Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz large raw shrimp, peeled and deveined
- 2 sesame bagels, sliced
- 3 limes (zest and juice)
- 2 cloves garlic, minced
- 1 cup finely shredded cabbage
- 1/4 cup chopped fresh cilantro, plus extra leaves for garnish
- 1 1/2 tbsp honey (plus 1/2 tsp for mayo)
- 1 tbsp neutral oil (canola, avocado, or similar)
- 1/4 cup mayonnaise
- 1–2 tsp chili-garlic sauce or Sriracha
- Spices: 1/2 tsp ground cumin, 1/2 tsp smoked paprika, salt, pepper, red pepper flakes (optional)
Do This
- 1. Pat shrimp dry. Toss with honey, lime juice and zest, garlic, oil, cumin, smoked paprika, salt, and pepper. Marinate 10 minutes.
- 2. Stir together mayonnaise, chili-garlic sauce, lime juice, a little honey, and a pinch of salt. Thin with a splash of water if needed.
- 3. In a small bowl, toss shredded cabbage with lime juice, a pinch of salt, and some chopped cilantro.
- 4. Heat a skillet over medium-high (about 375°F / 190°C if using an electric skillet). Sauté shrimp 2–3 minutes per side until opaque and lightly caramelized.
- 5. Toast sesame bagels in a toaster or in a dry skillet; optionally spread cut sides with a very thin layer of butter while warm.
- 6. Spread chili-lime mayo on both bagel halves. Layer cabbage-cilantro slaw, honey-lime shrimp, extra cilantro, and a squeeze of lime. Cap with top bagel and serve immediately.
Why You’ll Love This Recipe
- Bright, coastal flavors: sweet honey, zesty lime, and juicy shrimp play against nutty toasted sesame bagels.
- Fast enough for weeknights: on the table in about 25 minutes, with minimal chopping.
- Layered textures: toasty-chewy bagel, crisp cabbage, tender shrimp, and creamy chili-lime mayo in every bite.
- Easy to customize: adjust the heat, swap in different herbs, or scale up for brunch guests.
Grocery List
- Produce: 3 limes, 2 cloves garlic, 1 small wedge or bag of shredded cabbage, 1 small bunch fresh cilantro
- Dairy: Butter for toasting bagels (optional)
- Pantry: 12 oz large raw shrimp, 2 sesame bagels, honey, mayonnaise, chili-garlic sauce or Sriracha, neutral oil (canola, avocado, or grapeseed), ground cumin, smoked paprika, red pepper flakes (optional), kosher or sea salt, black pepper, sesame seeds for garnish (optional)
Full Ingredients
Honey-Lime Shrimp
- 12 oz large raw shrimp (about 16–20 count), peeled and deveined, tails removed
- 1 1/2 tbsp honey
- 2 tbsp fresh lime juice (from about 1 large lime)
- 1 tsp finely grated lime zest (from the same lime)
- 2 cloves garlic, minced
- 1 tbsp neutral oil (canola, avocado, grapeseed, or similar), plus a little extra if needed for the pan
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (or sweet paprika if you prefer)
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp freshly ground black pepper
- Pinch of red pepper flakes (optional, for extra heat)
Chili-Lime Mayo
- 1/4 cup mayonnaise
- 1–2 tsp chili-garlic sauce or Sriracha (to taste)
- 1 tsp fresh lime juice
- 1/2 tsp honey
- Pinch of kosher salt
- 1–2 tsp water, as needed to thin to a drizzleable consistency
Cabbage-Cilantro Layer
- 1 cup finely shredded green or purple cabbage (or a mix)
- 1 tbsp fresh lime juice
- 1/4 cup loosely packed fresh cilantro leaves, roughly chopped
- Pinch of kosher salt
For Assembly
- 2 sesame bagels, sliced horizontally
- 1–2 tsp butter or neutral oil for toasting (optional)
- Extra fresh cilantro leaves, for garnish
- Lime wedges, for serving
- 1 tsp toasted sesame seeds or black sesame seeds (optional, for sprinkling on top)
Step-by-Step Instructions
Step 1: Prep the shrimp and aromatics
Pat the shrimp very dry with paper towels. Dry shrimp sear and caramelize better, which is key for that flavorful honey-lime glaze. Set them aside in a medium mixing bowl.
Finely mince the garlic. Zest one lime using a fine grater or microplane (avoid the bitter white pith), then juice that lime plus one more until you have at least 3 tbsp of juice total (2 tbsp for the shrimp and 1 tbsp divided between the mayo and cabbage). Roughly chop the cilantro and finely shred the cabbage if it is not pre-shredded.
Step 2: Marinate the honey-lime shrimp
To the bowl with shrimp, add 1 1/2 tbsp honey, 2 tbsp lime juice, 1 tsp lime zest, minced garlic, 1 tbsp neutral oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/8 tsp black pepper, and a pinch of red pepper flakes if using. Toss well until every shrimp is evenly coated.
