This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
Tequila Lime Shrimp Zoodles Recipe photo by Taste of Home
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium zucchini, spiralized (about 6 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley
Additional grated lime zest
Directions
In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.
Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.
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Average Rating:
Cindy
Feb 3, 2021
Taste was a 5, but there was no crisping, despite preheating the skillet. Agree with another review, it came out more of a soup. Thus using a cast iron skillet is pointless. I also substituted some agave for the tequila.
Antonio
Nov 17, 2020
It was delicious as a soup.
jamieberg
Apr 28, 2020
We loved this. We don’t drink alcohol so substituted 1 Tbs agave nectar for the tequila.
Reviews
Taste was a 5, but there was no crisping, despite preheating the skillet. Agree with another review, it came out more of a soup. Thus using a cast iron skillet is pointless. I also substituted some agave for the tequila.
It was delicious as a soup.
We loved this. We don’t drink alcohol so substituted 1 Tbs agave nectar for the tequila.
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