Fresh and flavorful Chili Lime Shrimp Tacos. Juicy shrimp are coated in a zesty chili lime glaze that hits the perfect balance of tangy, spicy, and sweet. These tacos are topped with fresh avocado salsa and a lime crema.
Should You Make This?
Time: 45 Minutes in Total - 20 minutes for the toppings, 15 minutes to cook the shrimp, and 10 minutes to assemble the tacos.
Ingredients: Shrimp, limes, honey, spices, tortillas, sour cream, avocados, cilantro, butter
Ease: The shrimp are easy to make, and the avocado and lime crema are easy to throw together.
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Shrimp – Use large or extra-large raw shrimp, peeled, deveined, and detailed. Frozen shrimp works great.
Limes – You’ll need lime juice for the chili lime glaze, crema, and avocado salsa. Fresh limes add the best flavor, but bottled lime juice can be used as well.
Honey – Adds a touch of sweetness to balance the heat. You can use brown sugar in its place or omit it altogether.
Spices – Chili powder, cumin, red pepper flakes, and salt give the shrimp their bold, smoky flavor. Adjust the red pepper flakes to control the spice level.
Butter – Used to sauté the shrimp. You can substitute with olive oil if preferred.
Avocados – Look for avocados that are dark and slightly soft but not mushy. If you're prepping ahead, buy them a day or two early and let them ripen on the counter.
Sour Cream – Forms the base of the lime crema. Greek yogurt also works well.
Tortillas – I liked flour tortillas best with this recipe, but you can swap in corn tortillas or lettuce wraps for a lighter option.
Full ingredient list with quantities in the recipe card below
How to Make Chili Lime Shrimp Tacos
Step 1 | Make the Toppings
Make the avocado salsa by combining diced avocado, cilantro, and lime juice with a pinch of salt. In a separate bowl, mix sour cream and lime juice for the lime crema.
Step 2 | Cook Shrimp
Melt butter in a skillet over medium heat, then add the shrimp and cook for 4–5 minutes until pink and opaque. Remove the shrimp and discard any liquid left in the pan.
Step 3 | Chili Lime Glaze
Add lime juice, honey, red pepper flakes, chili powder, cumin, and salt to the skillet. Cook over medium-high heat for 2 minutes until the sauce thickens. Return the shrimp to the skillet and toss to coat in the sauce, cooking for another 1-2 minutes until heated through.
Step 4 | Assemble Tortillas
Warm the tortillas and fill each with shrimp, avocado salsa, and a drizzle of lime crema. Top with extra cilantro and serve with lime wedges on the side.
Tips
Using Frozen Shrimp? Thaw them by placing 1 pound of frozen shrimp in a colander under cold running water for about 5 minutes. Toss occasionally to ensure they thaw evenly.
Don’t Overcook the Shrimp: Shrimp cook fast! As soon as they turn pink and opaque, remove them from the skillet. Overcooking can make them rubbery.
Adjust the Heat: If you prefer your shrimp spicier, increase the red pepper flakes to 1 teaspoon or add sliced jalapeños to your tacos for an extra kick!
Sides
- Guacamole and Chips – This classic guacamole and chip recipe has tons of fresh flavor and optional spice.
- Cilantro Lime Rice – Light, flavorful, and easy to make. This rice is the perfect complement to the zesty shrimp tacos, adding a fresh and citrusy kick.
- Chamoy Fruit Salad – Fruit Salad with fresh fruit, chamoy sauce, and Tajin seasoning for a spicy, tangy delight.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Ingredients
Avocado Salsa
- 2 avocados diced
- 1 diced jalapeño de-seeded
- 2 tablespoons chopped fresh cilantro
- juice of ½ lime about 1 tablespoon
- pinch of salt
Lime Crema
- ½ cup sour cream
- juice of ½ lime about 1 tablespoon
Chili Lime Shrimp Tacos
- 1 tablespoon butter
- 1 pound large shrimp peeled, deveined, and tail off
- 2 tablespoons lime juice about 1 lime
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon table salt
- 8 small flour tortillas
- extra cilantro and lime wedges for serving
Instructions
- Make the Avocado Salsa: In a small bowl, combine the diced avocados, diced jalapeños, chopped cilantro, and lime juice. Season with a pinch of salt. Gently toss and set aside.
- Make the Lime Crema: In another small bowl, mix the sour cream and lime juice until smooth. Set aside.
- Melt the butter in a large skillet over medium heat. Once the butter is melted, add the shrimp.
- Sauté the shrimp for about 4–5 minutes, stirring occasionally, until they turn pink and opaque. The shrimp should curl slightly but not into a tight “O” shape. Remove the shrimp from the skillet and set aside. Discard any liquid remaining in the pan.*
- In the same skillet, add lime juice, honey, red pepper flakes, chili powder, cumin, and salt. Cook over medium-high heat for 2 minutes until the sauce thickens into a syrup.
- Return the shrimp to the skillet and toss to coat in the sauce. Cook for another 1–2 minutes until well-coated and heated through.**
- Warm the tortillas. Fill each one with shrimp, a spoonful of avocado salsa, and a drizzle of lime crema. Top with more cilantro and serve with extra lime wedges on the side.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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