Best Honey Lime Shrimp Recipes

HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY

Steps:

• Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
• In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
• Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
• Pull the shrimp off the skewers. Slice corn off the cob.
• Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
• Enjoy!

HONEY-LIME GRILLED SHRIMP

Steps:

• Combine olive oil, vinegar, honey, lime juice, salt, pepper and garlic together to make marinade. Marinate shrimp for about 30 minutes or more if desired, then drain marinade into a cup and save to make glaze after cooking shrimp.
• Heat grill pan to medium, grill shrimp for a total of 3 minutes, turning over once. Remove shrimp from pan and cover to keep warm.
• Blend butter and flour together and add to juices in pan. Add saved marinade to pan also and heat till thickened stirring to prevent lumps, about a minute or two. Cover shrimp with glaze or serve separately over white rice.
• Makes two servings.

HONEY -LIME MARINADE FOR SHRIMP

Steps:

• Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
• You can also just whisk all ingredients together until well combined.
• Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
• Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
• Prep time includes marinade time.

PANCETTA-WRAPPED SHRIMP WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp., Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink., Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.

CILANTRO LIME SHRIMP WITH A HONEY LIME DIPPING SAUCE

Steps:

• Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 1 hour.
• Soak wooden skewers in water for a few minutes. Skewer the shrimp on the wooden skewers then place on the grill over medium heat. Cook for a few minutes on each side or until pink and juicy.
• Remove skewers from grill and serve with the honey lime dipping sauce. Enjoy.
• Honey Lime Dipping Sauce: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

UNDER 300-CALORIE HONEY LIME SHRIMP RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque.
• Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside.
• In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic.
• When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine.
• Serve immediately.
• Enjoy!

LAVA ROCK SHRIMP WITH HONEY CHIPOTLE LIME SAUCE AND MANGO JICAMA SALSA

Steps:

• For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.
• For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.
• Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.
• Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.
• Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.
• Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

HONEY LIME CAJUN SHRIMP STIR FRY

Steps:

• Mix the marinade ingredients together in a bowl.
• Place the shrimp in a sealable container and pour half the marinade over them.
• Refrigerate for 1 hour to overnight.
• Take the reserved marinade and pour into a wok, heated on high.
• Add vegetables to wok and cook, stirring occasionally, for 8-10 minutes, until vegetables are tender.
• Push the vegetables to the side and add the shrimp (after draining out the marinade).
• Cook, stirring occasionally, until shrimp are pink, about 3 minutes or so.
• Mix the cornstarch and 1/4 cup of water and add to the wok to thicken the sauce.
• Cook for about 1 minute.
• Serve over cooked brown rice. Yum!

HONEY LIME TEQUILA SHRIMP TACOS WITH AVOCADO, PURPLE SLAW AND CHIPOTLE CREMA

Steps:

• Wash, peel, devein, and dry raw shrimps. Season with salt.
• In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator.
• Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
• Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
• Dice the avocados and squeeze juice from the remaining 1 lime.
• Thinly slice the red cabbage using a sharp knife or a mandolin.
• To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
• Toss the red cabbage with the lime vinaigrette. Set aside.
• Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
• Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
• To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
• Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
• Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

SOUTHWEST SHRIMP SALAD WITH SPICY HONEY-LIME DRESSING RECIPE - (4.4/5)

Steps:

• In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad. Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat. Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not over lap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool. In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese. Just before serving, pour dressing over the salad and toss.

MARINATED SHRIMP WITH CILANTRO, GINGER, LIME,HONEY

Steps:

• Combine lime juice, Dijon, ginger and honey with wisk. Add cilantro and scallion. Mix again. In a Ziplock bag, pour mixture over shrimp and marinate for at least 4 hours, preferably overnight. Serve cold as an appetizer.

HONEY LIME SHRIMP

Steps:

• In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
• Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
• When you're ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes.
• Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.).
• Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch.
• Let them cook on one side for about a minute, until they curl up and start to turn pink.
• Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque.
• Remove from the pan, and serve immediately!

HONEY LIME SHRIMP TEQUILA TACOS WITH AVOCADO, PURPLE SLAW & CHIPOLTE CREMA RECIPE - (4.3/5)

Steps:

• 1. Wash, peel, devein, and dry raw shrimps. Season with salt. 2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator. 3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill). Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside. 4. Dice the avocados and squeeze juice from the remaining 1 lime. Thinly slice the red cabbage using a sharp knife or a mandolin. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies. Toss the red cabbage with the lime vinaigrette. Set aside. 5. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle. 6. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered. 7. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.

