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This grilled tequila lime shrimp recipe has an irresistible quick marinade. These sizzling and flavorful shrimp are sure to be a hit at any BBQ or summer party!
Why you’ll crave them
I think we can all agree that tequila and lime are a dream team, but pairing them with juicy grilled shrimp is a whole new echelon in the ranks of best summer recipes. All you need to do is marinate a handful of everyday ingredients for 30 minutes and you’re good to go, so I find myself making these for last-minute summer gatherings when the mood strikes and the weather is gorgeous!
Let’s talk about that fabulous flavor. In a short time we’re infusing the easy shrimp marinade with plenty of garlic and a touch of honey along with the tequila and lime for a perfectly balanced flavor explosion. You can also serve these bad boys a variety of ways including in tacos, over rice, or hot right off the skewer. Even my husband, who isn’t the fondest of seafood, ate these right up.
What you’ll need and why
- Shrimp – we’re using thawed frozen shrimp. In most cases, unless you live right by the ocean, frozen shrimp are the best choice. The fish you find at the grocery store counter is most likely previously frozen and then thawed anyway, so it’s actually less fresh.
- Olive oil – for binding everything and adding moisture
- Tequila – I used silver tequila, which can also be known as blanco or white tequila. All that means is that you’re looking for the completely clear variety. The alcohol itself does cook off.
- Lime – using both fresh lime juice and the zest amps up the flavor. I like to use my Microplane to effortlessly zest citrus fruit.
- Honey – for a hint of sweetness
- Chili powder – to add a little something-something extra. It’s generally mild and used frequently in Tex-Mex cuisine.
- Garlic – I can’t resist adding in some garlic. It’s very easy to mince using this garlic press since it’s not even necessary to peel the cloves first.
- Salt & pepper – to taste
- Cilantro – it’s a classic complementary flavor with lime and adds a burst of freshness
- Don’t marinate the shrimp for more than 30 minutes. It’s liable to change the texture, and that time is enough to infuse the flavors.
How to make tequila lime shrimp
This is an overview, and full ingredients & instructions are in the recipe card below.
- Thaw the shrimp. I do this just by running them under cool water in a colander.
- Combine the tequila lime marinade ingredients in a large ZipLoc bag. Place the shrimp in the bag, toss gently to coat, and set aside for 30 minutes.
- Thread the shrimp onto skewers. Grill them over medium-high for about 4 minutes per side or until pink and cooked through. That’s it! Note that timing may vary depending on how you’re grilling these.
Substitutions and variations
- If you’re not a fan of cilantro, simply leave it out or use fresh parsley instead.
- This isn’t a spicy recipe as written, but you’re welcome to add a little bit of cayenne pepper or ancho chile powder to give the marinade a kick if that’s your thing.
What to serve with them
- I’m a fan of having these tequila shrimp appetizer-style on a BBQ spread so that people can eat them right off the skewer.
- They’re also great in tacos. Pile on your favorite taco ingredients, and then top with these shrimp for a memorable taco night.
- You could also make them along with my Black Bean Corn Avocado Salad with Rice and Easy Guacamole Recipe for an outrageously flavorful summer meal.
- Use up the rest of the tequila to make a big batch of these Frozen Strawberry Margaritas.
Leftovers and storage
- I’d eat these as soon as you can since grilled seafood is best fresh. I’d recommend eating any leftovers within a day or two if stored properly in the refrigerator.
- They’re great on a salad the next day! Try topping my Super Simple Parmesan Arugula Salad with leftover shrimp for a fun twist. Or you can reheat them in a saucepan over a low heat if you prefer them warm.
- If these have been sitting out in the sun for any length of time, I’d discard the leftovers.
Hope you enjoy these tequila lime shrimp and that you’re getting outside and enjoying the summer weather! Questions or want to leave a review? Drop me a comment below, or tag me #saltandlavender on Instagram.
Tequila Lime Shrimp
- 1 pound large shrimp (26-30/pound) thawed, peeled, tails on
- 2 tablespoons olive oil
- 2 tablespoons silver tequila
- Juice & zest of 1/2 lime
- 1 tablespoon honey
- 1/2 teaspoon chili powder or more to taste
- 2 cloves garlic minced
- 2 tablespoons cilantro chopped
- Salt & pepper to taste
- Combine the marinade ingredients in a large Ziploc bag. Add the shrimp and toss gently to coat. Let sit for 30 minutes.
- If using wooden skewers, it’s a good idea to soak them for 30 minutes to reduce burning/splintering.
- Thread the shrimp onto your skewers.
- Preheat BBQ/grill to high. Reduce heat to medium-high, and grill the shrimp for about 4 minutes/side, or until they’re cooked through, taking care not to overcook.
- Keep in mind any BBQ/grill/grill pan is different, so actual cooking time may vary.
- Serves 2 as a main dish (assuming you have some sort of side with it), or 4 as an appetizer.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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