Description
a quick, flavorful twist on taco night. Juicy shrimp are cooked in a sweet and spicy honey-butter sauce with a kick of sriracha, then tucked into warm tortillas with a crunchy lime-cabbage slaw. Ready in under 30 minutes, they’re perfect for a fast, delicious meal with just the right balance of heat and sweetness.
Ingredients
Scale
For the Shrimp:
-
- 1 lb large shrimp, peeled and deveined (tails off for easy eating)
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1-2 tsp sriracha or gochujang (adjust for heat preference)
- 1 tsp soy sauce
- 1 garlic clove, minced
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For the Slaw:
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tbsp)
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Make the Slaw: In a medium bowl, toss cabbage, carrots, and cilantro with lime juice, olive oil, and a pinch of salt. Set aside to let the flavors meld while you cook the shrimp.
- Cook the Shrimp: Pat the shrimp dry with paper towels and season lightly with salt, pepper, and smoked paprika. In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in honey, sriracha, and soy sauce until combined.
- Sear the Shrimp: Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque, letting the sauce thicken and coat the shrimp. Remove from heat.
- Assemble the Tacos: Warm tortillas (on a skillet or in the microwave). Spoon a small amount of slaw onto each tortilla, top with 3-4 shrimp, and drizzle any extra sauce from the pan. Add optional toppings like cotija cheese or jalapeños if desired.
- Serve: Plate with lime wedges on the side and enjoy immediately!
Notes
- For extra crunch, toast the tortillas on a dry skillet or over an open flame.
- Swap shrimp for chicken or tofu if you want variety—adjust cooking time accordingly.
- Make it a meal with a side of Mexican street corn or cilantro-lime rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 4 (2-3 tacos per person)
- Calories: 380
- Fat: 14g
- Carbohydrates: 42g
- Protein: 25g