Tequila Lime Shrimp
From one of my favorite cooking blogs, Closet Cooking, this is Kevin’s take on Margarita Shrimp. I was trying to think of what to make for a Cinco de Mayo Fiesta and naturally all I could think of was margaritas. I ended up trying a recipe for Margarita Shrimp, which required marinating the shrimp in tequila, lime juice, garlic, cilantro, oil and chili peppers and then grilling them. However, I sautéed them as I don’t have a grill, and the results turned out just okay. I definitely think this recipe requires the nice smokiness that grilling provides. So I ended trying to find a version specifically that required sautéing and came across Kevin’s recipe for Tequila Lime Shrimp. This recipe has most of the same ingredients as the Margarita Shrimp marinade, but Kevin also adds some cumin and lime zest which gives it a nice extra kick.
Kevin served the shrimp over rice, and suggests letting the tequila lime sauce infuse with the rice. It was such a great idea I ended up making a second batch of this sauce for the sole purpose of sautéing with rice to make Tequila Lime Rice! You can also set up a Tequila Lime Shrimp Taco station with Guacamole and Spicy Bean Salsa.
Tequila Lime Shrimp (adapted from Closet Cooking)
Yields: 4 servings
- 1 lb shrimp, peeled and deveined
- 1 T olive oil
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 tsp cumin
- 1/4 C tequila
- 1/4 C lime juice (about 2 limes juiced)
- 1 tsp lime zest
- Salt and pepper
- 1 handful of cilantro, chopped
Heat the oil in a medium skillet. Add the shallots and sauté until tender. Add the garlic, jalapeño and cumin and saute until fragrant, about 1 minute.
Add the shrimp, tequila and cook until the shrimp are pink, about 1-3 minutes per side.
Remove from the heat and add the shrimp, lime juice, cilantro and salt and pepper.