Name: Tequila Lime Shrimp
Prep time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb. peeled and deveined jumbo shrimp (21 to 25 count), tails removed; 1 tbsp. olive oil; 1/2 tsp. chili powder; 1/4 tsp. ground cumin; 3/4 tsp. kosher salt, plus more to taste; 1/4 tsp. black pepper; 3 tbsp. salted butter; 1/4 tsp. crushed red pepper flakes; 2 garlic cloves, finely chopped; 1/3 c. silver tequila; 2 tsp. lime zest, 2 Tbsp. fresh lime juice (from 1 lime), plus lime wedges for serving; 2 tbsp. chopped fresh cilantro, plus more for serving; Steamed white rice or bread, for serving

Step 1Pat the shrimp thoroughly dry and place in a medium bowl. Toss the shrimp with the olive oil, chili powder, cumin, ½ teaspoon salt, and the black pepper.

Step 2In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp in a single layer and cook until pink and lightly browned, about 1½ minutes per side. Remove the shrimp to a plate.

Step 3To the skillet, add 1 tablespoon butter and melt over medium heat. Stir in the crushed red pepper flakes and garlic, cooking until fragrant, about 30 seconds.

Step 4Remove the skillet from the heat and carefully pour in the tequila. Return to medium heat and simmer until reduced by half, about 2 minutes. Add the lime zest, lime juice, shrimp, and remaining ¼ teaspoon salt and 1 tablespoon butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with the cilantro. Season with salt and more lime juice, to taste.

Step 5Serve the shrimp with white rice or crusty bread for soaking up the pan sauce. Serve with lime wedges and more cilantro for topping.

Tequila Lime Shrimp

Ingredients

Directions

Seafood