If you're looking for a lighter appetizer for your next gathering, this tequila lime shrimp recipe is a great bet. Except for those allergic to shrimp. But, you know, for everyone else: yay!
This recipe started when We was inspired to make a Shrimp and Avocado Ceviche by this Martha Stewart ceviche recipe. However, as much as We love Martha (love you, Miss Martha!), We simply don't have as much time to make her full recipes. And We'm not a fan of jalapeños. You can certainly add them if you do like them. But to replace the kick that jalapeños give, We substituted tequila.
Tequila is a totally valid substitute, right?
Right.
So We made these with pre-cooked, tail-on, frozen shrimp from Grocery Outlet (enter to win a $25 gift card here!) instead of fresh uncooked shrimp. This saves SO much time. You can save even more time by purchasing tail-off frozen shrimp, but We have found those bags to be at least a few dollars more expensive.
Take a couple of extra minutes (literally, it took me two minutes) to take the tails off on your own, and you save money.
We used Hass avocados that We also purchased at Grocery Outlet during the current 2 for $1 sale. However, We admittedly did NOT get ripe ones, and We think this dish would have tasted SO much better had the avocados been fully ready to be enjoyed. We should have checked them closer. So there's a lesson: make sure your avocados are ready for action before adding them to this dish.
Serve these up either in a big bowl with tortilla chips on the side, or in individual servings with one or two tortilla chips.
Feel free to add onions, garlic, and jalapeños if you wish.
Tequila Lime Shrimp Ceviche-Style
Ceviche-Style Tequila Lime Shrimp
By Marlynn Schotland Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 4
This ceviche-style tequila shrimp is a tangy, tasty appetizer that's perfect for parties!
Ingredients
- 1 pound of large, peeled, frozen, fully cooked tail-off shrimp
- 5 Tablespoons fresh lime juice + 1/4 teaspoon lime zest
- 2 Tablespoons tequila
- 2 avocados, diced
- 2 Roma tomatoes, seeded and diced
- 2 Tablespoons finely chopped cilantro
- 1/4 teaspoon salt
Instructions
- Place frozen shrimp into a large bowl, cover with ice, and allow to thaw out at room temperature for 15 minutes or until fully thaw. Drain.
- Cut shrimp into 1/2 pieces.
- In a large bowl, combine shrimp, lime juice, lime zest, and tequila. Mix well. Cover and refrigerate for 30 minutes.
- Remove from the refrigerator and add avocados, tomatoes, cilantro and salt. Gently stir to combine ingredients.
- Garnish with cilantro. Serve with tortilla chips.
Nutrition
Calories: 285 kcal, Carbohydrates: 11 g, Protein: 25 g, Fat: 15 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 0.01 g, Cholesterol: 183 mg, Sodium: 289 mg, Potassium: 883 mg, Fiber: 7 g, Sugar: 2 g, Vitamin A: 428 IU, Vitamin C: 20 mg, Calcium: 91 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
Thanks to Grocery Outlet for sponsoring this recipe development and allowing me to continue to bring fresh original content to this blog. As always, all opinions and photos are the own.