Tequila-Poached Shrimp with Lime Crema

Tequila-Poached Shrimp with Lime Crema Recipe

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Every party needs a Tequila-Poached Shrimp spoon. One-bite utensil appetizers mean easy eating and also a beautiful presentation. Make-Ahead: prepare the shrimp the day before and chill overnight. Garnish the next day with Crema and a lime wedge. 

Yield: 24 pieces (serving size: 2 pieces)


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1/2 cup silver tequila
1/2 lime
1/4 teaspoon kosher salt
8 black peppercorns
24 jumbo shrimp (about 1 lb. total), unpeeled
3/4 cup sour cream
2 teaspoons finely grated lime zest
1 tablespoon fresh lime juice
1 teaspoon honey
Kosher salt
Lime wedges, for garnish, optional


Prep: 10 Minutes
Cook: 15 Minutes
Chill: 2 Hours

1. Make shrimp: In a straight-sided sauté pan, combine 4 cups water, tequila, lime, salt and peppercorns; bring to a boil. Reduce heat to medium-low and cover; simmer for 10 minutes. Reduce heat to barest simmer and add shrimp. Cook until just pink, about 3 minutes. Turn off heat; let shrimp sit in pan for 2 minutes. Transfer to a paper towel-lined baking sheet and let cool. Peel shrimp, leaving tails on. Cover and refrigerate for at least 2 hours or up to overnight.

2. Make crema: In a small bowl, combine sour cream, lime zest and juice and honey; season generously with salt.

3. Arrange shrimp on a platter, with crema for dipping. Garnish with lime wedges, if desired.

Created date

October 2015

Nutritional Information

Calories 65
Fat 3 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 58 mg
Iron 0.0 mg
Sodium 229 mg
Calcium 31 mg