Tequila-lime shrimp
1
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 6 • Difficulty: Easy
This recipe has a bright, citrusy flavour with an underlying hint of heat. Serve over rice with fresh diced pineapple or mango.*
Ingredients
Fresh lime juice
⅓ cup(s)
Jalapeño pepper
½ tbsp(s), minced (don't touch seeds with bare hands)
Chili powder
½ tsp(s), chipotle-variety
Sugar
¾ tsp(s)
Tequila
¾ fl oz
Cilantro
¼ cup(s), fresh, chopped, divided
Olive oil
1 tbsp(s)
Garlic
1 clove(s), large, minced
Sea salt
½ tsp(s), or to taste (plus some for garnish)
Uncooked shrimp
22 oz, jumbo-size, shelled and deveined (or leave tails on for a nicer presentation)
Instructions
1
In a small bowl, combine lime juice, jalapeno, chili powder, sugar, tequila and 2 tablespoon of cilantro; set aside.
2
Heat oil in a large nonstick skillet over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp; sauté, until shrimp turn pink, about 4 minutes. Remove shrimp to a serving plate and cover to keep warm.
3
Add lime juice mixture to same skillet and place over high heat. Cook until alcohol burns off, stirring and scrapping sides of pan, about 2 minutes; pour over shrimp and garnish with remaining cilantro and more sea salt, if desired. Yields about 3 ounces of shrimp per serving.
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