Camarones Borrachos Drunken Shrimp
Add a bold flair to your dinner table with Camarones Borrachos, or Drunken Shrimp, a sizzling Mexican-inspired dish that's as vibrant as it is flavorful. Tender shrimp are bathed in a luscious tequila-lime sauce infused with the warmth of smoked paprika, ground cumin, and a touch of heat from jalapeño peppers. This one-skillet recipe combines simplicity and decadence, featuring a perfectly balanced reduction of tequila and broth that clings irresistibly to every bite. Ready in just 30 minutes, this crowd-pleaser is ideal for weeknight dinners or festive gatherings. Serve these saucy shrimp with rice, tortillas, or crusty bread, and let the zesty, herbaceous notes of fresh cilantro and lime shine through. Whether you're looking to impress guests or indulge yourself, this Camarones Borrachos recipe promises bold flavors and unforgettable aromas.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 medium jalapeño, finely chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons lime juice, freshly squeezed
- 0.25 cup tequila
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lime wedges, for serving
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a large skillet over medium heat, heat the olive oil and butter until the butter is melted and foamy.
Add the minced garlic and chopped jalapeño to the skillet. Sauté for 1-2 minutes, or until fragrant but not browned.
Sprinkle in the smoked paprika and ground cumin, stirring to coat the garlic and jalapeño in the spices.
Raise the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and carefully pour in the tequila. Allow it to simmer for 1-2 minutes to burn off the alcohol while scraping the bottom of the skillet with a wooden spoon to release any browned bits.
Add the lime juice and chicken (or vegetable) broth to the skillet. Simmer for 3-4 minutes, reducing the sauce slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes to heat through.
Stir in the chopped cilantro, and adjust the seasoning with salt and black pepper to taste.
Serve immediately with lime wedges on the side, alongside rice, tortillas, or crusty bread to sop up the sauce.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
