Winner, winner, shrimp dinner! Lime, orange, tequila and chili powder give these quick and easy shrimp an amazing flavor that is sure to wow even the pickiest eaters.
These tequila lime shrimp can be an appetizer or a main course. Put them over rice, in fajitas or pair with steak. What I love about this recipe is that the marinade is super, quick and easy to make. Plus, the shrimp only takes a few minutes on the grill to cook.
First, let’s talk about shrimp. There are so many options to choose from, it can get a little overwhelming. I always buy frozen shrimp, why you ask? Well, almost all shrimp are frozen just after they are caught. The thawed shrimp you see in the display at your local store, most likely were previously frozen, and will need to be used as soon as you buy them.
Now, cooked vs. uncooked? You are looking for, uncooked shrimp, we will be doing the cooking ourselves.
Next, shells and veins? Shells on and veins in will have the most flavor. However, that requires you to devein before using. While not particularly difficult, it takes time, and on a Wednesday night, it’s not happening. So, shell on and deveined is my go-to. At a minimum, tail on and deveined.
Lastly, how big? Size matters. Depending on what you are making, the size is important. I prefer shrimp that are 1 to 2 bites for most things. This translates to 20-24 count bag of shrimp. The count is the number of shrimp per pound. For a family of five, 2 lbs. is plenty for a meal.
Tequila Lime Marinade-Instructions
First, zest the lime and orange.
Next, squeeze the juice of the lime and orange into the bowl.
Add the oil, tequila, pepper and chili powder. If you want a little extra heat, add some cayenne pepper as well.
Whisk all the ingredients together. Then add the thawed shrimp with shells off. If this is a main course, I usually take the tail off as well to make is easier to eat. Stir to coat all the shrimp with the marinade. Now, cover and chill for 30 minutes. If you let the shrimp marinate too long they will get mushy, which is not ideal.
Hitting the Grill
Using a grill basket is the best way to cook the shrimp. Plus, you won’t lose any through the grates. If you do not have a grill basket, you can load the shrimp on skewers which will accomplish the same thing, just a little more prep time. I suggest the grill on medium heat if using a gas grill, or around 450 degrees.
The shrimp will start off translucent and grey. As they cook, they will start to turn pink and opaque. It will take about 8-10 minutes to cook the shrimp, depending on how many you have, and the grill temperature. Make sure to flip every couple of minutes until all the shrimp are pink and opaque.
Be careful! If you cook the shrimp too long they will become rubbery and chewy. When in doubt, pull one off the grill and taste it!
If you like these, try our Tequila Lime Beef Fajitas too!
A simple way to turn this into a meal is to serve the shrimp over avocado rice. First, prepare your rice per the instructions. Next, pit the avocado and mash in a bowl. Add salt, pepper and roughly chopped cilantro. Mix throughly. Place rice in a bowl or on a plate and spoon the tequila lime shrimp over the top. Enjoy!
Tequila Lime Shrimp
- 2 lbs Raw deveined shrimp
- 1 Lime Zest and Juice
- 1 Orange Zest and Juice
- 1/4 Cup Tequila
- 1/4 Cup Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1/4 tsp Cayenne Pepper Optional
- In a large bowl add the zest of the lime and orange.
- Squeeze the juice of the lime and orange into the bowl.
- Add tequila, olive oil, black pepper, chili powder and cayenne pepper (optional). Whisk together.
- Add the thawed shrimp to the bowl and mix to coat.
- Cover and chill for 30 minutes.
- Heat grill to medium heat, about 450 degrees.
- Add shrimp to grill in a basket or on skewers.
- Grill for 8-10 minutes or until shrimp are pink and opaque.
- Serve immediately and enjoy!