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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