Honey Lime Shrimp

On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog). So, I figured that I would just thaw out some frozen shrimp for myself, whip up a fun marinade, and call it dinner. For some reason, the thought of honey lime shrimp popped into my head – so, I made up a quick marinade, let the shrimp hang out in it for about 30 minutes, and ended up with a delicious meal!

Honey Lime Shrimp
serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) 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.

2.) 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.

3.) 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.)

4.) 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!

I am a big fan of these shrimp – the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Best of all, they took about 10 minutes to make, start to finish… perfect for a quick weeknight meal! I served mine with a spicy corn dish on the side (super delicious recipe forthcoming), as well as some chopped heirloom tomatoes sprinkled with salt and pepper. You could serve them over brown rice with your vegetable of choice on the side, or pack them into some warmed flour tortillas with a little shredded romaine and some sour cream for shrimp tacos! They’d also make a delicious salad topper, or a lovely accompaniment to a beautiful grilled steak.

Shrimp: they’re the fruit of the sea!
Tina

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181 thoughts on “Honey Lime Shrimp

  1. Was so inspired, I had to make this recipe tonight and it was delicious! Partnered the shrimp with cilantro lime rice, and green beans dressed in a sweet chili garlic sauce. Keep the great ideas coming!

      • I am going to make this recipe using jumbo sea scallops! we shall see! oh but i have cayanne not red pepper flakes and sea salt instead of kosher

      • I think that will be delicious! Just remember, start slowly with the cayenne – you can always add more, but you can’t take it away!

    • im not sure how to post on my own, but i have lemon and not lime.. do you think the flavor would still be good if i substituted them? any suggestions?

      • I think lemon will still work… I think the lime gives the shrimp a slightly more tropical flavor, but the combination of lemon and honey should still be pretty tasty!

  2. I came across this recipe on pinterest and I’ve made it 4 times in 5 days. It’s so absurdly good. And so easy!
    I’ve marinated it from 30 minutes to multiple hours with great success. I’ve paired it with steamed, hand mashed cauliflower (sauteed in a bit of bacon fat after steaming) and crumbled bacon. Mostly, I just eat it on it’s own :D

    Thanks for a great recipe!

    • Laura,

      I’m so glad you’re enjoying it so much! I love that it’s so quick and simple – and tasty!

      Now, I’ll have to try this cauliflower + bacon combo… cauliflower is one of the few things I haven’t thought to add bacon to :)

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  4. I’m trying it out now, smells great! I did chicken and shrimp with red skin potatoes and asparagus. I used garlic, lemon zest and scallions on my veggies.

  5. Pingback: Honey Lime Shrimp | intheiversonkitchen

  6. just found you on Pinterest, I had already decided we would have shrimp tonight now running out for a lime to try this!! We love shrimp but usually its just garlic shrimp, Im American and hubby is Aussie so he calls them prawns. Since its a stinking hot day here in OZ, I told hubby he would be bbqing it tonight, pairing it with just a big tossed salad and maybe a fruit salad if kids stop snacking on the fruit. :)

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  12. These were absolutely delicious! So much flavor in a tiny package. We served over angel hair pasta (w/a little butter on it.) Will definitely make again.

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  14. I can’t wait to try this simple dish – I plan on adding walnuts and maybe a bit of crushed red pepper to serve over brown rice.

  15. Found your recipe at Pinterest too. Finally got around to making these shrimp and they were awesome. Mixed them with pad thai noodles, hoisin sauce, a dash of fish sauce… okay so I made honey lime shrimp pad thai. Just without the peanuts and sriracha.

    Anyway great marinade! Chicken is next!

    • I think you could probably cut the oil back by half, to 2 tablespoons… However, keep in mind that a large part of the oil will get thrown away with the marinade! So, even though there is 1/4 cup in the marinade, far less actually ends up on the shrimp.

      Hope this helps!

      Sent from my iPhone

  16. I loved this recipe! I served it on plain rice for the hubby and with my usual peas and corn for me. Thanks! :-)

  17. Pingback: Honey Lime Shrimp « Breakfast, Lunch, Dinner and Dessert

  18. Very flavorful and easy! I had trouble browning the shrimp. I think I would grill them in the future. I served them over arugula and reduced the marinade by half as a dressing. My 86 year old dad loved it! This is my first Pinterest recipe and will become a household favorite. Thank You!

