GRILLED TEQUILA-LIME SHRIMP
Steps:
- Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
- Soak skewers at least 30 minutes in water to prevent burning.
- Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
- Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 3.8 g, Cholesterol 172.9 mg, Fat 14.6 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 282.5 mg, Sugar 0.6 g
TEQUILA LIME SHRIMP ZOODLES
This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. -Brigette Schroeder, Yorkville, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.
Nutrition Facts : Calories 246 calories, Fat 14g fat (6g saturated fat), Cholesterol 161mg cholesterol, Sodium 510mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
TEQUILA LIME SHRIMP
Steps:
- Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
- Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
- Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.
Nutrition Facts : Calories 949.2 calories, Carbohydrate 9.2 g, Cholesterol 76 mg, Fat 91.1 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 3857.8 mg, Sugar 2.5 g
TEQUILA-LIME SHRIMP
Make and share this Tequila-Lime Shrimp recipe from Food.com.
Provided by KellyC
Categories < 4 Hours
Time 1h4m
Yield 6 kabobs, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients to make marinade.
- Place the shrimp in a flat dish and cover with the marinade.
- Marinate one hour.
- If you are using bamboo skewers, soak them in cold water for at least 30 minutes. Thread shrimp on skewers. Grill about 3 minutes a side.
- For sauce, stir remaining ingredients together until well blended.
SHRIMP ROULADE WITH TEQUILA LIME RELISH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
- Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.
TEQUILA LIME MARINATED SHRIMP
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
- Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
- Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
- Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.
TEQUILA LIME SHRIMP WRAPS RECIPE
Provided by kddozier
Number Of Ingredients 18
Steps:
- 1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops. Cut scallops in half; set aside. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper. Add shrimp and scallops. Cover; chill 2 hours, stirring occasionally. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes. Add mushrooms. Cook and stir 2 minutes more. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.
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TEQUILA LIME SHRIMP (WITH EXTRA TEQUILA!) - RASA MALAYSIA
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4.8/5 (21)Total Time 15 minsCategory Mexican RecipesCalories 186 per serving
- Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
- Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla.
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