Spicy Tequila Shrimp



6 servings (serving size: 3/4 cup shrimp mixture, 1 cup rice, and 2 avocado wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 380
Caloriesfromfat 18 %
Fat 7.5 g
Satfat 1.2 g
Monofat 3.6 g
Polyfat 1.6 g
Protein 17.6 g
Carbohydrate 60.3 g
Fiber 3.6 g
Cholesterol 86 mg
Iron 4.5 mg
Sodium 376 mg
Calcium 74 mg


1 teaspoon vegetable oil
1 cup vertically sliced onion
1/2 cup julienne-cut seeded jalapeno pepper
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tablespoon sherry vinegar
1/4 teaspoon salt
1/2 cup tequila
3 cups chopped seeded tomato
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
6 cups hot cooked rice
1 peeled medium avocado, cut into 12 wedges


Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; saute 8 minutes. Add shrimp, vinegar, and salt, and saute 3 minutes. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. Add tomato and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat, and stir in lime juice. Spoon shrimp mixture over rice. Serve with avocado wedges.

June 1997
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