Tequila Lime Shrimp

Here's a seafood lover's version of classic fajitas.

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7 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Marinate: 2 hrs
  • Cook: 7 mins
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Tequila Lime Shrimp
Ingredients
1
pound fresh or frozen medium shrimp in shells
8
ounces fresh or frozen sea scallops
1/4
cup lime juice
1/4
cup snipped cilantro
2
tablespoons cooking oil
2
tablespoons tequila
2
1
teaspoons bottled hot pepper sauce
1/2
teaspoon dried oregano, crushed
1/2
teaspoon ground cumin
1/2
teaspoon pepper
1
large onion, cut into thin wedges
1
large green sweet pepper, cut into bite-size strips
1
large red sweet pepper, cut into bite-size strips
1 1/2
cups sliced fresh mushrooms
6
9 inches warmed flour tortillas
6
ounces shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
 
Lime wedges
Directions
  1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp. Rinse shrimp and scallops. Cut scallops in half; set aside. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper. Add shrimp and scallops.
  2. Cover; chill 2 hours, stirring occasionally. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes. Add mushrooms. Cook and stir 2 minutes more. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls. Makes 6 servings.
Nutrition Facts (Tequila Lime Shrimp)
    Per serving:
  • 354 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 115 mg chol.,
  • 396 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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