Plump and tender shrimp sautéed in butter with garlic, lime, and of course, tequila! This fabulous summertime skillet dish is ready to serve in under 20 minutes.
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: dinner, Main, Main Course
Cuisine: American, Central American, Mexican, Tex-Mex
Servings: 4people
Calories: 143kcal
Author: Sommer Collier
Ingredients
2poundslarge raw shrimppeeled and deveined (tails on or off)
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.
Notes
Buy pre-cleaned shrimp to cut down on prep time.If you like heat you can add as much crushed red pepper as you like.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.