Anything I can pair with my homemade guacamole is already a winner in my book—but when I tried it with tequila shrimp for the first time, I was actually shocked how good it was! I don’t usually pair shrimp and guac—and I honestly have no idea WHY this combo works so well—but some flavor combinations just work. And that’s all you need to know! No matter how you serve it, this tequila shrimp and guacamole recipe is a fun, fiery appetizer that never fails to impress.
Cooking with tequila? Don’t overthink it!
You don’t need to be a professional chef to cook with tequila, but you do need to be cautious. When that flame hits the pan, it can rise fast. I always keep a lid nearby just in case. I love to serve these shrimp at parties where I can make them right in front of guests. It’s a showstopper for sure! If everyone is feeling adventurous, sometimes I’ll even let my guests try flaming the shrimp (as long as I’m there to supervise)! Of course you can cook these privately in your kitchen, but it’s so much more fun to make a little show of it!
Tips on Selecting and Preparing Shrimp
When shopping for this shrimp recipe, I like to get 14 to 16 count shrimp. That means you’ll get 14 to 16 shrimp per pound—the perfect size for appetizers in my opinion. You can leave the tails on if you’re serving them cocktail-style (they’re easier to grab) or take them off for more elegant bites. Just make sure you peel and devein them properly… Your guests will thank you! You’ll need 24 pieces of shrimp for this recipe, so 1½ or 2 pounds of 14 to 16 count shrimp should do it.
When you cook with tequila, does the alcohol cook out of the dish?
Yes! When you add tequila to the hot pan and ignite it, the alcohol burns off in just a few seconds. What you’re left with is the flavor—a warm, smoky note without the booze. This cooking technique is called flambé and it can really only be done with certain types of alcohol. So even though most of it does cook off, this recipe may not be appropriate for the kiddos or for anyone strictly avoiding alcohol.
Can I Use Mezcal Instead of Tequila?
You sure can! Mezcal adds a natural smokiness that plays well with the Cajun seasoning and garlic in this recipe. Just substitute it in the same quantity as tequila and follow the same flaming technique. I like to use what I have on hand, but mezcal does give this recipe an earthy depth that makes it feel extra special—give it a try if that sounds good to you!
Tips for Safe Flaming at Home
If you're nervous about cooking with an open flame, it's essential to follow some safety tips. Remember to turn off the heat before adding tequila, then reignite safely, and never pour tequila directly from the bottle into a hot pan. Always cook in a well-ventilated area and keep a lid nearby to smother flames if they get too high.
How to Plate Your Shrimp Appetizer
There are so many fun ways to serve this easy shrimp appetizer! One of my favorites is to spoon some homemade guacamole into mini martini glasses and place the shrimp around the rim. Another idea? Use appetizer spoons! Just place a dollop of guacamole in each spoon and top it with a single shrimp. These ingredients also look beautiful on a salad of cucumber, onion, and leafy greens. And if you’re in a taco mood, toss the shrimp and guac in your favorite tortilla and call it dinner! There are so many possibilities!
What to Serve with Shrimp Flambé
Because the flavor of shrimp is mild, shrimp dishes pair well with a wide variety of other foods. They work beautifully as a starter, of course, and they’re also great tucked into tacos or on top of a salad, like I mentioned above. Here are some other recipe ideas to help turn your easy shrimp appetizer into a complete meal!
Flaming Tequila Shrimp Recipe with Guacamole
Tequila-flamed shrimp flambé with Cajun spice and fresh garlic, served over creamy guacamole—this appetizer is super flavorful and fun to make.
Ingredients
Instructions
- Place the shrimp in a bowl. Add enough olive oil to just coat the shrimp, along with the minced garlic, lime juice, and seafood or Cajun seasoning. Toss gently to combine. Cover the bowl with plastic wrap and marinate for at least 15 minutes (you can keep them marinating in the fridge for up to 3 hours).
- You will be cooking the shrimp in a large sauté pan with a lid. It is important to have a lid since you may need to place the lid on the pan to extinguish the flames from the tequila. If you are doing this in front of your guests, you can cook the shrimp on a portable burner.
- Heat the large sauté pan on medium high heat. When hot, add the shrimp (depending on the size of your pan, you may need to do this in batches). Place the shrimp in the pan (leaving extra olive oil, if any remains, in the bowl). Sear on all sides until almost cooked through.
- Now it’s time to add the tequila. Turn the heat off or remove the pan from the heat. Pour in about 2 to 3 tablespoons of tequila, depending on the size of your pan and the amount of shrimp you are cooking.
- Immediately return the pan to the flame and carefully tip the pan to ignite the tequila. If you are using an electric burner, still put the pan back on the heat, but use a BBQ butane lighter to ignite it. It will ignite right away so have that lid ready! If the flame becomes too high for comfort, you can use a lid to stop the flame (just put the lid on top, and it will make the flame go out). The flame will also eventually extinguish itself as the tequila burns off. Add the cilantro and toss to combine.
- To serve, place a small amount of guacamole in mini martini glasses or porcelain appetizer spoons. Top with a cooked shrimp. Garnish as desired with optional tortilla chips.
