Description
Sweet and tangy honey-lime shrimp nestled in a creamy cilantro-lime slaw, all wrapped in a warm tortilla—bright, flavorful, and ready in under 30 minutes.
Ingredients
1 lb wild-caught shrimp, peeled and deveined
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon lime zest (from 1 lime)
2 tablespoons lime juice (from that same lime)
2 tablespoons honey
½ bunch cilantro, finely chopped
3 cups finely shredded green cabbage
½ bunch cilantro, finely chopped (for slaw)
½ cup Greek yogurt
2 tablespoons lime juice (from 1 whole lime)
Avocado, sliced
8 6-inch tortillas (corn or flour, your preference)
Extra lime wedges, for serving
Instructions
Shrimp
Pat the shrimp dry with paper towels.
Toss with salt, pepper, smoked paprika, garlic powder, and chili powder.
Heat olive oil in a skillet over medium-high heat.
Once hot, add shrimp—don’t crowd the pan. Cook 90 seconds per side until opaque with a light golden sear.
Reduce heat to low; add butter, lime zest, lime juice, and honey. Toss to coat, simmer 2–3 minutes until the sauce thickens.
Remove from heat and stir in chopped cilantro.
Slaw
In a medium bowl, combine shredded cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt.
Toss until the cabbage is lightly coated—creamy but not drenched.
Assembly
Warm tortillas in the microwave, oven, or over a gas flame (for a charred effect).
On each tortilla, layer a scoop of slaw, 4–6 shrimp, a drizzle of the honey-lime cilantro sauce, avocado slices, and another squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main course