    • I’m so glad you enjoyed the shrimp! In the future, I’d suggest two things to help the shrimp brown: 1.) make sure you shake any excess marinade off the shrimp before placing them into the pan (if there is too much liquid in the pan, the shrimp will boil, instead of searing), and 2.) make sure the pan is HOT. Shrimp cook so quickly that all they’ll need is about 45 seconds per side in a nice, hot pan, and they should get a beautiful brown crust on them.

      Good luck!

      • These suggestions would be great in the recipe section above. My husband made this same mistake but was able to correct once I read through the comments. Just thought it would be helpful to others who may not read down this far.

  19. Yum!!!! Thanks for such a great recipe! We enjoyed these little beauties last night for supper and they easily made it into the “keep” catagory at our house. So glad I stumbled upon your blog through Pinterest.

    • I’m so glad you enjoyed the shrimp! I hope you’ve found some other things to try on the blog as well :)

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  21. My fiance and I cooked this tonight and loved it!!! We added orange zest to the marinade and served it over mashed potatoes and peas…delicious!! Thanks so much for sharing!! This is definitely going to be a go-to dinner!!!

  22. this looks so yummy i have decided I’m fixing it for dinner tonight. WIth all the positive feedback, I can’t go wrong. I love quick and easy recipes that taste delicious. thanks for sharing!

  23. We made these for dinner last night & they were delicious! We cut the salt in half for healthy reasons & they were still amazing! Quick & easy dinner. Thanks for sharing!

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  26. I have made these shrimps twice and both times it was so yummy. Tonight I doubled the recipe (except the olive oil) and we made tacos out of it and it was simply delish. Thank you for this awesome recipe!

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  28. Made this for my friend’s roommates with a pasta recipe since they don’t eat the week before finals and when they do it’s usually take out that leaves a pond of grease in their trashcans (oh college boys. I think you guys know how it goes.). They loved it! I used the jumbo white shrimp and it came out tender and juicy and just lovely! Also we found putting them in a cold pan and letting the stove heat up while on it work better than throwing them on a already hot stove. We’re going to try them on the grill this summer and see how it goes!

  29. Made this tonight with orzo. Forgot the lime, but it still tasted amazing!! Thanks for the easy, quick receipe.

  30. Found the recipe on Pinterest last night. Am thawing large prawns we caught ourselves last summer and can hardly wait to eat this tonight!

  31. OK – I made it tonight and it was so absolutely fantastic. I did not change anything other than double the recipe. I served with with Jasmine Rice and I reduced the marinade like one of the others suggested. This is such a great recipe. Prawns we caught ourselves and honey from our friend’s bees… I am feeling good tonight!

    • Just posted…..so my question is do I cook in marinate or just remove shrimp from marinate and place in pan
      Adding chicken sounds lovely too!

      • You will remove the shrimp from the marinade, and place them straight into a hot pan. Discard the excess marinade (you never want to use a marinade that has contained raw protein without boiling it down sufficiently… It can make you very sick)!

        Good luck!

  32. Just made this tonight, and wanted to say that it was sooooooo yummy! I already can’t wait to make it again for dinner! Thanks so much for sharing!

  33. The honey lime shrimp is amazing!! I loved the sweetness and citrus combination. I was only able to marinate it for 20 minutes and it was still delicious. I can’t wait to prepare it again and actually marinate for an entire hour! Thanks for sharing the recipe and this is definitely going in my recipe box!!

  34. I made this tonight. I skewered the marinated shrimp along with some peppers, onions, and mushrooms and then roasted them in the oven for about 10-15 min. Served it with couscous and a salad and it was unbelievable! Loved the flavor of the shrimp!

  35. Made this last night. Super! Doubled recipe for three people, could have made a lot more, it was gone so fast!

  36. Pingback: Coconut Honey Shrimp « meet the staffords

  37. Thanks for this fantastic recipe, I had never cooked shrimp in this way and we’ve loved
    I’ve posted on my blog, I hope you do not mind. Thank you again: D

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  41. I made this tonight. Very good. Didn’t have red pepper flakes so I just used cayenne pepper. I also did not start it early but it still was one of the best shrimp dishes. I pulled the shrimp out of the freezer, thawed the bag in the sink while I mixed the marinade. Stirred the shrimp in then I cooked it in the marinade for about 2-3 minutes, drained it, added a little more honey, lime and cayenne when it was just about done. Turned out excellent. Served it with a frozen flavored rice and broccoli. Yummy! Thanks for such a great recipe.

