Tequila-Lime Shrimp with Cilantro Avocado Salad

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Juicy shrimp marinated in tequila and lime juice, pan-seared and served atop a refreshing cilantro avocado salad with a zesty citrus dressing. This Mexican-inspired seafood recipe, ready in about 26 minutes, pairs large shrimp, peeled and deveined, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp tequila
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large, diced ripe avocado
• 1/2 cup chopped fresh cilantro leaves
• 1 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 2 tbsp extra virgin olive oil
• 1 tsp fresh lime zest
• 1 small, minced (optional) jalapeño

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Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 3 tbsp tequila, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss well and marinate for 15 minutes in the refrigerator.
2. Step 2: While shrimp marinates, prepare the salad by combining 1 large diced ripe avocado, 1/2 cup chopped fresh cilantro, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1 small minced jalapeño in a large bowl.
3. Step 3: In a small bowl, whisk together 2 tbsp extra virgin olive oil and 1 tsp fresh lime zest, then pour over the avocado mixture. Toss gently to combine and season with a pinch of salt.
4. Step 4: Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Drain shrimp from marinade and cook in a single layer for 2-3 minutes per side until pink and opaque with a slight char.
5. Step 5: Serve shrimp atop the cilantro avocado salad immediately, garnishing with extra cilantro leaves and lime wedges if desired.