Spicy Margarita Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 215.1
- Total Fat: 6.0 g
- Cholesterol: 172.3 mg
- Sodium: 208.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.6 g
- Protein: 24.0 g
View full nutritional breakdown of Spicy Margarita Shrimp calories by ingredient
Introduction
Quick & easy, works great with previously-frozen shrimp, can be spiced up or down at your preference. This might have originally been a Weight Watchers recipe but I have tinkered significantly. Quick & easy, works great with previously-frozen shrimp, can be spiced up or down at your preference. This might have originally been a Weight Watchers recipe but I have tinkered significantly.Number of Servings: 4
Ingredients
-
1 pound raw shrimp (I used mediums, frozen, half-shelled)
1 cup (ish) lime juice (bottled is fine)
1/2 of a jalapeno pepper, chopped finely - remember to wear gloves and wash up immediately! Include the seeds or not depending on how spicy you want
2 TB (ish) chili powder - I like the Mexican chipotle kind with a little bit of smoky taste
3 TB chopped cilantro plus some additional for garnish & quinoa
3-ish cloves chopped garlic (I used the jarred kind)
1.5 oz tequila
2 tsp granulated sugar
1 TB olive oil
Directions
1. Thaw the shrimp (if frozen) and rinse & drain. (I do this overnight in the fridge then just rinse as I'm ready to cook)
2. Mix the lime juice, chili powder, sugar, 3TB of the cilantro, the jalapeno and the tequila and set aside. The proportions here are a little vague - if you like more heat, add more jalapeno, if you like more spicy-chili, add more chili powder & cilantro, if you like more sour, add more lime, etc.
3. Put the oil in a good-sized skillet and add the garlic (again, to taste) and the shrimp and saute until the shrimp turn opaque and pink. Sprinkle them with a little sea salt or kosher salt as they cook. As soon as they are done-ish, remove them from the pan or they will get tough. How long they take depends on the size of the shrimp - couple minutes is usually enough and keep them moving so there's no burning.
4. After the shrimp are out of the skillet, do not wash it!! Pour in your lime-tequila-sugar-pepper-etc. mix and use that liquid to deglaze the pan, scraping up the little shrimpy and garlicky good bits off the pan. (This is one of the reasons I don't like a non-stick pan for this, you don't get as good a coating of yummy to deglaze.) Let most of the alcohol in the tequila cook off (you're losing some calories here too I imagine!) and adjust the seasoning as you need to. Pour the liquid over the shrimps and serve.
Additions/serving suggestions:
Before starting the shrimp, rinse and start a pan of quinoa (it's like a cup of dry, rinsed to a cup and a half of boiling water? Read the package?). Into the water for the quinoa put some chili powder and some sprigs of cilantro. Quinoa takes 15 minutes-ish, so if you do that before you chop the pepper and start the shrimp, it will be done at the same time. Put the shrimps over/next to the quinoa and let the quinoa soak up the extra juice. (Note - quinoa not included in the nutritional info).
I also served it with steamed broccoli (3 mins in the microwave in the steamer while the pan deglazed) partly because I love broccoli but also because the trees soak up the juice nicely.
You can also add things to the pan with the shrimp - a package of sliced mushrooms for example, or some sliced carrots or celery. You'll just have to work around them when deglazing the pan.
Number of Servings: 4
Recipe submitted by SparkPeople user BTINTERNET.
2. Mix the lime juice, chili powder, sugar, 3TB of the cilantro, the jalapeno and the tequila and set aside. The proportions here are a little vague - if you like more heat, add more jalapeno, if you like more spicy-chili, add more chili powder & cilantro, if you like more sour, add more lime, etc.
3. Put the oil in a good-sized skillet and add the garlic (again, to taste) and the shrimp and saute until the shrimp turn opaque and pink. Sprinkle them with a little sea salt or kosher salt as they cook. As soon as they are done-ish, remove them from the pan or they will get tough. How long they take depends on the size of the shrimp - couple minutes is usually enough and keep them moving so there's no burning.
4. After the shrimp are out of the skillet, do not wash it!! Pour in your lime-tequila-sugar-pepper-etc. mix and use that liquid to deglaze the pan, scraping up the little shrimpy and garlicky good bits off the pan. (This is one of the reasons I don't like a non-stick pan for this, you don't get as good a coating of yummy to deglaze.) Let most of the alcohol in the tequila cook off (you're losing some calories here too I imagine!) and adjust the seasoning as you need to. Pour the liquid over the shrimps and serve.
Additions/serving suggestions:
Before starting the shrimp, rinse and start a pan of quinoa (it's like a cup of dry, rinsed to a cup and a half of boiling water? Read the package?). Into the water for the quinoa put some chili powder and some sprigs of cilantro. Quinoa takes 15 minutes-ish, so if you do that before you chop the pepper and start the shrimp, it will be done at the same time. Put the shrimps over/next to the quinoa and let the quinoa soak up the extra juice. (Note - quinoa not included in the nutritional info).
I also served it with steamed broccoli (3 mins in the microwave in the steamer while the pan deglazed) partly because I love broccoli but also because the trees soak up the juice nicely.
You can also add things to the pan with the shrimp - a package of sliced mushrooms for example, or some sliced carrots or celery. You'll just have to work around them when deglazing the pan.
Number of Servings: 4
Recipe submitted by SparkPeople user BTINTERNET.