Honey Cilantro Lime Shrimp

Ingredients

• 454 g (1 lb)shrimp, peeled and deveined
• 30 ml (2 tbsp)honey
• 15 ml (1 tbsp)oil
• Juice of 1 limelime juice
• 3 clovesgarlic, minced
• 10 ml (2 tsp)chilli powder
• 2.5 ml (½ tsp)ground cumin
• 2.5 ml (½ tsp)paprika
• 1.25 ml (¼ tsp)salt
• 1.25 ml (¼ tsp)cayenne pepper
• 30 ml (2 tbsp)fresh coriander, chopped
• 1avocado
• 120 g (½ cup)plain Greek yoghurt
• 60 ml (¼ cup)milk
• 15 g (¼ cup)fresh coriander
• Juice of 1 limelime juice
• 15 ml (1 tbsp)ranch dressing seasoning
• 0.6 ml (⅛ tsp)salt
• 15 ml (1 tbsp), extra for sautéingoil

Instructions

1. 1

   Soak the skewers

   For grilling, soak the skewers in water for at least 30 minutes.

2. 2

   Mix the marinade

   Combine the honey, oil, lime juice, garlic, chilli powder, cumin, paprika, salt and cayenne pepper. Add the shrimp and leave to marinate for at least 30 minutes.

3. 3

   Thread the shrimp

   Thread the marinated shrimp onto the skewers.

4. 4

   Grill the shrimp

   Grill over high heat for 2 minutes per side, or until opaque.

5. 5

   Serve the grilled shrimp

   Garnish with coriander and fresh lime juice, and serve with the avocado dip.

6. 6

   Mix the marinade

   For sautéing, combine the honey, oil, lime juice, garlic, chilli powder, cumin, paprika, salt and cayenne pepper. Add the shrimp and marinate for at least 30 minutes.

7. 7

   Heat the pan

   Add an extra 15 ml (1 tablespoon) of oil to a cast-iron skillet and heat over medium-high.

8. 8

   Cook the shrimp

   Add the shrimp and marinade to the skillet. Cook for 2–3 minutes per side, or until cooked through, then scatter over the coriander and serve with the avocado dip.

9. 9

   Blend the dip

   Put all the dip ingredients in a blender and purée until smooth.

What are honey cilantro lime shrimp?

This dish pairs shrimp with a sweet-and-savoury marinade flavoured with honey, lime, garlic and warm spices. It draws on the familiar combination of citrus, chilli and fresh coriander used in many modern Mexican-inspired dishes.

Here, the shrimp can be grilled on skewers or cooked in a pan, and a creamy avocado dip rounds out the bright, spicy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 26g protein, 18g carbs, 15g fat.

The shrimp provide most of the protein, while honey and the dip’s milk and yoghurt contribute carbohydrates. Oil and avocado supply much of the fat; serve with extra vegetables or salad to round out the plate.

Why the marinade works

Sweetness: Honey helps balance the lime and chilli, while also coating the shrimp as they cook.

Aromatics: Garlic, cumin, paprika and cayenne add savoury depth and adjustable heat. Keep the shrimp in the marinade for at least 30 minutes, as directed.

Choose your cooking method

Grilling: Soak wooden skewers for at least 30 minutes before threading on the shrimp. High heat cooks them quickly and adds a lightly charred flavour.

Sautéing: A hot cast-iron skillet gives you a convenient alternative without skewers. Add the shrimp with their marinade and use the recipe’s extra oil for the pan.

How to tell when shrimp are done

Colour: The grilling instructions use opacity as the doneness cue; the sautéing instructions say to cook until the shrimp are cooked through.

Timing: Shrimp cook quickly, so check them at the stated times rather than leaving them in the pan or over the grill longer than needed.

Make the avocado dip

Smooth texture: Blend the avocado, Greek yoghurt, milk, coriander, lime juice, ranch seasoning and salt until no large pieces remain.

Consistency: The milk helps make the dip blendable. Add it with the other dip ingredients as written, and blend until smooth.

Ways to serve

Fresh sides: Serve the shrimp and dip with rice, warm tortillas or a simple salad for a more filling meal.

Finishing touches: The recipe suggests coriander and fresh lime juice for the grilled version; the sautéed version is finished with coriander. A squeeze of lime also suits either method.

Recipe notes & tips

• Use peeled and deveined shrimp so they are ready to marinate and cook.
• Leave enough space between shrimp on skewers for heat to reach them evenly.
• Keep the shrimp on the grill for 2 minutes per side before checking for opacity.
• For the pan method, heat the skillet before adding the shrimp and marinade.
• Blend the dip until smooth, scraping down the sides of the blender if needed.
• Serve the dip alongside the shrimp so diners can choose how much to add.

Variations

• Dial back the heat: Reduce or omit the cayenne for a milder marinade.
• Add extra lime: Finish with another squeeze of lime juice for a sharper citrus note.
• Use a different herb: Swap some of the coriander garnish for chopped parsley.
• Serve in tacos: Add the cooked shrimp and avocado dip to warm tortillas.
• Make it a bowl: Serve over rice with chopped salad vegetables.

Common mistakes to avoid

• Skipping the skewer soak: Wooden skewers can scorch on the grill; soak them for at least 30 minutes.
• Shortening the marinade: The recipe calls for at least 30 minutes, so allow time before cooking.
• Crowding the pan: Shrimp cook more evenly when they have space; work in batches if necessary.
• Overcooking the shrimp: Check at the stated cooking times and remove them once opaque or cooked through.
• Leaving the dip chunky: Blend until smooth, giving the mixture time to combine.

How to store

Refrigerate leftover shrimp and dip in separate airtight containers and use within 2 days. Reheat the shrimp gently in a pan until hot, taking care not to cook them for much longer; serve the dip cold.

Frequently asked questions