A little spicy, a little sweet, with a delicious smokiness from the chipotle peppers, these Honey Chipotle Shrimp Tacos are oh-so flavorful. They’re also quick and easy, coming together in just 30 minutes so you’ll have dinner on the table in no time.
I love shrimp. Not only is it a great source of protein, but it also marinates and cooks up very quickly. Thus, it’s the perfect protein for a fast weeknight dinner recipe like these honey chipotle shrimp tacos.
These tacos are seriously out of this world good. Something about the smokiness and spice from the chipotle peppers paired with the sweetness of the honey makes them irresistibly delicious.
For real though, my fiancé couldn’t stop raving about them. I actually had to make them twice in one week because they were just that amazing.
So, if you’re ready to try one of the fastest, easiest, and tastiest shrimp taco recipes you’ll ever have, keep reading to learn how to make them for yourself at home.
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Why You’ll Love This Recipe
- Flavorful- These tacos really bring the flavor to easy weeknight dinners. The marinade is perfectly balanced between the smokiness and spice from the chipotle peppers, the sweetness from the honey, and the acidity from the lime juice.
- Quick and Easy- When I say these are quick and easy, I mean it. Shrimp marinates and cooks up so quickly that you’ll have dinner on the table in just 30 minutes. How’s that for the perfect weeknight option?
- Healthy- Shrimp is an excellent source of protein. Corn tortillas are a source of whole grains. And if you serve these with diced avocado, you’re helping yourself to a wonderful source of heart-healthy fats.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Jumbo Shrimp- I wrote this recipe for jumbo shrimp because this works out to about 4-5 shrimp per taco. Although, you can honestly use whichever shrimp you prefer. For recipe testing, I actually used “broken” shrimp because they were the only sustainable option at my grocery store.
- Honey- One of the main marinade ingredients, the honey adds a touch of sweetness. The sugar in the honey also helps caramelize and brown the shrimp as they cook on the grill.
- Chipotles in Adobo Sauce- Two words: so flavorful. Chipotles peppers in adobo sauce are one of my favorite ingredients because they make everything taste amazing. They’re a bit spicy, a bit smoky, and a lot delicious.
- Lime Juice- The lime juice doesn’t add a noticeable flavor to the shrimp, but it does add acidity to the marinade. This acidity balances the sweetness of the honey and helps to tenderize the shrimp.
- Garlic- I think I add garlic to just about everything I make. But like, it’s amazing so, why wouldn’t I? I like to use grated garlic in my marinades, but finely minced works just as well.
Step by Step Instructions
Here is how to make these honey chipotle shrimp tacos.
Step 1: Prepare the marinade. In a large mixing bowl, whisk together the honey, diced chipotle pepper, adobo sauce, grated garlic, lime juice, olive oil, and salt. Set aside.
Step 2: Marinate the shrimp. Clean and pat dry the shrimp to remove any excess moisture. Add the shrimp to the bowl of marinade and let marinate for about 20 minutes. In the meantime, preheat your grill over high heat.
Step 3: Skewer and cook the shrimp. Once the shrimp have marinated, thread 4-5 shrimp onto each skewer. With the grill lid open and the heat on high, place the skewers directly on the grill grates. Cook the shrimp for 2-3 minutes per side, basting with additional marinade. Transfer cooked shrimp to a clean plate when finished cooking.
Step 4: Assemble the tacos. Warm corn tortillas over a low flame on the grill or in the microwave. Place 4-5 grilled shrimp into each warmed tortilla and top with avocado and cilantro garlic sauce or as desired.
Here are a few ways you can make these honey chipotle shrimp tacos fit your diet.
- Gluten-Free- These tacos can easily be made gluten-free by serving with corn tortillas and using a gluten-free brand of chipotles in adobo sauce like La Costeña. As a precaution, always double check labels to ensure everything you use is gluten-free.
- Dairy-Free- To make these tacos dairy-free, serve without the cilantro garlic sauce or swap the yogurt in that recipe for vegan sour cream or yogurt.
- Make it Spicier- If spice is really your thing, add some cayenne pepper to the marinade or serve with pickled or fresh jalapeño slices.
- Turn Down the Heat- On the opposite end of the spectrum, you can remove the chopped chipotle pepper and use just 2 tablespoons of adobo sauce if you want a little less heat.
What to Serve with Shrimp Tacos
Need some ideas for what to serve with these honey chipotle shrimp tacos? Here are a few of my favorites.
- Crispy Honey-Chipotle Brussels Sprouts
- Red Lentil Pasta Salad
- Arroz Colorido by Melissa Traub
- Cilantro Lime Brown Rice by Hoorah to Health
- Peach Guacamole by The Healthy Epicurean
- Vegan Black Eyed Pea Dip with Avocado by Champagne Nutrition
- Homemade Salsa by Delish Knowledge
- Grilled Mexican Street Corn by LiveBest
- Other Ideas Include- Chips and queso, Mexican-style rice, coleslaw, broccoli slaw, roasted sweet potatoes, and seasoned black or pinto beans.
