Miniketo
ES

Keto Dinner

Across the Border Tequila Shrimp

Some nights call for a dish that feels a little festive yet keeps things simple. This keto tequila shrimp comes together in one skillet and packs a tangy, buttery punch without the carbs. I love how the lime and cilantro brighten the whole plate, making it perfect for a quick weeknight dinner or a casual gathering.

15 min Prep time 10 min Cook time 25 min Total time 4 Servings 300 Calories
Across the Border Tequila Shrimp

Ingredients

  • /4 cup butter
  • cloves garlic, chopped
  • /2 pounds medium shrimp, peeled and deveined
  • tablespoons tequila
  • tablespoons fresh lime juice
  • /2 teaspoon salt
  • /4 teaspoon chili powder
  • /4 cup chopped fresh cilantro
  • lime, cut into wedges

Instructions

  1. Step 1

    Melt the butter in a large skillet over medium heat. Once it sizzles, add the chopped garlic and let it fragrance the butter for about 30 seconds—don’t let it brown. Toss in the shrimp and cook them until they just begin to curl and turn pink, which takes roughly 3 minutes. I like to stir them gently so they cook evenly. As the shrimp start to color, tilt the pan to let the butter pool, basting them slightly for extra richness. Pour in the tequila and fresh lime juice, then sprinkle with salt and chili powder. The tequila should sizzle as it hits the hot pan, releasing its aroma. Let everything simmer until the liquid reduces and barely coats the shrimp, about 3 more minutes. I often add one last squeeze of lime at this stage to keep the flavors bright. Remove from heat and shower with chopped cilantro. Serve immediately with lime wedges on the side to let everyone add an extra pop of citrus.

Chef's Tip

For an extra layer of flavor, I like to flambé the tequila briefly before adding the lime juice—just tilt the pan away from you and carefully ignite it with a long lighter, then let the flames subside naturally. It burns off some alcohol and deepens the taste.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or butter to prevent the shrimp from becoming rubbery.

Variation Tips

Swap tequila for white wine or chicken broth for a non-alcoholic version. Add a pinch of smoked paprika or cayenne for extra heat, and serve over cauliflower rice or zucchini noodles to soak up the buttery sauce.

Frequently Asked Questions