Shrimp Taco Bites
Serves: 24
  • 24 large raw shrimp, peeled, deveined and tails-off
  • ¼ cup olive oil
  • 3 Tablespoons honey
  • juice of 2 small limes
  • zest of one lime
  • 3 cloves garlic, minced
  • ¼ teaspoon chili powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 24 scoops tortilla chips
  • 1 (16 oz.) container sour cream
  • 1 large ripe avacado, diced
  • 1 cup salsa
  • fresh cilantro for garnish (optional)
  1. Combine all of the marinade ingredients in a large zip-lock bag. Once combined, add the shrimp. Squeeze the air out of the bag and seal shut. Place bag in the fridge to marinate for 1 hour.
  2. Heat a large non-stick skillet over medium-high heat. Place shrimp in skillet with half of the marinade. (Discard remaining marinade.) Cook shrimp for 2 minutes. Flip over and cook on other side for 1 to 2 minutes, or until shrimp are pink and curled. Remove from heat.
  3. Take one scoop tortilla chip and top with 1 teaspoon sour cream, and 1 teaspoon avacado. Place one cooked shrimp over the top. Top with a little salsa and cilantro, if desired. Repeat.
Recipe by Life In The Lofthouse at