Tequila Lime Shrimp Bowls are deliciously fresh and simple to make any day of the week! You’ll love the bold tangy flavor and spices of the sauce and shrimp in this recipe; layered on a bed of cilantro lime slaw. Less than 20 minutes and one pan is all you need!
Reader request alert!! This is my time to let you all know how much I love hearing from you and your ideas for a recipe creation. Recently, a reader reached out to tell me how much she enjoyed a Tequila Lime Shrimp Tostada at a restaurant. She sent me the ingredients so I would have an idea of the tastes she fell in love with.
So with ingredients in hand, I set out to re-create something that I know you are all going to LOVE!!! This Tequila Lime Shrimp is perfect for those weeknights when you need something lightening fast, and loaded with flavor to make your tastebuds happy. Also a creative dish for Taco Tuesday, or even a recipe worthy of sharing with company.
Let’s jump right in!
How to make Tequila Lime Shrimp Bowls:
First off, I did try this recipe a few different ways. I wanted to see if marinating the shrimp made any difference in the end product. When comparing the two variations, I couldn’t tell. I honestly think cooking on the spot without the marinade is not only faster, but makes for an amazing sauce!
- Shrimp (peeled and deveined)
- Avocado oil or olive oil
- salt and pepper
- lime juice
- Jalapeno (optional)
- freshly chopped cabbage
- fresh cilantro
- red onion or pickled onion (see below how to pickle red onions)
Honestly, this recipe couldn’t be easier. We start by heating a large skillet to medium high heat. Be sure to add salt, pepper, and cumin to the shrimp before placing in the pan. Add in the oil and garlic once hot. Saute for only a minute, then toss in the shrimp.
Cook the shrimp for just 2 minutes, and flip over. At this point toss in the tequila and lime juice, and the jalapeño (if using). Once the shrimp is opaque remove from heat! Sprinkle some fresh cilantro on top.
You can easily be done with the recipe here, but I made a quick slaw to serve on top. The tequila/lime mixture is also poured on top of the slaw for more flavor.
- What can I use to replace the tequila? Some people like to abstain from alcohol altogether, even in food. You can simply omit, and add an additional tbsp of lime juice. It will still taste delicious!
- Can I serve over something else other than slaw? YES!!! My Cilantro Lime Cauliflower Rice would be perfect for this recipe. You can also place in a tortilla for traditional tacos.
- Can I grill the shrimp? YES!! You can easily use the tequila and lime juice for a quick marinade, and then grill the shrimp over direct medium heat for about 5 minutes (may need up to 7 minutes)
Pickled Red Onion:
I added in pickled red onion here. Totally optional, but really delicious! I sliced up red onion very thinly on my mandolin. I heated up some warm water and mixed 1/4 cup warm water with 1 tsp salt, and 1 tbsp granulated sugar. I then placed onions, the warm water with 3/4 cup white wine vinegar into a jar (or bowl). Let it sit for an hour or so. These are so delicious for many things!!
Tequila Lime Shrimp Bowls
- 1 lb large shrimp peeled and deveined
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil or olive oil divided
- 1 large garlic clove minced
- 5 tbsp fresh lime juice divided
- 2 tbsp Tequila
- 1 jalapeno (de-seeded and diced, optional)
- 1/2 cup chopped fresh cilantro
- 4 cups shredded cabbage
- 1/2 cup pickled red onion or red onion* (optional)
Begin by heating a large cast iron skillet to medium high heat. While you wait for the pan to heat up, season the shrimp. In a small bowl, mix together salt, pepper, and cumin. Pour evenly over the shrimp.
Once the pan is hot, add 1 tbsp oil, then the garlic. Cook for less than 1 minute, then toss in the shrimp. Cook the shrimp on one side for 2-3 minutes, then flip over.
After flipping over the shrimp, add 2 tbsp lime juiceand tequila to the hot skillet. Mix around with a wooden spoon, deglazing the pan from the seaoninings and garlic. Cook for another 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and top with 1/4 cup cilantro.
Meanwhile, make the slaw (if using). Toss together the cabbage, 1/4 cup cilantro, 1 tbsp oil, 3 tbsp lime juice, and the red onion. Sprinkle with some sea salt.
Toss shrimp and the tequlia lime juice on top of the slaw and serve.
*See note above in the blog post on how to make pickled red onion.