Across the Border Tequila Shrimp

Across the Border Tequila Shrimp

54
IrvineHousewife 1

"I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated."

Ingredients

25 m {{adjustedServings}} servings 279 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

54
  1. 78 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This Tequila Shrimp was very yummy!! I have been making it for about 6 months now and have made just a few changes. I melt the butter at the lowest heat setting then once melted I sift about 1/2...

Fabulous flavor! The only reason I gave it a 4 instead of a 5 because the sauce did not evaporate & could have been a little thicker. Next time, I will add a little cornstarch to it. The was per...

This recipe was excellent! I served it on top of rotini pasta and it was wonderful... had a little kick. We'll make this again and again!