Grilled Tequila-Lime Shrimp

Grilled Tequila-Lime Shrimp

43 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    6 m
  • Ready In

    1 h 16 m
kellen.f
Recipe by  kellen.f

“Lime and tequila-marinated shrimp grilled on skewers make an easy appetizer to enjoy all summer.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
  2. Soak skewers at least 30 minutes in water to prevent burning.
  3. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  4. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
  5. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

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Reviews (43)

Rate This Recipe
exec_chef1965
117

exec_chef1965

This is a great beginner recipe, BUT... Instead of using GARLIC SALT, use fresh garlic. There is enough salt in the shrimp itself. If you need more salt, then add a few twists of the sea salt grinder -to taste (TT). Also, add a hand full of fresh chopped cilantro and skip the cumin (cumin is over used in a lot of mexican dishes). Cilantro will give a great flavor to the dish and merries well with the lime and tequila. As far as adding more heat...GO FOR IT!!! I would use fresh serreno or habanera peppers for the connoisseur of hot, but if you like mild heat use the old standards -jalapeƱo or cayenne (fresh). If using that powdered cayenne- sprinkle on after grilling as a garnish. Remember, a recipe is only a guide. You can add and subtract from it as much as you want, BUT the intended flavors will change so ...remember to TASTE IT before marinating! Always remember...FRESH is the key ingredient to any marinade! One last tid bit... yes it is true that the acid will cook meat and fish if left for a period of time (especially fish), but shellfish can stand a little longer. At the most, 1 hour will suffice for this recipe. Any longer, the shrimp will start to take on an unpleasant bitter taste - dont forget to remove any seeds from the lime as this will hasten the bitterness. Hey 99burners... You over cooked the shrimp! That is why they came out rubbery! 3-4 minutes per side!

jojo13
37

jojo13

I will never know how these tasted, people devoured them at a recent b-day party. I did add shallots and fresh garlic and marinated for 4 hours prior to putting on the grill and brushed with the left over marninade. Be careful when doing this as the olive oil and tequila will cause flare ups on the grill. I made enough for 50 people (12 lbs) and served on a cold plate sitting over ice. I never got to have any, they were a hit at the party. You know something is good when there is none left. We will definately be making again only next time just for us!! I'll post pictures soon.

dbcad
20

dbcad

Yummy!! Have made this a few times as written. Always very good. Have found adding pinch of Cayenne improves it for me. The mild undercurrent of hot goes nicely with the tequila and other spices.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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