4-Step Grilled Honey Lime Shrimp Tacos
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These four-step grilled honey lime shrimp tacos are bright, smoky, and packed with sweet-and-tangy flavor thanks to a simple honey lime marinade and quick grill time. Juicy shrimp pair perfectly with warm tortillas and fresh toppings for an easy weeknight dinner or casual entertaining option that still feels special. If you love this recipe, be sure to also try my coconut shrimp tacos or these baja fish ceviche tostadas for more flavor-forward meals that any seafood fan can get behind.
Why You’ll Love This Recipe
- Fast and flavorful – The shrimp cook quickly while delivering big, bold flavor.
- Perfect for entertaining – Easy to prep ahead and cook right before serving.
- Fresh and satisfying – Light enough for warm weather but filling enough for dinner.
Key Ingredients in This Recipe
- Shrimp – Large shrimp are ideal for grilling and stay juicy while picking up smoky char.
- Honey – Adds natural sweetness that balances the citrus and spice.
- Lime – Fresh lime juice brightens the marinade and keeps the shrimp tender.
- Garlic – Adds savory depth to balance the sweet and acidic flavors.
- Tortillas – Soft tortillas provide the perfect base for assembling the tacos.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Don’t marinate shrimp for too long or they will break down too much and become mushy. They only need 15. to 30 minutes to marinate.
Swaps and Substitutions
- Shrimp: Substitute scallops or chunks of firm white fish if needed.
- Honey: Swap with maple syrup or agave for a similar sweetness.
- Lime: Lemon juice can be used in a pinch, though lime is preferred.
- Tortillas: Use corn or flour tortillas based on preference or dietary needs.
How to Make Grilled Honey Lime Shrimp Tacos (Step-by-Step)
In a medium bowl combine the honey, lime juice, tequila, salt, cumin, chili powder and garlic powder. Add the shrimp to the marinade then cover and refrigerate.
Preheat grill or griddle pan to high heat. Thread the shrimp onto the soaked skewers. Grill the shrimp until they are just cooked through and pink with grill marks on both sides, about 2 minutes each side. Remove from the heat and let them cool. Remove tails if desired and cover to keep warm.
In a small bowl whisk together the sour cream, mayonnaise, hot sauce, chili powder and cayenne together until completely combined. Refrigerate until ready to serve.
Warm the tortillas on the grill or griddle. Place a small handful of the red and green cabbage on each tortilla then top each with shrimp, avocado, creamy hot sauce and cilantro, dividing evenly. Serve the tacos with lime wedges on the side.
How to Serve Grilled Honey Lime Shrimp Tacos
- As tacos: Serve shrimp in warm tortillas with shredded cabbage, avocado, and fresh herbs.
- As a bowl: Add shrimp over rice or greens for an easy taco bowl.
- For a crowd: Set up a DIY taco bar so everyone can build their own.
How to Store Grilled Honey Lime Shrimp Tacos
- Refrigerator: Store cooked shrimp in an airtight container for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat to avoid overcooking.
- Make-ahead: Marinate the shrimp up to 8 hours in advance, but grill just before serving.
FAQ – Frequently Asked Questions
You can prep the marinade and toppings ahead, but the shrimp are best grilled just before serving.
Yes, a grill pan or cast-iron skillet works well and still provides great flavor.
They’re mildly sweet and tangy, but you can add heat with chili flakes or hot sauce.
Large or jumbo shrimp are best because they’re easier to grill and stay juicy.
Yes, just thaw completely and pat dry before marinating.
Other Recipes to Try
If you loved these grilled shrimp tacos, give the following seafood-forward recipes a try:
- Tequila Lime Chicken Fajitas
- How to Make Shrimp Diablo
- Coconut Shrimp Tacos with Habanero Lime Butter
- Baja Fish Ceviche Tostada
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Grilled Honey Lime Shrimp Tacos
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Equipment:
- Bamboo skewers soaked in water for 30 minutes (soaked so they don't burn)
Ingredients:
For the marinade:
- 3 tablespoons honey
- 3 tablespoons freshly squeezed lime juice
- ½ cup tequila
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 pound jumbo 16/20 shrimp, peeled and deveined
For the creamy hot sauce:
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon hot sauce (I use Cholula®)
- 1 teaspoon chili powder
- ½ teaspoon cayenne
For assembly:
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 medium avocado, pit removed, peeled and diced
- 2 tablespoons chopped cilantro
- Lime wedges
Instructions:
For the marinade:
- In a medium bowl combine the honey, lime juice, tequila, salt, cumin, chili powder and garlic powder. Add the shrimp to the marinade then cover and refrigerate for 15 to 30 minutes.
- Preheat grill or griddle pan to high heat. Thread the shrimp onto the soaked skewers. Grill the shrimp until they are just cooked through and pink with grill marks on both sides, about 2 minutes each side. Remove from the heat and let them cool. Remove tails if desired and cover to keep warm.
For the creamy hot sauce:
- In a small bowl whisk together the sour cream, mayonnaise, hot sauce, chili powder and cayenne together until completely combined. Refrigerate until ready to serve.
For assembly:
- Warm the tortillas on the grill or griddle. Place a small handful of the red and green cabbage on each tortilla then top each with shrimp, avocado, creamy hot sauce and cilantro, dividing evenly. Serve the tacos with lime wedges on the side.
Notes:
Nutrition:
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This was absolutely amazing. My whole family loved it! Thank you for such an amazing recipe
That makes me so happy!! I am so glad you and your family enjoyed them 🙂
These were so delicious! My boyfriend and I both thought that these were the best shrimp tacos we’ve ever had! I loved the marinade so much and the sauce was awesome! We did however add a lot of extra cholula and spices 🙂 thanks for the recipe!!
Yay! So happy to hear it Katrina! Thanks for sharing! Can’t go wrong with additional hot sauce!