Looking for an easy and healthy weeknight meal? These chili lime shrimp tacos will fit the bill! The shrimp are cooked in a flavorful chili and lime marinade, then wrapped up in warm tortillas with avocado, our Easy Pico de Gallo, and easy 4-Ingredient Guacamole recipe.
So yummy – you’ll love them! Top off the meal with a Mango Sorbet and you have a delicious meal your family will rave about.
Why you will love this recipe
This recipe is super simple to follow and only takes about 30 minutes from start to finish. You also have the option to grill them on skewers instead of stop stop skillet browning. Plus, the flavors are amazing - chili and lime go so well together.
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Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Extra Large Shrimp - look for the bag to say 16 - 20 shrimp per lb.
- Lime juice - pop them in the microwave for 30 seconds, then press down and roll on the counter to loosen up the juice.
- Lime zest - zest the lime first, then juice it for the recipe.
- Chili Lime powder
- Smoked paprika
- Garlic powder
- Onion powder
- Honey
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Choosing Shrimp by the Pound
Shrimp are sold at the seafood counter by approximate number per pound. Since size designation has not been standardized, it's best to use the count per pound method to act as your guide for size.
The fewer the shrimp per pound, the larger the shrimp are. Larger shrimp can be labeled as U 10 meaning under 10 shrimps per pound. These are sometimes labeled as "Colossal" also. As a rule of thumb the following is a guide:
- Colossal - under 10 per lb
- Jumbo - 11 to 15 per lb
- Extra Large - 16 to 10 per lb
- Large - 21 - 30 per lb
- Medium - 31 - 35 per lb
- Small - 36 -45 per lb
- Mini or Salad shrimp - is anything smaller.
When using frozen shrimp for your recipes, be sure to thaw, rinse, and pat dry before using.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make shrimp tacos
You can prepare these shrimp with the seasoning in a zip loc bag up to 24 hours before cooking. Below we are seasoning in the skillet.
Season the shrimp
- Heat a tablespoon of oil in your skillet. Add your raw shrimp, peeled or unpeeled, your preference. Toss in the dry seasonings and saute on medium heat. They will start to turn pink.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Cook the shrimp
- As they start turning pink, add the lime juice, lime zest, and the honey. Raise the heat so they brown on some edges as they turn pink. Be careful to not overcook. Large or Colossal shrimp only need about 5 minutes cooking time total. So you will be working fast.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Platter and Serve
- Alternatively, you can thread them on skewers and throw them on your hot outdoor grill, or broil in your stove. After cooking, place the chili lime kabobs or loose shrimp in a serving dish. Place on your table with hot steamed corn or flour tortillas with some of our homemade Pico de Gallo. Let your guests build their own tacos or wraps.
Whether you serve these as tacos, skewers, or in a bowl, these savory flavor filled shrimp make delicious a delicious meal!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
As noted above, and alternative cooking method is to skewer the shrimp and grill them as kabobs. Simply lay the skewers on a platter for your guest to enjoy. Serve serve with warm corn or flour tortillas, fresh lime wedges, Easy Pico de Gallo, Gucamole, or top with Cilantro Lime Coleslaw.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Variations
A few great variations on this recipe are:
- Chili Lime Salad - lay the hot shrimp on a bed of fresh lettuces and top with sliced avocados, salsa, chopped cilantro, and sour cream.
- Mahi Mahi Tacos - Replace the shrimp in this recipe with chunks of Mahi Mahi.
- Steak Tacos - This flavorful marinade is amazing with beef also. Just slice up a steak and lightly sear the strips in the skillet and serve as either tacos or salad!
Storage
Store any left overs in a covered container in your fridge or freezer. You can keep them in the refrigerator for 3 days, in the freezer for up to a month.
Tips for Success
If possible, marinate your shrimps in the marinade ingredients for at least an hour before cooking.
Frequently Asked Questions
You can. If you want a little more heat, chipotle is amazing! They are smoked, dried jalapenos, so they really pack a flavor punch.
This recipe is easy to freeze. Use caution reheating shrimp as the microwave and quickly over cook and make them tough. Let the frozen shrimp fully thaw, then just warm on the stove top for best results.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Chili Lime Shrimp Tacos
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup lime juice (fresh squeezed)
- 1 tablespoon lime zest
- 1 teaspoon chili lime seasoning
- ½ tsp smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon honey
- salt to taste
- pepper to taste
- 2 lbs Large Shrimp (21 - 30 count per lb)
- chopped fresh cilantro for garnish
Instructions
For the Marinade
- If marinating ahead of time, mix 2 tablespoons of the olive oil, the lime juice, lime zest, chili lime seasoning, smoked paprika, garlic powder, onion powder, and the honey in a ziplock bag. Add the shrimp and refrigerate for at least 30 minutes and up to 24 hours.
To Cook the Marinated Shrimp
- Heat 2 tablespoons of the olive oil in a skillet.
- If using marinated shrimp, drain them and pat them dry. Cook quickly for about 5 minutes until pink. Serve with warm corn or flour tortillas.2 lbs Large Shrimp
If using fresh unmarinated shrimp
- If using fresh raw shrimp that has not been marinated, rinse and pat dry.2 lbs Large Shrimp
- Toss the shrimp in the hot skillet, following with the lime zest, chili lime seasoning, smoked paprika, garlic powder, and onion powder.1 tablespoon lime zest, 1 teaspoon chili lime seasoning, ½ teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
- After the shrimp start to turn pink, add the honey, lime zest and lime juice. Raise the heat a little to get a little sear on the edges, being careful not to over cook. Max cooking time will be about 5 to 6 minutes.
- Serve hot with steamed corn or flour tortillas.
Notes
- If possible, marinate your shrimps in the marinade ingredients for at least an hour before cooking.
- If not marinating your shrimp, just saute with they dry seasonings, then add the lime juice, zest, and honey last.
- You can also thread the marinated shrimp on skewers and grill on your barbecue grill!
Nutrition
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