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Keto Tequila Lime Shrimp

This Keto Tequila Lime Shrimp recipe is a zesty, flavorful dish that brings the essence of coastal cuisine right to your keto-friendly table. With succulent shrimp marinated in a tangy mixture of tequila and fresh lime juice, this dish is the perfect combination of refreshing and satisfying. It's simple to make and sure to impress both keto dieters and seafood lovers alike.
Course Dinner
Cuisine Mexican
Keyword Keto Dinner, Keto Mexican Recipes, Keto Tequila Lime Shrimp, Low Carb Seafood
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 150kcal

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Skillet
  • Tongs or Spatula

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • ¼ cup tequila
  • 2 tablespoons lime juice juice of about 2 limes
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges for garnish

Instructions

  • In a mixing bowl, combine the tequila, lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Whisk together until well combined.
  • Add the shrimp to the marinade, ensuring each shrimp is well coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp along with the marinade to the skillet.
  • Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook.
  • Remove the skillet from the heat and sprinkle the chopped cilantro over the cooked shrimp. Toss gently to combine.
  • Serve immediately with additional lime wedges on the side for squeezing over the shrimp.

Notes

For a non-alcoholic version, you can substitute the tequila with chicken broth or additional lime juice.
If you prefer a bit of heat, add a pinch of cayenne pepper to the marinade.
This dish pairs beautifully with a side of keto-friendly cauliflower rice or a fresh green salad.
Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 150kcal | Carbohydrates: 2g | Protein: 20g | Fat: 5g | Fiber: 1g | Net Carbs: 1g