Make this easy Honey Chipotle Shrimp Recipe to Use in Salads or Yummy Shrimp Tacos – Or Eat as a Low Carb Meal!
Honey Chipotle Shrimp
We love the freshness of this recipe and also that it’s low carb and ready to use on a tossed salad or as yummy tacos. There are so many ways to serve and eat these delicious and zesty cooked shrimp.
Here is a version to print! Honey Chipolte Shrimp
You can also serve this delicious shrimp recipe over a bed of your favorite rice. Try some of our favorite rice – yellow rice.
We love Making Honey Chipotle Shrimp Tacos with This Delicious Recipe
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lime juice (2 Limes)
- 1 tablespoon lime zest
- 1 teaspoon chipotle chili pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon honey, preferably local
- salt and black pepper, to taste
- 1-1/4 lbs. extra-large peeled deveined shrimp
- 4 skewers*
Whisk marinade ingredients together in small jar with lid.
Pour one-half of marinade mixture into large non-reactive bowl and reserve the other half in the jar for serving.
Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
Thread the shrimp onto skewers, 5-6 per skewer.
Preheat grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
Remove from grill onto a serving platter. Drizzle lightly with reserved marinade.
Serve immediately garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy!
Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
How to Make Honey Chipotle Shrimp Tacos
Make these yummy Honey Chipotle Shrimp Tacos that will be a super hit with the family!
What you Need:
- Hard Taco Shells
- Lettuce or Shredded Cabbage (or coleslaw)
- Sour Cream
Honey Chipotle Shrimp Taco – You and Your Family will Love These Shrimp Tacos
Make A Creamy Avocado Sauce
Mix ingredients together until smooth:
1 avocado, peel and remove the pit, dice into small pieces
1/4 cup sour cream
splash of lime juice
splash of milk
salt, to taste
Or Garlic Lime Mayonnaise
1/2 cup real Mayonnaise
Zest of 1 lime
1/2 teaspoon garlic powder
Shrimp is always a good choice for something special. Making delicious shrimp at home will save you money on fancy takeout. Shrimp is easy to purchase and can be found in the meat and fish section of the grocery store.
What to Serve with Honey Chipotle Shrimp?
We love to make Honey Chipotle Shrimp Tacos. Buy your favorite hard or soft taco shells.
Appetizer – Serve shrimp as an awesome appetizer or over your fresh tossed salad as a low carb meal.
Shrimp Bowls! Add your favorites: avocado, tomatoes, corn, black beans.
Serve over your favorite rice dish. Try our Spanish rice recipe.
Servings per Person of Shrimp – How Many Shrimp in a Pound
Typically, it is about 3 oz. shrimp per person.
As a good rule of thumb Jumbo = 11-15 per pound, Extra-large = 16-20 per pound, Large = 21-30 per pound, Medium 31-35 per pound, Small 36-45 per pound and Mini or Salad Shrimp is anything smaller.
What about frozen shrimp: frozen shrimp can be a great option to fresh. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound.
*Preparation Note: We prefer to use four 12-15” metal skewers for this recipe. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.