Ree Drummond's 20-Minute Tequila Lime Shrimp Skillet Is the Easy Dinner Everyone Needs
Dinner in 20 minutes that isn’t a sad bowl of cereal?
- 1 lb. peeled and deveined jumbo shrimp (21 to 25 count), tails removed
- 1 tbsp. olive oil
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 3/4 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper
- 3 tbsp. salted butter
- 1/4 tsp. crushed red pepper flakes
- 2 garlic cloves, finely chopped
- 1/3 c. silver tequila
- 2 tsp. lime zest, 2 Tbsp. fresh lime juice (from 1 lime), plus lime wedges for serving
- 2 tbsp. chopped fresh cilantro, plus more for serving
- Steamed white rice or bread, for serving
- Pat the shrimp thoroughly dry and place in a medium bowl. Toss the shrimp with the olive oil, chili powder, cumin, ½ teaspoon salt, and the black pepper.
- In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp in a single layer and cook until pink and lightly browned, about 1½ minutes per side. Remove the shrimp to a plate.
- To the skillet, add 1 tablespoon butter and melt over medium heat. Stir in the crushed red pepper flakes and garlic, cooking until fragrant, about 30 seconds.
- Remove the skillet from the heat and carefully pour in the tequila. Return to medium heat and simmer until reduced by half, about 2 minutes. Add the lime zest, lime juice, shrimp, and remaining ¼ teaspoon salt and 1 tablespoon butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with the cilantro. Season with salt and more lime juice, to taste.
- Serve the shrimp with white rice or crusty bread for soaking up the pan sauce. Serve with lime wedges and more cilantro for topping.
Dinner in 20 minutes that isn’t a sad bowl of cereal? Believe it or not, it can be done! This buttery, zesty tequila lime shrimp skillet is so dadgum delicious, lightning-fast, and about as versatile as dinner gets. In fact, you’ll have it on the table so quickly, there might even be time to make one of these margarita recipe s with the leftover tequila.
You can serve these shrimp over cooked white rice (microwavable rice if you’re really leaning into the speed factor), tuck them into warm tortillas for tacos, or just pair them with a big piece of crusty bread to sop up every last drop of that glorious sauce. Go grab that bag of shrimp from the back of your freezer and get cooking! Oh, and here are more frozen shrimp recipes for next time you need a speedy dinner.
Because the tequila doesn’t cook off completely, it’s best to save the original recipe for adults. For an alcohol-free version, replace the tequila with an equal amount of seafood or chicken broth, plus ½ teaspoon of honey or agave to make up for the complexity the tequila provides.
Can you make tequila lime shrimp ahead of time?
This shrimp is best cooked and served fresh. To get a head start, season the shrimp and refrigerate them in an airtight container for up to 8 hours before cooking. You can also chop the garlic and zest and juice the lime up to 1 day ahead, storing each separately in an airtight container in the refrigerator.
- 1/3 cup silver tequila
