Tequila-Lime Shrimp with Cilantro Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 6 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Tequila-Lime Shrimp with Cilantro Avocado Salad take to make?

Total time is about 26 minutes (20 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tequila-Lime Shrimp with Cilantro Avocado Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tequila from drying out.

Can I substitute ingredients in Tequila-Lime Shrimp with Cilantro Avocado Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tequila-Lime Shrimp with Cilantro Avocado Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tequila-Lime Shrimp with Cilantro Avocado Salad?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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