Tequila Jalapeno Shrimp Recipes

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HONEY-TEQUILA GLAZED SHRIMP



Honey-Tequila Glazed Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons fresh clementine juice
1/4 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/4 teaspoon kosher salt
Zest and juice of 1 lime
4 ounces blanco tequila
1 pound 16/20 shrimp (extra jumbo)

Steps:

  • Preheat an indoor grill plate over high heat.
  • Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
  • Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
  • Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

ONE-PAN TEQUILA SHRIMP



One-Pan Tequila Shrimp image

Say hello to margarita shrimp! Everyone's favorite summer cocktail is surprisingly the perfect marinade. This one-pan dish uses everything we know and love in a margarita and turns it into a stunning dish that is perfect for summer.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound shrimp (16/20 count), peeled and deveined, tails on
1/4 cup tequila
1 teaspoon agave nectar
3 limes
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 stick (8 tablespoons) unsalted butter, cut into 1-tablespoon slices
1 loaf crusty bread, cut into 1-inch-thick slices (6 to 8 slices)
2 jalapeños, 1 seeded and minced and 1 sliced into thin rounds
Cilantro sprigs or basil leaves, for garnish

Steps:

  • Put the shrimp, tequila, agave, zest and juice of 2 limes and garlic in a large bowl. Season with salt and pepper, toss together and marinate at room temperature for 5 to 10 minutes.
  • Preheat a cast-iron skillet over medium-high heat, add the oil and heat until smoking.
  • Cut the remaining 1 lime in half crosswise and set aside. Remove the shrimp from the marinade, reserving the marinade for later, and cook in batches until the shrimp is pink and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
  • Wipe out the skillet and set over medium heat. Add 4 tablespoons butter and swirl until melted. Add the bread slices and lime halves, cut-side down, and cook until the bread is golden brown and toasted, 1 to 2 minutes per side. Transfer the bread and limes to a plate.
  • Strain the reserved marinade into a medium bowl and discard the solids. Put the marinade liquid and minced jalapeños in the skillet and cook over medium heat until reduced by half, about 3 minutes. Reduce the heat to low, add the remaining 4 tablespoons butter and swirl until melted. Add the shrimp and toss together until coated.
  • To plate, top the bread with the shrimp mixture, garnish with the jalapeño slices and fresh herbs and enjoy!

TEQUILA-GRILLED SHRIMP



Tequila-Grilled Shrimp image

The citrus marinade for the shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer, or serve over rice for a quick and easy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
1/4 cup silver or white tequila
1/4 cup lime juice (from about 3 limes)
1/4 cup fresh orange juice (from 1 orange)
Coarse salt and ground pepper
1 jalapeno, seeded and minced
Lime wedges (for serving)

Steps:

  • In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

Nutrition Facts : Calories 95 g, Fat 1 g, Protein 18 g

SHRIMP WITH JALAPENO, TEQUILA AND LIME



Shrimp with Jalapeno, Tequila and Lime image

I first had this at a little neighborhood restaurant next door to a bed and breakfast I stayed at in San Francisco. Unfortunately both are now gone. This serves 4 as an appetizer or 2 as an entree.

Provided by Mikekey *

Categories     Seafood Appetizers

Time 30m

Number Of Ingredients 11

1/8 c olive oil
1 clove garlic, peeled and minced
1 large jalapeno pepper, slice into rings (remove seeds for less spicy version)
1 lb raw medium shrimp, peeled and deveined (leave tails on)
1/2 c tequila
1 Tbsp triple sec
2 Tbsp fresh lime juice
GARNISH
1/8 c chopped fresh cilantro
lime wedges
margarita salt, to taste

Steps:

  • 1. Heat oil in a large non-stick skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add jalapeno and cook 1 minute more.
  • 2. Add shrimp and saute until just turning pink.
  • 3. Add tequila, triple sec and lime juice and cook shrimp until just done. Do not overcook.
  • 4. Spoon onto individual plates and garnish with chopped cilantro, lime wedges and sprinkle with a little margarita salt.

JALAPENO-TEQUILA MARINATED SHRIMP



Jalapeno-Tequila Marinated Shrimp image

This dish made with the following ingredients is not too spicy. If you want to kick it up, don't seed the jalapeno.

Provided by Renae Waldner

Categories     Seafood

Time 55m

Number Of Ingredients 21

SHRIMP
2 1/4 lb shelled, deveined uncooked jumbo shrimp
MARINADE
2 c coarsely chopped loosly packed fresh cilantro
4-6 jalapenos, veins and seeds removed, coursely chopped
1/2 small onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/4 c fresh orange juice
1/4 c fresh lime juice
1/4 c extra-virgin olive oil
2 Tbsp tequila
1 tsp salt
1/2 tsp sugar
1/2 tsp ground cumin
1/2 tsp fresh ground pepper
GARLIC-CILANTRO BUTTER
6 Tbsp butter
2 garlic cloves, chopped
3 Tbsp chopped fresh cilantro
GARNISH
2 limes, cut into wedges

Steps:

  • 1. Thread shrimp onto 6 (10-12")metal or bamboo skewers. (If using bamboo, soak in water 20 min.) Then insert 2 skewers into each shrimp to keep them from slipping. Arrange kebobs in shallow baking dish. OR you can skip this step completely and use a grilling basket (or foil) instead.
  • 2. In a food processor, combine cilantro, chiles, onion and 3 garlic cloves; finely chop. Gradually add all remaining marinade ingredients, processing until bright green paste forms. Pour minture over shrimp. Cover; refrigerate 30-60 min., turning several times to marinate evenly.
  • 3. Melt butter in small saucepan over medium heat. Add 2 garlic cloves and cilantro; cook 2 minutes or until garlic just begins to soften, stirring constantly.
  • 4. When ready to serve, heat grill or broiler. Drain kebobs and discard marinade. Place on grill over med heat or charcoal or broil 4-6" from heat 2-3 mins on each side or until shrimp turn pink, basting with garlic-cilantro butter. Serve with lime wedges.

TEQUILA-JALAPENO MARINATED SHRIMP



Tequila-Jalapeno Marinated Shrimp image

Make and share this Tequila-Jalapeno Marinated Shrimp recipe from Food.com.

Provided by Christine Bettiga

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups finely chopped fresh cilantro
5 small jalapeno chiles or 5 small serrano chilies (remove seeds if you don't like it too hot)
1/2 small yellow onion, finely minced
2 tablespoons minced roasted garlic
3 tablespoons tequila
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
1 dash red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 teaspoons minced garlic
6 tablespoons butter
3 tablespoons chopped fresh cilantro
2 1/4 lbs shelled and deveined uncooked jumbo shrimp

Steps:

  • Soak 12 wooden skewers in water for 15 minutes.
  • Insert 2 skewers onto shrimp to keep them from slipping.
  • Arrange kabobs onto a shallow baking dish.
  • Combine cilantro, chiles, onion and 1 tbsp garlic into your food processor, finely chop.
  • Gradually add all remaining marinade ingredients, processing until bright green paste forms.
  • Pour mixture over shrimp.
  • Cover, refrigerate 60 minutes, turning kabobs several times to marinate.
  • Melt butter in small saucepan over medium heat.
  • Add 1 tbsp.
  • garlic and 2 tbsp.
  • cilantro, cook 2 minutes or until garlic softens.
  • Heat grill.
  • Discard marinade and place kabobs on gas grill over medium heat or charcoal grill 6 inches from coals.
  • Cook 3-4 minutes or until shrimp turn pink.
  • Baste with garlic butter mixture.
  • Serve with lime wedges.

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