This Tequila-Grilled Shrimp Recipe is a tangy and zesty recipe, which is made with blanco tequila and fresh lime juice. It’s the perfect summer appetizer, ready in about 30 minutes.
Tequila-Grilled Shrimp Recipe Ingredients
- 1 pound large shrimp, peeled and deveined
- ¼ cup blanco tequila
- ¼ cup lime juice (from about 3 limes)
- ¼ cup fresh orange juice (from 1 orange)
- Coarse salt and ground pepper
- 1 jalapeño, seeded and minced
- Lime wedges (for serving)
How To Make Tequila-Grilled Shrimp
- Make the Marinade: In a medium, nonreactive bowl (such as glass, ceramic, or stainless steel), stir together the tequila, lime juice, and orange juice. Season generously with salt and pepper.
- Marinate the Shrimp: Add the shrimp to the bowl and toss to ensure they are fully coated. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Do not marinate for longer, as the acid can start to “cook” the shrimp and make them tough.
- Grill the Shrimp: Heat a grill or grill pan to medium-high heat. Clean the hot grill grates and lightly oil them to prevent sticking. Place the shrimp on the grill and cook until they are pink and opaque throughout, about 4 to 6 minutes, flipping them once halfway through.
- Garnish and Serve: Transfer the grilled shrimp to a platter. Sprinkle the minced jalapeño over the top and serve immediately with fresh lime wedges for squeezing.
Recipe Tips
- Why use a nonreactive bowl? The marinade is acidic due to the lime and orange juice. Using a reactive bowl (like aluminum or copper) can cause a chemical reaction that imparts a metallic taste to your food.
- Don’t over-marinate: 20 minutes is the perfect amount of time for the shrimp to absorb the flavors. If left in the acidic marinade for too long (over 30 minutes), the shrimp will turn tough and rubbery.
- How to prevent shrimp from sticking: Besides oiling the grill grates, you can also thread the shrimp onto skewers. This makes them easier to handle, flip, and remove from the grill without any sticking.
- Can I use frozen shrimp? Yes, absolutely. Just make sure the shrimp are fully thawed and patted dry with a paper towel before adding them to the marinade.
What To Serve With Tequila-Grilled Shrimp
These versatile shrimp can be served in several delicious ways:
- As an appetizer: Arrange them on a platter with the lime wedges and a side of guacamole or a creamy cilantro-lime dip.
- Over a salad: They are a fantastic protein to add to a bed of romaine lettuce with black beans, corn, and a zesty vinaigrette.
- As a main course: Make shrimp tacos by tucking them into warm corn tortillas with avocado and slaw, or serve them alongside cilantro-lime rice and grilled vegetables.
How To Store Grilled Shrimp
- Refrigerate: Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. They are delicious eaten cold on a salad or can be gently reheated in a skillet.
- Freeze: While possible, freezing cooked shrimp is not ideal as their texture can change upon reheating.
Tequila-Grilled Shrimp Nutrition Facts
- Calories: 200-250 kcal
- Carbohydrates: 8g
- Protein: 24g
- Fat: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this recipe without tequila?
Yes. For a non-alcoholic version, you can simply omit the tequila. The marinade will still be flavorful from the citrus juices.
What is the best type of tequila to use?
A blanco (or silver) tequila is recommended for its clean, crisp flavor that complements the citrus without overpowering the shrimp. There’s no need to use an expensive sipping tequila.
Can I cook these on the stove instead of a grill?
Definitely. You can cook the shrimp in a large skillet over medium-high heat for 2-3 minutes per side, until they are pink and cooked through.
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Tequila-Grilled Shrimp Recipe
Description
Juicy, plump shrimp marinated in a zesty tequila-lime mixture and grilled to smoky perfection.
Ingredients
Instructions
- Stir together tequila, lime juice, and orange juice in a nonreactive bowl; season.
- Add shrimp, toss to coat, and refrigerate for 20 minutes.
- Heat a lightly oiled grill or grill pan to medium-high.
- Grill shrimp for 4 to 6 minutes, flipping once, until opaque.
- Transfer to a platter, top with minced jalapeño.
- Serve immediately with fresh lime wedges.
Notes
- Use a glass, ceramic, or stainless steel bowl for the marinade to avoid a metallic taste.
- Do not marinate the shrimp for more than 30 minutes, or the acid will make them tough.
- For easy grilling and to prevent sticking, thread the shrimp onto skewers before placing them on the grill.
- Ensure shrimp are fully thawed and patted dry if using frozen.
Tequila-Grilled Shrimp Recipe