Rustic Tequila-Lime Shrimp

Depth and Complexity here we come!

This hispanic-flavored seafood dish will make your eyes roll to the back of your head. Seriously it’s amazing—and healthy enough for a typical weeknight meal.

A word to the wise though, it may not be for new cooks as this recipe involves a series of multi-tasking steps. It takes some time and love, but the effort is absolutely worth it.

It starts in the oven with the side dishes: sweet potato and sweet peppers. While these are roasting, you prepare the sauce and prep the shrimp. When (and ONLY when) the side dishes and all other prep work is done do you cook the shrimp. This is because you add the peppers back to the pan prior to the sauce.

Like I said—this recipe takes time, mainly because of the potatoes. I recommend putting them in at least an hour before cooking the shrimp. During this time you could also cook your Spanish rice if you feel the need for an additional side dish, but usually the potatoes are enough starch for me.

When you serve, be sure to pour the sauce over the sweet potatoes and rice as well. Enjoy!

Recipe Card:

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*Reminder: I usually don’t measure so amounts are approximate. Feel free to measure to-taste and adjust as needed!