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These honey lime shrimp tacos with pineapple salsa are the ultimate easy weeknight dinner recipe that is fresh, flavorful, and ready in just 30 minutes. Juicy shrimp are coated in a sweet and tangy honey lime sauce and topped with a bright homemade pineapple salsa all piled into warm tortillas for the perfect easy shrimp taco recipe the whole family will love.
Oh summer is here. The upside of the heat is that grilling season is in full swing. Grilling food by the pool while watching the kids splash around is one of the highlights of summer in our family.
Honey Lime Shrimp Tacos with Pineapple Salsa are the ultimate summer meal. They are grilled and basted with a honey lime butter sauce that is so delicious that it just melts in your mouth. Adding citrus to shrimp makes it tangy and fresh and honey sweetens it just a touch.
Honey Lime Shrimp Taco Ingredients:
Honey Lime Shrimp:
- Shrimp – The star of the recipe. Use large peeled and deveined shrimp for the best results. Fresh or frozen both work well — just make sure frozen shrimp are completely thawed and patted dry before cooking so they sear properly instead of steaming.
- Honey – Adds a touch of natural sweetness to the marinade and helps the sauce caramelize beautifully on the shrimp as they cook. It is what gives these tacos that irresistible sweet and savory flavor combination.
- Fresh Lime Juice – Bright, tangy, and essential. Fresh lime juice adds a bold citrusy punch that balances the sweetness of the honey and makes the entire dish taste fresh and vibrant. Do not use bottled lime juice here — fresh makes all the difference.
- Butter – Adds richness to the honey lime sauce and helps it coat the shrimp in a glossy, flavorful layer that is truly irresistible.
- Chili Powder – Adds a gentle warmth and a subtle smoky note to the shrimp without making the dish overly spicy. It is the perfect complement to the sweet and citrusy flavors in this recipe.
- Salt – Simple but essential for making sure every element of this dish is well seasoned and full of flavor.
Pineapple Salsa:
- Fresh Pineapple — The foundation of the salsa. Fresh pineapple is sweeter, juicier, and more flavorful than canned. It pairs beautifully with the honey lime shrimp and adds a bright tropical element that makes these tacos truly special.
- Jalapeño — Gives the salsa a gentle kick of heat. Remove the seeds for a milder salsa or leave them in if you like things spicy.
- Fresh Cilantro — Brings a bright, herby freshness to both the salsa and the finished tacos. It is a key flavor in this recipe so do not skip it.
Toppings:
- Red Cabbage – Gives that signature crunch to the tacos.
- Lime Juice – A squeeze of fresh lime over the cabbage ties all of the flavors together and keeps everything tasting bright and fresh.
- Pepper Jack or Monterey Jack Cheese – A beautiful cheesy topping for the taco. Use your favorite kind.
- Corn or Flour Tortillas – Both work beautifully in this recipe. Corn tortillas give you that classic street taco flavor and are naturally gluten free, while flour tortillas are soft, pliable, and hold all of the toppings together beautifully.
These are the best shrimp tacos!
Fresh Pineapple Salsa made with 3 simple ingredients balances out the shrimp perfectly. Cabbage drizzled with a squeeze of lime juice adds a crunchy element. Oh and we can’t forget about the cheese. It brings a creamy heat to the tacos so there are multiple layers of flavor. These are NOT boring tacos!
We order these Honey Lime Shrimp Tacos with Pineapple Salsa at one of our favorite Mexican restaurants, Gecko Grill, and I was determined to create them at home for our family. They are now a family favorite (well let’s be real here. Some of my kids won’t even try shrimp! But my shrimp lovers devour these tacos in no time flat).
If you live in a home with those who won’t eat shrimp, you can substitute chicken in these tacos and it is still absolutely delicious!
How to make the Best Shrimp Tacos with Pineapple Salsa:
- In a small bowl, combine butter, honey, 2 Tablespoons lime juice, chili powder and salt.
- Put the shrimp on skewers and place on grill. Baste with honey lime sauce. Cook for 2-4 minutes per side or until cooked through. Optional: if you don’t want to grill, place shrimp into skillet over medium heat. Add honey lime sauce and cook for 2-4 minutes per side.
