Tequila-Lime Shrimp w/Cilantro Rice

Yield: 4 servings (serving size: 3/4 cup rice and 6 shrimp)
Source: Health Magazine, June 2007
Amy's Comments: SUPER easy and YUM! Very flavorful! I definitely recommend 6" skewers vs the longer ones... mine caught fire! Oops! I also couldnt find the right tabasco, so i used regular + a tsp of chipotle salsa! It wasnt spicy, just flavorful!


3/4 cup instant brown rice
2 tbsp tequila
1 tbsp fresh lime juice
2 tsp olive oil
1 tsp bottled chipotle sauce (such as Tabasco)
2 garlic cloves, minced
24 large shrimp, peeled and deveined, with tails on (about 1 1/4 lbs)
8 (6") bamboo skewers, soaked in cold water for at least 10 minutes
Vegetable Oil
1/2 tsp salt
6 Tbsp 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 until shrimp are opaque.
  5. Meanwhile, transfer the rice to a medium bowl; stir in salt and 4 tbsp cilantro. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro. Serve with lime wedges.


Healthy Units: 6 per serving
Calories 286, Fat 4g, Cholesterol 210mg, Protein 26g, carbs 30g, sugars 1g, fiber 2g, iron 4mg, sodium 399mg, calcium 59mg

Back to Recipes in Alpha Order
Back to Recipes by Type