First of all, if you are looking for a quick healthy meal these honey adobo shrimp tacos are your answer. The shrimp take only a minute or two to cook through, so make sure you have all the ingredients ready to go before cooking. I recommend buying the shrimp deveined and shells off to save you even more time. Nobody wants to peel those suckers and taking the veins out is even worse, puke! Second of all, anything with the word taco in it is that much better in my eyes. Hence my last post on Taco Naan Pizzas! Check that out if you are also a taco lover 🙂
Ingredients to make this dish
To make these yummy shrimp tacos, you will need 2 tbsp of adobo seasoning, 2 tbsp of pure honey, 1 lb of shrimp (peeled, deveined, and tails removed), kosher salt (to taste), ½ cup of light mayonnaise, 1 garlic clove, minced, 1 limed, halved, 1 small red onion, cut into thin strips, whole wheat tortillas, 2 tbsp avocado oil, and fresh cilantro, chopped (for serving).
You will need different sized mixing bowls! I am a fan of these stainless steel ones here.
If you are unfamiliar with adobo seasoning here is the Simply Organic seasoning for you.
Directions to make these honey shrimp tacos
First, stir the adobo seasoning, honey, and 1 tbsp of water in a medium bowl to combine. Add the shrimp, season with salt and toss to combine. Mix mayo and 2 tbsp of water in a small bowl and add garlic. Season with salt and stir to combine, set aside. Squeeze lime juice into another small bowl and add onion and a pinch of salt. Mix to combine and also set aside.
Heat a large non-stick skillet over medium-high heat. Working in batches warm tortillas in skillet until they start to darken, about 45 seconds per side. Transfer tortillas to a kitchen towel as you go to keep warm (to cut corners you can also microwave each tortilla for 30 seconds right before assembling).
Keep skillet over medium-high heat and pour in oil. Once oil is warmed, add shrimp mixture and cook, stirring occasionally, until bright and pink and cooked through, about 2 minutes. Remove from skillet. Unwrap tortillas and add shrimp, then onion, then cilantro (optional) then top with your garlic sauce and serve with a lime.
Why eat shrimp
Shrimp is a great source of protein. Approximately 90% of the calories from shrimp are protein and the rest come from fat. Three ounces of shrimp only has 84 calories, and 18 grams of protein. The recommended protein intake for a female between the age of 31 and 50 should be between 25 to 30 grams of week. Shrimp is a great way to get your weekly protein in. There are tons of variations of shrimp recipes.
Here are a few of my other shrimp recipes to try out!
Honey Adobo Shrimp Tacos
- large non-stick skillet
- mixing bowls
- 2 tbsp adobo seasoning
- 2 tbsp pure honey
- 1 lb shrimp peeled, deveined, and tails removed
- kosher salt to taste
- ground black pepper to taste
- ⅓ cup light mayonnaise
- 1 garlic clove minced
- 1 lime halved
- 1 small red onion cut into thin strips
- whole wheat wraps or lettuce wraps
- 2 tbsp avocado oil
- fresh cilantro chopped (optional)
- Stir the adobo, honey, and ¼ cup of water in a medium bowl and mix well. Add shrimp and season with salt and pepper and toss to combine.
- Mix mayonnaise and 2 tbsp of water and add garlic. Mix well to combine. Squeeze in half a lime and salt and pepper and stir to combine. Set aside.
- Squeeze other half of lime into another bowl and add onion and a pinch of salt. Mix to combine and set aside.
- Heat a large non-stick skillet to medium-high heat. If you choose to use wraps, work in batches and warm them up on the skillet until they start to darken, about 45 seconds per side. Transfer tortillas to a kitchen towel to keep warm.
- Keep skillet over medium-high heat and pour in oil. Add shrimp mixture and cook until cooked through and bright pink, about 2 minutes. Remove from skillet.
- To assemble; Lay wraps or romaine lettuce on a flat surface and add shrimp, then top with onion and cilantro and last drizzle on the garlic sauce!