- In a small bowl, combine chopped pineapple, cilantro and jalapeño. Drizzle remaining lime juice on top of red cabbage.
- Place shrimp into tortillas. Top with fresh pineapple salsa, cabbage, cheese and leftover honey lime sauce.
If you love shrimp, I have a lemon butter shrimp scampi that is bright and fresh for a simple weeknight meal!
Frequently Asked Questions (FAQ’s):
- Can I use frozen shrimp? Absolutely. Frozen shrimp works perfectly in this recipe. Just make sure to thaw them completely in the refrigerator overnight or under cold running water, then pat them very dry with paper towels before cooking. Dry shrimp will sear and caramelize in the honey lime sauce much better than wet shrimp.
- Can I substitute chicken for the shrimp? Definitely. If you live in a home with those who won’t eat shrimp, you can substitute chicken and it is still absolutely delicious. Just slice the chicken into thin strips and cook until cooked through before tossing with the honey lime sauce.
- Can I use canned pineapple for the salsa? Fresh pineapple is strongly recommended for the best flavor and texture, but in a pinch canned pineapple in juice (not syrup) will work. Drain it very well and pat it dry before using to avoid a watery salsa.
Taco Recipes:
Storage:
Shrimp: Store leftover cooked shrimp in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat just until warmed through — avoid the microwave as it can make the shrimp rubbery.
Pineapple Salsa: Store the salsa in an airtight container in the refrigerator for up to three days. It actually tastes even better the next day once the flavors have had more time to develop.
Tortillas: Store tortillas separately at room temperature in their original packaging or wrapped in foil.
Meal Prep Tip: For the best results, store all components separately and assemble the tacos fresh right before serving. Pre-assembled tacos will get soggy quickly and lose that incredible fresh texture that makes this recipe so good.
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Honey Lime Shrimp Tacos with Pineapple Salsa
Equipment
- 10 inch cast iron skillet
- mixing bowl set
- spatula set
Ingredients
- 1 lb. Large Shrimp peeled and deveined
- 3 Tablespoons Butter melted
- 1/4 cup Honey
- 3 Tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1 cup Fresh Pineapple chopped
- 1/4 cup Cilantro diced
- 1 Jalapeno finely diced
- 1/4 Red Cabbage thinly sliced
- 1 cup Pepper Jack or Monterey Jack Cheese
- 6-8 Corn Tortillas
- optional: sweet tomatillo salsa
Instructions
- In small bowl, combine butter, honey, 2 Tablespoons lime juice, chili powder, and salt.
- Preheat grill to medium heat. Put the shrimp on skewers and place on grill. Baste with honey lime sauce. Cook for 2-4 minutes per side or until cooked through.
- Optional: if you don’t want to grill, place shrimp into skillet over medium heat. Add honey lime sauce and cook for 2-4 minutes per side.
- In small bowl, combine pineapple, cilantro, and jalapeno. Drizzle remaining 1 Tablespoon lime juice over cabbage.
- Place honey lime shrimp into corn tortillas. Top with pineapple salsa, cabbage, and cheese. Drizzle with remaining honey lime sauce. Top with optional sweet tomatillo salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pair these with some homemade tortillas chips and guacamole https://www.modernhoney.com/best-ever-homemade-guacamole-chips/ and you have the perfect summer dinner.
Happy Grilling!
Holy delicious!!! Stumbled upon this recipe about a year ago and it is amazing!! It’s on repeat over here and everyone in our family loves these. So many great flavors. We also drizzle some tomatillo ranch from Cafe Rio over the top and it is amazing!! Thank you.
The tomatillo ranch sounds so delicious Krystal! Thanks for making this recipe!
I don’t usually follow recipes, but I did with this one and I am not sad about it. These were absolutely delicious and the perfect amount of sweet and savory. A real crowd pleaser. I may have added the tiniest bit of red onion to the salsa for color but otherwise stayed true to the plan and it was all divine. Thanks for another winning recipe!
Rachel I am thrilled to hear it! I am so glad that you loved this recipe, thank you so much for your sweet comment❤️
So good!!!!