Shrimp With Jalapeno, Tequila & Lime Recipe

"I first had this at a little neighborhood restaurant next door to a bed and breakfast I stayed at in San Francisco. Unfortunately both are now gone. This serves 4 as an appetizer or 2 as an entree."

Step by Step Method

Step 1

Heat oil in a large non-stick skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add jalapeno and cook 1 minute more.

Step 2

Add shrimp and saute until just turning pink.

Step 3

Add tequila, triple sec and lime juice and cook shrimp until just done. Do not overcook.

Step 4

Spoon onto individual plates and garnish with chopped cilantro, lime wedges and sprinkle with a little margarita salt.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For the jalapeno, remove the seeds if you want a less spicy dish.
For the shrimp, make sure to use fresh shrimp and not frozen.

Ingredient substitutions

Substitute the olive oil with avocado oil. The benefit of this substitution is that avocado oil is a healthier option than olive oil, as it is higher in monounsaturated fats and is lower in saturated fats.
Substitute the jalapeno pepper with bell pepper. The benefit of this substitution is that bell peppers are milder in flavor and won't add too much spice to the dish, allowing for a more subtle flavor.

Variations

Shrimp with Mango, Tequila & Lime Heat oil in a large non-stick skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup diced mango and cook 1 minute more. Add shrimp and saute until just turning pink. Add tequila, triple sec and lime juice and cook shrimp until just done. Do not overcook. Spoon onto individual plates and garnish with chopped cilantro, lime wedges and diced mango. Sprinkle with a little margarita salt.

Shrimp with Avocado, Tequila & Lime Heat oil in a large non-stick skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup diced avocado and cook 1 minute more. Add shrimp and saute until just turning pink. Add tequila, triple sec and lime juice and cook shrimp until just done. Do not overcook. Spoon onto individual plates and garnish with chopped cilantro, lime wedges and diced avocado. Sprinkle with a little margarita salt.

Serve with

Mexican Rice: This dish is a great accompaniment to the Shrimp With Jalapeno, Tequila & Lime, as it helps to balance out the flavors and adds a nice texture. Mexican Rice is a simple dish that can be made with just a few ingredients and is a great way to add a bit of extra flavor to your meal.

Black Bean Salad: This fresh and flavorful black bean salad is the perfect accompaniment to the Shrimp With Jalapeno, Tequila & Lime. The black beans provide a great source of protein and fiber, while the cilantro, lime juice, and jalapenos add a bright and zesty flavor. The combination of the Mexican Rice and the Black Bean Salad will make for a delicious and nutritious meal.

FAQ

Q: How do I know when the shrimp is done?

A: The shrimp is done when it is just turning pink and is no longer translucent. Do not overcook the shrimp or it will become tough.

Q: What is the best way to store shrimp?

A: Shrimp should be stored in an airtight container in the refrigerator for up to two days. It should be cooked as soon as possible after purchase for the best flavor and texture.

Fun facts:

The margarita salt used in the recipe is a common garnish for margaritas, a popular Mexican cocktail. The drink was supposedly invented in 1938 by Carlos "Danny" Herrera for actress Marjorie King, who was allergic to all hard liquors except tequila.

Tequila is a type of mezcal and is made from the agave plant, a species native to Mexico. It is believed to have been first produced in the 16th century, and is now popular worldwide.