Nutritional Info

Nutrition Facts

Serving Size 1 (24g)

Calories 92
Calories from Fat 37 (40%)
Amount Per Serving %DIV
Total Fat 4.1g 6%
Saturated Fat 2.7g 14%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 10.9mg 4%
Sodium 1.7mg 0%
Potassium 7.1mg 0%
Total Carbohydrate 8.1g 3%
Dietary Fiber 0.1g 1%
Sugars 7.6g
Protein 0.1g 0%

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Recipe Description
The tequila and lime cocktail struts its stuff as a marinade for grilled shrimp. Because it is cooked, the marinade yields plenty of flavor but no alcoholic jolt.
Prep time
2 hr
Cook time
6 min
Ready In
2 hr 6 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  tequila
1 Tablespoon(T)  fresh parsley, finely chopped
2 Tablespoon(T)  lime juice
2 Tablespoon(T)  oil
1 Tablespoon(T)  honey
1 Teaspoon(t)  orange peel, grated
1/4 Teaspoon(t)  hot pepper sauce
1 1/2 Pound(lb)  fresh large shrimp, uncooked, shelled, tails left on and deveined
2   medium limes


In large non-metal bowl or resealable food storage plastic bag, combine all marinade ingredients and blend well. Add shrimp, turning to coat. Cover dish or seal bag. Refrigerate 1 to 3 hours to marinate. Heat grill. Cut limes into 1/2 inch thick slices. Cut slices into fourths to make 18 pieces. When ready to grill, remove shrimp from marinade; reserve marinade. On each of 6 (12 to 14 inch) metal skewers, alternate 4 shrimp and 3 lime pieces. Carefully oil grill rack. Place kabobs on gas grill over medium heat, or on charcoal grill 4 to 6 inches from medium-high coals. Cook 6 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with marinade. Discard any remaining marinade.

Additional notes

To prepare recipe in grill basket, cut limes into slices. Place lime slices and shrimp in oiled grill basket. Grill as directed above. To broil shrimp, place kabobs on oiled broiler pan. Broil 4 to 6 inches from heat using times above as a guide and brushing frequently with marinade.

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Tequila Citrus Shrimp
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