Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. It is a delicious version of margarita shrimp with a glaze made from tequila, orange juice concentrate, and lime. Great served over white rice. This dish is also good as a room temperature appetizer for parties.
Prep Time: 1 hour, 30 minutes
Cook Time: 10 minutes
Marination Time: 30 minutes
Total Time: 2 hours, 10 minutes
Yield: 4 to 6 servings
Ingredients:
- 1/2 cup orange juice concentrate, undiluted
- 1/4 cup fresh lime juice (about 2 limes)
- 1/8 cup olive oil
- 1/8 cup tequila (see Note)
- 1 Tablespoon Triple Sec or Cointreau orange liqueur
- 1/4 cup cilantro, chopped
- 1/4 cup minced sweet onion
- 2 cloves garlic, pressed
- 1/2 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 to 1-1/2 pounds fresh or frozen jumbo shrimp, peeled and deveined, tails left on for presentation if you wish
Preparation:
Measure orange juice concentrate, lime juice, 1/8 cup olive oil, tequila, Triple Sec, cilantro, sweet onion, garlic, curry powder, kosher salt, cumin, turmeric, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to the margarita marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 30 to 45 minutes. (Do not over-marinate or the citrus acids will "cook" the shrimp.)
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. You may need to do this in batches. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm. Add the reserved marinade to the hot pan. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce to coat.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the miniature single serving bottles. This recipe will use about half of a miniature bottle of each. If you cannot consume alcohol, simply leave them out.
Yield: 4 servings
Caribbean Island Lime Shrimp Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. You may need to do this in batches. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm. Add the reserved marinade to the hot pan. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce to coat.
Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.
Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the miniature single serving bottles. This recipe will use about half of a miniature bottle of each. If you cannot consume alcohol, simply leave them out.
Yield: 4 servings
Caribbean Island Lime Shrimp Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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