Best 7 Tequila Lime Marinated Shrimp Recipes

TEQUILA-MARINATED SHRIMP PIZZA WITH CHORIZO, ONIONS, BELL PEPPERS, AND CILANTRO PESTO

Steps:

• In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
• Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
• At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
• While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
• In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
• On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
• Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
• Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
• Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
• In a large mixing bowl, stir together the water, yeast, and sugar. Let sit until foamy, about 5 minutes. Add 2 cups of the flour, salt, and 2 teaspoons of the oil, stirring with a heavy wooden spoon to incorporate. Turn out onto a lightly floured surface and knead until smooth and pliable, yet slightly sticky, 5 minutes, adding more flour as needed 2 teaspoons at a time to prevent from sticking to the board.
• Lightly oil a large mixing bowl with the remaining 1/2 teaspoon oil. Place the dough in the bowl and turn to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place. Allow the dough to rise until nearly double in size, 1 to 1 1/2 hours.
• At least 45 minutes before baking pizza, put a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees F.
• While the dough is rising, marinate the shrimp. In a large bowl, combine the shrimp, tequila, lime juice, crushed garlic, cilantro, lime zest, pepper flakes, kosher salt, and cumin. Let marinate for no more than 1 hour. Remove the shrimp from the marinade and pat dry.
• In a skillet, cook the sausage over medium-high heat until the fat is rendered and almost completely cooked through, about 4 minutes. Remove and drain on paper towels. Let cool.
• On a lightly floured surface turn out the dough and lightly work into a large flat disk. Let rest for 10 minutes. Pat and stretch out the dough to a 12-inch round, turning and lifting to make about 1/8-inch thick.
• Dust a baker's peel or bottom of a baking sheet with the cornmeal. Carefully transfer the dough onto the peel and reshape as necessary without pressing down hard (so the dough will come away easily). Working quickly, spread cilantro pesto across the dough to cover, leaving a 1/2-inch border around the edge. Sprinkle the grated cheese evenly over the top, then arrange the shrimp, bell peppers, onions, and cooked sausage over the top. Dot the pizza with the goat cheese.
• Line up the peel over the baking stone and slide to release the pizza. (Alternately, bake on the baking sheet.) Bake until the dough is crisp and golden brown and the cheeses are melted and bubbly, about 8 minutes. Transfer with the peel to a large cutting board. Let sit for 5 minutes.
• Garnish with chopped cilantro and green onions, to taste. Cut into slices, and if desired, drizzle with additional pesto sauce.
• In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.
• In a food processor or blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper and salt, and process to combine. Scrape the sides of the processor, and with the machine running, add the olive oil. Blend until well combined.

TEQUILA LIME MARINATED SHRIMP

Steps:

• In a small saucepan combine tequilla, lime juice and honey. Bring just to a boil to melt honey and evaporate most of the alcohol. Set aside.
• Bring 2 quarts of water to a boil. Add lemon, onion, bay leaves and peppercorns to boiling water. Simmer for 5 minutes.
• Add salad shrimp and simmer until shrimp are thawed, about 2 to 3 minutes. Drain shrimp and place in bowl. Add Tequilla mixture, cilantro and jalapeno to shrimp and toss.
• Chill in refrigerator, covered until ready to use or for a quick chill, place bowl over ice. Serve on platter with endive spears, crackers or alone with toothpicks for spearing.

GRILLED TEQUILA-LIME SHRIMP

Steps:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning.
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

TEQUILA LIME SHRIMP ZOODLES

Steps:

• In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

TEQUILA LIME SHRIMP

Steps:

• Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
• Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
• Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

TEQUILA-LIME SHRIMP

Steps:

• Combine first 8 ingredients to make marinade.
• Place the shrimp in a flat dish and cover with the marinade.
• Marinate one hour.
• If you are using bamboo skewers, soak them in cold water for at least 30 minutes. Thread shrimp on skewers. Grill about 3 minutes a side.
• For sauce, stir remaining ingredients together until well blended.

TEQUILA LIME SHRIMP SKEWERS

Steps:

• Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side.