  42. I made this tonight it was fabulous. I had precooked shrimp so that’s what I used and saved the marinade to stir fry vegetables in. Delish definitely will make again but I agree its probably better to use raw shrimp.

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  45. Hello, this recipe sounds fabtastic (new word) especially with some veggies. But does the big T stand for tablespoons or teaspoons? Sorry if this is a silly question just stumbled across this on pintrest.

    From England please forgive me :P

      • Helps an awful lot, this sounds yum, i think i may try oven bake them, or maybe try it with other seafoods as well, i wonder if i could make like a crab ball mixture with this marinade

      • I would think you probably could. I would mix the marinade and the crab together, add an egg to bind, and then add breadcrumbs as necessary to firm the mixture up!

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  48. Shrimp are marinating in the oven for tomorrow’s dinner. I used lemon instead of lime because that is what I had, and doubled the recipe. Do you think it is possible to oven cook these instead of pan fry them? I was looking at other baked shrimp recipes that have you cooking at 425′F for 15-18 min.

    • You could definitely cook them in the oven! I’d line your baking sheet with parchment, because the honey will get pretty sticky as they bake. I’d say 400 degrees, probably 12-15 minutes… and watch the shrimp closely to make sure you don’t overcook them. Good luck!

  49. This recipe was amazing – so tasty ! And I dont know how healthy this is but I used some of the left over marinade on my salad today which made it delicious!

  50. Made this recipe last night and can’t say enough about how good it was! I used a second pan to saute onions and red pepper – then added cooked rice noodles. After frying the shrimp and removing them to a bowl, I added the remaining marinade and boiled it down to a rich beautiful sauce. I then added the onions/red peppers & rice noodles to the pan and coated them with the sauce. I plated the noodles and placed the shrimp on top. I will definitely make this again & again! Thanks so much for the recipe!

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  55. Found you through Pinterest and made this dish tonight with some jasmine rice and broccoli. It was amazing! My son was looking for more but it was all gone. I cannot wait to try other recipes in your blog. Thank you!

    • Melanie, I’m so glad you loved the shrimp! I hope you’ll find lots of other recipes you enjoy on the blog :)

  56. I just made this recipe (eating it right now, in fact) and I love it. Thanks for bringing it into my life :)

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  58. Imade thaws last night and they were amazing! I served them with rice and grilled vegetables. I cooked the shrimpin the marinade and then poured the excess onto the rice. I can’t wait to try it with chicken!

    • It would be worth a shot, but I wonder of the honey glaze would get a little thick and gloppy? Alternatively, you could cook them, then keep them warm in a 200 degree oven until you’re ready to serve them. Good luck!

  59. These shrimp were easy, quick and super delicious!! Thank you so much for posting your cooking genius! My hubby LOVED these and ate them up as soon as then came out of the pan! I planned on having them with broiled steaks but he had them all gobbled up before the steads were even finished. We will be making these again and again. THANK YOU and happy cooking! :)

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  61. WOW! These shrimp were absolutely delicious!! I cooked them just as you instructed and paired it with an orzo pasta with spinach. Thanks again for sharing! :)

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  65. I made these last night after finding this on Pinterest. My husband LOVED them! My kids thought they were good, but too *spicy*. Very, very good and easy to do! Thank you!

  66. fabulous! I will say though after a few gin and gingers I added a splash or sirachi and some fesh lime! Thank you for the recipe!

  67. I bought raw shrimp that are peeled and deveibed, but they have the tails still on. Did you take the tails off before marinading and cooking them?

    • It’s up to you. You can certainly leave them on, and then just cut them off as you eat, but you can also pull them off ahead of time if you’d prefer!

  68. Pingback: Honey Lime Shrimp. The most amazing ingredients in one bite. (Serve over brown rice with veggies or add to a salad.) | Dreamy Blog

  69. AWESOME!! Thank you so much for sharing this amazing idea! It turned out delicious and was easy to make!

  70. Pingback: HONEY LIME SHRIMP |

  71. So – made the marinade without any oil initially. Main reason being I wanted to use coconut oil and it will solidify in the fridge. When I brought them out to room temp after 45 min in the fridge, I added the melted oil to the bag and let them sit out for another 20 minutes or so – just to the point where the oil was ready to liquefy again after the cold shock of adding it to the bag. (A little “massaging” of the bag helps speed this up a bit.) The flavor was incredible and knowing the fat used would not become carcinogenic when heated, (like olive oil does – which I didn’t know for years!) plus all of the amazing benefits that coconut oil gives your gut… Well, this recipe is a new favorite! You have struck gold with this one! And it is simply divine with chicken as well! Reducing the marinade and using it on the side or as a sauce with brown rice is incredible. Thank you for this!

