Tequila lime shrimp is a quick and easy one-pan dinner bursting with zesty citrus flavor, smoky spices, and a splash of tequila for a little kick. Ready in just 20 minutes, this versatile dish can be served over rice, tucked into tacos, or paired with veggies for a lighter option.
If you're looking for a weeknight-friendly recipe that feels restaurant-worthy but requires hardly any effort, this is it.
Jump to:
- Quick look at the recipe
- Why you'll love this recipe
- Ingredient notes and smart swaps
- Fun twists and tasty variations
- How to make the best tequila lime shrimp
- What to serve with tequila lime shrimp
- Shortcut to supper (time-saving tips)
- Storing and reheating (keep it fresh!)
- Supper and then some (reimagining leftovers)
- Make it ahead (plan and prep tips)
- Recipe FAQs
- Expert tips for foolproof results
- More easy small-batch recipes
- Tequila Lime Shrimp Recipe
Quick look at the recipe
Ready in: 20 minutes
Ingredients: 12 simple pantry staples
Serves: 2
Difficulty: Easy
Make-Ahead Friendly: Yes
Why you'll love this recipe
- Fast and flavorful - like my easy buffalo shrimp recipe on Grits and Pinecones, you can have dinner on the table in just 20 minutes.
- One pan, no fuss - fewer dishes to clean means more time to relax.
- Flexible serving options - perfect over rice, stuffed in tortillas, or even on top of zucchini noodles.
- Crowd-pleasing - easily doubled or tripled to feed family or friends.
- High protein - light, satisfying, and packed with lean shrimp.
Ingredient notes and smart swaps
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the complete list is provided in the recipe card below.
- Shrimp - I used extra-large peeled and deveined shrimp, but any size will work. Just adjust the cooking time slightly. I also recommend having the tails removed unless you will be serving them as appetizers.
- Smoked paprika and cumin - bring smoky depth and warmth. Swap smoked paprika for chili powder if needed.
- Agave nectar - adds subtle sweetness and ties beautifully with the tequila (since they come from the same plant!). Honey, maple syrup, or even brown sugar work too.
- Tequila - use one you'd actually sip. If avoiding alcohol, replace with chicken stock, seafood stock, or even orange juice for brightness.
Fun twists and tasty variations
- Grilled tequila lime shrimp - Marinate shrimp with spices, lime, agave, and tequila, then grill on skewers or in a grill basket.
- Taco bar style - serve with warm tortillas, slaw, and a lineup of toppings so everyone can customize.
- Cilantro lime shrimp - leave out the tequila and double the lime juice for a family-friendly twist.
How to make the best tequila lime shrimp
- Season the shrimp - Toss peeled shrimp with salt, pepper, paprika, and cumin.
- Sauté aromatics - Heat oil in a large skillet, then add garlic and chili flakes until fragrant.
- Cook shrimp - Add shrimp to the pan and cook 1-2 minutes per side. Stir in agave nectar, lime zest, and lime juice.
- Deglaze with tequila - Remove the pan from heat, add tequila, then return to the stove and cook for 3-5 minutes until the shrimp are pink and curled into a "C" shape.
- Serve and garnish - Sprinkle with cilantro and serve immediately over rice or in tacos.
PSC Tip: Don't overcook the shrimp. Perfectly cooked shrimp form a loose "C" shape;if they curl into an "O," they've gone too far.
What to serve with tequila lime shrimp
- Rice or Spanish rice - to soak up the citrusy tequila sauce. (Tip: If serving with rice, increase tequila to ⅓ cup and lime juice to ¼ cup for extra sauce.)
- Tacos - layer shrimp on flour or corn tortillas with slaw, avocado, and mango salsa.
- Veggie sides - spicy coleslaw or sweet potato wedges add color and balance.
- Low-carb swaps - serve over cauliflower rice or zucchini noodles.
- Pairings - this meal practically begs for my limeade margarita or an ice-cold Mexican beer.
Shortcut to supper (time-saving tips)
- Buy peeled, deveined shrimp to save prep time.
- Keep a jar of pre-minced garlic in the fridge for busy nights.
- Use a cast-iron skillet or non-stick skillet for quick searing and easy cleanup.
Storing and reheating (keep it fresh!)
- Store cooled shrimp in an airtight container in the fridge for 3-4 days.
- Reheat in a skillet with a splash of oil over medium heat for 3-5 minutes. Avoid microwaving; shrimp turn rubbery fast.
- Freeze cooked shrimp for up to 3 months in a labeled freezer bag. Thaw overnight in the fridge and reheat gently on the stove.
Supper and then some (reimagining leftovers)
- Shrimp tacos - remove tails, add slaw, salsa, and tortillas.
- Shrimp bowls - layer with rice, black beans, roasted corn, and avocado.
- Shrimp quesadillas - chop shrimp, add cheese, and cook in a skillet until golden.