- Cilantro Garlic Sauce– I absolutely adore this sauce, especially on tacos. Made with Greek yogurt, it’s light, refreshing, and delicious.
- Diced Avocado- Another favorite taco topping of mine. Diced avocados add the perfect amount of creaminess to these tacos.
- Pico De Gallo– Pico de gallo is so good with these tacos. Making it at home allows you to play with different flavors, which is always fun!
- Cabbage Slaw- Fresh and crunchy, slaws are the perfect taco topping. You can make an easy homemade coleslaw by tossing some shredded cabbage, carrots, and cilantro with my cilantro garlic sauce.
- Other Ideas Include- Guacamole, sautéed vegetables, pickled red onions, sliced jalapeños, and cotija cheese.
Storage and Reheating
- Cooked Shrimp- Leftover cooked shrimp can be kept in an airtight container in the refrigerator for up to 4 days. For best results, store the shrimp separately from any additional toppings.
- Raw Shrimp + Marinade- I don’t recommend marinating the shrimp too far in advance – a maximum of 2 hours is best. Shrimp is a delicate protein and the lime juice will alter the texture if stored for too long.
- Cooked Shrimp- If you need longer storage, you can freeze cooked shrimp in a heavy-duty freezer bag for up to 6 months.
- Raw Shrimp + Marinade- While the texture may be altered a bit, you can freeze the raw shrimp in the marinade for up to 1 month. Shell-on shrimp may hold their texture better than peeled shrimp.
Meal Prep Tip: Make extra marinade and store it separately from the shrimp. It will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. Use it to marinate other proteins and vegetables.
How to Reheat
- From Refrigerator- Reheat the cooked shrimp in a skillet, steamer, or in the microwave until it reaches an internal temperature of 145°F. Usually, shrimp only need a few minutes to reheat. Be careful not to overcook them as they will become rubbery.
- From Freezer- For best results, thaw the shrimp prior to reheating. If you’re short on time, you can reheat them from frozen in a skillet or steamer.
Frequently Asked Questions
Fun Fact: Chipotle peppers are actually mature red jalapeño peppers that have been smoked. So, they have a similar heat level to a jalapeño pepper. The adobo sauce itself usually contains paprika and black pepper, which adds another layer of warmth.
So, while chipotles in adobo sauce won’t do too much damage, they may make you sweat a little, depending on your tolerance for spicy foods
Yes, of course! To bake, spread the marinated shrimp out evenly on a rimmed baking sheet and bake at 400°F for 6-8 minutes. To cook in a skillet, warm oil or butter over medium-high heat and cook the shrimp for 2-3 minutes per side.
When making shrimp, you can tell it is done cooking by looking at the thickest part (usually the back). Once the back goes from translucent to opaque, your shrimp has finished cooking. Alternatively, a meat thermometer registering 145°F tells you the shrimp is fully cooked.
You May Also Like
- Tequila Lime Shrimp Tacos
- Cilantro Garlic Sauce
- Cucumber Pico de Gallo
- Creamy Cajun Salmon Alfredo Pasta
Honey Chipotle Shrimp Tacos
For the Marinade
- 2 tablespoons honey
- 1 individual chipotle pepper from a can of chipotles in adobo minced
- ¼ cup adobo sauce from a can of chipotles in adobo
- 2 cloves garlic grated or finely minced
- 2 tablespoons lime juice (about 1 lime) freshly squeezed
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Tacos
- 2 pounds jumbo shrimp peeled, deveined, tails removed
- 10 small corn tortillas warmed
- ¼-½ cup Cilantro Garlic Sauce optional
- 1 avocado cubed (optional)
- ½ cup fresh cilantro roughly chopped (optional)
- In a large mixing bowl, whisk together the honey, diced chipotle pepper, adobo sauce, grated garlic, lime juice, olive oil, and salt. Set aside.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 lime juice (about 1 lime), 1 tablespoon olive oil, ½ teaspoon salt
- Clean and pat dry the shrimp to remove any excess moisture. Add the shrimp to the bowl of marinade and let marinate for about 20 minutes. In the meantime, preheat the grill over high heat.2 pounds jumbo shrimp
- Once the shrimp have marinated, thread 4-5 shrimp onto each skewer. With the grill lid open and the heat on high, place the skewers directly on the grill grates. Cook the shrimp for 2-3 minutes per side, basting with additional marinade. Transfer cooked shrimp to a clean plate when finished.
- Warm corn tortillas over a low flame on the grill or in the microwave. Place 4-5 grilled shrimp into each warmed tortilla and top with avocado and cilantro garlic sauce (optional).10 small corn tortillas, ¼-½ cup Cilantro Garlic Sauce, 1 avocado, ½ cup fresh cilantro
- Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Did you try this recipe?
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