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Lilly’s Table

 
 
Cantaloupe Salsa
Grilled Vegetable Tacos
© Lillys-Table.com Photo of Tequila Lime Shrimp
 

Tags: Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Tequila Lime Shrimp

from Tequila Lime Shrimp & Grilled Veggie Tacos with Cantaloupe Salsa, the Week of August 24, 2014.
View the previous or next recipe for this meal.

The essence of a margarita marinates shrimp that is grilled and finished with lime and a sprinkle of coarse salt. Cook on the grill or with your broiler until thoroughly pink and just barely firm to the touch.

Ingredients

  • ¼ cup tequila
  • ½ jalapeno, minced
  • 1 tablespoon grand marnier, substitute triple sec or orange juice
  • 1 teaspoon agave nectar, optional
  • 2 limes, one cut in wedges, zest and juice the other
  • ½ teaspoon salt
  • 1 lb shrimp, large, about 16-20 count

Serving Size: 2 People

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Preparation Instructions

If using wooden skewers, soak them for a few minutes. This will keep the wood from burning on the grill. Whisk together the tequila, minced jalapeno, Grand Marnier or orange juice, agave, lime zest, juice and a pinch of salt.

Devein the shrimp, by barely slicing into the center and pulling out the dark vein/string. Peel off all but the very end of the tails. As I tell my children, the tail is a little handle!

Toss the shrimp into the sauce and marinate 5-10 minutes. Heat the grill to medium-high.

Push the shrimp onto the skewers. Grill on each side for about 3-5 minutes until pink and cooked through. Serve with a few wedges of lime and the remaining coarse salt.

Alternatively, if you do not want to grill, then turn on your broiler and place the shrimp skewers on a baking sheet. Place in your broiler and keep a very close eye on them. Flip when you see pinkness. Finish when they are thoroughly pink and just barely firm to the touch.