Tequila Lime Shrimp
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (14)
- 13 oz peeled shrimp from 26 oz raw shrimp
- 2 fl oz tequila
- 1 lime sliced
- 1 tbsp lime juice
- 10 oz asparagus woody ends trimmed
- 24 oz potatoes cut into wedges
- 15 oz corn on the cob cut into 2-3 inches thick chunks
- 1/2 cup cilantro chopped
- 2 1/2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tsp paprika divided
- 1 tbsp garlic minced
- 1/2 tsp ground black pepper
INSTRUCTIONS
Place 24 oz potatoes and 15 oz corn into a bowl, along with 2 1/2 tbsp butter. Cover the bowl with plastic wrap and microwave on medium for 15 minutes. Preheat the oven to 475°F.
Place the microwaved vegetables onto a baking sheet that’s been lined with parchment, along with the raw asparagus (10 oz). Drizzle the butter left in the bowl on top, and sprinkle 1/2 tsp paprika all over the veg.
Slide onto the oven’s middle rack, and bake for 15 minutes.
While that’s going, heat 1 tbsp olive oil in a non-stick skillet over medium heat. Stir in 1 tbsp minced garlic and cook until fragrant.
Add 13 oz peeled shrimp, 1 tbsp lime juice, the remaining paprika (1/2 tsp), 1/2 tsp black pepper, and 1/2 tsp salt. Stir for about 4 minutes.
Add 1/4 cup tequila and allow everything to simmer for 1 minute while scraping the bottom with a wooden spoon/spatula. Turn off the heat.
Sprinkle 1/2 cup cilantro on top, and decorate the skillet with your desired amount of lime slices.
Enjoy with the grilled veg.
