Tequila-Lime Shrimp

Great news! Mr. Lumberjack and I signed for a new apartment. The place is in a bustling neighborhood and is a great change in scenery. I literally stayed awake (you do that too, right?) because I was so excited. Pinterest is my new favorite place for apartment-decorating ideas.


With the exciting move, we have to eat the food in our kitchen. I don’t want to lug food across the city. Throwing out food is not an option. Karma! So we came up with a new challenge: Buy little groceries, and eat the food in the fridge until moving day.


The “restriction” has been fun. When I have limitations, I become creative. It’s perfect for a food blogger. Tequila-Lime shrimp isn’t a new recipe, but this combo of spices might be. I ate my shrimps with quinoa to knock out another item in stock. Try it and let me know what you think.

Tequila-Lime Shrimp

makes about 30 shrimps


.75 lbs shrimp, deveined & peeled
2 tbs Añejo Tequila
1/4 cup olive oil
1 tbs lime juice
1 tbs Cholula
1/2 tbs cumin
1/4 tbs black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
pinch of salt


  1. Throw all spices, lime, olive oil and Tequila into a medium Tupperware. Whisk well.
  2. Toss in shrimp. Stir and coat shrimp with marinade.
  3. Place top on Tupperware. Refrigerate for 1 hour.
  4. Heat skillet on medium-high. Stir fry shrimps until completely pink.


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