Margarita Shrimp from Too Hot in the Kitchen: Secrets To Sizzle At Any Age

All the margarita makings in this recipe will put you in the mood and the fiesta of flavors will insure fun. I like to serve with avocado slices as an appetizer.

Makes 4 servings


4 tablespoons orange liqueur, divided

3 tablespoons lime juice, divided

2 tablespoons tequila

2 tablespoons olive oil, divided

1/2 teaspoon minced garlic

1/2 fresh jalapeno pepper, seeded and minced

Salt to taste

2 tablespoons finely chopped fresh cilantro

1 1/2 pounds medium-large peeled shrimp

1 tablespoon all-purpose flour

3/4 cup fat-free chicken broth

Finely chopped cilantro, garnish


1. Combine 1 tablespoon orange liqueur, 1 tablespoon lime juice, tequila, 1 tablespoon olive oil, garlic, jalapeno pepper, salt and cilantro in resealable plastic bag; add shrimp. Refrigerate 1 hour.

2.  In large nonstick skillet, add shrimp, discarding marinade and cook until shrimp are done, about 5-7 minutes. Remove from pan.

3.  In same pan, add remaining 1 tablespoon oil, and add flour, stirring for one minute. Gradually add chicken broth, stirring, and bring to boil, cooking until thickened.

4.  Stir in remaining 3 tablespoons orange liqueur and 2 tablespoons lime juice.  Heat and return shrimp to pan. Serve. Sprinkle with cilantro, if desired.

Orange juice may be substituted for orange liqueur.

Nutritional information per serving:

Calories 271

Calories from fat 28%

Fat 8g

Saturated Fat 1g

Cholesterol 252mg

Sodium 364mg

Carbohydrate 10g

Dietary Fiber 0g

Sugars 6g

Protein 28g

Dietary Exchanges:

1/2 other carbohydrate,

4 lean meat