Honey Lime Shrimp

Honey Lime Shrimp I love these shrimp. They are so quick, easy and delicious. Feel free to substitute chicken tenderloins if you’re not a seafood person. Serve with beans and rice, or even over pasta.
  • tick Easy Entertaining
  • tick Fish
  • tick Gluten Free
  • tick Dairy Free


  • 3 tbsp canola oil
  • 3 tbsp fresh cilantro, chopped
  • 2 tbsp honey
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp lime zest
  • 1/4 tsp hot pepper sauce
  • kosher salt
  • 1 lb extra large shrimp, peeled and deveined with tail segment intact


Preheat the oven to 450˚F.

In a shallow, nonreactive bowl, combine the canola oil, 2 tablespoons of the cilantro, honey, lime juice and zest, the hot-pepper sauce, and ¼ teaspoon salt. Add the shrimp and toss to coat. Let stand for 10 minutes at room temperature.

Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in a single layer on a rimmed baking sheet. Roast the shrimp, turning once, until they are cooked through and tinged with brown, 5-6 minutes total.

Remove the pan from the oven, transfer the shrimp to a warmed platter, and sprinkle with the remaining 1 tablespoon cilantro. Serve at once.


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  • Nancy J Zins says:

    I am accessing this site from my nook. So far I am impressed and delighted with the recipes. I am always on the lookout fot recipes that my daughter & grandchildren can eat. I live with them but my daughter does almost all the cooking. Duee to gluten & milk intolerence that effects my daughter & both kids, along with low thyroid problems, these recipes will give us a great range of choices. I thank you so much for making them available.

  • Janice Robinson says:

    This shrimp recipe is wonderful. Instead of baking them I stir fried them with cooked rice noodles. My family wanted second helpings and were still talking about the dinner at breakfast the next morning! So fast too, I had the whole thing prepared and on the table in under 30 minutes. Amanda you rock! Love your recipes!