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Caribbean Island Lime Shrimp


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  • 1/4 cup EVOO
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/2 cup orange juice concentrate
  • 1/8 cup tequila
  • 1 tbsp triple sec or cointreau orange liqueur
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, pressed
  • 1/4 cup minced sweet onion
  • 1/2 tsp curry powder
  • 1 tsp kosher salt
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper, or more to taste
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp EVOO
  • 1 1 1/2 lb fresh shrimp, peeled and deveined, tails left on for presentation if you wish



Step 1

Measure ¼ cup EVOO, lime juice, oranage 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.
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. Dont over marinate citrus acid will cook shrimp.
Heat a large heavy skillet over medium high heat. Add 1 tbsp EVOO to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute then remove shrimp and keep warm. Continue cooking the marinade unitl it reduces to a thin sauce. Turn off heat, return the shrimp to pan and toss to coat. Serve over rice.

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