1/4 Photos of Tequila Shrimp
This is a very quick and easy recipe that will impress everyone. The shrimp is rather spicy but the cilantro and tangyness of the rice mixture nicely balances the spicy seasonings. This recipe came from the July 2002 Cooking Light magazine.
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- 1 (14 ounce) bag boil-in-bag long-grain rice (if no time constraints) or 2 cups jasmine rice (if no time constraints)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1 1/2 lbs peeled and deveined large shrimp
- 2 tablespoons vegetable oil, divided
- 2 teaspoons instant minced garlic
- 1/2 cup tequila
- 2 tablespoons minced fresh cilantro, divided
- 2 tablespoons fresh lime juice
- 1Cook rice according to package directions, omitting salt and fat.
- 2While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
- 3Add shrimp to bag.
- 4Seal and shake to coat.
- 5Heat 1 tbl oil in large skillet over medium-high heat.
- 6Add shrimp to skillet, cook for 3 minutes, turning once.
- 7Add garlic, saute for 1 minute.
- 8Add tequila and 1 tbl cilantro.
- 9Cook for a further minute.
- 10Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
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Nutritional Facts for Tequila Shrimp
Serving Size: 1 (287 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 551.4
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.2 g
- Cholesterol 214.8 mg
- Sodium 1264.4 mg
- Total Carbohydrate 82.8 g
- Dietary Fiber 1.4 g
- Sugars 0.2 g
- Protein 30.5 g
The following items or measurements are not included: