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- 1 pound shrimp, peeled and deveined - 1 avocado, sliced - 1 cup shredded red cabbage - Lime wedges, for serving - 3 tablespoons honey - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon lime juice - Salt and pepper to taste - 1 tablespoon olive oil - 8 corn tortillas - 1/4 cup fresh cilantro, chopped When I make honey garlic shrimp tacos, I love using fresh and vibrant ingredients. The shrimp are the star, so you want them to be the best you can find. Fresh shrimp make a big difference in flavor and texture. For the marinade, honey brings a lovely sweetness. Pair it with soy sauce for saltiness. Garlic and ginger add depth. This mix creates a tasty sauce that clings to the shrimp perfectly. Don’t forget about the toppings! The avocado adds creaminess. Shredded red cabbage gives a nice crunch. Fresh lime juice brightens it all up. Each bite bursts with flavor. You can find the full recipe above to follow along. - Whisk honey, soy sauce, garlic, ginger, and lime juice together. - Toss shrimp and let marinate for 15 minutes. Start by mixing the marinade. In a bowl, add honey, soy sauce, minced garlic, grated ginger, and lime juice. This blend creates a sweet and tangy flavor. Once mixed, add the shrimp. Toss them gently until they are coated well. Set the bowl aside. Let the shrimp marinate for 15 minutes. This step is key for great taste. - Heat olive oil in a skillet and cook shrimp until pink. - Remove shrimp and set aside. Next, heat olive oil in a skillet over medium-high heat. Wait until the oil shimmers. Carefully add the marinated shrimp. Cook them for about 2 to 3 minutes. Stir occasionally until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and place them on a plate. This method locks in the flavor. - Simmer reserved marinade for sauce. - Combine shrimp with sauce and warm tortillas. - Assemble tacos with ingredients as described in the full recipe. In the same skillet, pour in the reserved marinade. Bring it to a gentle simmer. Let it cook for about 2 minutes. This reduces and thickens the sauce. Add the cooked shrimp back into the skillet. Toss them in the sauce until well-coated. Heat thoroughly for another minute. Season with salt and pepper. Next, warm the corn tortillas in a dry skillet for about 30 seconds on each side. They should be soft and pliable. Now it’s time to assemble! Lay a warm tortilla flat. Add a generous portion of honey garlic shrimp in the center. Top it with shredded red cabbage, avocado slices, and fresh cilantro. Enjoy every bite of these tasty tacos! To make sure your shrimp are perfect, avoid overcooking them. Cook shrimp for 2-3 minutes until they turn pink. When they are overcooked, they become rubbery. Keep a close eye on them. For seasoning, balance the sweet honey and salty soy sauce. Add lime juice for freshness. This mix brings out the best flavors in your shrimp. Always taste your marinade before adding shrimp. Adjust with salt or lime juice if needed. To enhance your tacos, pair them with sides like rice or beans. You can also add toppings like sliced jalapeños or sour cream. This adds a kick and creaminess. For a stunning presentation, stack your tacos high. Use colorful ingredients like red cabbage and cilantro. Serve on a bright plate with lime wedges. This makes your dish pop and looks inviting. Marinate your shrimp a few hours ahead for a richer flavor. This lets the shrimp soak up all the tasty ingredients. If you're in a hurry, a 15-minute marinade works too. For leftovers, store the shrimp and toppings separately. This keeps everything fresh. When reheating, do it gently in a skillet. Avoid the microwave to keep the shrimp tender. Enjoy your meal anytime! {{image_4}} You can swap shrimp for chicken or tofu. Chicken works well with the marinade. Use boneless chicken breasts or thighs. Cut them into bite-sized pieces. Marinate them just like the shrimp. Cook until golden and cooked through. Tofu offers a great vegetarian option. Use firm tofu, and press it to remove water. Cut it into cubes and marinate. Sauté until crispy for a tasty twist. For gluten-free tacos, use tamari instead of soy sauce. Corn tortillas are naturally gluten-free. Ensure all your ingredients are certified gluten-free. For dairy-free options, skip any cheese toppings. You can also add extra avocado for creaminess. If you want a vegetarian dish, replace shrimp with veggies. Grilled peppers, zucchini, or mushrooms add great flavors. Spice up your tacos with jalapeños for heat. Slice them thinly and add on top. You can also try different toppings like diced tomatoes. Crumbled cheese adds creaminess and flavor. Fresh herbs like mint or parsley can brighten the dish. Squeeze extra lime juice for a fresh kick. Feel free to mix and match toppings to find your favorite combination. To keep your tacos fresh, wrap them well. Use plastic wrap or foil to cover each taco. Place them in an airtight container. This helps maintain their taste and texture. You can store them in the fridge for up to three days. If you want to save them longer, freeze the shrimp separately from the tortillas. Cooked shrimp can last in the fridge for up to three days. If marinated but not cooked, shrimp can stay fresh for about two hours at room temperature. In the fridge, marinated shrimp can last around 24 hours. Always look for any off smells or changes in color to ensure freshness. To reheat your tacos, use a skillet over medium heat. Heat the tacos for about one to two minutes on each side. This keeps them soft and warm. If you want to reheat shrimp, place them in a pan and add a splash of water. Cover with a lid and heat for about three to five minutes. Avoid using a microwave, as it can dry them out. For best results, keep the shrimp and tortillas separate until you're ready to eat. You can use tamari for a gluten-free option. Coconut aminos is another tasty choice. Both give a rich flavor to the dish. If you want less salt, try low-sodium soy sauce. Yes, you can prepare the shrimp and marinade ahead of time. Marinate the shrimp and keep it in the fridge for up to 2 hours. Cook the shrimp when you're ready to serve. This keeps the flavors fresh. Cooked shrimp turn pink and opaque. They should curl into a C shape. If they look gray or feel rubbery, they are not done. Keep an eye on the cooking time; it usually takes 2-3 minutes. Try adding shredded red cabbage for crunch. Sliced avocado adds creaminess. Fresh cilantro gives a burst of flavor. You can also use diced tomatoes or pickled jalapeños for extra zing. Yes, you can easily double the recipe. Just make sure to adjust cooking times if needed. Use a larger skillet or cook in batches to keep shrimp from steaming. Enjoy sharing these tasty tacos! This blog post shows how to make honey garlic shrimp tacos. You learned about fresh ingredients, marinade, and cooking essentials. Then, we outlined steps for marinating and cooking shrimp. I shared tips for perfect shrimp and serving suggestions. You also discovered different ways to modify the recipe. Enjoy making these tacos for a tasty meal. Experiment with ingredients to make it your own. Happy cooking!

