Orange Tequila Shrimp with Cilantro Lime Rice and Beans

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!

orange tequila shrimp

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; 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



  1. 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.
  2. 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.)
  3. Heat a gas grill on high or stove-top grill pan over high heat. 
  4. 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.
  5. Grill shrimp, turning once, until just opaque, about four minutes.
  6. 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

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  1. Pretend Chef
    February 18, 2011 / 12:58 pm

    The presentation is beautiful. I love how you molded the rice. I can only imagine how incredible the flavors of this dish are. Yummy!

  2. That Girl
    February 18, 2011 / 5:44 pm

    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!

  3. All Things Yummy
    February 18, 2011 / 6:50 pm

    Wow, love the photo. Looks delicious.

  4. "pup"
    February 20, 2011 / 1:13 pm

    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!!

  5. Anonymous
    February 20, 2011 / 9:15 pm

    This looks like such a delicious and healthy meal. Can't wait to try it out! Yum!

  6. Mary
    February 21, 2011 / 4:41 pm

    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

  7. Teresa
    March 6, 2011 / 1:45 am

    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!

  8. Desi
    March 6, 2011 / 5:02 am

    That dish looks absolutely amazing! So pretty! I'm glad to hear it wasn't actually as hard as it looks 🙂 Beautiful!

  9. Kelsey
    March 6, 2011 / 7:08 pm

    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!

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