Tequila Shrimp with Dried Tomato Mayo
Elevate your next seafood feast with this irresistible Tequila Shrimp with Dried Tomato Mayo recipe! Tender, juicy shrimp are marinated in a zesty blend of tequila, fresh lime juice, and aromatic spices like chili powder and paprika, infusing them with bold, vibrant flavors that pair perfectly with the smoky char of the grill. The star of the dish, a creamy sun-dried tomato mayo, adds a rich, tangy contrast that takes each bite to the next level. Quick to prepare and ready in under 30 minutes, this recipe is perfect for weeknight dinners or summer entertaining. Garnished with fresh parsley and served alongside the luscious dipping mayo, these shrimp skewers are guaranteed to impress any crowd. Stay tuned for the ultimate guide to creating this show-stopping dish!
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Recipe Information
Ingredients
- 500 grams large shrimp (peeled and deveined, tails on optional)
- 60 ml tequila
- 60 ml lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 grams mayonnaise
- 40 grams sun-dried tomatoes (packed in oil, finely chopped)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 6 pieces skewers (if grilling, pre-soaked if wooden)
Instructions
In a medium mixing bowl, combine tequila, lime juice, olive oil, minced garlic, chili powder, paprika, salt, and black pepper to create the marinade.
Add the shrimp to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 15-20 minutes to allow the flavors to infuse.
While the shrimp marinates, prepare the dried tomato mayo. In a small bowl, mix mayonnaise and finely chopped sun-dried tomatoes until well combined. Set aside in the refrigerator.
If using wooden skewers, soak them in water for about 10 minutes to prevent burning. Preheat a grill or grill pan over medium-high heat.
Thread the marinated shrimp onto skewers, leaving a slight gap between each shrimp to ensure even cooking.
Grill the shrimp skewers for 3-4 minutes per side, or until the shrimp turn pink and are fully cooked through. Be careful not to overcook.
Remove the shrimp from the grill and allow them to rest for a minute. Sprinkle with chopped fresh parsley for garnish.
Serve the tequila shrimp immediately with a generous side of the sun-dried tomato mayo for dipping. Enjoy!
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1902 mg | 40% | |
*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.
