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Honey Lime Shrimp is a delicious sweet and tangy shrimp that will be on your table in just 30 minutes! Simple and flavorful!
Shrimp is a favorite in our home! If you love a quick and easy one skillet shrimp dinner try this Sticky Honey Garlic Butter Shrimp, Brown Butter Spicy Garlic Shrimp, Sticky Sesame Garlic Shrimp or Cajun Garlic Butter Shrimp.
Honey Lime Shrimp
School is almost here and I need meals that are quick, simple, loads of flavor and one that will keep my older boys full and satisfied! That is a lot to ask in one meal but I know this Honey Lime Shrimp can do the trick!
So simple to make and easy prepping beforehand. I love that shrimp only take a few minutes to cook on each side. We like to add white rice, pasta or mashed potatoes to go along with this to make this a complete meal.
This Honey Lime Shrimp doesn’t look like much but it has all the flavor your tastebuds will love, light seafood feel in your belly but filling to make you satisfied after a nice dinner together. Don’t underestimate this quick and simple meal!
How to make honey lime shrimp
- Add: Shrimp and all marinade ingredients into a large ziplock bag. Press as much air out of the bag as possible.
- Refrigerate: Chill in the refrigerator for 25 minutes. Flipping the bag once or twice during that time.
- Cook: Shrimp can be cooked over medium-high heat in a large pan. Flip the shrimp as they turn pink. Cook about 4 to 5 minutes total.
- Serve: You can serve this with rice, pasta or mashed potatoes.
What you need to make honey lime shrimp
- Shrimp: a pound of large shrimp that is peeled and deveined.
To make the marinade:
- Extra virgin olive oil
- Honey
- Limes: the juice of the lime
- Garlic
- Salt
- Cracked black pepper
- Chili powder
- White rice: optional
How long does it take to cook shrimp?
When the shrimp are no longer pink in color and is taking on more of an opaque white color, is when I would consider them done. You do want to keep an eye on how white they do get and assure they do not overcook.
Keeping an eye on size reduction in the shrimp as well is a great way to watch how “done” your shrimp are getting. I like to leave the tails on the shrimp when cooking them. It does add extra flavor; however, if you prefer to peel the whole shrimp or purchase them that way, that is fine too.
What is the best shrimp to use?
The most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe.
Make sure to select a large shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.
Large size shrimp also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat.
Can you use frozen shrimp?
Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.
Can you marinate the shrimp longer
Yes! The longer it marinades the more flavor the shrimp will have. I would recommend up to 24 hours though. Any longer will eventually ruin your shrimp.
Can you make this ahead of time?
Yes! I love this recipe and making this ahead of time for those busy weeknight meals. It is also great for meal prep. Simply make the marinade and put the shrimp in the marinade. When ready to cook place the shrimp in a skillet and cook each shrimp 2-3 minutes on each side.
Need more shrimp recipes?! Try these!
- Creamy Shrimp and Mushroom Pasta
- Easy Shrimp Scampi Recipe (w/Lemon and Garlic)
- Easy Shrimp Tacos
- Creamy Garlic Shrimp Alfredo Pasta
- Grilled Lemon Garlic butter Shrimp with Vegetables
- Creamy Tuscan Garlic Shrimp
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Honey Lime Shrimp
Ingredients
- 1 pound peeled and deveined large shrimp
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 2 juiced limes
- 2 teaspoons garlic
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon chili powder
- cooked white rice, optional for serving
Instructions
- In a small bowl, add ¼ cup extra virgin olive oil, 2 tablespoons honey, 2 juiced limes, 2 teaspoons garlic, ½ teaspoon salt, ¼ teaspoon cracked black pepper, and ¼ teaspoon chili powder. Whisk to combine and pour into a large ziplock bag.
- Add 1 pound peeled and deveined large shrimp to the ziplock bag. Seal the bag and marinate in the refrigerator for 25 minutes, flipping the bag 1-2 times throughout the marinating time.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook the shrimp until the color turns pink, about 4-5 minutes.
- Serve over cooked white rice, if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we use lemon juice instead of lime? Or is it not as good?
Your recipe calls for 2 teaspoons garlic. Would that be minced garlic, garlic powder or garlic salt? Thanks:)
I think she’s probably using jarred garlic. If using fresh, I would use 4 cloves chopped fine.
Looks delish!! Can I use cooked shrimp?
I love this! Simple and tasty. It makes me feel like summer will be here shortly!