Let the shrimp marinate at room temperature for 10 minutes. While they marinate, you will have time to make the chili-lime mayo, toss the cabbage, and slice the bagels.
Step 3: Make the chili-lime mayo and limey cabbage
In a small bowl, stir together 1/4 cup mayonnaise, 1–2 tsp chili-garlic sauce or Sriracha, 1 tsp lime juice, 1/2 tsp honey, and a pinch of salt. Taste and adjust: add more chili sauce for heat, more honey for sweetness, or more lime juice for tang. If the mayo is very thick, whisk in 1–2 tsp water, a few drops at a time, until it is just loose enough to drizzle from a spoon.
In another small bowl, combine 1 cup shredded cabbage, 1 tbsp lime juice, 1/4 cup chopped cilantro, and a pinch of salt. Toss until the cabbage is lightly coated and just starting to soften. Set aside; it will continue to soften slightly while you cook the shrimp.
Step 4: Sauté the shrimp
Heat a large nonstick or cast-iron skillet over medium-high heat (about 375°F / 190°C if using an electric skillet) for 1–2 minutes until hot. If your pan is not nonstick, add a very thin film of oil. Arrange the marinated shrimp in a single layer, spacing them out so they sear rather than steam. Reserve any extra marinade in the bowl.
Cook the shrimp for 2–3 minutes on the first side until they are pink around the edges and lightly browned underneath. Flip each shrimp and cook another 1–2 minutes, or until just opaque in the center. Pour any remaining marinade into the pan for the last 30 seconds of cooking and let it bubble and reduce into a glossy glaze that coats the shrimp. Remove the pan from the heat so the shrimp do not overcook.
Step 5: Toast the sesame bagels
While the shrimp are cooking or immediately after, toast the sesame bagel halves. Use a toaster on a medium setting, or place the bagels cut-side down in a hot dry skillet over medium heat for 2–3 minutes, until the cut sides are golden and the sesame seeds smell nutty.
For extra richness, you can rub the warm cut sides with a very thin layer of butter or brush lightly with oil. If you prefer using an oven, preheat to 375°F (190°C) and toast the bagel halves cut-side up on a baking sheet for 5–7 minutes, until lightly crisp.
Step 6: Assemble the honey-lime shrimp bagels
Lay the toasted bagel bottoms on plates. Spread each with a generous layer of chili-lime mayo (about 1–1 1/2 tbsp per bagel bottom). Top with a loose mound of the cabbage-cilantro mixture, dividing it evenly between the two bagels.
Arrange the warm honey-lime shrimp on top of the cabbage, letting any extra glaze drip over the sides. Drizzle with a little more chili-lime mayo if desired. Sprinkle with extra cilantro leaves and a pinch of sesame seeds. Place the bagel tops on, gently pressing down so everything settles together.
Serve immediately with lime wedges on the side for squeezing over just before eating. Enjoy the bagels while the shrimp are still warm and the bagels are toasty.
Pro Tips
- Do not overcook the shrimp. They cook quickly; pull them off the heat as soon as they turn opaque and curl into a loose “C” shape for the juiciest texture.
- Use dry shrimp and a hot pan. Patting the shrimp dry and preheating the skillet helps the honey-lime marinade caramelize instead of steam.
- Balance the sauce to your taste. The chili-lime mayo is easy to tweak: more lime for tang, more chili for heat, or a bit more honey if you like it slightly sweeter.
- Slice cabbage finely. Very thin shreds give the best crunch and stack more neatly inside the bagel without spilling out.
- Build in layers. Mayo on both bread surfaces helps keep the bagel from getting soggy and acts as “glue” to hold the filling in place.
Variations
- Creamy avocado twist: Add a few thin slices of ripe avocado on top of the cabbage layer, and sprinkle with a pinch of flaky salt before adding the shrimp.
- Garlic-herb version: Swap cilantro for a mix of parsley and chives, use extra garlic in the marinade, and omit the chili-garlic sauce for a milder, herb-forward sandwich.
- Lettuce-wrap or salad bowl: Skip the bagel and serve the honey-lime shrimp and cabbage over chopped romaine or mixed greens with the chili-lime mayo thinned into a dressing.
Storage & Make-Ahead
This recipe is best eaten freshly assembled, but you can prepare components ahead. The chili-lime mayo will keep in an airtight container in the refrigerator for up to 4 days. The cabbage-cilantro mixture can be made up to 12 hours in advance; it will soften a bit but remain pleasantly crunchy. Cooked shrimp can be refrigerated for up to 2 days; reheat gently in a skillet over low heat just until warmed through. Toast the bagels right before serving so they stay crisp. Avoid assembling the full bagels in advance, as the bread can become soggy and the shrimp may overcook when reheated.
Nutrition (per serving)
Approximate values per bagel sandwich (1 serving): about 580 calories; 33 g protein; 60 g carbohydrates; 25 g fat; 6 g saturated fat; 4 g fiber; 12 g sugar; 950 mg sodium. Actual values will vary based on the size of your bagels, the brand of mayonnaise, and how much sauce you use.
