Tequila Lime Shrimp
Why We Love This Easy Seafood Recipe
Now, I don’t say this lightly: Tequila Lime Shrimp is the perfect simple skillet shrimp recipe to make for summer. Seriously.
Juicy, plump, and tender shrimp are sautéed with cilantro, tequila, lime, butter, and garlic in one skillet. All of this goodness is tossed with a pinch of red pepper and more fresh cilantro, so every bite sings with the vibrant taste of summertime.
Best of all, the recipe is a breeze to make in under 20 minutes from start to finish. (Because who wants to spend hours over a hot stove in this kind of weather?)
Ingredients You Need
- Raw shrimp – peeled and deveined
- Butter – unsalted
- Garlic – minced
- Tequila blanco – this has the smoothest, lightest taste that pairs perfectly with garlic and cilantro
- Lime – zest and juice
- Crushed red pepper – optional, for a great bit of spicy heat
- Cilantro – chopped
- Salt and pepper
Do you use fresh or frozen shrimp in this recipe?
If available, fresh shrimp is always the best choice, in my opinion. However, frozen shrimp also work very well! Thaw overnight in the refrigerator or rinse under cold running water for about 15 minutes. Then pat dry with paper towels to dry.
Pro Tip: Whether fresh or frozen, I suggest you buy pre-cleaned shrimp to cut down on prep time.
How to Make Sauteed Tequila Lime Shrimp
Place a large 12-14 inch skillet over medium heat. Add the butter and garlic. Sauté the garlic for 1-2 minutes.
Add the tequila, lime zest, lime juice, crushed red pepper, and cilantro. Stir.
Then add in the shrimp. Salt and pepper liberally.
Sauté the shrimp for 5-7 minutes. Make sure they are fully pink, yet that the shrimp are still in the C shape, not closed like an O shape. (Remember, O is for overcooked.)
Turn off the heat. Then taste and salt and pepper as needed.
You are going to love how versatile this seafood dish is. Which is a great thing, considering that you’ll want to make it, again and again, all summer long!
It’s also fantastic to enjoy as the star of the meal, paired with fluffy rice and your favorite vegetable sides. We love to pair it with these Grilled Vegetable Kabobs with Fajita Butter, Grilled Corn on the Cob or Grilled Mexican Street Corn Salad, and fresh guacamole.
Frequently Asked Questions
How do you make spicy lime tequila shrimp?
As-is this recipe calls for one pinch of crushed red pepper. This gives the shrimp a nice bit of heat, but feel free to add one or two more pinches to really make it spicy.
Does the alcohol cook out of this tequila lime dish?
Yes, it does! Like most skillet dishes, the alcohol evaporates in the high heat and therefore “burns off.” This means that you are left with the flavor but none of the intoxicating effects of tequila.
Can you make tequila lime shrimp without the alcohol?
Take tequila out of this recipe and you have a garlic-lime shrimp dish. Which is delicious, but I do recommend that you try one of our other fabulous sauteed shrimp recipes for other options! A few of our favorites are Gambas al Ajillo (Spanish Garlic Shrimp), Cilantro Lime Shrimp with Pasta, and Yucatan Garlic Shrimp.
How long do leftovers last in the refrigerator?
Skillet shrimp is best when enjoyed freshly made or soon thereafter. However, leftovers will keep well for up to 2-3 days in the refrigerator. Use cold on salads, or briefly reheat in the microwave at 50% power in short bursts until just warmed.
Looking for More Easy 20-Minute Recipes?
- Lemon Ricotta Pasta
- Broiled Salmon with Garlic Butter
- Buffalo Ahi Tuna Tacos
- Skillet Shrimp Fra Diavolo Pasta
- Quick-Seared Carne Asada
Sauteed Tequila Lime Shrimp Recipe
- Place a large 12-14 inch skillet over medium heat. Add the butter and garlic. Sauté the garlic for 1-2 minutes.
- Add the tequila, lime zest, lime juice, crushed red pepper, and cilantro. Stir. Then add in the shrimp. Salt and pepper liberally.
- Sauté the shrimp for 5-7 minutes. Make sure they are fully pink, yet that the shrimp are still in the C shape, not closed like an O shape. (Remember, O is for overcooked.)
- Turn off the heat. Then taste and salt and pepper as needed. Serve warm.