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shrimp tacos in romaine lettuce leaves topped with red onion and cilantro on a white plate

Honey Adobo Shrimp Tacos

Jillian Schneider
The tastiest shrimp tacos you will ever have.
Prep Time 5 mins
Cook Time 8 mins
Course dinner
Cuisine American
Servings 9 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
  • 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!


How can my kids help?
Have them help make the garlic sauce! 
Keyword Honey Adobo Shrimp Tacos