Spicy Tequila Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 18%
  • Fat: 7.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 17.6g
  • Carbohydrate: 60.3g
  • Fiber: 3.6g
  • Cholesterol: 86mg
  • Iron: 4.5mg
  • Sodium: 376mg
  • Calcium: 74mg


  • 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


  1. 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.
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