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–+ servings

Tequila Lime Shrimp with Bell Pepper Salsa

Bright, citrusy and flavorful tequila lime shrimp paired with a spicy and zesty bell pepper salsa. Serve on whatever you want, but either way, this tequila lime shrimp is bringing the party to your dish!
Print Recipe
Course Appetizer, Main Course
Cuisine Gluten-Free, Mexican
Servings 2

Equipment

  • Food processor

Ingredients
  

Bell Pepper Salsa

  • 1 bell pepper can use two for color, but you'll have leftovers
  • 1 jalapeño seeds removed or kept, depending on heat preference
  • 1 shallot can sub for 1/2 red onion
  • Juice of 1 1/2 lime
  • 2 tsp olive oil
  • Cilantro to taste
  • Pinch of salt to taste

Tequila Lime Shrimp

  • 1 lb shrimp fresh or thawed
  • 1/4 cup tequila
  • 1/4 cup lime juice
  • 1/2 tsp salt or to taste
  • 2 tbsp olive oil
  • Olive oil for pan (can sub another oil of your choice)

Instructions
 

Bell Pepper Salsa

  • Add all of the salsa ingredients to a food processor and pulse until your desired consistency is reached. Adjust salt, lime and spice to your taste. Set the salsa aside.

Tequila Lime Shrimp

  • In a bowl, mix together the lime juice, tequila, 2 tbsp olive oil and salt until fully combined.
  • Lay the shrimp out on a paper towel and pat them dry. Lightly sprinkle both sides of the shrimp with salt.
  • Season a skillet with olive oil and heat on medium high until the oil is shimmering.
  • Place each shrimp into the skillet, making sure none of them overlap. If you can't fit all of the shrimp, follow all of the steps below with half of the shrimp, and then repeat the steps with the second half.
  • Sear the shrimp for about 1-2 minutes until the side on the pan is pink, crispy and golden brown. Then, flip the shrimp so the other side will cook. While the second side cooks, pour half of the tequila lime mixture into the pan and let it reduce as the shrimp cook. The sauce should thicken and the shrimp should be fully cooked within 2 minutes. Once the sauce is thickened and the shrimp are cooked, remove them from the heat. Repeat these steps with any other shrimp that is left. Set the cooked shrimp aside.
  • There will be a little more sauce left in the pan. Keep that in the pan and add the rest of the tequila lime mixture. Cook on medium high heat until the sauce reduces.
  • Plate the shrimp however you prefer and top with some more sauce. Serve with the salsa on the side or on top as a garnish. Serve immediately and enjoy!
Keyword bell pepper salsa, cinco de mayo, old bay shrimp tacos, tequila lime sauce, tequila lime shrimp, tequila shrimp
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