Easy Caribbean Island Lime Shrimp

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 04/14/21
Easy Caribbean Island Lime Shrimp

The Spruce / Kristina Vanni
Prep: 90 mins
Cook: 10 mins
Marination Time: 30 mins
Total: 2 hrs 10 mins
Servings: 4 to 6 servings

While you can find lime shrimp in the freezer section of most markets, you'll find that it's very easy to make yourself at home. This Caribbean island lime shrimp recipe (or margarita shrimp, if you prefer) is a zesty and simple dish that will outshine anything you can buy.

The recipe simply requires a marinade and a flash in the pan. The glaze is a flavorful mix of tequila, citrus juices, and a number of common herbs and spices. It's perfect when served with white rice and makes a great party dish that can be enjoyed at room temperature.

Ingredients

  • 1/2 cup orange juice (concentrate, undiluted)
  • 1/4 cup lime juice (fresh, about 2 limes)
  • 1/8 cup olive oil
  • 1/8 cup tequila
  • 1 tablespoon orange liqueur (triple sec or Cointreau)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup sweet onion (minced)
  • 2 cloves garlic (pressed)
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt (Kosher)
  • 1/2 teaspoon cumin (ground)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 tablespoon olive oil
  • 1 to 1 1/2 pounds shrimp (fresh or frozen jumbo shrimp; peeled and deveined; tails left on for presentation if you wish)

Steps to Make It

  1. Gather the ingredients.

    Easy Caribbean Island Lime Shrimp ingredients

    The Spruce / Kristina Vanni

  2. In a large zip-top plastic bag, combine all of the ingredients except the tablespoon of olive oil and shrimp. Seal and mix thoroughly.

    marinade ingredients in a plastic bag

    The Spruce / Kristina Vanni

  3. Add shrimp to the margarita marinade, squeeze out all the air, and seal. Turn bag to coat the shrimp.

    Add shrimp to the margarita marinade

    The Spruce / Kristina Vanni

  4. Refrigerate for 30 to 45 minutes. Do not over-marinate or the citrus acids will "cook" the shrimp.

    shrimp in a bag with marinade

    The Spruce / Kristina Vanni

  5. Heat a large, heavy cast-iron skillet over medium-high heat. Add the 1 tablespoon olive oil to hot pan and swirl to coat.

    oil in a pan

    The Spruce / Kristina Vanni

  6. Remove shrimp from marinade and place in a single layer in the hot pan. Reserve the marinade.

    Remove shrimp from marinade and place in a single layer in the hot pan

    The Spruce / Kristina Vanni

  7. Cook for one minute, then flip the shrimp to the other side for an additional 2 to 3 minutes. You may need to do this in batches, depending on the size of your pan. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm.

    shrimp cooking in a pan

    The Spruce / Kristina Vanni

  8. Add the reserved marinade to the hot pan. Continue cooking until it reduces to a thin sauce.

    marinade in a pan

    The Spruce / Kristina Vanni

  9. Turn off heat, return the shrimp to the pan, and toss them in the sauce to coat.

    Easy Caribbean Island Lime Shrimp in a pan

    The Spruce / Kristina Vanni

Variations

  • If you cannot consume alcohol, simply leave the liquor out. You'll still be able to enjoy the spiced tropical flavors of the dish.
  • If you do not normally stock tequila or triple sec at home, simply pick up miniature single-serving bottles. This recipe will use about half of a miniature bottle for each liquor. There's also no need to buy an expensive brand, so feel free to save some money unless, of course, you feel like mixing up a margarita or two.
  • This recipe also creates delicious grilled shrimp, simply skewer the shrimp and cook on a grill for 2 to 3 minutes per side; heat the marinade in a small pot on the grill or on stove top to a boil and simmer until it reduces to a thin sauce, 4 to 5 minutes.