Tequila Lime Shrimp

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Tequila Lime Shrimp is quick and easy, seasoned with fragrant spices and spiked with tequila. Ready in less than 10 minutes!

Tequila Lime Shrimp
Tequila Lime Shrimp

I’m not much of a tequila drinker but cooking with it…well, let’s just say I don’t object to boozy shrimp. The alcohol cooks out, so you won’t get intoxicated eating this Tequila Lime Shrimp, but the flavor is spot on. I also add some red pepper flakes to give the shrimp a little spice. If you don’t want to cook with alcohol, try my Cilantro Lime Shrimp. Some dinner ideas with shrimp; serve them with tortillas or with rice and beans. Or make them into burritos or quesadillas!

Tequila Lime Shrimp

How to Make Tequila Lime Shrimp 

These tequila lime shrimp cook quickly on the stove, but if you want to grill them, marinate them in tequila for an hour. Then cook the shrimp in a grill basket and squeeze lime over them. This way, the alcohol will cook out.

  1. Season the shrimp with cumin, salt, and pepper.
  2. Add the oil and shrimp to a large nonstick skillet on high heat. Cook them without stirring for a couple of minutes.
  3. Turn the shrimp over, add garlic and red pepper flakes, and cook for one minute until opaque. Make sure not to overcook the shrimp or they’ll get tough.
  4. Add the tequila and cook for 30 to 40 seconds until slightly evaporated, remove the pan from the heat, and then squeeze the lime juice over the shrimp.
  5. Top with cilantro and toss well.

What to Serve with Tequila Lime Shrimp

These tequila lime shrimp can be eaten so many ways. Here are some ideas:

Variations:

  • Shrimp: You can use frozen, thawed shrimp if you don’t have fresh. If you’re allergic to shrimp, swap them for a white fish, like cod, flounder, or mahi mahi.
  • Tequila: I used George Clooney’s Casamigos Tequila, but any tequila brand will work. You can use either Reposado or Blanco tequila.
  • Cilantro: If you’re not a cilantro fan, omit it.
  • Spiciness: If you don’t like spicy food, omit the red pepper.

How To Make Tequila Shrimp

More Shrimp Recipes You’ll Love:

Tequila Lime Shrimp
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5 from 16 votes
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Tequila Lime Shrimp

174 Cals 23 Protein 3 Carbs 4 Fats
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Mexican
Easy shrimp recipe seasoned with spices and spiked with tequila, takes weeknight sauteed shrimp from ordinary to amazing in less than 10 minutes!

Ingredients

  • 24 peeled and deveined jumbo shrimp, 1 lb
  • 1/4 tsp ground cumin
  • 1/4 tsp kosher salt and freshly ground black pepper
  • 1/2 tbsp extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 1/4 tsp crushed red pepper flakes
  • 2 tablespoons lime juice, from 1 medium lime
  • 2 oz tequila
  • 3 tablespoons rough chopped fresh cilantro

Instructions

  • Season the shrimp with cumin, and salt and pepper to taste.
  • Heat a very large nonstick skillet over high heat.
  • Add the oil and shrimp to the pan, and cook them undisturbed for about 2 minutes.
  • Turn the shrimp over, add garlic, red pepper flakes and cook until opaque throughout, about 1 minute.
  • Add the tequila and cook 30 to 40 seconds until slightly evaporated, remove from heat then squeeze the lime juice over all the shrimp.
  • Add the cilantro, toss well, and serve.

Video

Nutrition

Serving: 1/2 cup shrimp, Calories: 174kcal, Carbohydrates: 3g, Protein: 23g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 172mg, Sodium: 169mg
WW Points Plus: 5
Keywords: lime shrimp, Shrimp Recipes, Tequila Lime Shrimp

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64 comments

  1. Hubby and I loved it!  I didn’t change a thing.   I served it with southwest rice and a salad.  Quick and easy.  

  2. The recipe is simply great. Easy to cook and fantastic taste. My shrimps came out a bit hard…. From your images it looks soft and succulent. Any idea what could have gone wrong?

  3. My husband and I enjoyed this very much.  I didn’t have cilantro, but will definitely use it next time.  Nice quick dinner. 

  4. Could you please tell me the grams of sugar in the  shrimp dishes? Thanks so much! 

  5. Can you make this a couple of hours a head of time and serve room temperature?

  6. We made this last night and DELICIOUS!! We turned them into shrimp tacos on corn tortillas with rotel, avocado, Mexican street corn (left over from party) and cheese. Today I reheated then for lunch and made a salad. YUM!!  Gina, your recipes are the best!

  7. This is by far the best recipe I have tried from skinnytaste. I was skeptical about the tequila as I have never cooked with it before. It did turn my stomach when I first put it in but once it cooked down and coated the shrimp and then topping it with lemon. Oh my goodness yummy!

  8. I changed this up a little bit and used more garlic than called for, 1/2 a diced red onion, and sauteed both before putting the shrimp in the pan. That said, this was the absolute best shrimp I’ve ever tasted. Even my INCREDIBLY picky sister-in-law loved ’em!

  9. We’ve made this twice.  Love it!  I questioned cooking the shrimp for so long but totally do it.  Also don’t skimp on the lime.  I may even have converted a seafood hater with this one.