We enjoy these spiked Tequila Lime Shrimp Tacos year-round. It’s a great go-to when craving something a little lighter in the fall and winter, and super quick to prepare. You can always skewer these up for the grill, too, as weather permits.
When it comes to shrimp I prefer the oxymoron, large shrimp (21-25 count/pound). Smaller sizes tend to overcook quickly and get tough. You want the shrimp to stay plump and be just opaque in the center with a firm yet tender bite. To keep the prep simple, I buy bags of frozen shrimp that are already shelled and deveined so all I have to do is give them a good rinse and pop off the tails.
This tasty marinade stirs everything together right in the baking dish. No unnecessary clean up!
Shrimp shine bathing in the complementary flavors of olive oil, tequila, lime, worcestershire, honey, jerk seasoning, cilantro, and parsley. Marinate for just 15-30 minutes if you have time then pop in the oven.
In 10-12 minutes you’ll have pink, plump shrimp ready to grace your tortilla. You can also serve this as a tasty alternative to traditional shrimp cocktail, or over rice for a speedy, delicious dinner. Enjoy!
We eat a lot of shrimp around here. It’s so versatile! If you’re a shrimp fan, we have you covered. Check these out!
- Paella Stuffed Zucchini with Shrimp and Chorizo
- Thai Red Curry Shrimp with Jasmine Rice
- Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze
- Curried Caribbean Chicken and Shrimp with Mango and Caramelized Plantains
- Shrimp Risotto with Spinach and Corn
These spiked Tequila Lime Shrimp Tacos strike the perfect balance between sweet and spicy with honey, jerk seasoning and fresh herbs.
- ½ cup olive oil
- ¼ cup tequila
- Juice and zest of 1 lime
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon Caribbean Jerk seasoning
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 2 lbs 21-25 count shrimp, cleaned, deveined, tails removed*
- 12 flour or corn tortillas, warmed
- Toppings: avocado, diced red onion, shredded lettuce, fresh cilantro, squeeze of lime, drizzle of reserved marinade
Preheat oven to 400°F. In a 13x9 baking dish, combine the first 8 ingredients. Toss shrimp in marinade until fully coated. Marinate 15-30 minutes.
Wrap tortillas in foil. Place tortillas and shrimp in preheated oven. Bake 10-12 minutes, stirring shrimp halfway through. Shrimp should be plump and opaque in center. With a slotted spoon transfer shrimp to serving bowl. Pour the cooked marinade in a bowl to pass around separately. Serve with warm tortillas and toppings.
*If serving as an appetizer, or over rice, feel free to leave the tails on.