Honey Lime Grilled Shrimp Tacos with Margarita Slaw
Honey Lime Grilled Shrimp Tacos with Margarita Slaw might be just the Mexican recipe you are searching for. This recipe serves 4 and costs $4.52 per serving. One serving contains 549 calories, 25g of protein, and 43g of fat. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. 105 people were impressed by this recipe. If you have juice of lime, garlic, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is brought to you by Smells Like Home. It works well as a pretty expensive main course. Overall, this recipe earns a solid spoonacular score of 63%. Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw, Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw, and Fresh Rolls with Shrimp and Honey Lime Slaw are very similar to this recipe.
Servings: 4
Preparation duration: 75 minutes
Cooking duration: 5 minutes
Ingredients:
chili powder
½ cup extra virgin olive oil
1/3 cup chopped fresh cilantro
2 cloves of garlic, finely minced
garlic powder
ground coriander
ground cumin
2 tbsp honey
Dash of Tobasco sauce or other hot sauce
Juice of 2 limes
1 lb jumbo shrimp, peeled and deveined (uncooked)
3 tbsp fresh lime juice
½ tsp lime zest
1 tbsp freshly squeezed orange juice
12 oz (about 7 cups) rainbow salad mix (or coleslaw mix)
salt and pepper
Salt and black pepper, to taste
Dash of sesame oil
1 shot Tequila
¼ cup vegetable oil
Equipment:
whisk
bowl
grill
Cooking instruction summary:
To make the slaw: Place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco. Pour over cabbage and toss to coat completely. Season with salt and pepper. Serve cold.To make the marinade and shrimp: In a large zipper bag, combine first 4 ingredients. Add a few sprinkles each of the spices, salt and pepper. Mix well to incorporate the honey into the oil and lime juice. Add the shrimp and toss well to coat. Allow shrimp to marinate 1 hour in the refrigerator.Allow the shrimp to come to room temperature before grilling to avoid the shrimp from shrinking drastically on the grill. Over a hot grill, grill the shrimp for 1 to 2 minutes on the first side then flip and grill for another 30 seconds. Remove from grill and serve hot over the cool margarita slaw.
Step by step:
To make the slaw
1. Place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco.
2. Pour over cabbage and toss to coat completely. Season with salt and pepper.
3. Serve cold.To make the marinade and shrimp: In a large zipper bag, combine first 4 ingredients.
4. Add a few sprinkles each of the spices, salt and pepper.
5. Mix well to incorporate the honey into the oil and lime juice.
6. Add the shrimp and toss well to coat. Allow shrimp to marinate 1 hour in the refrigerator.Allow the shrimp to come to room temperature before grilling to avoid the shrimp from shrinking drastically on the grill. Over a hot grill, grill the shrimp for 1 to 2 minutes on the first side then flip and grill for another 30 seconds.
7. Remove from grill and serve hot over the cool margarita slaw.
Nutrition Information:
covered percent of daily need
