Lime Shrimp

Tequila Lime Shrimp pre my paleo transition was one of our family’s favorite meals.  With the exclusion of the tequila and a few other tweaks, it was easy to reform our favorite recipe and make it AIP compliant and super tasty too!

Lime Shrimp

Prep Time: 20 mins
Cook Time: 20 mins
Yields: 4 servings


  • 2 lbs. uncooked shrimp, peeled
  • 1/4 c. avocado oil (olive oil or coconut oil works just fine as well)
  • 1/4 c. tequila, divided (if your body is OK with alcohol)
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 c. fresh squeezed lime juice, divided
  • 1/2 tsp. crushed oregano
  • 1 tsp. salt
  • 1 tsp. salt
  • 1/2 tsp. paprika (optional for AIP)
  • 1/2 tsp. ground pepper (optional for AIP)
  • 2 tbsp. chopped fresh parsley or sprigs of thyme for garnish


  1. Place peeled shrimp in resealable bag with all ingredients except for 1/2 the tequila (if using), and 1/2 the lime juice. Place in fridge for about 1-2 hours.
  2. Heat frying pan to medium high heat with choice of cooking fat, and place shrimp in pan along with juices. Do not crowd! You may need to cook in a few batches depending on the size of your frying pan. If they are crowded they will end up boiling rather than frying and lose some flavor as a result.
  3. Turn shrimp once they have a slightly golden brown tinge on one side. Remove when both sides are deliciously golden brown and pink.
  4. Deglaze the pan with the reserved lime juice and tequila.
  5. Return all shrimp to pan to coat with sauce.
  6. Garnish with chopped parsley or thyme. Serve at once over cauliflower rice, or with sweet potato fries.

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