shrimp for up to 3 months.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Honey Chipotle Shrimp Tacos
Equipment
- Bamboo skewers (optional for grilling)
Ingredients
For the Marinade
- 1 individual chipotle pepper from a can of chipotles in adobo minced
- ¼ cup adobo sauce from a can of chipotles in adobo
- 2 tablespoons honey
- 2 tablespoons (about 1 lime) lime juice freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic grated or finely minced
- ½ teaspoon kosher salt
For the Tacos
- 2 pounds extra jumbo shrimp peeled, deveined, tails removed
- 10 small tortillas warmed
- Toppings of choice see instructions for options
Instructions
- In a large mixing bowl, combine the minced chipotle pepper, adobo sauce, honey, lime juice, garlic, olive oil, and kosher salt. Whisk until well blended.2 tablespoons honey, 1 individual chipotle pepper from a can of chipotles in adobo, ¼ cup adobo sauce from a can of chipotles in adobo, 2 cloves garlic, 2 tablespoons (about 1 lime) lime juice, 1 tablespoon olive oil, ½ teaspoon kosher salt
- Pat the shrimp dry with paper towels and add them to the marinade mixture in the bowl. Mix the shrimp with the marinade until they are evenly coated. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.2 pounds extra jumbo shrimp
- Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side. Occasionally baste the shrimp with the marinade while grilling.
- Warm the tortillas in a skillet, on the grill, or in the microwave until they are soft and pliable. Place 3-4 cooked shrimp on each tortilla. Add your desired toppings, such as red cabbage slaw, salsa, and guacamole. Serve immediately and enjoy!10 small tortillas, Toppings of choice
Notes
- Quick Tip: Don't allow the shrimp to marinate for longer than 2 hours or they may become mushy.
- Storage: Store leftover shrimp in an airtight container for up to 4 days or freeze for up to 3 months.
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