project lekker

Tequila Lime Shrimp with Coconut & Cilantro Rice

DinnerMeghan ColvinComment

With ‘tequila’ in its name, I was sold on this dish before I ever even tried it. And like most things involving tequila this is intoxicatingly good (without the hangover). Fresh and a little tangy, it pairs perfectly with coconut and cilantro rice, but we’ve also served it over tacos or salad. 

My favorite part of the process is the 5 second flambé action. I’ve tried to capture it above, but it’s far more thrilling in person. It makes Aaron look super chef-y (that’s a technical term) and impresses me every time. 

// RECIPE //

Tequila Lime Shrimp


  • 1 tablespoon olive oil
  • 2 tablespoons red onion, minced
  • 2 garlic cloves, minced
  • 1 pound peeled shrimp
  • 1/4 teaspoon dried red chili flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup seeded and chopped tomatoes
  • 1 ounce tequila
  • 1 tablespoon fresh lime juice
  • chopped fresh cilantro for garnish


  1. Heat olive oil over med-high heat in a sauté pan.
  2. Add onions and cook for 2 minutes.
  3. Add garlic and shrimp and cook for 2 minutes. Stir.
  4. Season with salt, pepper and chili flakes.
  5. Add tomatoes and cook 3 minutes.
  6. Add tequila and with a lighter flambé until tequila burns off.
  7. Add lime juice and cook 1 minute. 

Coconut & Cilantro Rice


  • 1 cup basmati rice
  • 1 cup water
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon black sesame seeds
  • 1/4 cup chopped cashews or peanuts (optional)


  1. Rinse rice under running water until water is clear.
  2. Put rice, water, salt and coconut milk in a sauce pan and bring to a boil.
  3. Lower heat to low and cover pot.
  4. Cook about 20 minutes or until liquid is absorbed.
  5. Let sit for 5 minutes, covered.
  6. Mix in cilantro and sesame seeds (and nuts if using)