Tequila-Poached Shrimp With Lime Crema

shrimp-lime-crema Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 1/2 cup silver tequila
  • 1/2 lime
  • 1/4 teaspoon kosher salt
  • 8 black peppercorns
  • 24 jumbo shrimp (about 1 lb. total), unpeeled
  • 3/4 cup sour cream
  • 2 teaspoons finely grated lime zest
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • Kosher salt
  • Lime wedges, for garnish, optional


1. Make shrimp: In a straight-sided sauté pan, combine 4 cups water, tequila, lime, salt and peppercorns; bring to a boil. Reduce heat to medium-low and cover; simmer for 10 minutes. Reduce heat to barest simmer and add shrimp. Cook until just pink, about 3 minutes. Turn off heat; let shrimp sit in pan for 2 minutes. Transfer to a paper towel–lined baking sheet and let cool. Peel shrimp, leaving tails on. Cover and refrigerate for at least 2 hours or up to overnight.

2. Make crema: In a small bowl, combine sour cream, lime zest and juice and honey; season generously with salt.

3. Arrange shrimp on a platter, with crema for dipping. Garnish with lime wedges, if desired.

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  • Yield: 24 pieces (serving size: 2 pieces)

Nutritional Information

Calories per serving: 65
Fat per serving: 3g
Saturated fat per serving: 2g
Cholesterol per serving: 58mg
Fiber per serving: 0g
Protein per serving: 6g
Carbohydrates per serving: 2g
Sodium per serving: 229mg
Iron per serving: 0mg
Calcium per serving: 31mg

Good to Know

One jumbo shrimp packs 3 grams of protein and only 14 calories—with almost no fat or carbs.