Doesn’t this just scream Summer? I mean, who doesn’t love shrimp mixed with tequila and lime. And the added bonus is the rice underneath. It’s got toasted coconut and pineapple running all through it. It’s an absolutely perfect way to enjoy a nice light and refreshing meal. Here’s the recipe:


Tequila Lime Grilled Shrimp

-2 tablespoons of limeade mix, from concentrate (in the frozen section)

-1 teaspoon of salt

-2 tablespoons of good tequila

-1 tablespoon of brown sugar

-1 pinch of red pepper flakes

-1 teaspoon of honey

-1/2 teaspoon of granulated garlic

-1 tablespoon of olive oil

-1 pound of jumbo shrimp, cleaned and deveined

1. In a large bowl, mix together the limeade mix, salt, tequila, brown sugar, pepper flakes, honey, granulate garlic and olive oil until a smooth paste has formed.

2. Toss the shrimp with the marinade and let the shrimp marinate for up to 4 hours.

3. Grill the shrimp in a hot grill pan or on an outside grill until they’ve just cooked through.


*For the rice, it’s simple. I always use Basmati rice to cook with. It’s delicious. I toast the rice first in a bit of olive oil by cooking it just the olive oil until it’s a light golden brown color. Then, I add in chicken stock and lots of fresh garlic. For this rice, I’ll also toss in small dices of fresh pineapple and toasted sweetened coconut. The ratio of liquid to rice is always 1:2 – 1 part rice – 2 parts liquid. So, if I’m cooking 1 cup of uncooked rice, I use 2 cups of stock. Once the liquid has cooked out, I’ll add a lid to the pan of rice and let it steep for about 10 minutes. Don’t touch it. After 10 minutes, the rice will be cooked through and perfectly ready for you to fluff with a fork.



  1. I am making this on Saturday for sure!!! Your recipes are sheer genius and so delicious!

  2. looks amazing!! i do have a question about the cooking of the rice.. do you just boil the rice in an open pan till the liquid is gone and then cover??

  3. Hi Darius, I want to talk about the pineapple in the Tequila Lime Shrimp dish. It looks just deliciou! You didn’t talk about the pineapple much and that presentation is what caught my eye initially. I love fresh pineapple and buy it often. But I rarely do anything except use my pineapple slicer to scoop out the whole middle and eat the pineapple in chunks or rings. I can that see the pineapple is sliced in half straight through from the stem and some of it is scooped out that was put into the rice, but did you grill the pineapple or anything? It doesn’t look like that. I guess it would have to be room temperature to put the hot rice and shrimp in? Can you add a little bit more information about the whole pineapple? Thanks.

  4. I love everything you do, you’ve broadened my food pallet soo much! keep doing you Darius. I’m one of your biggest fans, I cant wait to see how great you’ll become when it’s all said and done. I see your name going down as one of the best to ever do it! Keep doing you!

    – Much Love