When I go to a seafood restaurant, I usually order shrimp scampi. What’s not to love – it’s garlicky and buttery, I can never resist.
In this recipe, I wanted those same classic shrimp scampi flavors, but with a Mexican twist. Traditional shrimp scampi is deglazed with dry white wine, but instead of white wine, I spiked with tequila (of course). To freshen up the dish, I added fresh cilantro, and for a mild kick, I added diced jalapeños.
This dish is nice and buttery, thanks to Land O Lakes® Unsalted Butter giving it a rich, but very light, flavor.
The tequila cooks out, so you won’t get tipsy eating this dish (I promise), but if you are concerned about the tequila or don’t have any on hand, feel free to substitute with chicken broth.
With Christmas being right around the corner, I know how hectic weeknight dinners can be. This is a great dinner idea that can be made in under 10 minutes.
Be sure to purchase peeled and deveined shrimp to make prepping this dish even easier.
This shrimp scampi can be served with white rice or pasta.
Mexican-Style Shrimp Scampi
- 3 tablespoons Land O Lakes® Unsalted Butter
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 1/4 cup minced onion
- 8 garlic cloves, minced
- 1 jalapeño, minced
- 3 tablespoons tequila blanco
- 1 lime, juiced
- 3 tablespoons fresh cilantro leaves
- Melt the butter in a heavy skillet over medium heat.
- Season the shrimp with salt and pepper.
- Cook for about 2 minutes on each side until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil.
- Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the jalapenos and cook for 2 more minutes.
- Stir in the tequila and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and cilantro. Return the shrimp to the pan and toss to coat with sauce and continue to cook until the shrimp are fully cooked, about 2 to 3 minutes.
- Transfer the shrimp to a serving platter and serve alone or with white rice or pasta, if desired.
Photography by Jenna Sparks
This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.