Honey Lime Shrimp Tacos (Paleo)
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Honey Lime Shrimp Tacos (Paleo) – a simple honey lime marinade for shrimp that packs huge flavor! Serve with lettuce wraps or tortillas. Paleo friendly and naturally gluten free.
These Honey Lime Shrimp Tacos are the easiest thing ever to whip up for dinner and your whole family will love them! The shrimp is marinated in a sweet/savory mixture of avocado oil, honey, lime, and garlic and grilled to perfection. These fresh flavors are perfect for spring and summer time grilling season!
I love to serve these shrimp in a taco but they are also wonderful on their own and perfectly Paleo friendly. Customize these Honey Lime Shrimp Tacos to your tastes and preferences – fpr example keep it low carb by using lettuce wraps instead of tortillas or change up the toppings to fit your diet. The honey lime marinade is the perfect compliment to shrimp but would also be great on chicken tenderloins.
For this recipe, I skewered the shrimp and cooked these on the grill but they could also be roasted on a baking sheet if you prefer. If you’re buying frozen shrimp, raw is preferable to pre-cooked in my opinion. If using pre-cooked shrimp, just be sure to reduce the grilling time so the shrimp don’t become too tough.
Serve the Honey Lime Shrimp in butter lettuce leaves for a Paleo, no-carb taco. To top off the tacos, I used sliced avocado and a bagged slaw mix that contained napa cabbage, carrots, and red cabbage. Any slaw will do, just use your favorite! A simple lime crema is also a perfect addition to these Honey Lime Shrimp.
How to Make Honey Lime Shrimp Tacos
Marinate the raw shrimp for at least 30 minutes. Thread the shrimp onto skewers and discard the marinade.
Cook the shrimp on a preheated medium high grill – just a couple minutes per side is all it takes to cook the shrimp.
Alternatively, saute the shrimp for a few minutes in a cast iron skillet on the stove, or roast in the oven.
Serve the shrimp in lettuce leaves or tortillas with your desired toppings.
Ideas for Serving Honey Lime Shrimp
Serve with a fresh squeeze of lime juice and fresh cilantro as a quick appetizer.
Thread bell peppers and onion on skewers with the shrimp for kabobs and serve over rice.
For Meal Prep, prepare the shrimp and package individual servings with cauliflower rice and some sautéed bell peppers.
Serve in a salad with romaine and your favorite veggies.
Use the recipe for the honey lime marinade and make it into a salad dressing by placing into a small mason jar and shaking well.
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Honey Lime Shrimp (Paleo)
- 1 lb raw shrimp (deveined no tails)
- 1/4 cup avocado oil, or olive oil
- 2 1/2 tablespoons honey
- Juice of 1 lime, about 2 tablespoons
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp pepper
- To make the marinade, whisk together the olive oil, honey, lime juice, garlic, salt and pepper. Pour mixture over shrimp and marinate for at least 30 minutes.
- Thread shrimp onto skewers and grill for 6-8 minutes, turning once. To assemble tacos, place grilled shrimp on a lettuce leaf or tortilla and top with desired toppings such as slaw, slices of avocado, and Lime Crema (see recipe below).
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