Making something like Tequila Lime Grilled Shrimp where I live in the desert can sometimes be hit or miss. You have to find a good, fresh source, the right type, and hopefully – for a good price. Whenever I do have the opportunity to grill shrimp – I like to kick up the spice and flavor a notch or two. Here’s how
Tips & Tricks for making Tequila Lime Grilled Shrimp
Ingredients
- Garlic
- Olive Oil
- White Tequila
- Salt
- Cayenne Pepper
- Limes
- Large Shrimp
The key ingredients used in this recipe are tequila and lime juice. This makes the recipe feel just a bit more like summer. . A dash of cayenne pepper and garlic gives the needed fire and spice to bring balance.
Another important aspect of this recipe is using shrimp that are deveined with the the shells intact. This ensures the tender shrimp meat doesn’t scald on the open flame and you get only smoky fresh taste instead of rubbery charred bits.
Step-by-Step Cooking Instructions
Combine garlic, olive oil, tequila, salt, cayenne pepper into bowl and mix well until thoroughly combined. Squeeze juice from one half of lime into mixture, stir.
Coat shrimp thoroughly with mixture, refrigerate for one hour (or longer). While the shrimp are marinading, preheat grill to medium to medium-high heat. For an indoor or temperature-controlled outdoor grill, set the heat to 350° – 375°
Skewer shrimp onto the pre-soaked bamboo skewers. I used regular sized bamboo skewers that would fit on my indoor grill – so I was able to fit about 3 shrimp per skewer. The amount you will be able to use on each skewer will largely depend on the size of your bamboo skewers and the size of your grill.
Use a brush to carefully apply oil to the grill or your grill plate (don’t use a spray…).
Place skewered shrimp directly onto the grill and cook until cooked through, or about 3 – 4 minutes per side. Remove from heat and allow shrimp to slightly cool – enough to handle in order to remove shell with kitchen shears.
Once the shell has been removed, serve and enjoy!
Frequently Asked Questions
It’s a strong recommendation – and my personal preference, not a requirement.
Soak the bamboo skewers for at least 20 minutes before placing the shrimp.
You can marinade the shrimp up to overnight in the refrigerator.
Related Recipes
Tequila Lime Grilled Shrimp
Equipment
- 1 grill Indoor or outdoor
- 12 wooden bamboo skewers Soak in water while prepping marinade
Ingredients
- 3 cloves garlic minced
- 1/3 cup olive oil
- 1/4 cup white tequila
- 1/2 teaspoon salt
- 1/3 teaspoon cayenne pepper
- 2 whole limes Sliced in half
- 2 lbs. large shrimp with shells Choose a grilling friendly skin-on variety such as rock shrimp or similar. Also ensure the shrimp is de-veined before starting
Instructions
Prepare Marinade
- Reminder: Soak bamboo skewers in cold water at least 20 minutes before grilling to prevent wood from charring.
- Combine garlic, olive oil, tequila, salt, cayenne pepper into bowl and mix well until thoroughly combined.
- Squeeze juice from one half of lime into mixture, stir.
- Coat shrimp thoroughly with mixture, refrigerate for one hour (or longer).
Grill Shrimp
- Preheat grill to medium to medium-high heat. For an indoor or temperature-controlled outdoor grill, set the heat to 350° – 375°
- Skewer shrimp onto the pre-soaked bamboo skewers – so that there are enough to cook but not so much that they are crowded. The amount will largely depend on the size of your bamboo skewers and the size of your grill
- Use a brush to carefully apply oil to the grill (don't use a spray…). Place shrimp directly onto the grill until cooked through, or about 3 minutes per side.
- Remove from heat and allow shrimp to slightly cool – enough to handle, and remove shell with kitchen shears.
- Serve and enjoy