  72. Pingback: Healthy Honey Lime Shrimp | Six Sisters' Stuff

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    • A capitalized T means Tablespoon and a lowercase t means teaspoon. So 2 Tablespoons of honey. Good luck, I hope you enjoy. We make this dish at least once every 2 weeks. We love it that much!

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  76. These are amazing. Made them last night! My ever so picky boyfriend asked when I was making these again!

  77. I have made a similar dish using scallops and instead of lime, I used juice from an orange – skeward and sprinkled with sesame seeds.

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  82. I’m not a seafood person at all but this caught my eye! I’m making it for dinner tonight (reading all the comments already got my stomach growling!!) but as I was in the middle of making the marinade I realized we must have gotten rid of the olive oil in our move this month! So I used coconut oil. I figured its healthier and the coconut might add to the tropical tastes! Can’t wait to try it!! :) thanks for the recipe!

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    • Hi there – I’m sorry, but I can’t remove your email subscription to the comments (I can’t see who is subscribed to any particular post). There should be a link in the original subscription email you received that will allow you to cancel the subscription. Sorry I can’t be of more help!

      • I’m LOLing because at the bottom of my email that notified of this comment it said, “Want less email: Modify Your Subscription Options”

        Click that link, Odonnell, and I think you may be able to unsubscribe.

  84. Thought you should know that I make this recipe ALL the time! I discovered it many moths ago and it’s been a favorite since. Making it for dinner tonight :)

    • Katelyn, I’m glad to hear you love this recipe so much! It’s nice to have something quick and delicious to put together on a weeknight, isn’t it? Enjoy :)

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  86. I found this via Pinterest and made it last night. I didn’t make any alterations, and it was beyond delicious! I was impressed how much it could dress up some boring brown rice. Turned out to be a healthy AND amazing meal. Thanks. :)

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  88. A friend made this and raved about it, so I had her send me the recipe. I am interested in makings he shrimp to serve over lettuce as a dinner salad. What dressing would best accompany the flavors? Could the marinade be doubled and separated to use as a dressing? Thanks!

    • Hi Robin! Yes, I think the marinade would make an excellent salad dressing! The only suggestion I would make would be to grate the garlic for the dressing, so you don’t end up with big chunks in the dressing. You could also simply squeeze some lime and drizzle some honey over the salad, for a slightly lighter and fresher option. Let me know how it turns out!

      >

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  90. I truly don’t mean to be a party pooper or nay-sayer, but I was so disappointed with this recipe. After reading the incredibly enthusiastic comments, I was psyched to try it– but the shrimp had so little flavor, I have to wonder if my husband and I live on a different planet than everyone who raved about it. I followed the recipe to a T. I’m so glad all of you liked it, really, but I wouldn’t say it’s guaranteed to please. And it wasn’t quick, either.

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  92. My family and I absolutely LOVED this recipe I mean it is amazing! I’m actually thinking on making it with scallops as well. I’m so happy and thank you for sharing this amazing and wonderful recipe with the world!

  93. Hi Tina, This recipe is perfect for my vegetarian diet! I’d like to include it with your image and link in my weekly Pinterest Roundup. If this is okay could you please let me know? Thanks so much and Happy Happy New Year!!! Cathi

    • Hi Cathi! Thanks for reaching out – I would love for the recipe to be included in your round-up! Thank you for including it, and have a great evening :)

      >

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    • Hi Michele! I wouldn’t marinate the shrimp for more than an hour – if you do, the lime juice will start to “cook” the shrimp, and it will really affect the texture of the final product. In this instance, it’s better to marinate them for 10-15 minutes, than an extended period of time.

      On Tue, Mar 18, 2014 at 12:05 PM, The Dough Will Rise Again wrote:

      >

  101. Did them without the red pepper flakes and they were amazing! Really simple and with ingredients that I normally have.

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  103. when it comes time to cook the shrimp in the pan, do you add the marinade to the pan also or just the shrimp?

    • Hi Kathy! Just the shrimp, and let the excess marinade drip off them as much as you can. If there’s too much liquid in the pan, you won’t get a good sear on them! Good luck!

      >

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