Honey Tequila Lime Shrimp Recipe

I created Honey Tequila Lime Shrimp that combines a sticky honey-lime glaze, a splash of tequila, and a quick fire-cooked char for an unexpectedly bold weeknight dinner.

I never meant to make something so loud and addictive but one night by the fire I brushed honey and a splash of tequila blanco over the sear and everything changed. My Honey Tequila Lime Shrimp started as a dare and ended up the kind of quick messy thing people fight over.

It nods to Pioneer Woman Tequila Shrimp in spirit yet it’s got my impatient timing and a syrupy finish that sings in Tequila Lime Shrimp Tacos or straight off the skewer. If you like bold, bright food that cooks fast you might get hooked.

Ingredients

• Shrimp: lean protein, low fat, quick-cooking, adds briny sweet seafood flavor and body.
• Tequila blanco: bright agave notes, gives depth, slight bite and caramelized sweetness when cooked.
• Honey: natural sweetener, balances lime acids, helps glaze shrimp with sticky golden finish.
• Lime juice and zest: bright acidic tang, cuts richness, adds citrusy zip and aroma.
• Garlic: pungent savoriness, small amount boosts umami, dont overcook or it burns quickly.
• Olive oil: healthy fats for searing, helps carry flavors and keep shrimp juicy.
• Smoked paprika and cumin: smoky warmth, subtle earthiness, add color and mild heat.
• Cilantro: fresh herb brightness, chopped on top for contrast, some people hate it though.

Ingredient Quantities

• 1 pound large shrimp peeled and deveined (about 450 g)
• 1/3 cup tequila blanco
• 1/4 cup honey
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon lime zest (from 1 lime)
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes or to taste
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons butter optional for finishing
• lime wedges for serving

How to Make this

1. In a medium bowl whisk together tequila, honey, fresh lime juice, lime zest, minced garlic, olive oil, smoked paprika, ground cumin, red pepper flakes, kosher salt and black pepper until honey is dissolved and everything is combined.

2. Scoop out about 3 tablespoons of that mixture into a small saucepan and set aside for glazing, then add the shrimp to the remaining marinade, toss to coat, cover and refrigerate 10 to 20 minutes only—dont marinate longer or the acid will start to “cook” and toughen the shrimp.

3. If using wooden skewers soak them in water now for 20 to 30 minutes; preheat your grill to medium high or heat a heavy skillet or cast iron pan over medium high and brush the grate or pan with a little oil so the shrimp wont stick.

4. Remove shrimp from the marinade and pat them very dry with paper towels to get a good sear; discard any marinade that touched raw shrimp (use only the reserved saucepan portion for glazing).

5. Thread shrimp onto skewers if grilling or leave loose for the skillet, brush lightly with olive oil and place on the hot grill or pan.

6. Cook about 2 to 3 minutes per side until shrimp turn pink, opaque and just firm, with a little char; avoid overcooking, shrimp go from perfect to rubbery fast.

7. While shrimp finish, bring the reserved marinade to a boil in that small saucepan for 2 to 3 minutes to reduce and cook off alcohol, lower heat and whisk in the butter if using for a glossy finish, then stir in most of the chopped cilantro (save a bit for garnish).

8. When shrimp are done, toss them quickly in the warm glaze or brush the glaze over them, transfer to a platter, sprinkle the remaining cilantro on top and serve immediately with lime wedges to squeeze over.

Equipment Needed

1. medium mixing bowl
2. small saucepan (for the reserved glaze)
3. whisk
4. measuring cups and spoons
5. sharp knife and cutting board
6. paper towels to pat the shrimp dry
7. wooden skewers (soakable) or metal skewers
8. grill or heavy skillet / cast iron pan, plus a little oil for the surface
9. tongs or a spatula for turning the shrimp

FAQ

Honey Tequila Lime Shrimp Recipe Substitutions and Variations

• Tequila blanco: swap for white rum or vodka, same amount, youll lose some agave flavor but the booze helps deglaze the pan; for a non alcoholic version use equal parts white grape or apple juice plus a splash of lime.
• Honey: use agave nectar or pure maple syrup 1:1 for similar sweetness and texture, or dissolve 2 to 3 Tbsp brown sugar in the lime juice if thats what you have.
• Fresh lime juice: lemon juice works 1:1 if you dont have limes, or bottled lime juice in the same amount; keep the lime zest if you can for that bright oiliness.
• Butter (optional): replace with extra olive oil, ghee, or avocado oil (same amount) for a dairy free finish, or just skip it and let the marinade glaze the shrimp.

Pro Tips

1. dont marinate longer than 20 minutes. The lime and tequila start “cooking” the shrimp and theyll go from tender to rubbery fast. If you need more time, skip the acid and do a quick salt-only brine instead.

2. Pat the shrimp super dry before they hit the pan or grill. Moisture = steaming not a sear, so blot them until almost dry, oil lightly, and cook in a single layer so they get that little char.

3. Never reuse the marinade unless you boil the reserved portion first. Bring the reserved glaze to a hard simmer for a couple minutes to burn off alcohol and kill any bacteria, then finish with a bit of butter for gloss if you want.

4. watch the clock and the look, not the clock alone. 2 to 3 minutes per side is a guideline, pull them as soon as theyre opaque and slightly firm. They keep cooking a touch after you remove them so dont wait for perfect firmness.

5. use a decent blanco tequila with clean agave notes, not the cheapest nastiest stuff, and save the fresh cilantro and lime for right at the end. Adds brightness and keeps the flavors alive.