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Tequila Lime Shrimp

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    2 h 25 m
Teri_loves_to_cook

Teri_loves_to_cook

This is a recipe for shrimp with a Latino kick utilizing tequila, fresh citrus juices, and garlic. This is simple and the family will love it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 949 kcal
  • 47%
  • Fat:
  • 91.1 g
  • 140%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 3858 mg
  • 154%

Based on a 2,000 calorie diet

Directions

  1. Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
  2. Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
  3. Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
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Reviews

MARNIECLAIRE
23

MARNIECLAIRE

7/25/2008

Great marinade for shrimp!! But i changed the recipe and was glad i had. I cut the measurements in half and reduced the oil to 1 cup based on other reviews, and still had plenty of marinade for 50 large prawns. Also cut the salt/pepper to 1tsp each. And I cut out the oregano, wanting the cilantro to shine. It was so easy and made the shrimp so tasty. We grilled instead of sauteeing them, and it was a huge hit!

MrsDiaz
7

MrsDiaz

6/24/2008

I think the measurements are off - 1/4 cup of salt is way too much. This already has lime & vinegar so I reduced the salt to 1 teaspoon and reduced the oil to just 2 tablespoons. With those modifications, I was still left with lots of marinade left over, which I simply cooked and poured over some white rice. Very tasty!!

Marc
2

Marc

2/20/2009

Not too bad in my opinion, but my tastes are VERY eclectic, I can see how MANY people wouldn't like this. Cut the salt in HALF, both the seasoned salt and regular salt, and cut WAY back on most of the other ingredients, like, maybe in half. This recipe was designed for about 3 pounds of shrimp. If you like the sweet and sour thing, then you may like this. I accidantally made this instead of a regular "tequila shrimp" and it was NOT what I was expecting because I just simply selected the wrong recipe. Eh, write it off to a learning experience.

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