Grilled Tequila Lime Shrimp is fast, fresh, and full of flavor. A zesty marinade of citrus juices, fresh mint, jalapeño, and a splash of tequila infuses the shrimp with brightness and just the right amount of kick. Toss them on the grill and dinner is ready in minutes-perfect for warm-weather meals, easy entertaining, or anytime you're craving bold, fresh flavor. The tequila adds flavor and most burns off in grilling leaving the flavor behind.
The simple marinade comes together in minutes and infuses the shrimp with a zesty, slightly smoky kick. The tequila adds depth without overpowering-the alcohol cooks off on the grill, leaving behind its subtle essence. Serve with rice, tucked into tacos, or alongside grilled veggies for a fast, flavorful dinner everyone will love.
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Why You'll Like This Recipe
- Fast and Easy - Shrimp cook in minutes, and the marinade comes together quickly with simple ingredients you likely have on hand.
- Big, Fresh Flavor - The combo of lime, orange, mint, jalapeño, and tequila creates a bright, zesty marinade that's anything but boring.
Recipe Ingredients
- Shrimp - Use large or jumbo shrimp (16/20 count or bigger). Wild-caught is best for both flavor and sustainability. Peel and devein if needed. Frozen shrimp are fine, just be sure to thaw them completely and pat them dry before marinating so the flavors can absorb properly.
- Oil - Extra virgin olive oil gives body to the marinade and helps keep the shrimp moist on the grill.
- Jalapeño - Adds a mild, fresh heat. Remove seeds and ribs for less spice, or leave them in for more kick.
- Garlic - Just one clove adds punchy flavor-fresh is best here.
- Citrus - Use fresh lime and orange juice for brightness and natural acidity to tenderize the shrimp. Bottled juice doesn't have the same flavor.
- Tequila - A splash of silver (blanco) tequila adds depth and complements the citrus. Most of the alcohol burns off while grilling, leaving flavor behind. Swap with mezcal for a smoky edge.
- Shallot - Milder than regular onion, it adds a nice savory backbone to the marinade agave, zero sugar simple syrup, or leave it out, or try finely chopped red onion.
- Herbs - Fresh mint adds a cooling contrast to the jalapeño and citrus-refreshing and unexpected, or use parsley or cilantro.
- Mustard - Creamy Dijon helps emulsify the marinade and adds subtle tang and depth.
Substitutions and Variations
- Try with scallops, chunks of firm white fish (like halibut or cod), or even chicken if you're not doing seafood.
- Use a serrano pepper for more heat, or poblano for a milder flavor. Crushed red pepper works in a pinch.
- No fresh citrus? If you're out of fresh limes and oranges, bottled lime juice and a splash of orange juice will work in a pinch-but fresh is better.
- For no-alcohol - Use a citrusy vinegar like this champagne vinegar.
- Don't like tequila? Use white wine.
Chef's tip: Why shrimp? Shrimp are endlessly versatile, always available at the market, high protein, are easy to cook and fast. Shrimp make an appetizer or main course and can be served with pasta, risotto, rice or quinoa. Grill, broil, steam, boil, saute shrimp, or bake, pan roast, or rolled into rice wrappers. What's not to love! This is versatility! From tiny bay shrimp to the jumbo big ones, cleaned for you or do it yourself. I buy only wild shrimp. For more information look at the Monterey Bay Seafood Watch guide to buying shrimp.
Recipe Instructions
First, clean your shrimp by shelling and deveining. Next add all of the marinade ingredients to a blender and buzz until smooth. Use part as a marinade and part as a sauce at serving.
Shrimp don't need long to marinate-20 to 30 minutes is plenty. Any longer and the acid from the citrus can start to "cook" the shrimp. Lastly, skewer them and grill or use a grill pan, or even the broiler.
Chef's Tip: Easy Grilling
Skewers make it easier to grill shrimp evenly and flip them quickly-especially helpful with smaller shrimp. Soak wooden skewers in water for 30 minutes to prevent burning, or use reusable metal skewers. You can also use a grill basket or perforated grill pan-great tools to have for hassle-free grilling.
Serving Suggestions
Grilled Tequila Lime Shrimp is incredibly versatile-serve it in a variety of ways depending on the occasion:
- Taco Night: Pile the shrimp into warm corn tortillas with shredded cabbage, avocado slices, and a drizzle of crema or chipotle sauce.
- Over Rice or Quinoa: Spoon the shrimp and any extra marinade over fluffy rice, quinoa, or a grain bowl for a fresh and flavorful meal.
- Shrimp Salad: Serve chilled over a bed of greens with extra citrus wedges and a simple vinaigrette for a light lunch or starter.
- Skewer Platter: Serve shrimp on skewers as part of a party platter with lime wedges, dipping sauces, and grilled veggies.
- Pasta Toss: Combine with cooked pasta, olive oil, and a sprinkle of feta or cotija for a fast shrimp pasta with bold flavor.
Recipe FAQs
Yes! If you'd prefer to skip the alcohol, just replace the tequila with additional lime juice or a splash of orange juice. You'll still get great flavor.
Absolutely. You can broil the shrimp on a sheet pan or sear them in a hot skillet for a similar effect. A grill pan also works well indoors.
With jalapeño and a touch of mustard, it has a gentle kick. For less heat, remove all the jalapeño seeds and white membrane or skip the pepper entirely.
From the Archives
This recipe first appeared on my site way back in 2010! I've refreshed it with updated tips, and a few tweaks to the recipe so it's even better (and easier) than ever. New photos soon!
📖 Recipe
Tequila Lime Shrimp
Ingredients
Tequila lime marinade
- ½ cup extra virgin olive oil
- 2 tablespoons silver tequila
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon honey
- 2 tablespoons finely chopped shallot
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon Dijon mustard
- 1 small jalapeno pepper seeded and finely chopped
- 1 large garlic clove finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Shrimp
Instructions
Make the Vinaigrette
- Add all ingredients to the blender and blend on low until creamy for the marinade.
Marinate the Shrimp
- Place shrimp in a ziploc bag and add ¾ cup of the marinade. Turn shrimp to coat and allow to stand at room temperature for 30-45 minutes.
Grill the Shrimp
- Heat a grill pan or outdoor grill over medium heat. Remove shrimp from bag and discard marinade. Grill shrimp until pink on both sides. They cook quickly, in just a few minutes. Remove from heat and keep warm.
- Serve with extra clean marinade as a sauce (its basically a vinaigrette). For garnish sprinkle extra chopped cilantro and a few thinly sliced jalapeno pieces around the edge. Add a lime quarter to each plate.
Notes
Nutrition
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Lisa Lowery says
I made this recipe over the weekend when we had all of our family over for Sunday dinner. It was amazing! I can't say enough about the flavors and how delicious it was. Everyone else loved it as well. It's easy to make and the ingredients are readily available. I pre-made the dressing and when it was time to cook, it was ready to go.
I've tried other recipes for shrimp and I am pretty sure this is the best. I passed the recipe along to my sister and she is going to try it with chicken. I'm sure it will be just as delicious.
Thank you, Sally!!! You are amazing!
Helen Endter says
You certainly have a talent that blesses others! Can't wait to try your tempting recipe. Thanks for the thorough directions.
Michelle K says
Yummy! Looks so delicious - plated so beautifully. Yeah Sally! Love the recent blog additions.
rachelle boucher says
I love it! What great pictures and YES your recipe was delicious!