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Honey-Chili Crisp Shrimp Tacos

A healthy, low-carb leaning twist on the sweet-meets-savory trend! Plump, juicy bright pink shrimp are seared and tossed in a sticky honey chili crisp glaze, then loaded into handheld tacos over a crunchy purple cabbage and mango slaw. Every single bite delivers that ultimate crunchy seafood contrast and is heavily flooded with a massive, heavy, scroll-stopping thick chili crisp crema drip!

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • The Honey-Chili Crisp Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 tbsp chili crisp or chili onion crunch
  • 2 tbsp honey
  • 1 clove garlic, minced
  • Salt to taste
  • The Crunchy Mango-Lime Slaw & Tacos
  • 8 mini corn tortillas or low-carb tortilla wraps
  • 1 cup shredded purple cabbage
  • 1 ripe mango, finely diced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • The Thick Chili Crisp Crema Drip
  • 1/4 cup sour cream or Mexican crema
  • 1 tbsp chili crisp liquid
  • 1 tsp honey
  • Pinch of salt

Instructions

  1. Make the Crunchy Slaw: In a medium bowl, toss the shredded purple cabbage, diced mango, fresh cilantro, and lime juice until heavily combined. This creates a vibrant, sweet, and tangy crunch base.
  2. Whisk the Thick Drip: In a small bowl, thoroughly mix the sour cream, chili crisp liquid, honey, and a pinch of salt until smooth and velvety to create your thick chili crisp crema drip.
  3. Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Drop in the minced garlic and raw shrimp. Cook for 1 to 2 minutes per side until the shrimp turn beautifully bright pink and slightly charred around the edges.
  4. Glaze the Seafood: Lower the heat and add the chili crisp and honey directly into the skillet with the hot shrimp. Toss continuously for 1 minute until the shrimp are heavily coated in the sticky, sweet, and spicy golden-red glaze.
  5. Assemble and Drip: Warm your tortillas in a dry skillet until soft. Fill each handheld taco with a generous bed of the vibrant crunchy purple cabbage and mango slaw. Heavily top with the sticky hot honey-chili crisp shrimp. Flood the tacos entirely with a massive, heavy, scroll-stopping thick chili crisp crema drip straight from the bowl! Serve immediately with extra lime wedges.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes