One Pan Tequila Shrimp Recipes

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

Steps:

• Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
• Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.

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.

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!

Steps:

• Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.

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.

Steps:

• In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.
• In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
• Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.