Tequila Shrimp

Randy Mayor; Melanie J. Clarke

Yield: 4 servings (serving size: 4 ounces shrimp and 1/2 cup rice mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 22%
  • Fat: 10.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 5.2g
  • Protein: 37.5g
  • Carbohydrate: 31.5g
  • Fiber: 0.6g
  • Cholesterol: 259mg
  • Iron: 4.4mg
  • Sodium: 548mg
  • Calcium: 104mg

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds peeled and deveined large shrimp
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons bottled minced garlic
  • 1/4 cup tequila
  • 2 tablespoons minced fresh cilantro, divided
  • 1 tablespoon fresh lime juice
  • Lime wedges (optional)

Preparation

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tablespoon cilantro; cook 1 minute.
  4. Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.
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