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Honey Lime Shrimp

by Laura

This week is lime week hear at RMK. I tend to always lean toward the dessert side of things when doing lime week. However, I did decide to start off the week with a savory main dish for honey lime shrimp.

This is a tasty shrimp recipe that uses the sweet taste of honey paired with the cirusy tart flavor of lime. It is the perfect combination.

I also love shrimp dishes because they cook up so quickly. This one only takes a few minutes in a skillet on the stove top. Also, perfect for summer because you don’t get the kitchen hot with this quick dish. You could grill them but I prefer to have them cooked in the pan. This way you cook them with all the marinade and can use it as a sauce and serve over rice.

However, this shrimp would also be excellent on top of a salad or in a taco!

My oldest son and I are the only shrimp eaters in our house so I made it just for us. He has talked about this dish several times since having it and definitely can’t wait for the next time I make it!


Honey Lime Shrimp | reamomkitchen.com

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Honey Lime Shrimp


  • 1/2 cup olive oil
  • 1/4 cup honey
  • 6 Tbsp lime juice
  • zest of 2 small limes
  • 4 cloves minced garlic
  • 1 tsp kosher salt
  • pepper to taste
  • 1 lb of large shrimp, peeled and deveined (I used the 3140 per pound size)


  1. Add all of the ingredients EXCEPT the shrimp into a gallon sized zip-loc bag. Seal the bag and knead the ingredients around in the bag until well blended.
  2. Add in the shrimp and place in the fridge for 30-60 minutes and allow to marinade. Be sure to rotate the bag once half way through the marinating process.
  3. The take the bag out of the fridge and allow to sit at room temperature for 10 minutes.
  4. In the meantime, heat a large skillet on the stove top over medium. (Or you can grill them. just be sure to put them on skewers that have been soaked for 30 minutes on water)
  5. Add the shrimp along with the marinade to the skillet and cook just until the curl and turn pink then turn. Cook for just a bit longer until pin on both sides. Serves 4.
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Recipe adapted from The Dough Will Rise Again

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