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 minutesmins
Cook Time6 minutesmins
Marinating45 minutesmins
Total Time1 hourhr1 minutemin
Course: Dinner
Cuisine: American
Servings: 4servings
Calories: 166kcal
Ingredients
1lb.jumbo shrimp, thawed, deveined and tails off(you can use any size shrimp just adjust cooking time if using smaller shrimp)
1tsp.lime zest
¼cuplime juice, about one medium lime(use same lime that you used for zest)
2largegarlic cloves, minced
¼ cup tequila
¼cupchopped cilantro
1jalapeno, seeds removed and finely chopped
¼tsp.baking soda
1tsp.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.As an Amazon Associate, I earn from qualifying purchases. This said, I never endorse any product or products that I do not highly recommend. Any payment I receive helps me maintain and keep this site up and running.