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Princeton's Club

Caribbean Island Lime Shrimp

Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.


1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila (see Note)
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish


Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.

Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.

Yield: 4 servings

Recipe credits: Peggy Trowbridge