Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip Recipe

Name: Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound jumbo shrimp, with shell on; 2 tablespoon crab boil or cajun spice water to cover shrimp; 1 lemon, thinly sliced; 1 stalk celery, chopped; 1 teaspoon liquid smoke; 1 -1/2 cups mayonnaise; 2 tablespoons tequila, optional; 1/2 teaspoon minced garlic; 1/4 cup fresh lime juice; 1/4 cup chopped fresh cilantro leaves; kosher salt; freshly ground cracked black pepper

Servings: persons

2 pound jumbo shrimp, with shell on
2 tablespoon crab boil or cajun spice water to cover shrimp
1 lemon, thinly sliced
1 stalk celery, chopped
1 teaspoon liquid smoke
1 -1/2 cups mayonnaise
2 tablespoons tequila, optional
1/2 teaspoon minced garlic
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro leaves
kosher salt
freshly ground cracked black pepper

1
Bring water, crab boil, lemon, celery and liquid smoke to a boil.
2
Simmer for five minutes and add shrimp.
3
Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes.
4
Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor.
5
Drain, cool slightly.
6
Make dipping sauce and serve with shrimp.
7
Combine all ingredients in a bowl and whisk to combine well.
8
Chill if not using immediately.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pound jumbo shrimp, with shell on, 2 tablespoon crab boil or cajun spice water to cover shrimp, 1 lemon, thinly sliced, 1 stalk celery, chopped, and more.

Yes, Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tailgate Peel-and-Eat Shrimp with Texas Tequila-Mayo Dip

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