Tequila-Lime Shrimp With Cilantro Rice

tequila-lime-shrimp-cilantro-rice Photo: Ray Kachatorian; Styling: Jennifer Flanagan


  • 3/4 cup instant brown rice
  • 2 tablespoons tequila
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon bottled chipotle sauce (such as Tabasco)
  • 2 garlic cloves, minced
  • 24 large shrimp, peeled and deveined, with tails on (about 1 1/4 pounds)
  • 8 (6-inch) bamboo skewers, soaked in cold water for at least 10 minutes
  • Vegetable oil
  • 1/2 teaspoon salt
  • 6 tablespoons minced fresh cilantro, divided
  • 4 lime wedges


1. Prepare rice according to package directions.

2. Prepare grill.

3. Combine tequila and next 4 ingredients (through garlic) in a medium bowl. Add shrimp; toss well to coat, and let stand 10 minutes. Thread 3 shrimp onto each skewer, reserving remaining marinade.

4. Coat grill with vegetable oil; place skewers on grill. Cover and cook on medium-high heat 4 minutes. Brush with remaining marinade. Turn skewers; brush again. Cover and grill 3-4 more minutes or till shrimp are opaque.

5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tablespoons cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.

    Prep: 10 minutes; Cook: 17 minutes.
  • Yield: Makes 4 servings (serving size: 3/4 cup rice and 6 shrimp)

Nutritional Information

Calories per serving: 286
Fat per serving: 4g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 26g
Carbohydrate per serving: 30g
Fiber per serving: 2g
Cholesterol per serving: 210mg
Iron per serving: 4mg
Sodium per serving: 399mg
Calcium per serving: 59mg

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