Tequila Shrimp

By Chad Carns

Tequila Shrimp is one of my favorite Cinco de Mayo recipes. I finish the shrimp with Anejo tequila then ignite it to burn away the alcohol. Amazing agave flavor is left behind and of course a delicious bottle of tequila.



1 lb large shrimp, peeled
2 T Old Bay seasoning
1 t cayenne
1 t cumin
2 T olive oil



4 garlic cloves, chopped
1/2 c red, yellow and green peppers, chopped
1/2 chili, chopped
1/2 onion, chopped
2 c tomato, diced
1/2c Anejo tequila
2 T lime juice
1 T cilantro, chopped




Shrimp – Coat shrimp with spices. Sear for 2 minutes per side in olive oil. Remove.

Sauce – Sauté garlic, peppers, chili and onion for 3 minutes. Add tomato. Pour tequila in a cup. Taste tequila. Remove pan from stove. Add tequila and then ignite. Wait for flame to dissipate. Add lime juice and shrimp. Top with cilantro.

TGB Tip: To create a crusty outside and moist inside, dry the shrimp with a paper towel.

Tequila Shrimp
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Skill Level5
Impress Your Date7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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