Savor this easy-to-make garlicky tequila shrimp recipe for your weeknight dinners. This dish, bursting with bold flavors, pairs perfectly with a cold beverage, making it an ideal summer meal to enjoy outdoors. The recipe for this “tequila-infused” shrimp involves gently simmering the shrimp in a mix of tequila, butter, and garlic-infused olive oil, resulting in a flavorful dish that takes just over half an hour to prepare.
For this recipe, adapted from the cookbook Milk Street 365: The All-Purpose Cookbook for Every Day of the Year, head-on shrimp are traditionally used, but we opt for the more accessible head-off shrimp, deveining them before cooking. You may choose to remove the shells or leave them on, depending on your preference. The shells help lock in the umami-rich shrimp flavor and effectively trap the sauce.
Despite the bold flavors, the cooking process is gentle to preserve the shrimp’s delicate texture. Unlike fattier proteins like chicken thighs or marbled steaks, shrimp are lean and can easily become tough if overcooked. By poaching them in a spicy, garlicky blend of melted butter, olive oil, tequila, and a bit of water, the shrimp absorb the flavors without losing their tenderness. If you’re using frozen shrimp, it’s best to thaw them in the fridge the night before. For quicker thawing, place the shrimp in a sealed bag in room-temperature water, pressing the air out to ensure they stay submerged.
Shrimp are ready when they curl into a gentle C-shape, usually in about three minutes for shelled shrimp or five minutes for shrimp with shells on. Overcooked shrimp will form a tight spiral, indicating that they have lost moisture and become dry.
Garlicky Tequila Shrimp Recipe Preparation and Cooking Time: 35 minutes
Servings: 4 to 6
Ingredients:
- 2 pounds extra-large shrimp (21/25 per pound), peeled and deveined (optional)
- 2 teaspoons lime juice, plus lime wedges for serving
- Kosher salt and ground black pepper
- ½ cup tequila
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons salted butter, cut into 3 pieces
- 6 medium garlic cloves, minced
- 2 to 3 teaspoons red pepper flakes
- ¼ cup fresh cilantro, roughly chopped
- ½ cucumber, peeled and thinly sliced
- ½ small red onion, thinly sliced
Directions: In a large bowl, mix the shrimp with lime juice and ½ teaspoon of salt; set aside. Combine the tequila and 1 cup of water in a small bowl or measuring cup.
In a 12-inch skillet, heat the oil and butter over medium heat until the butter begins to foam. Add the minced garlic and cook, stirring frequently, until fragrant but not browned, about 1 to 2 minutes. Pour in the tequila-water mixture, red pepper flakes, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Simmer over medium-high heat, stirring occasionally, until the liquid reduces to about ⅔ cup and takes on a red hue, approximately 6 to 9 minutes.
Lower the heat to medium, add the shrimp, and cook while stirring and turning occasionally, until they turn pink and opaque throughout. This should take about 3 minutes for shelled shrimp or 5 minutes for shell-on shrimp.
Remove the skillet from heat, stir in the cilantro, and adjust the seasoning with salt and black pepper to taste. Transfer the shrimp to a shallow serving dish and garnish with cucumber slices and red onion. Serve with lime wedges.
