Easy Caribbean Island Lime Shrimp

Easy Caribbean Island Lime Shrimp

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Marinate: 30 mins
Total: 50 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
231 Calories
7g Fat
12g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 231
% Daily Value*
Total Fat 7g 8%
Saturated Fat 1g 6%
Cholesterol 239mg 80%
Sodium 1182mg 51%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 27g
Vitamin C 36mg 178%
Calcium 120mg 9%
Iron 1mg 4%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

"My family enjoyed this shrimp. The sauce mixture was super-flavorful and made a nice sauce for the shrimp served over rice. I made the recipe with jumbo shrimp and left the tails on. If you're not fond of very spicy food, cut back on the cayenne pepper. The sauce can be quite spicy." —Diana Rattray

Caribbean Island Lime Shrimp Tester Image
A Note From Our Recipe Tester


  • 1/2 cup orange juice concentrate, undiluted

  • 1/4 cup freshly squeezed lime juice, from about 2 limes

  • 2 tablespoons olive oil, divided

  • 2 tablespoons tequila

  • 1 tablespoon orange liqueur, such as triple sec or Cointreau

  • 1/4 cup chopped cilantro

  • 1/4 cup minced sweet onion

  • 2 cloves garlic, pressed

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper, more to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1 to 1 1/2 pounds jumbo shrimp, peeled and deveined

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 one tablespoon of the olive oil and the 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 skillet over medium-high heat. Add 1 tablespoon olive oil to the 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


  • 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 stovetop to a boil and simmer until it reduces to a thin sauce, 4 to 5 minutes.

How to Store and Freeze

  • If you have leftovers, put the shrimp and sauce in a shallow airtight container and refrigerate within 2 hours. Shrimp will last from three to four days when properly stored in the refrigerator.
  • Cooked shrimp may be frozen for longer storage. Let the shrimp cool and then transfer to a zip-close freezer bag or airtight freezer container. Freeze the leftover shrimp for up to three months. Thaw the shrimp in the refrigerator overnight.
  • Because the microwave oven heats food unevenly, it's best to reheat leftover shrimp in a low oven (275 F to 300 F), or in a skillet over medium-low heat.

How many shrimp are in 1 pound of jumbo shrimp?

Shrimp are generally sold with a label indicating the number of shrimp per pound in that package. Sizes run from tiny (71 or more) to extra colossal (10). Jumbo shrimp are labeled 21/25, which means there are from 21 to 25 shrimp per pound. A pound of jumbo shrimp will yield about four 3-ounce servings of 5 to 6 shrimp each.