Tequila-Lime Shrimp With Cilantro Rice

Prep: 10 minutes; Cook: 17 minutes.

Yield: Makes 4 servings (serving size: 3/4 cup rice and 6 shrimp)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 26g
  • Carbohydrate: 30g
  • Fiber: 2g
  • Cholesterol: 210mg
  • Iron: 4mg
  • Sodium: 399mg
  • Calcium: 59mg


  • 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. 1. Prepare rice according to package directions.
  2. 2. Prepare grill.
  3. 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. 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. 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.
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