Healthy Tequila Lime Shrimp with Zoodles Recipe

Healthy Tequila Lime Shrimp Recipe

Nothing screams “bring on summer” more than a seafood dish, especially one made with a shellfish like shrimp. With shrimp being so versatile and mild in flavor, they can take on a lot of flavor from a good marinade or sauce.

In sticking with a healthy vibe, you can always lighten up a dish with citrus fruits and fresh herbs. What’s more, swapping out traditional pasta for zucchini noodles is a refreshing change and complements this tequila lime shrimp recipe nicely.

For those who may be worried about cooking with spirits, a study from the U.S. Department of Agriculture’s Nutrient Data Laboratory showed, “it can take more than two and a half hours for all the alcohol to be cooked out of food when wine or some other alcoholic beverage has been added.”

The remaining alcohol depends on the cooking method and the time cooked, with alcohol content diminishing over cooking time. For example, “After being added to food that is then baked or simmered for 15 minutes, 40% of the alcohol will be retained. After cooking for an hour, only about 25% will remain, but even after 2.5 hours of cooking, 5% of the alcohol will still be there.” That said, the amount of alcohol per serving is pretty low.

When I cook with alcohol, I always use something I would personally drink myself as a beverage. So, when creating this tequila lime shrimp recipe, I went with Teremana tequila. But your favorite (or any) tequila should work for this recipe.

Pure agave tequila (100% agave) is low in sugar. With only 69 calories per ounce and no carbohydrates (thanks to the distillation process), this is a solid choice for health-conscious folks.

Tequila Lime Shrimp Recipe

Tequila Lime Shrimp with Zoodles

Nothing screams “bring on summer” more than a seafood dish. Swap out pasta for zoodles for a tasty tequila lime shrimp recipes perfect for warm summer nights.
Course: Main Course
Cuisine: Mexican
Keyword: seafood, shrimp
Servings: 4
Calories: 299kcal


  • 3 tbsp grass-fed butter
  • 2 shallots minced
  • 2 garlic cloves minced
  • ¼ cup tequila
  • 2 tsp lime zest
  • 3 tbsp lime juice
  • 1 lb uncooked shrimp peeled and deveined
  • 2 medium zucchini spiralized
  • ¼ cup fresh parsley
  • salt and pepper to taste


  • Heat 1 Tbsp of butter in a skillet over medium heat.
  • Add shallots and garlic and cook until shallots are semi-translucent.
  • Remove from heat; stir in tequila, lime zest, and lime juice.
  • Cook until the liquid is evaporated.
  • Add remaining butter, shrimp, and zucchini noodles.
  • Continue cooking over medium heat until liquid is almost evaporated (2 – 3 minutes).
  • When all shrimp are pink in color, it is ready to go.
  • Garnish with parsley and lime zest.
  • Enjoy!


Chef Note: I have made this quite a few times, and I actually prefer to cook the shrimp on the grill beforehand and add to the dish once crisped.
Chef Note: I also like to cook this dish in a wok—it just has more room and allows for everything to be better tossed together.


Fiber: 1.4g | Calories: 299kcal | Fat: 11.5g | Protein: 33g | Carbohydrates: 8g
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