Tequila Shrimp Recipe

Name: Tequila Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints); 1/2 teaspoon salt, divided; 1/4 teaspoon ground red pepper; 1/4 teaspoon chili powder; 1/8 teaspoon ground cumin; 1/8 teaspoon black pepper; 1 1/2 lbs peeled and deveined large shrimp; 2 tablespoons vegetable oil, divided; 2 teaspoons instant minced garlic; 1/2 cup tequila; 2 tablespoons minced fresh cilantro, divided; 2 tablespoons fresh lime juice

Servings: persons

1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints)
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1 1/2 lbs peeled and deveined large shrimp
2 tablespoons vegetable oil, divided
2 teaspoons instant minced garlic
1/2 cup tequila
2 tablespoons minced fresh cilantro, divided
2 tablespoons fresh lime juice

1
Cook rice according to package directions, omitting salt and fat.
2
While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
3
Add shrimp to bag.
4
Seal and shake to coat.
5
Heat 1 tbl oil in large skillet over medium-high heat.
6
Add shrimp to skillet, cook for 3 minutes, turning once.
7
Add garlic, saute for 1 minute.
8
Add tequila and 1 tbl cilantro.
9
Cook for a further minute.
10
Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
11
Enjoy.

333

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints), 1/2 teaspoon salt, divided, 1/4 teaspoon ground red pepper, 1/4 teaspoon chili powder, and more.

Yes, Tequila Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tequila Shrimp

How did you like this recipe?

Frequently Asked Questions