Tequila Lime Shrimp
October 15, 2015
"I found the recipe in a southwest cookbook back in 1989. It is always on the top of my list for dinner. It cooks quick (except for preparing the shrimp). I like to season it with Johnny's seasoning salt. It's great served with a Margareta. Based on Linky's review I added in sliced red peppers and green onion...we really enjoyed it...thanks Linky for the delicious suggestion."
- Serving Size: 1 (369.7 g)
- Calories 406.9
- Total Fat - 13.7 g
- Saturated Fat - 6.2 g
- Cholesterol - 165.7 mg
- Sodium - 1490.9 mg
- Total Carbohydrate - 51.7 g
- Dietary Fiber - 2.5 g
- Sugars - 3.2 g
- Protein - 19.5 g
- Calcium - 94.1 mg
- Iron - 2.8 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Rinse and pat shrimp dry with paper towels.
Heat butter and oil in medium skillet (I use a wok), over medium heat.
When butter is melted, add garlic and cook 30 seconds.
Add shrimp; cook 2 minutes, stirring often.
Stir in tequila, lime juice, salt and red pepper flakes.
Cook 2 minutes or till shrimp is pink and glazed.
Add cilantro and cook 10 seconds, serve over hot rice.
No special items needed.
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.
- Look for shrimp that are medium-sized for the best results.
- Fresh cilantro can be used instead of coarse chopped.
- Substitute the olive oil with coconut oil. Coconut oil has a higher smoke point than olive oil, making it better suited for high heat cooking. Additionally, it adds a subtle sweetness to the dish.
- Substitute the Tequila with white wine. White wine adds a slightly acidic flavor that would work well with the lime juice and cilantro. It also adds a layer of complexity to the dish.
Tequila Lime Shrimp with Veggies Heat butter and oil in medium skillet (I use a wok), over medium heat. When butter is melted, add garlic and cook 30 seconds. Add shrimp and 1 cup of sliced red peppers and 1/2 cup of sliced green onion; cook 2 minutes, stirring often. Stir in tequila, lime juice, salt and red pepper flakes. Cook 2 minutes or till shrimp is pink and glazed. Add cilantro and cook 10 seconds, serve over hot rice.
Mexican Street Corn - This classic Mexican side dish is a perfect accompaniment to Tequila Lime Shrimp. The creamy, cheesy sauce and the sweetness of the corn balance out the spiciness of the shrimp. Plus, it's quick and easy to make!
Chipotle Lime Rice: This flavorful rice dish is the perfect complement to Tequila Lime Shrimp. The smoky, spicy flavor of the chipotle peppers and the zesty lime juice balance out the sweetness of the Mexican Street Corn. Plus, it's easy to make and can be served warm or cold.
Q: What type of shrimp should I use?
A: Medium shrimp, shelled and deveined, is best for this recipe.
Q: What is the best cooking method for shrimp?
A: The best way to cook shrimp is to quickly sauté them in a hot pan with butter or oil. This will ensure that they cook evenly and remain juicy.
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This Tequila Lime Shrimp recipe is inspired by the flavors of Mexico. Tequila is a distilled alcohol made from the blue agave plant, native to Mexico. It has been produced in the area since the 16th century.
The Margarita cocktail, which is suggested to be served with the Tequila Lime Shrimp, is said to have been invented in 1938 by a bartender in Mexico. It is a popular cocktail to this day, often served with a lime wedge and a salted rim.