Dinner

Spicy Honey Butter Shrimp Tacos Recipe

ByAiden Wells December 10, 2025December 10, 2025

Introduction

These Spicy Honey Butter Shrimp Tacos are a perfect blend of sweet, spicy, and savory flavors wrapped in warm tortillas. Quick to make and bursting with fresh crunchy slaw, they make an ideal meal for busy weeknights or casual gatherings.

In the image, there are three white bowls on a white marbled surface. The largest bowl at the back right is filled with peeled orange shrimp sitting on top of shredded orange carrot. The smaller bowl in front of it on the right also has peeled orange shrimp arranged on shredded carrot. The third smallest bowl to the left holds a pile of thin shredded bright orange carrot topped with fresh green cilantro leaves. Behind these bowls is a small white cup with yellow sauce. There are more shredded carrot and chopped purple cabbage with another bunch of cilantro on the white marbled surface around the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined (tails off for easy eating)
2 tbsp unsalted butter
2 tbsp honey
1-2 tsp sriracha or gochujang (adjust for heat preference)
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp smoked paprika
Salt and pepper, to taste
2 cups shredded purple cabbage
1 cup shredded carrots
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 2 tbsp)
1 tbsp olive oil
Salt, to taste
Tortillas for serving
Optional toppings: cotija cheese, jalapeños, lime wedges

Instructions

Step 1: In a medium bowl, combine shredded cabbage, shredded carrots, and chopped cilantro. Toss with lime juice, olive oil, and a pinch of salt. Set aside to let the flavors meld while you cook the shrimp.
Step 2: Pat the shrimp dry with paper towels. Season lightly with salt, pepper, and smoked paprika.
Step 3: Heat a large skillet over medium heat and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Step 4: Stir in honey, sriracha (or gochujang), and soy sauce until well combined.
Step 5: Add the shrimp in a single layer to the skillet. Cook for 2-3 minutes per side, until shrimp turn pink and opaque, allowing the sauce to thicken and coat the shrimp nicely. Remove from heat.
Step 6: Warm the tortillas in a skillet or microwave. Spoon a small amount of the slaw onto each tortilla, top with 3-4 shrimp, and drizzle with any extra sauce from the pan.
Step 7: Add optional toppings like cotija cheese or jalapeños if desired. Serve immediately with lime wedges on the side.

Tips & Variations

Adjust the spice level by adding more or less sriracha or gochujang according to your preference.
For extra crunch, add sliced radishes or pickled onions to the slaw.
Substitute shrimp with cooked chicken or firm white fish for a different twist.
Use corn tortillas for a gluten-free option.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat to avoid overcooking. Assemble tacos fresh just before serving to keep the slaw crisp.

How to Serve

A white plate holds two light yellow soft tortillas stacked on top of each other, centered on the plate. On the top tortilla, there is a pile of orange cooked shrimp with a slightly shiny texture, sprinkled with small bits of green cilantro leaves. Next to the tortillas on the plate is a small lime wedge with its bright green skin and lighter green inside visible. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the slaw ahead of time?

Yes, the slaw can be made a few hours in advance and refrigerated. This actually helps the flavors meld together, but avoid making it more than a day ahead to keep the vegetables fresh and crisp.

What can I use if I don’t have gochujang?

If you don’t have gochujang, sriracha is a great substitute. You can also mix a small amount of chili garlic sauce with a bit of honey to mimic the sweet-spicy flavor.