This orange tequila shrimp with cilantro lime rice and beans is what I call a great “company dish”. It presents beautifully and looks complicated, but in reality, the long name is the most complicated thing about it! I had this dish complete and on the table in less than 45 minutes, including prep time.
The flavors here were perfection, The tequila came through just enough, the jalapeño provided a perfect subtle kick, and the lime juice made it all taste fresh and lively. If you’re looking for a deceptively impressive dinner for company or you just want to yourself and your family to a yummy dinner, look no further. This one’s a winner!
Wow everyone at your table–including yourself–with the simple orange tequila shrimp with cilantro lime rice and beans.
Orange-Tequila Shrimp with Cilantro-Lime Rice and Beans
shrimp recipe from www.marthastewart.com; rice and beans an Apple a Day original
For the rice and beans:
2 c. water
zest and juice of one lime, divided
1 c. white or brown rice
1 tsp. coarse salt
1 tsp. freshly-ground black pepper
1 c. canned black beans, rinsed and drained
2 TBSP chopped cilantro, plus more for garnish
For the shrimp and sauce:
1 lb. large shrimp, peeled, deveined, and tails left on
1 TBSP olive oil
1 jalapeño, seeded and very finely chopped
2 cloves garlic, minced
zest of 1 lime, plus lime wedges for serving
coarse salt and freshly ground pepper
1 c. fresh-squeezed orange juice (from 2 oranges)
1/4 c. tequila
1 shallot, finely chopped
1 TBSP butter (I omitted)
lime wedges, for serving
- In a medium saucepan, bring water, salt, and half the lime juice to a boil. Stir in rice, and reduce heat to a simmer. Cook according to package directions for the type of rice. Five minutes before the rice is finished cooking, add lime zest, remaining juice, pepper, beans, and 2 TBSP cilantro. Fluff with a fork until combined.
- While the rice is cooking, in a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to one hour. (I did mine for 15 minutes and it was great.)
- Heat a gas grill on high or stove-top grill pan over high heat.
- In a shallow saucepan, combine remaining jalapeño and garlic, one tsp. salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, seven to eight minutes. Stir in butter; keep warm.
- Grill shrimp, turning once, until just opaque, about four minutes.
- To serve, spoon rice and beans into a bowl or press one cup of mixture into a measuring cup or mold. Place in middle of bowl. Surround with shrimp, then drizzle shrimp with sauce. Garnish with lime wedges and additional sauce.
yield: 4 servings
one year ago: sour cream muffins with cranberries and walnuts
two years ago:buttermilk cookies
The presentation is beautiful. I love how you molded the rice. I can only imagine how incredible the flavors of this dish are. Yummy!
The rice and beans look great, they remind me of rice and beans from a place here- Wahoos. It's the only place I know that use white rice with cilantro, and we love it!
Wow, love the photo. Looks delicious.
You are right, the presentation is beautiful, and looks like it is a dish that might have taken some time!! Those flavor combinations sound amazing!!
This looks like such a delicious and healthy meal. Can't wait to try it out! Yum!
This sounds like such a wonderful meal. I love your recipes and this one is outstanding. I hope you have a great day. Blessings…Mary
I'm making this for dinner tonight (smells great) and just noticed that you left the butter out of the ingredient list. I'm assuming you used the 1 Tbsp. from the original recipe or did you omit it when you prepared the sauce?Your presentation was lovely!
That dish looks absolutely amazing! So pretty! I'm glad to hear it wasn't actually as hard as it looks 🙂 Beautiful!
Teresa, thank you for the heads up. I did omit the butter from the sauce since I'm on the pre-wedding diet. I've corrected the error. I hope you enjoyed it!