Tequila Glazed Shrimp Recipe

In a small saucepan over medium heat combine tequila, honey, brown sugar, lime juice, orange juice, soy sauce, sriracha, and minced garlic. Stir to combine.

Bring mixture to a gentle simmer and allow to reduce for 6–8 minutes, stirring occasionally, until slightly syrupy and reduced by about one-third.

Whisk cornstarch with cold water to make a slurry. Slowly whisk slurry into the simmering glaze and continue to simmer 1 minute until glaze thickens. Remove from heat and whisk in butter, salt, and black pepper. Set aside and keep warm. (If you prefer less alcohol flavor, simmer an extra 2–3 minutes after adding slurry to cook down tequila.)

Pat shrimp dry with paper towels. In a bowl toss shrimp with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add the shrimp in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until pink and opaque with a slight golden sear. Avoid overcooking.

Lower heat to medium-low and pour about half of the warm tequila glaze over the cooked shrimp in the pan. Toss gently to coat and simmer 30 seconds to 1 minute until glaze clings to shrimp. Transfer glazed shrimp to a serving bowl or plate and reserve remaining glaze for drizzling.

In a large bowl combine shredded green cabbage, red cabbage, carrot, sliced red onion, and chopped cilantro.

In a small bowl whisk together lime juice, orange juice, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.

Pour the dressing over the shredded vegetables and toss until evenly coated. Let slaw sit 10–15 minutes to allow flavors to meld; taste and adjust seasoning with additional salt or lime juice if desired.

Arrange a bed of citrus slaw on plates, top with tequila glazed shrimp, and drizzle any reserved glaze over the shrimp for extra shine and flavor.

Garnish with fresh cilantro leaves, sliced jalapeño if using, and lime wedges. Serve immediately.