Tequila Lime Shrimp Bowl is a light mexican citric recipe with a touch of heat made of sauté shrimps, avocado, cilantro leaves, pico de gallo, mango and quinoa for a light and colorful Mexican dinner.
This Mexican bowl is filled with fresh and colorful ingredients and simply irresistible for a hot summer night. The protagonist of the bowl here is the shrimps, they are cooked in a tad of tequila, garlic, habanero and a squeeze of lime for a little boost in flavor. I saw the recipe of Tequila Lime Shrimp here and there on the web and wanted to try it out. I add to come up with a slightly different version, so I’ve done a Mexican Bowl. Nothing looks more appealing to me than a simple bowl with lots of fresh and colorful veggies one next to the other and a touch of protein and grains.
To flame or not to flame
For sauté the shrimps I didn’t flamed them in the tequila, I wanted the shrimp to simply cook in this super tasty broth to get all that residual sweetness from the agave the calm way… to kick up the shrimps a notch. I’ve used a reposado type of Tequila which is darker and sweeter, although any tequila would do, I highly recommend the reposado for the final taste. To flame or not to flame is up to you and the tequila you use. Remember that in order to flame the shrimps you’ll need a Tequila with an alcohol content of 40% and over. Tastewise flaming or simply cooking in alcohol doesn’t change the final taste or structure of the dish. The Maillard reaction or caramelisation doesn’t have enough time or heat to take place and brown up the surface of those shrimps.
As for the other ingredients in the bowl, I’ve use a healthy filler from South America ; white quinoa. I believe quinoa is the perfect crunchy and healthy sidekick to the shrimps, plus it fits the “Latino” flair from the dish. Quinoa being a South American grain which is high in proteins, iron and vitamins, it serves as the energy giver of the dish. The pico de gallo gives the bowl a fresh and lightly spiced element, the mango the sweetness and tropical flair, the avocado the smooth and creamy side and the cilantro leaves the crunch and some extra freshness. For a bowl filled with colors, flavors and textures!
Let’s get this bowl going!
Tequila Lime Shrimp Bowl
Makes 2 portions | Preparation: 15 minutes | Difficulty: Easy
- 200g of medium size shrimps (frozen or fresh)
- 50ml of Tequila reposado
- 1 lime
- 2-3 garlic clove finely minced
- 1/2 tsp of fresh habanero or your favorite hot pepper
- salt and pepper
The pico de Gallo
- 2 big tomato cut into small dices
- 1/2 tsp of habanero or your favorite hot pepper
- 2 tbsp onions finely chopped
- 1/2 lime juice
- 1 tbsp of olive oil
- salt and pepper
The other bowl sides
- extra lime wedge
- Start by unfreezing the shrimps (if frozen) and season them with salt and pepper
- Assemble the pico de gallo, mix it up and let it marinate
- Cook the quinoa following the instructions
- In a wok or sauté pan, add a bit of cooking oil and saute the shrimps high heat for a minute
- Add the garlic, hot pepper and tequila and let them cook until the tequila is gone
- Stop the fire, add the squeeze of a lime
- Assemble the bowls with all the elements