Shrimp is one of my favorite things to make in the summertime. It cooks up quickly, and it’s great on the grill. This grilled tequila lime shrimp is tangy, flavorful and delicious, and best of all, it’s ready in about 15 minutes.
All you need is garlic, limes, tequila, fresh cilantro (or parsley, if you prefer), olive oil, salt, and red pepper. The red pepper gives it some heat, and the fragrant cilantro is the perfect compliment to this dish. If you don’t like cilantro (my husband can’t stand it; it’s one of only 2 or 3 foods he truly doesn’t enjoy) then you can use parsley. Either way, adding a sprinkle of fresh herbs at the end makes all the difference.
For optimal flavor, you can let the shrimp marinate for an hour before grilling, but you really don’t have to because the flavors in this boozy shrimp are so intense. Don’t worry, the alcohol will burn off, but the flavor that remains is fantastic.
Add a salad, a side of fresh corn on the cob, and a nice bottle of white wine, and you have a delightful summer meal that can be ready in less than 30 minutes!
Here’s a printable recipe for your convenience.
- 1 pound extra large shrimp (21-25 or larger)
- 2 cloves garlic, minced
- 1/2 cup grapeseed or olive oil
- 1/4 cup fresh squeezed lime juice
- 1 TBS tequila
- 1/2 tsp Kosher salt
- a few shakes red pepper (Cayenne)
- 1/2 cup chopped parsley or cilantro, divided
- Clean the shrimp and set aside.
- In a small bowl, combine garlic, oil, lime juice, tequila, salt, and red pepper; mix well.
- Add half the chopped parsley or cilantro and toss well.
- Add the shrimp and allow it to marinate for 30-60 minutes in the refrigerator. Toss it every 10 minutes or so.
- Prepare your grill by oiling the grates (with a bit of oil and paper towels…rub it on). Heat your grill to high heat.
- Place the shrimp directly on your grill. Since they are extra large, there’s really no need for skewers. If you chose to go with shrimp smaller than 21-25, I would advise skewering them.
- Allow the shrimp to cook for 3 minutes on the first side and 2 minutes on the second side. Use tongs to flip them over.
- Remove shrimp as they are done. Make sure they are pink and cooked through; cooking time will vary by grill heat and size of shrimp.
I’m sharing this recipe over at A Simple Pantry.