I was in the mood for both seafood and Mexican, but tacos or fajitas weren’t going to cut it. While I wasn’t sure what direction I was going to go in, I decided to just creative with some ingredients in the fridge.
The evolution of the dish was a natural progression– spicing up favorite Mexican ingredients like lime and cilantro with a kick of bottled beer. The result? Delicious “drunken” cilantro shrimp. Quick, easy and light!
It’s a great option when you’re craving Mexican, but aren’t craving some of the fatty and heavy ingredients (I’m talking to you cheese and sour cream!).
What you’ll need: (for 2 servings)
- 1lb of shrimp, peels on (this helps the shrimp to absorb and saturate the flavors)
- 1/4 cup of light or Mexican beer (or your beer of choice)
- 1/4 cup chicken broth (I used bouillon)
- 1 tbsp light butter (optional)
- Lime juice, fresh or bottled
- Handful of cilantro
- Ground cumin
- 1/2 red pepper chopped
- 1/2 small white onion
- 1/2 tbsp Extra Virgin Olive Oil (EVOO)
- 3 cloves of garlic, chopped
- Hot sauce
- Salt and pepper
- 2 servings of rice
- Sliced avocado
- Refried or black beans, optional
- Marinate shrimp (peels on) in fresh lime juice, cumin, salt, pepper and cilantro (marinate for up to 24 hours, but if you only have 30 minutes, then that works!)
- Saute onions and garlic in EVOO first, then add peppers after they start to soften
- Add chicken broth or bouillon
- Bring to a boil, add light butter and beer; simmer
- Add fresh squeezed lime or 1/2 tbsp bottled; add cilantro to taste
- Add dashes of hot sauce to taste
- Add shrimp and cook for 5-8 minutes covered, uncover and simmer
- Serve over rice (and beans optional)
- Add extra cilantro and sliced avocado as garnish; include hot sauce on the side for extra flavor and heat!