Honey Garlic Shrimp Tacos (Printable)

Sweet honey-garlic shrimp in warm tortillas with crisp cabbage slaw and zesty lime crema.

# What You'll Need:

→ Shrimp & Marinade

01 - 1 lb large shrimp, peeled and deveined
02 - 3 tbsp honey
03 - 3 garlic cloves, minced
04 - 2 tbsp low-sodium soy sauce
05 - 1 tbsp fresh lime juice
06 - 1 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper

→ Cabbage Slaw

09 - 2 cups shredded red cabbage
10 - 1/2 cup shredded carrots
11 - 1/4 cup fresh cilantro, chopped
12 - 1/4 cup mayonnaise
13 - 2 tbsp fresh lime juice
14 - 1 tsp honey
15 - 1/4 tsp salt

→ Tacos & Garnishes

16 - 8 small (6-inch) corn or flour tortillas, warmed
17 - 1 avocado, sliced (optional)
18 - Lime wedges, for serving

# How to Make It:

01 - Whisk honey, minced garlic, soy sauce, lime juice, olive oil, smoked paprika and black pepper in a medium bowl until smooth.
02 - Add shrimp to the marinade, toss to coat thoroughly, and let sit 10–15 minutes in the refrigerator.
03 - In a large bowl combine shredded cabbage, shredded carrots and chopped cilantro. In a small bowl whisk mayonnaise, lime juice, honey and salt; pour over vegetables and toss to coat. Hold chilled until assembly.
04 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (discard excess marinade) and cook 2–3 minutes per side, until opaque and lightly caramelized; remove from heat.
05 - Warm tortillas briefly in a dry skillet over medium heat or in the microwave until pliable.
06 - Divide cabbage slaw among the warmed tortillas, top with honey garlic shrimp and avocado slices if using. Garnish with extra cilantro and a squeeze of lime.
07 - Serve immediately while shrimp are warm and tortillas are pliable.

# Expert Advice:

01 -
  • The honey garlic sauce clings to the shrimp and gives every bite that magical sweet-salty hit you'll want more of.
  • Everything comes together in about half an hour, so it's a lifesaver when you want a special meal without a marathon of prep.
02 -
  • If you try to cook the shrimp with too much marinade, they'll steam instead of sear—always drain them before they hit the pan.
  • I never thought to add smoked paprika until I tried it on a whim, but now I won't make these tacos without it—it gives everything a gentle warmth.
03 -
  • The biggest revelation for me was to let the cooked shrimp rest for a minute before serving—their juices thicken and the sauce clings better.
  • Freshly toasted tortillas make all the difference: a little time on a hot skillet brings out their aroma and keeps them from splitting.
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