Total Time
Prep 15 mins
Cook 8 mins

Quick cooking keeps the shrimps tender, do not over cook. Tastes great over the raw red onions. Easy, quick main course. The blend of flavor with the tequilla, lime and cilantro is so Mexican

Ingredients Nutrition


  1. In a pyrex/glass bowl mix the tequilla, lime peel, lime juice, water, honey, and pepper Pour tequilla mixture into a non stick fry pan.
  2. Add shrimp and cook over medium high heat until the shrimp are pink 3-4 minutes Transfer shrimp to a bowl and keep warm.
  3. Bring cooking liquid to a boil and reduce to 1/3 cup.
  4. Remove pan from the heat and stir in the liquor (don't do this too quickly you want the alcohol to evaporate but still keep the flavor) While you are doing all this (or ahead of time) thinly slice the red onions and arrange the onions in a single layer on a platter, spoon the shrimp and liquid over the onions.
  5. Season to taste, garnish with sprigs of cilantro& lime wedges, if you wish.
Most Helpful

These are lovely. I used larger tiger shrimp (just my preference - it means fewer shrimp to peel and clean!) and a couple of drops of orange extract as I didn't have any liqueur on hand. Had a few ounces of leftover crabmeat from a couple of nights ago, so I threw it in with the cooked shrimp. Thanks for this one, Bergy.

Mille® May 04, 2002

we are entering the shrimp season here in Louisiana, so i had to try this! we liked it a lot-fast,easy and lot of flavor. next time, i intend to marinate the shrimp overnight, using everything but the orange liquer. then i'll follow the recipe as written, adding the orange at the end as suggested. will let you all know!

Margaret3 May 13, 2002

Great flavor. After his first bite, my hubby said it tastes just like a margarita. He took the leftovers to work with him that night, and several of the guys there begged for the recipe. A great hit all around :o) Very yummy.

Kellie in SLO October 24, 2002