Tequila Lime Shrimp - Tequila Shrimp with Lime
Shrimp is a beautiful thing. It's gorgeously good for you - they're high in calcium and protein both. If cholesterol is an issue, you will need to use some moderation, but it isn't enough to worry about unless you're eating it daily.
Fried shrimp is the most popular preparation in the United States, which immediately crosses it off the menu for many people. Good news though - you can have this little beauty with far less mess, fat and prep time - and still have all the benefits of that beautifully tender seafood. Especially with this awesome little method I outline here.
Now - it's important to remember that there is NO recipe here. This is all about the method - you can take what I show you and go crazy. Try it the first time with one of my flavor combos, then use your own tastes and imagination. You'll fall in love - and I bet that fresh shrimp makes its way onto your table far more often for now on.
The Method - Demonstrated!
How to Clean and Prep Fresh Shrimp
Fresh shrimp - however much you like. If you need a little help cleaning it and getting it ready - check the video.
The ingredients for the flavor profile you choose. In the video I demonstrate six different ones. For an example I'll use the Tequila Lime Thyme Shrimp. So for each serving, you'll want
- about 8 medium shrimp
- 1-2 tsp good tequila
- 1 lime, halved - slice one half, and save the other half to juice
- 1 sprig fresh thyme
- a tsp olive oil
- a pinch of kosher salt
- Heat a clean, dry skillet over medium heat. Allow to preheat while you're preparing your shrimp.
- Place the cleaned shrimp in the middle of a square of aluminum foil. Drizzle with oil, and sprinkle with salt and pepper.
- Drizzle with tequila, top with lime slices. Squeeze the juice from the other half of the lime over the shrimp, and top with the thyme sprig.
- Fold the aluminum foil over the shrimp to make a little packet.
- Place the packet on the hot skillet and allow it to sit, untouched, for four minutes. If you use large or jumbo shrimp, you'll need about five minutes at most. The beauty of this method though is that it cooks the shrimp completely without over cooking them - which ruins the shrimp.
- At four minutes, pull the packet off the skillet. Allow it to rest for about one minute. Open the packet, and gently toss the shrimp in the sauce that has formed in the bottom of the packet. That's it!
I love this - it goes together in seconds, cooks in under five minutes, and the flavor is just amazing. My favorite way to serve it is with some angel hair pasta - or you could go with rice, or couscous - whatever you like. Try bbq flavors and some southern style creamy grits, or the soy/mirin with a great green salad and Asian dressing. There are endless possibilities here.
Some of the other flavors that I use:
- Salt, drizzle of oil, BBQ rub
- Salt, olive oil, black pepper, minched garlic, and sliced cherry tomatoes
- Salt, butter, capers, lemon and rosemary
- Onion and garlic powder, salt and pepper, oil or butter
- Salt, dash of mirin, soy sauce and sesame oil
- Thai chili paste, sesame oil and soy
- Salt, oil, coconut milk, lime and fish sauce
- Salt, oil, diced tomatoes, oregano, minced garlic and a sliver of bay leaf
See? You can do almost anything you want - and adapt this to as many servings as you wish. Use more or fewer shrimp, add or delete flavors - and on top of it all - have nearly no clean up. BOMBSHELL!
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- The Thrillbilly Gourmet
Combining classic technique with everyday food for spectacular results!
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