Tequila Lime Shrimp

On our last Caribbean cruise, my husband and I signed up for a tequila tasting excursion. It was at the Jose Cuervo tasting facility in Cozumel. The excursion was fun and interesting but I must say we spent way too much time in the gift shop, waiting for transport back to our ship. I guess that is the way of many cruise excursions, isn’t it?

Other than learning about and tasting different kinds of tequila, our tour guide mentioned that he loves using tequila to make one of his favorite dishes, Tequila Lime Shrimp. He did not share his recipe, but he did tell us what ingredients he uses when he makes it. I made note of that and experimented when we got home.

Okay, I must admit that I am not a big fan of tequila, but I do love this recipe! I have served it over zucchini noodles and I have made shrimp tacos with it. Both are delicious! I also used the leftovers, cold from the refrigerator, over a nice green dinner salad. In addition, I think it would even be great as a cold appetizer.

Something thing you should note however, do not let the shrimp marinate longer than 45 minutes or the texture will be diminished.

One of my favorite things about this recipe is that it reminds me of a fabulous trip we took with equally fabulous friends!

Why is there baking soda in this recipe?

Using baking soda and salt on shrimp before cooking helps with the texture of shrimp. It actually keeps them firm and juicy. Ever had mushy shrimp? This technique will eliminate that.

If you want to read more about how baking soda affects shrimp then please check out Niki Achitoff-Gray’s post from Serious Eats, Easy Techniques to Improve any Shrimp Recipe.

Meal planning: (what to serve with Tequila Lime Shrimp)

Appetizer:

• Tater Tot Potato Skins OR
• Brianne’ Crab Muffins

Vegetable:

• Asparagus with Rosemary Oil OR
• Brussels Sprouts with Pancetta

Dessert:

• Lemon and Thyme Cookies OR
• Anne’s Cheesecake

Print Recipe

Tequila Lime Shrimp

Shrimp, oven-roasted after a short marinate in tequila, lime juice, garlic, jalapeno, and cilantro. Doesn't get any easier or taste any better! It can be served over vegetable noodles, pasta, rice, a green salad or made into tacos. Yum!

Prep Time10 minutes mins

Cook Time6 minutes mins

Marinating45 minutes mins

Total Time1 hour hr 1 minute min

Course: Dinner

Cuisine: American

Servings: 4 servings

Calories: 166kcal

Ingredients

• 1 lb. jumbo shrimp, thawed, deveined and tails off (you can use any size shrimp just adjust cooking time if using smaller shrimp)
• 1 tsp. lime zest
• ¼ cup lime juice, about one medium lime (use same lime that you used for zest)
• 2 large garlic cloves, minced
• ¼ cup tequila
• ¼ cup chopped cilantro
• 1 jalapeno, seeds removed and finely chopped
• ¼ tsp. baking soda
• 1 tsp. kosher salt
• freshly ground black pepper, to taste

Instructions

• Except for shrimp, add all ingredients together and mix well in a bowl.

  Add shrimp and stir to coat well. Refrigerate for no longer than 45 minutes.

  Remove from marinade and pat dry. Place on a jelly roll pan, lined with parchment paper.

  Bake in 400-degree oven for 6 – 8 minutes or until internal temperature is 165 degrees. Do not overcook.

  Serve warm over pasta, rice, vegetable noodles or make into shrimp tacos with your favorite toppings.

  Or serve cold over a green salad.
  

Notes

If you would like more flavor you can add hot sauce, chili powder or cumin to this marinade.

When cooking I always use a digital thermometer to insure what I am cooking reaches the correct internal temperature. I use and really like my Javelin Instant Read Thermometer.

 

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