Easy shrimp seasoned with fragrant spices and spiked with tequila, takes weeknight sauteed shrimp from ordinary to amazing in less than 10 minutes!
I’m not much of a tequila drinker, but cooking with tequila… well let’s just say I don’t object to boozy shrimp. The alcohol actually cooks out so you won’t get intoxicated eating this, but the flavor is spot on. I also add some red pepper flakes to give the shrimp a little spice.
Tequila Lime Shrimp
Servings: 4 • Serving Size: 1/2 cup shrimp • Old Pts: 4 • Weight Watchers Points+: 5
Calories: 174 • Fat: 4 g • Protein: 23 g • Carbs: 3 g • Fiber: 0 g • Sugar: 0 g
Sodium: 169 mg (without salt) • Cholesterol: 172 mg
- 24 (1 lb) peeled and deveined jumbo shrimp
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt and freshly ground black pepper
- 1/2 tbsp extra-virgin olive oil
- 4 garlic cloves, crushed
- 1/4 tsp crushed red pepper flakes
- 2 tablespoons lime juice (from 1 medium lime)
- 2 oz tequilla
- 3 tablespoons rough chopped fresh cilantro
Season the shrimp with cumin, and salt and pepper to taste.
Heat a very large nonstick skillet over high heat. Add the oil and shrimp to the pan, and cook them undisturbed for about 2 minutes. Turn the shrimp over, add garlic, red pepper flakes and cook until opaque throughout, about 1 minute. Add the tequila and cook 30 to 40 seconds until slightly evaporated, remove from heat then squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.