Easy Caribbean Island Lime Shrimp
Ingredients
- 1/2 cup orange juice concentrate, undiluted
- 1/4 cup freshly squeezed lime juice, from about 2 limes
- 2 tablespoons olive oil, divided
- 2 tablespoons tequila
- 1 tablespoon orange liqueur, such as triple sec or Cointreau
- 1/4 cup chopped cilantro
- 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, more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 to 1 1/2 pounds jumbo shrimp, peeled and deveined
Instructions
- 1
Gather the ingredients.
- 2
In a large zip-top plastic bag, combine all of the ingredients except one tablespoon of the olive oil and the shrimp. Seal and mix thoroughly.
- 3
Add shrimp to the margarita marinade, squeeze out all the air, and seal. Turn bag to coat the shrimp.
- 4
Refrigerate for 30 to 45 minutes. Do not over-marinate or the citrus acids will "cook" the shrimp.
30 min - 5
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to the hot pan and swirl to coat.
- 6
Remove shrimp from marinade and place in a single layer in the hot pan. Reserve the marinade.
- 7
Cook for one minute, then flip the shrimp to the other side for an additional 2 to 3 minutes. You may need to do this in batches, depending on the size of your pan. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm.
1 min - 8
Add the reserved marinade to the hot pan. Continue cooking until it reduces to a thin sauce.
- 9
Turn off heat, return the shrimp to the pan, and toss them in the sauce to coat.
Nutrition
Per serving (based on 4 servings)