HONEY LIME SHRIMP TACOS

Steps:

• Warm tortillas in a dry skillet or lightly fry in a small amount of oil until crisp.
• Heat oil in medium skillet.
• Add shrimp and cook over medium heat for about 3 minutes or until mostly pink.
• Stir in lime juice, honey, and Mexican seasoning.
• Cook for about 5 minutes more until mixture is thick and glazes the shrimp.
• Meanwhile, stir together sour cream and adobo sauce to make Chipolte Cream.
• Spoon shrimp into tortilla and top with garnishes and a dollop of Chipolte Cream.

GRILLED SHRIMP SALPICON WITH HONEY-LIME DRESSING

Steps:

• Heat grill to medium-high heat.
• Mix mayo and hot sauce; refrigerate until ready to use. Mix dressing, honey and lime juice. Pour 1/4 cup over shrimp in large bowl; toss to coat. Let stand 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally. Remove corn from grill; set aside.
• Drain shrimp; discard marinade. Thread shrimp onto skewers. Grill 5 min. or until shrimp turn pink, turning after 2 min. and brushing with 2 Tbsp. of the remaining dressing mixture for the last 1 min.
• Grill tortillas 3 min. or until lightly toasted on both sides, turning frequently. Brush with 2 Tbsp. of the remaining dressing mixture; grill 1 min. or until brushed side becomes glossy.
• Cut kernels from corn; place in large bowl. Remove shrimp from skewers; add to corn. Add jicama, lettuce, tomatoes, radishes and remaining dressing mixture; mix lightly.
• Place tostadas, glazed-sides up, on platter; spread with mayo mixture. Top with shrimp mixture.

HONEY-LIME-SAKE SHRIMP

Steps:

• In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side. Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately. Serving Suggestions Serve over white rice for a main dish, or with toasted bread as an appetizer. nutrition information (per serving): Calories (kcal): 190; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 0; Protein (g): 19; Monounsaturated Fat (g): 0; Carbohydrates (g): 20; Polyunsaturated Fat (g): 0.5; Sodium (mg): 310; Cholesterol (mg): 145; Fiber (g): 0;

BAKED CRISPY HONEY LIME SHRIMP

Steps:

• In a medium bowl whisk together eggs, soy sauce and rice vinegar. Add shrimp and stir to combine. Cover and chill for 15 minutes.
• Dip the shrimp in the panko crumbs to coat as thoroughly as you can, then arrange in a single layer on a greased baking sheet. Spray shrimp with cooking spray.
• Bake at 400 degrees for 10-15 minutes until golden.
• While shrimp is baking, prepare the sauce. In a medium sauce pan melt butter over medium high heat. Stir in honey, soy sauce, garlic, sriracha, and lime juice. Bring to a boil.
• In a small bowl whisk together water and corn starch until dissolved. Pour into sauce pan, stir until thickened. remove from heat.
• Once shrimp are cooked and golden, toss them in the sauce (or pour sauce over shrimp, turning to coat as necessary). Top with lime zest and chopped cilantro. Serve immediately.

HONEY LIME SHRIMP RECIPE - (4.3/5)

Steps:

• 1. Heat oil in a large skillet over medium-high heat. 2. Add shrimp, salt, pepper, 1 teaspoon of garlic, honey and lime juice. Mix well. Cook for 2 minutes, or until bottom of shrimp turns pink and opaque. 3. Flip the shrimp and cook an additional 2 minutes or until shrimp are fully pink and there are no gray bits. Remove shrimp from skillet and set aside. 4. In a fresh skillet (or you can clean out the same one), add oil and sauté the asparagus and bell pepper with salt, pepper, and the remaining garlic. *I recommend cooking the asparagus and peppers in the remaining honey-lime mixture. 5. When the asparagus and bell pepper have reached your desired doneness, add the shrimp back into the skillet and combine. *Recommend serving over white rice and pouring a small amount of the liquid over the rice. 6. Serve immediately and enjoy!

SOUTHWEST SHRIMP SALAD WITH SPICY HONEY-LIME DRESSING

Steps:

• In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey, and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad.
• Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat.
• Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not overlap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool.
• In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese.
• Just before serving, pour dressing over the salad and toss.