Honey Chipotle Shrimp Tacos

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.

Course Main Course

Cuisine Mexican

Prep Time 25

Cook Time 5

Total Time 30

Servings servings (2 tacos per serving)

Calories 378kcal

Author Ashley Petrie, RDN, LDN

Equipment

Mixing bowls
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.