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+ servings

Honey Lime Shrimp

Baked shrimp with a hint of lime, honey and spice. So good!
Servings 4
Author Life in the Lofthouse.com


  • 1 ½ pounds small or large shrimp peeled, deveined and tails-off
  • 1/4 cup olive oil
  • 3 Tablespoons honey
  • juice of 2 small limes
  • zest of one lime
  • 3 cloves garlic minced
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • 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.
  • Preheat oven to 375° F. Spray a large baking sheet with non-stick spray. Remove shrimp bag from the fridge and discard half of the marinade.
  • Place the shrimp and remaining marinade onto the baking sheet, spreading out in one even layer. Bake for 8 to 9 minutes or until shrimp are pink and start to curl up. Serve immediately.


FOR SKILLET COOKING: Heat a large non-stick skillet over medium-high heat. Place shrimp in skillet with half of the marinade. Cook for 2 minutes and then flip over and cook on other side for 1 to 2 minutes, or until shrimp are pink and curled. Serve immediately.