Tequila Shrimp Recipe

Tequila Shrimp Recipe

As many of you may know, I grew up in Tampico, Tamaulipas, a fish town in the Gulf of Mexico. This gave me an exposure to a lot of seafood dishes, as my hometown is known for its many seafood offerings.

I remember that my older brother used to work at a nearby shrimp packing company during the summers. Once the fishing boats came back from the sea during the afternoon hours loaded with fresh shrimp, the packers would get to work in a speedy fashion, in order to preserve the freshness of the product. They would pack all the highest quality shrimp very nicely in attractive cardboard boxes that would be placed in large freezers. “It’s going to the United States,” they would say. At that point in my life, I wouldn’t have thought that one day I’d live in the US.

And now, I find myself buying shrimp in the frozen section of my grocery store! And in case you didn’t know it, I love grocery stores. Like my local Kroger store, for example. It is always so clean and bright with wide aisles. Their customer service here is exceptional, not only at this store by my house but also at the one in my last neighborhood here in Dallas, they were all very nice.  Just this last Saturday, while I was looking for shrimp, one of the associates helped me find the right type of shrimp I needed for this Tequila Shrimp dish.

Ronnie has been working for Kroger for 30 years, and he loves his work! He helped me find the right type of shrimp I needed for this recipe.

I’ve partnered with Kroger to bring you this recipe as part of their Taste of Mexico campaign. With this recipe, you can have a really nice, authentic Mexican meal that you can prepare in your own kitchen, without the need to go out to a restaurant. This Tequila Shrimp recipe takes only a few minutes to prepare, and you can pair it with rice or a good pasta and a salad for a completely scrumptious meal. You can easily make it your own way by adding some Mexican Cream or change the flavors with Mexican oregano, for example. All these and more are available at your local Kroger store, they always have a good stock of Mexican ingredients for your next cooking experience!

How to make Tequila Shrimp Recipe

DIRECTIONS:

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• Start by heating the butter in a large skillet over medium-high heat, until it melts. (Please check the ingredients list below)
• Stir in the chopped garlic and cook until it starts releasing its nice aroma. Keep an eye on the temperature to avoid burning the butter.
• Add the shrimp and cook for 5 minutes, stirring from time to time, until they change to a nice pink color. The cooking time will also depend on the size of the shrimp.

• Pour in the Tequila and the lime juice, and let the alcohol evaporate for about 1 to 2 minutes.
• Season with salt and pepper. Stir in the crushed pepper and the chopped cilantro, and remove from heat.

Serve immediately! You can serve this dish with white rice or over pasta.

For the pasta, I used Bucatini from the HEMISFares Kroger brand. I was also planning on adding tomatoes, but I just added the shrimp over the cooked pasta.

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4 from 8 votes

TEQUILA SHRIMP RECIPE

This Tequila Shrimp recipe takes only a few minutes to prepare, and you can pair it with rice or a good pasta and a salad for a completely scrumptious meal.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Seafood

Cuisine: Mexican

Servings: 4

Calories: 203kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 2 Tablespoons of butter
• 2 Garlic cloves finely chopped
• 1 Lb. Simple Truth Shrimp cleaned (1lb. is about 21-25 of these shrimp)
• 4 Tablespoons of Tequila
• 2 Tablespoons of lime juice
• Salt & Pepper to taste
• 1 teaspoon of red crushed pepper*
• ¼ cup Cilantro chopped
• Lime wedges to serve

Instructions

• Since the procedure to make this recipe takes very little time, make sure that you have all your ingredients prepared and ready before you start cooking.
• Start by heating the butter in a large skillet over medium-high heat, until it melts.
• Stir in the chopped garlic and cook until it starts releasing its nice aroma (about 30 seconds). Keep an eye on the temperature to avoid burning the butter.
• Add the shrimp and cook for 5 minutes, stirring from time to time, until they change to a nice pink color. Do not overcook them, because we still need to add the rest of the ingredients. The cooking time will also depend on the size of the shrimp. If you use smaller shrimp, they will take less time.
• Pour in the Tequila and the lime juice, and let the alcohol evaporate for about 1 to 2 minutes. (If you want, use a lighter or a match to ignite the tequila; this will result in a small flame for a couple of seconds.)
• Season with salt and pepper. Stir in the crushed pepper and the chopped cilantro, and remove from heat. You can also add the cilantro during the serving time as a garnish.

Serve immediately! You can serve this dish with white rice or over pasta.

Notes

I’m using red crushed pepper since it is easily available, but I could also roast 2 arbol peppers on a griddle and then crush them in the mortar instead. You can also use one finely chopped canned chipotle pepper as a substitute.

Nutrition

Serving: 4oz | Calories: 203kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 300mg | Sodium: 940mg | Potassium: 100mg | Vitamin A: 390IU | Vitamin C: 7.7mg | Calcium: 167mg | Iron: 2.5mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

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