Sauteed Tequila Lime Shrimp
Marinated in an ancho chili paste then flavored with tequila and lime, Sauteed Tequila Lime Shrimp elevates weeknight shrimp and takes less than 10 minutes to cook.
Servings 4 servings
Calories 262kcal
Ingredients
- 1 pound raw shrimp peeled and deveined
- 3 dried ancho chili peppers stems and seeds removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 teaspoon garlic clove
- 2 ounces tequila see post for substitution
- zest and juice of one lime
- 2 tablespoon butter optional
Instructions
- Place dried chilis in a medium bowl and cover with boiling water. Steep chilis until softened about 20 minutes.
- Puree the softened chilis in 1/2 cup of the steeping liquid in a food processor or blender until smooth. Cool.
- Sprinkle shrimp with salt and pepper.
- Heat a large skillet to medium. Add oil and garlic and cook about 15 seconds or until fragrant.
- Add shrimp to the pan, do not the crowd, and cook 90 seconds per side. As soon as the shrimp turns pink it is cooked. Be careful not to overcook. Remove cooked shrimp from the pan and set aside.
- Str the tequila into the hot skillet and use a wooden spoon to deglaze any browned bits from the bottom of the pan.
- Return the shrimp to the pan along with the chili puree mixture. Simmer 4 to 5 minutes or until warmed through.
- Add butter and stir until melted. Squeeze lime juice and lime zest. Serve immediately.
Nutrition
Calories: 262kcal | Carbohydrates: 1g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 1513mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 2mg
