This Tequila Lime Shrimp is packed with flavor, easy to make, and is the absolute perfect summer shrimp dish! It’s ready in under 15 minutes and you can pair it with veggies, zucchini noodles, rice or cauliflower rice for a delicious weeknight or weekend meal in no time. It’s gluten-free, low-carb and paleo friendly!
This Tequila Lime Shrimp recipe is one of those dishes that can be whipped up pretty quickly when you don’t have much else on hand. If you are like me, you’ll likely have some frozen shrimp hanging out in your freezer that can be defrosted quickly and the whole thing cooked up from start to finish in about 20 minutes. Serve with your favorite side dish, over a bed of greens or as tacos!
Here’s what you need:
butter or oil
3 garlic cloves
1 small yellow onion
1 lb. raw shrimp, peeled and deveined, about 15-20 shrimp
salt and pepper
handful of fresh cilantro
How can you defrost frozen shrimp quickly?
Place the frozen shrimp in a bowl with cold water for about 5 minutes. Drain in a colander and rinse under water for a minute and the shrimp will be ready to go!
What can I serve this with?
Tequila lime shrimp is versatile and you can serve it with so many different sides:
This 3-ingredient cabbage slaw for tacos is the easiest addition to a quick and delicious taco night. Made in minutes with cabbage, mayo (or Greek yogurt) and lime, it adds a nice creamy acidity to your favorite taco (or non-taco) dish. Serve with chicken, fish, or carnitas (or really anything) and you’ll be happy you did!
It literally takes less than 10 minutes, and can be made ahead of time up to 6 hours. The hardest part is slicing the cabbage, and that isn’t very hard! Toss with the remaining 2 ingredients and you’re good to add a nice punch of creaminess and acidity to any taco dish!
Ideally you make it at least an hour before serving, as it sits it will break down the cabbage. Can be made up to 6 hours ahead of time, kept in the refrigerator.
Don't need 6 servings? Halve the recipe and only use half a head of cabbage with a scant 1/4 cup mayo, 1 tablespoon lime juice and salt and pepper to taste.
Loading nutrition data...