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Caribbean Island Lime Shrimp

Submitted By Adrianne (0 Review)
45/50 out of 5 votes
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Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.
Timings
30 min(s)
10 min(s)
40 min(s)
This recipe can be serve by Five Persons
Ingredients
  1. 1/4 cup olive oil
  2. 1/4 cup fresh lime juice
  3. 1/2 cup orange juice concentrate
  4. 1/8 cup tequila
  5. 1 Tbsp Triple Sec
  6. 1/4 cup cilantro chopped
  7. 2 cloves garlic pressed
  8. 1/4 cup sweet onion minced
  9. 1/2 tsp curry powder
  10. 1 tsp kosher salt
  11. 1/4 tsp turmeric
  12. 1/2 tsp cumin ground
  13. 1/4 tsp cayenne pepper
  14. 1/4 tsp black pepper freshly ground
  15. 1 Tbsp olive oil
Method
  1. Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.
  2. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)
  3. Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan.
  4. Cook for 1 minute, then flip the shrimp to the other side.
  5. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan.
  6. Cook 1 minute, then remove shrimp and keep warm.
  7. Continue cooking the marinade until it reduces to a thin sauce.
  8. Turn off heat, return the shrimp to the pan, and toss in the sauce.
  9. Serve Caribbean Island Lime Shrimp over white rice.
  10. This dish is also good as a room temperature appetizer for parties.
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