GRILLED DRUNKEN SHRIMP TACOS
Steps:
- For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
- Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
- Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
- For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
- For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
- To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.
GRILLED DRUNKEN SHRIMP
Make and share this Grilled Drunken Shrimp recipe from Food.com.
Provided by lazyme
Categories Healthy
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in bowl suitable for marinating.
- Add shrimp.
- Place in refrigerator for 3 hours.
- Cover grill with foil so shrimp does not fall through.
- Heat grill to high.
- Place shrimp on foil and turn when first side turns pink, about 2 minutes.
- Cook on flip side for about 2 minutes.
- Serve hot with rice or can serve cold with cocktail sauce.
Nutrition Facts : Calories 507.9, Fat 15.9, SaturatedFat 2.1, Cholesterol 285.8, Sodium 3387.9, Carbohydrate 18.5, Fiber 1.7, Sugar 3.4, Protein 36.3
DRUNKEN GRILLED KEY LIME SHRIMP
Make and share this Drunken Grilled Key Lime Shrimp recipe from Food.com.
Provided by Elainia
Categories Healthy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a ziplock bag place peeled and deveined shrimp and all other ingredients except the last lime. Zip it up and mix around, let sit for about 20 minutes.
- Thread onto skewers.
- Cook over low heat turning once after a few minutes until shrimp are done. They will cook fairly fast.
- Remove from grill and serve immediately with a quarter of the fresh lime to squeeze over them.
Nutrition Facts : Calories 299.4, Fat 4, SaturatedFat 0.8, Cholesterol 345.1, Sodium 338.4, Carbohydrate 10.2, Fiber 1.2, Sugar 1.1, Protein 46.9
BRAZILIAN DRUNKEN ANGRY SHRIMP
Make and share this Brazilian Drunken Angry Shrimp recipe from Food.com.
Provided by che gourmet
Categories Brazilian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine shrimp, 1/4 c cilantro, garlic, lime juice, 1/4 teaspoon salt, and tequila in a glass bowl. Cover w/ plastic wrap and refrigerate for 20 minutes.
- Heat oil in large nonstick skillet until medium hot. Cook jicama and green onions 3 minutes. Add shrimp with marinade, cook 3 minutes or until shrimps just turn pink (do not overcook), stirring occasionally. Remove from heat; stir in remaining cilantro, salt and ground chili paste. Serve over rice with extra lime wedges.
- I recommend a white Sauvignon Blanc wine or Corona Beer w/ lime wedge.
Nutrition Facts : Calories 260.6, Fat 8.1, SaturatedFat 1.3, Cholesterol 259.2, Sodium 476.6, Carbohydrate 9.8, Fiber 3.6, Sugar 1.6, Protein 35.6
KEY LIME SHRIMP
Make and share this key lime shrimp recipe from Food.com.
Provided by chia2160
Categories < 15 Mins
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- cut 4 thin slices of lime, and grate a tsp of zest, then squeeze to get 2 tbsp juice.
- in skillet heat butter& oil.
- add garlic, lime zest and juice, worcestershire, cook until bubbling, add shrimp and cook 2 minutes, turn over, add hot sauce and cook 2 minutes longer.
- serve with sauce, lime slices and french bread, eat with your fingers and lots of napkins.
Nutrition Facts : Calories 192.3, Fat 15.5, SaturatedFat 7.8, Cholesterol 88.6, Sodium 405.4, Carbohydrate 9.3, Fiber 1.9, Sugar 1.6, Protein 7
GRILLED LIME SHRIMP
Make and share this Grilled Lime Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Spring
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 8 ingredients in a bowl.
- Add shrimp; toss to coat.
- Let stand at room temperature for 10 minutes to marinate.
- Thread shrimp on metal skewers; reserve marinade.
- Place skewered shrimp on grill over medium heat.
- Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
Nutrition Facts : Calories 147, Fat 8, SaturatedFat 1.1, Cholesterol 142.9, Sodium 933.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 15.7
DRUNKEN SAILORS
Make and share this Drunken Sailors recipe from Food.com.
Provided by Millereg
Categories Grains
Time 3h5m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in bowl suitable for marinating; add shrimp, and place in refrigerator for 3 hours.
- Cover grill with foil so shrimp does not fall through.
- Heat grill to high; place shrimp on foil and turn when first side turns pink, about 2 minutes.
- Cook on flip side for about 2 minutes.
- Serve hot with rice or may serve cold with cocktail sauce.
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KEY LIME GRILLED SHRIMP RECIPE | MYRECIPES
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5/5 (12)Servings 6
- Pat shrimp dry with paper towels. Combine shrimp, marinade, honey, and zest in a large bowl, tossing to coat. Marinate 1 hour in refrigerator. Drain shrimp well before grilling; discard marinade.
- To serve, divide Pecan-spiked Rice and shrimp evenly among 6 plates; drizzle with Key Lime Beurre Blanc.
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