Tequila Lime Shrimp

Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Tequila Lime Shrimp could be an outstanding recipe to try. For $2.64 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 5 servings with 122 calories, 10g of protein, and 1g of fat each. Not a lot of people made this recipe, and 5 would say it hit the spot. It is brought to you by Foodista. If you have honey, garlic, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Tequila Lime Shrimp, Tequila Lime Shrimp, and Tequila Lime Shrimp.

Servings: 5

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

18 Jumbo Shrimp - get them with the shells still on and peel and de-vein them yourself.

1/2 cup Tequila

Juice from 1 Lime

1 tablespoon Honey

1 Clove Garlic, chopped

2 tablespoons Fresh Chopped Cilantro

1 teaspoon Kosher Salt

1/2 teaspoon Fresh Ground Black Pepper

Equipment:

mixing bowl

whisk

bowl

pot

grill

Cooking instruction summary:

Peel and devein the shrimp Combine the tequila, lime juice, honey, garlic, salt, pepper, and cilantro in a large mixing bowl. Whisk well to combine. Add cleaned shrimp to the bowl. Let shrimp marinate for 15 minutes Remove shrimp from marinade and set aside Transfer marinade to sauce pot and place over medium-high heat. Bring marinade to a boil, then reduce heat and simmer till it reduces by half. Grill shrimp over direct-high heat for 2 minutes per side Drizzle reduced marinade over shrimp before serving

 

Step by step:


1. Peel and devein the shrimp

2. Combine the tequila, lime juice, honey, garlic, salt, pepper, and cilantro in a large mixing bowl.

3. Whisk well to combine.

4. Add cleaned shrimp to the bowl.

5. Let shrimp marinate for 15 minutes

6. Remove shrimp from marinade and set aside

7. Transfer marinade to sauce pot and place over medium-high heat.

8. Bring marinade to a boil, then reduce heat and simmer till it reduces by half.

9. Grill shrimp over direct-high heat for 2 minutes per side

10. Drizzle reduced marinade over shrimp before serving


Nutrition Information:

Quickview
122 Calories
9g Protein
0.74g Total Fat
4g Carbs
1% Health Score
Limit These
Calories
122k
6%

Fat
0.74g
1%

  Saturated Fat
0.09g
1%

Carbohydrates
4g
2%

  Sugar
3g
4%

Cholesterol
90mg
30%

Sodium
873mg
38%

Alcohol
8g
45%

Get Enough Of These
Protein
9g
20%

Selenium
21µg
31%

Phosphorus
178mg
18%

Vitamin B12
0.8µg
13%

Copper
0.14mg
7%

Vitamin B3
1mg
7%

Vitamin E
0.97mg
6%

Vitamin B6
0.13mg
6%

Zinc
0.73mg
5%

Magnesium
16mg
4%

Calcium
42mg
4%

Folate
14µg
4%

Manganese
0.07mg
3%

Vitamin A
144IU
3%

Potassium
97mg
3%

Vitamin C
2mg
2%

Vitamin B5
0.24mg
2%

Vitamin B1
0.02mg
1%

Iron
0.22mg
1%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Easy Stuffed Gluten Free Breakfast Cups

Gluten Free Recipe Box

Lemon Meringue Pie

The Kitchen Magpie

How to Make an Irish Dublin Coddle

Confessions of an Over Worked Mom

Loaded Antipasto Bread

Pip and Debby

Apple Puran Poli

Eggless Cooking