These Hot Honey Shrimp Tacos are perfect next time you have a taco night! Marinade the shrimp in a hot honey sauce and make a creamy slaw while the shrimp cook. Serve everything in a warm tortilla with avocado and your favorite sauce for a delicious dinner on busy weeknights.
As a dietitian, I get so many requests for 20-30 minute dinners and this main course is the perfect combo of sweet and spicy! Cooking shrimp is really quick in the air fryer or skillet and you can even make the slaw ahead of time so that everything is ready to throw together when mealtime rolls around.
I suggest serving these Hot Honey Shrimp Tacos with avocado crema, homemade guacamole, or a creamy Southwest Dressing. A couple options for side dishes are cilantro lime rice, black bean & corn salsa, corn cucumber salad, or mango pico de gallo!
If you like this recipe, you may enjoy my Hot Honey Chicken Bowls, Shrimp Tacos with Avocado Slaw, Sheet Pan Chicken & Veggies Fajitas, or my Salmon Rice Bowls.
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Key Ingredient Notes and Substitution Ideas
These hot honey shrimp tacos are made with a handful of ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
Hot Honey Shrimp Ingredients
- Shrimp - you can use fresh shrimp or frozen shrimp that has been properly thawed. As for the size of the shrimp, I use large shrimp or jumbo.
- Extra Virgin Olive Oil - as a base for the honey sauce marinade. Olive oil also adds heart-healthy fats that also support brain health and hormone health.
- Lime Juice - I suggest using fresh lime rather than bottled for this recipe. It really impacts the flavor! Lemon juice can be used as a substitution.
- Hot Honey - to add a bit of spicy flavor. Honey is also an antimicrobial. I use Mike's hot honey. You can also make your own hot honey by heating red pepper flakes, and regular honey in a skillet for a few minutes and then adding a little bit of vinegar.
- Seasonings - a blend of smoked paprika, garlic powder, ground cumin, and chili powder pack lots of flavor and extra antioxidants! If you like a higher spice level, add cayenne pepper or chili flakes
Purple Cabbage Slaw Ingredients
- Purple Cabbage - this is the main ingredient and adds fresh crunch! There are many different cabbage varieties and red cabbage and purple cabbage are one in the same. While raw red cabbage sometimes tastes a little bitter, the flavor is enhanced with the dressing in this creamy coleslaw. To save time, you can use packaged shredded cabbage.
- Carrots - carrots add sweetness to this healthy slaw recipe. It also adds vitamin C and vitamin A which is great for immunity, skin and eye health. You can grate your carrots using a box grater, sharp knife, or madoline. Or grab matchstick carrots at the grocery store.
- Greek yogurt - traditional coleslaw uses quite a bit of mayonnaise. To take the saturated fats down a notch, I use plain Greek yogurt as the base with just a small amount of mayo added.
- Olive Oil Mayonnaise - I use olive oil mayo because it has it has less total and saturated fat than regular mayo. You can use avocado oil mayonnaise, vegan mayo or regular mayo instead. If you prefer, you can cut out the mayo altogether and use extra Greek yogurt.
- Apple Cider Vinegar - to add a bit of tang. You can use white wine vinegar if you prefer.
- Honey or Hot Honey - a drizzle of honey adds a touch of sweetness and some antioxidants. If you prefer, you can use maple syrup to add sweetness instead.
- Squeeze of Lime Juice - or lemon juice. I suggest using fresh lime juice instead of bottled. Lime juice & lemon juice contain ascorbic acid that helps the red cabbage maintain its beautiful purple color. Plus, it brightens the flavor of this coleslaw!
- Dijon Mustard - Dijon mustard is made from black mustard seeds which makes it slightly more spicy than your typical yellow mustard. A little bit of dijon is my favorite way to add some tang and spice to this coleslaw.
- Garlic or Garlic Powder - an easy way to add more flavor.
- Kosher Salt & Black Pepper - just a pinch of salt and pepper to tie all the flavors together
For Assembling
- Warm Tortillas - shrimp tacos are traditionally served on corn tortillas which are naturally gluten-free. But you can use warm flour tortillas or whatever your favorite is! I use Siete brand almond flour tortillas that are gluten-free.
- Favorite Toppings - I use avocado slices and salsa verde. Some other options are green onions, sour cream or Greek yogurt, feta or blue cheese crumble.
How to Make Hot Honey Shrimp
Below are the instructions for how to make this hot honey shrimp taco recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Prep shrimp: If using frozen shrimp, thaw first. Clean and devein your raw shrimp. Pat shrimp dry with paper towels.
- Step 2: In a medium bowl, combine the deveined shrimp, olive oil, hot honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- Step 3: If making these shrimp in the air fryer, spread them in an even layer in your air fryer basket. Air fry at 400°F (200°C) for 5-6 minutes, shaking the basket halfway through cooking.
- Step 4: While the shrimp is cooking, shred cabbage and carrots and set them aside. In a large bowl, add the dressing ingredients and whisk well to combine.
Step 5: Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
Step 6: Assemble the tacos by warming your tortillas and add the coleslaw, shrimp, and your favorite toppings!
Hint: An alternative cooking option for the shrimp is in a skillet. Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Then cook each side of the for shrimp 2-3 minutes or until cooked through. You can tell when the shrimp is done when it turns opaque.
Video of How to Make Hot Honey Shrimp Tacos
Here's a video of how to make this recipe that I hope is helpful!
Dietitian Tip
The best way to keep up with healthy eating is to meal prep! For this recipe, you can make the slaw ahead of time so that when dinnertime rolls around, all that's left to do is marinade and cook the shrimp.
Variations
The great thing about this shrimp recipe is you can customize to your taste! Below are some ideas but feel free to get creative.
