Tequila-Lime Shrimp With Cilantro Rice

Tequila-Lime Shrimp With Cilantro Rice Recipe
Photo: Ray Kachatorian; Styling: Jennifer Flanagan
Prep: 10 minutes; Cook: 17 minutes.


Makes 4 servings (serving size: 3/4 cup rice and 6 shrimp)

Nutritional Information

Calories 286
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 26 g
Carbohydrate 30 g
Fiber 2 g
Cholesterol 210 mg
Iron 4 mg
Sodium 399 mg
Calcium 59 mg


3/4 cup instant brown rice
2 tablespoons tequila
1 tablespoon fresh lime juice
2 teaspoons olive oil
1 teaspoon bottled chipotle sauce (such as Tabasco)
2 garlic cloves, minced
24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds)
8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes
Vegetable oil
1/2 teaspoon salt
6 tablespoons minced fresh cilantro, divided
4 lime wedges


1. Prepare rice according to package directions.

2. Prepare grill.

3. Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.

4. Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.

5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.

Karen Levin and Monica Bhide,


June 2007
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