Honey Garlic Shrimp Tacos

Indulge in the deliciousness of Honey Garlic Shrimp Tacos! These easy-to-make tacos feature succulent shrimp marinated in a tasty blend of honey, garlic, and lime, all wrapped in warm corn tortillas. Fresh toppings like red cabbage, avocado, and cilantro add brightness to every bite. Perfect for a quick weeknight meal or a fun gathering. Click to explore the full recipe and elevate your taco night with this mouthwatering dish!
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Ingredients
  

1 pound shrimp, peeled and deveined

3 tablespoons honey

3 tablespoons soy sauce (or tamari for gluten-free)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon lime juice

1 tablespoon olive oil

8 corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Marinate the Shrimp: In a medium-sized mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and lime juice until well combined. Add the peeled and deveined shrimp to the bowl, tossing them gently to ensure they are fully coated in the marinade. Cover the bowl and allow the shrimp to marinate for about 15 minutes at room temperature.

    Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated shrimp (discarding the marinade for now). Cook the shrimp for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and place them on a plate.

      Prepare the Sauce: In the same skillet, pour in the reserved marinade and bring it to a gentle simmer. Let it cook for about 2 minutes, allowing the sauce to reduce slightly and thicken. Stir occasionally to prevent sticking.

        Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, tossing them in the simmering sauce to ensure each shrimp is well coated. Heat thoroughly for another minute or so. Season the mixture with salt and pepper to taste.

          Warm the Tortillas: To prepare the corn tortillas, warm them in a dry skillet over medium heat for approximately 30 seconds on each side, or until they are soft and pliable. You can also wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for 5-10 minutes if you prefer.

            Assemble the Tacos: To build each taco, lay a warm corn tortilla flat and place a generous portion of the honey garlic shrimp in the center. Top with a handful of shredded red cabbage, a few slices of avocado, and a sprinkle of fresh cilantro for a burst of color and flavor.

              Serve: Arrange the finished tacos on a serving platter and squeeze fresh lime juice over the top. Provide lime wedges on the side for added zest with every bite.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4