- Asian-Inspired - if you like Asian flavors, add a splash of soy sauce and small bit of sesame oil to the spicy sauce the shrimp marinades in. Top the cooked shrimp with sesame seeds! Add a carrot cucumber salad on the side.
- Mexican - serve these hot honey garlic shrimp tacos with rice and a corn & black bean salad and avocado crema for an easy dinner! Make them spicier by adding adobo sauce or chipotle peppers to the shrimp marinade.
- Low-Carb - serve in lettuce wraps for a low carb option!
- Shrimp Taco Bowls - instead of a tortilla, serve the juicy shrimp and coleslaw in a bowl with cilantro lime rice and Southwest dressing
- Sweet Potato Shrimp - roast a sweet potato, cut it in half, and stuff it with the succulent shrimp and slaw - an ideal after-work meal!
Equipment
If you want to use an air fryer for this recipe. I have a COSORI TurboBlaze 6.0-Quart Air Fryer which is perfect for recipes like these hot honey shrimp tacos, air-fried pineapples or air fryer salmon bites! To get one of your own, visit cosori.com and use my discount code "MALLORYB10" and get 10% off at checkout!
Meal Prep & Storage for Hot Honey Shrimp Tacos
I suggest storing the shrimp and coleslaw leftovers separately.
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the coleslaw, everything is ready to go! The shrimp only needs 10 minutes to marinade so don't worry about doing that ahead of time!
- Storage for shrimp: Refrigerator - store leftover shrimp in an airtight container in the refrigerator for up to 3-4 days.
- Storage for purple cabbage slaw: Refrigerator - store leftover coleslaw in an airtight container in the fridge for up to 3-4 days. If you are making in advance, store the dressing and shredded vegetables separately and add the dressing when it's time to serve.
Expert Tips
- When using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinade more about about 10-15 minutes because it will start to break down the protein in the shrimp.
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
- Shrimp has a short cooking time relative to many other proteins so be sure to keep an eye on it and don't overcook it. They're done when they're pink & opaque and curling up into a "C" shape.
- When making the slaw, I suggest chopping your vegetables very thin so they absorb all of the creamy dressing!
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Shrimp is a lean protein and contains vitamin B12, iodine, and magnesium. Honey provides antioxidants and just a small amount adds sweetness to this shrimp. The cabbage slaw contains dietary fiber which has been shown to support gut health. It also provides antioxidants and vitamin C and A.
I use Mike's Hot Honey which you can get on Amazon and at several grocery stores. Any brand will work! Hot honey is basically regular honey with a bit of a kick. Hot honey ingredients usually include honey, chili peppers or chili flakes, and apple cider vinegar.
I use jumbo shrimp for this recipe, but large or extra jumbo work, too. The larger the shrimp, the longer it will take to cook so just keep that in mind and adjust the cook time accordingly.
You can! Be sure to thaw it before cooking. Here's a guide for how to thaw frozen shrimp.
Yes, this is a gluten-free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Hot Honey Shrimp Tacos:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG:@mallorythedietitian
📖 Recipe
Hot Honey Shrimp Tacos with Purple Cabbage Lime Slaw
Equipment
- 1 Air Fryer or skillet
Ingredients
For Hot Honey Shrimp
- 1 lb large or jumbo sized shrimp
- 1 tablespoon hot honey I use Mike's hot honey
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of ~2 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Purple Cabbage Coleslaw
- 3 cup shredded purple cabbage
- 1½ cup shredded carrots ~2 large carrots
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil mayonnaise or your favorite mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey or regular honey
- ½ tablespoon Dijon mustard
- 2 tablespoon lime juice 1 small lime
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
For Assembling Tacos
- tortilla I use corn tortillas or Siete almond flour tortillas
- toppings of choice diced avocado, salsa verde, feta cheese, fresh cilantro or wedge of lime work great
Instructions
- Prep shrimp: If using frozen shrimp, thaw first. Clean and devein your raw shrimp. Pat shrimp dry with paper towels.
- In a medium bowl, combine the deveined shrimp, olive oil, hot honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- If making these shrimp in the air fryer, spread them in an even layer in your air fryer basket. Air fry at 400°F (200°C) for 5-6 minutes, shaking the basket halfway through cooking. If cooking the shrimp in a skillet. Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Then cook each side of the for shrimp 2-3 minutes or until cooked through. You can tell when the shrimp is done when it turns opaque.
- While the shrimp is cooking, shred cabbage and carrots and set them aside. In a large bowl, add the dressing ingredients and whisk well to combine.
- Add the shredded cabbage and carrots on top of the dressing and then mix everything until the vegetables are well coated.
- Assemble the tacos by warming your tortillas and add the coleslaw, shrimp, and your favorite toppings!
Video
Notes
- When using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinade more about about 10-15 minutes because it will start to break down the protein in the shrimp.
- Spread the shrimp in a single layer so it cooks evenly. You may need to cook it in 2 batches.
- Shrimp has a short cooking time relative to many other proteins so be sure to keep an eye on it and don't overcook it. They're done when they're pink & opaque and curling up into a "C" shape.
- When making the slaw, I suggest chopping your vegetables very thin so they absorb all of the creamy dressing!
- Meal Prep - chop the vegetables ahead of time so that when it comes time to make the coleslaw, everything is ready to go! The shrimp only needs 10 minutes to marinade so don't worry about doing that ahead of time!
- Storage for shrimp: Refrigerator - store leftover shrimp in an airtight container in the refrigerator for up to 3-4 days
- Storage for purple cabbage slaw: Refrigerator - store leftover coleslaw in an airtight container in the fridge for up to 3-4 days. If you are making in advance, store the dressing and shredded vegetables separately and add the dressing when it's time to serve.
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