Tapatio and Honey Glazed Shrimp, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Tapatio and Honey Glazed Shrimp

Cuisine: Latin
Servings: 3-4 servings

These Tapatío and Honey-Glazed Shrimp skewers are great as an appetizer or as a light meal for two if combined with a side dish. Basic ingredients, quick to make, and very tasty.


  • 1 pound medium or large shrimp cleaned, rinsed and patted dry
  • 1 tablespoon mild chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon chipotle powder
  • 4 tablespoons Tapatio hot sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • salt
  • wood skewers
  • lime juice

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  1. Combine all the dry spices and coat the shrimp with the dry rub evenly, set aside.
  2. In a separate bowl, combine the hot sauce, rice wine vinegar and honey, set aside. Heat a large griddle pan to medium heat and line with heavy aluminum foil.
  3. While the griddle is heating up, skewer the shrimp onto the skewers, about 6 or 7 per skewer. Do not crowd the shrimp. Drizzle the hot griddle with about 2 tablespoons of canola oil, lay the skewers flat onto hot griddle, cook for about 2 to 3 minutes per side, brushing and basting with the hot sauce glaze. The shrimp should be pretty much done.
  4. Optional: Squeeze some lime juice over the shrimp before serving.Optional: Squeeze some lime juice over the shrimp before serving.

Chef Notes

I like to serve the shrimp with rice or over a fresh salad.

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