Hearty, healthy, and full of flavor, Sauteed Tequila Lime Shrimp elevates weeknight shrimp and takes less than 10 minutes to cook.
Marinated in an ancho chili paste then flavored with tequila and lime this dish brings it in the flavor department!
Ever since the boys and I discovered Tacos El Pastor at a local restaurant, we have been in love with the flavors of ancho chilis.
In fact, I made a Tacos el Pastor burger that has been a hit with the family. To make that I could only find a large bag of ancho chili peppers. I was excited when I ran across a shrimp recipe that uses ancho chilis. Finally, I could use the chilis and I knew the boys would enjoy the flavor.
For this recipe, peel and devein one pound of shrimp. You can watch my tutorial on how to peel and devein shrimp here.
Sauteed Tequila Lime Shrimp
Sauteed Tequila Lime Shrimp is cooked on the stove-top (find my favorite cookware here) in just a few minutes. It’s a fast and easy weeknight dinner. I served these flavorful shrimp with rice and a green salad. They would also be exceptional in tacos or over pasta.
Did you also know along with being low in fat, shrimp provides key nutrients? Aside from protein, shrimp provides an impressive array of nutrients. Four ounces steamed shrimp contains over 100% of the Daily Value for selenium, as well as vitamin B12, phosphorus, choline, copper, and iodine.
But what about the tequila?
The tequila cooks out of this recipe so there is no need to worry about serving young ones. If you are uncomfortable with it even with that information, you can simply substitute the tequila with chicken broth without worry. It doesn’t change the flavor since the ancho chili flavor is so bold and intense.
Sauteed Tequila Lime Shrimp strikes the perfect balance of hot and spicy with ancho chili and garlic seasoning, tequila and fresh lime juice. They are intoxicatingly good. It’s a very good thing!
Sauteed Tequila Lime Shrimp
- 1 pound raw shrimp peeled and deveined
- 3 dried ancho chili peppers stems and seeds removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 teaspoon minced garlic
- 2 ounces tequila see post for substitution
- zest and juice of one lime
- 2 tablespoon butter optional
- Place dried chilis in a medium bowl and cover with boiling water. Steep chilis until softened about 20 minutes.
- Puree the softened chilis in 1/2 cup of the steeping liquid in a food processor or blender until smooth. Cool.
- Sprinkle shrimp with salt and pepper.
- Heat a large skillet to medium. Add oil and garlic and cook about 15 seconds or until fragrant.
- Add shrimp to the pan, do not the crowd, and cook 90 seconds per side. As soon as the shrimp turns pink it is cooked. Be careful not to overcook. Remove cooked shrimp from the pan and set aside.
- Str the tequila into the hot skillet and use a wooden spoon to deglaze any browned bits from the bottom of the pan.
- Return the shrimp to the pan along with the chili puree mixture. Simmer 4 to 5 minutes or until warmed through.
- Add butter and stir until melted. Squeeze lime juice and lime zest. Serve immediately.