Tequila Lime Shrimp Bowls
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!
Servings: 3
Ingredients
- 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)
Instructions
- 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 juice and 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.
Nutrition
Calories: 306kcal | Carbohydrates: 12g | Protein: 33g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 381mg | Sodium: 1598mg | Potassium: 464mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1555IU | Vitamin C: 88mg | Calcium: 282mg | Iron: 5mg