Across the Border Tequila Shrimp Recipe -
Across the Border Tequila Shrimp Recipe
  • READY IN 25 mins

Across the Border Tequila Shrimp

Recipe by  

"I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2010

This Tequila Shrimp was very yummy!! I have been making it for about 6 months now and have made just a few changes. I melt the butter at the lowest heat setting then once melted I sift about 1/2tsp to 1tsp cornstarch to the butter and stir untill most of the cornstarch is blended with the butter (to make a rue). Another thing I have done is added 1/4 tsp Cheyenne pepper to the mixture along with the salt and chili pepper.those were the only changes I made to it and its GREAT!! My Hubby is a picky eater and he gave me the 2 thumbs up and even asks me to make it for dinner. I have also let my God son try it and he LOVES it and always asks for 2nd's (which is rare!!). I hope my comment helps anyone out there wanting to try it or who has already tried it but wanted to try something a little different.

Most Helpful Critical Review
Sep 28, 2009

The butter overwhelmed everything. Not much other flavor.


79 Ratings

May 03, 2008

Fabulous flavor! The only reason I gave it a 4 instead of a 5 because the sauce did not evaporate & could have been a little thicker. Next time, I will add a little cornstarch to it. The was perfectly complemented with Panamanian rice & beans and leftovers served as a delicious shrimp omlet the following morning. Yum!

Feb 12, 2008

This recipe was excellent! I served it on top of rotini pasta and it was wonderful... had a little kick. We'll make this again and again!

Feb 22, 2008

WOWZA!! This was an AWESOME Tex/Mex Tequila Shrimp recipe...and SUPER easy!! I cut down a bit on the garlic, but other than that, followed as directed. And we loved this!! Served it over a brown and white rice mix, and it was TO DIE FOR!! No leftovers!! This is a KEEPER!!

May 24, 2008

I thought this recipe was awesome! i changed it up a bit i made one chicken and one shrimp then adding black beans and spanish rice at the end served over chips or in a tortilla and added a bit more cilantro it was quick and easy and has alot of awesome flavor thanks

Mar 21, 2011

Delicious!!! I served with spaghetti pasta.

Jan 03, 2011

Excellent shrimp dish!! Didn't have cilantro and replaced chili power with red pepper flakes but still came out awesome.


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 290 mg
  • 97%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 674 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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