- Seafood salad - toss chilled shrimp with avocado, tomatoes, and greens for a refreshing lunch.
Make it ahead (plan and prep tips)
- Prep ahead - mix seasoning and chop garlic in advance.
- Don't cook too far ahead - shrimp are best enjoyed fresh, but leftovers freeze beautifully for future quick meals.
Recipe FAQs
Does the alcohol burn off completely?
Not entirely. Some cooks assume it does, but science says otherwise. For a family-friendly option, swap tequila for broth or orange juice.
Can I use frozen shrimp?
Yes, just thaw and pat very dry before cooking to avoid steaming instead of searing.
Can I make this without agave?
Absolutely. Honey, maple syrup, or even a touch of brown sugar will balance the lime and tequila flavors.
What if I don't like cilantro?
Leave it out or swap for parsley for a fresh pop of color.
Expert tips for foolproof results
- Adjust the sauce for serving style - Stick with the original liquid amounts for tacos, but increase tequila to ⅓ cup and lime juice to ¼ cup if serving over rice so there's plenty of sauce to soak in.
- Dry your shrimp well - excess moisture prevents browning.
- Turn off the heat before adding tequila - especially on a gas stove, to avoid flare-ups.
- Have everything prepped ahead - this dish cooks in minutes, so don't step away.
- Zest before you juice - it's nearly impossible once the lime is cut.
- Check for a "C" curl - shrimp shaped like a loose "C" are perfectly cooked; "O" means overdone.
- Prep sides first - tortillas or rice should be ready to go so you can serve immediately.
More easy small-batch recipes
If you try this tequila lime shrimp, I'd love to hear how you served it, rice bowl, tacos, or something totally creative. Please leave a comment below, and don't forget to give it a star rating.
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Tequila Lime Shrimp Recipe
Bold, zesty, and ready in 20 minutes-this tequila lime shrimp is the one-pan dinner you'll keep on repeat. Perfect for tacos, bowls, or low-carb plates!
Ingredients
- 16 ounces extra-large shrimp, peeled and deveined with the tails removed unless you will be serving them as appetizers (thawed if frozen)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 1 tablespoon avocado or olive oil
- 2 teaspoons garlic chopped
- ¼ teaspoon red chili flakes
- 1 Tablespoon agave nectar
- ½ Tablespoon lime zest
- 2 Tablespoons lime juice about 1 lime
- ¼ cup tequila
- chopped cilantro optional garnish
Instructions
- In a large bowl, add the shrimp, salt, pepper, smoked paprika, and cumin, tossing to coat the shrimp in all of the spices. Set aside.
- In a large, heavy-bottomed skillet over medium heat, add the oil, garlic, and chili flakes and heat for about 30 seconds, just until the garlic becomes fragrant.
- Add the shrimp and cook for 1-2 minutes before adding the agave nectar, lime zest, and lime juice.
- Flip the shrimp and cook for another 1-2 minutes, turn the heat off, and add the tequila.
- Turn the heat back on and cook the shrimp, stirring occasionally, for another 3-5 minutes until the shrimp is pink and curled into a "C" shape.
- Garnish with chopped cilantro and serve.
Notes
- If you're serving the shrimp in tacos, the original liquid amounts (¼ cup tequila + 2 tablespoon lime juice) are perfect for a light glaze. But if you plan to serve the shrimp over rice or want extra sauce, increase the tequila to ⅓ cup (5 Tbsp) and the lime juice to ¼ cup (about 2 limes). You can also add 2-3 tablespoon chicken or seafood stock for even more liquid without altering the flavor balance.
- Be sure to have your shrimp, peeled and deveined with the tails removed, unless you will be serving them as appetizers.
- If making tacos, add a layer of coleslaw onto a taco-sized tortilla. Add the shrimp and top with a fresh mango, pineapple, or peach salsa or pico de gallo and your favorite taco toppings.
- Dry your shrimp well - excess moisture prevents browning.
- Turn off the heat before adding tequila - especially on a gas stove, to avoid flare-ups.
- Have everything prepped ahead - this dish cooks in minutes, so don't step away.
- Zest before you juice - it's nearly impossible once the lime is cut. Check for a "C" curl - shrimp shaped like a loose "C" are perfectly cooked; "O" means overdone.
- Prep sides first, tortillas or rice should be ready to go so you can serve immediately.
- Store cooled shrimp in an airtight container in the fridge for 3-4 days.
- Reheat in a skillet with a splash of oil over medium heat for 3-5 minutes. Avoid microwaving; shrimp turn rubbery fast.
- Freeze cooked shrimp for up to 3 months in a labeled freezer bag. Thaw overnight in the fridge and reheat gently on the stove.
Nutrition
Calories: 278kcalCarbohydrates: 14gProtein: 31gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 286mgSodium: 2453mgPotassium: 325mgFiber: 1gSugar: 8gVitamin A: 746IUVitamin C: 8mgCalcium: 142mgIron: 1mg
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