Personally, I think any time of year is the perfect time to grill but can we all agree that springtime is special?
Shrimp takes a marinade super fast and grills to a perfect pink in moments! That is why we are excited to share this lime and tequila grilled shrimp recipe.
When it comes to grilling shrimp you generally have two choices.
Let’s talk skewers
It is clear that people have serious feelings about which type of skewers are the best. There are fair arguments to be made for both.
We have used both types of skewers over the years and tested various options. If I had to choose a favorite, I would personally lean towards metal skewers.
- Pros : Wooden skewers are clearly a natural product. They will break down in landfills. They are cheap to buy in bulk.
- Cons : Wooden skewers are not as sturdy and may not hold as much food. In my experience, they can also catch on fire if they aren’t soaked in water long enough. They may also lose their shape or bend during the cooking process. They could be considered wasteful, since they are single-use disposables.
Important Note: If you are going to use wooden skewers you will want to fully soak them in water for a full hour.
- Pros : Metal skewers are going to be stable during the grilling process. Generally, metal skewers have some type of handle and therefore they are easier to rotate.
- Also, metal skewers may make a far more attractive presentation on the plate. They are reusable and easily cleaned.
- Cons : Metal skewers are tiny swords and should be treated as such. You need to be very careful when serving people and remind them that there is a sharp point on the end.
- This sharp point can also make them hazardous to other items in drawers or hazardous to fingers when storing them. They will also be particularly hot when they come off the grill.
How to make Tequlia lime shrimp marinade
Tips on the Ingredients
Lime juice- We keep a bottle of lime juice in the fridge at all times but in this instance freeze squeezed lime is going to be taste much better.
However, juicing limes does take some serious time so we aren’t gonna judge you for using that lime juice from the fridge. When we are in a hurry it is what we do.
Minced garlic – Garlic mincers are friend if you are using fresh garlic. Fresh garlic tastes better. However, once again we tend to keep a jar of minced garlic in our fridge.
We tend to lean towards using this versus peeling fresh garlic. It just saves time.
Chopped shallots – We do always use fresh shallots. These are the secret weapon in our kitchen. They are small and a bit tricky to handle but are well worth it. You can substitute onion but you will be missing out.
Tequila – Don’t use your best tequila for cooking. Keep the good stuff for sipping and margaritas.
Salt and pepper to taste
How to prepare it
For this recipe you want to use a non reactive bowl. We recommend a glass bowl for preparing your marinade.
Prepare your ingredients – Juice the lime. Mince the garlic. Peel and chop the shallots.
Add all of the ingredients to the glass bowl. Mix all of the ingredients.
Chill the marinade.
- 2 lbs of extra large, unpeeled and deveined shrimp
- 2 medium shallots, finely chopped (Shallots are mildly delicious but often pricey. Sub: green onion, white or yellow onion, dried or fresh chives, or in a pinch, 1 t. onion powder)
2 medium shallots, finely chopped (Shallots are mildly delicious but often pricey. Sub:
- In a large glass bowl mix the lime juice, minced garlic, chopped shallots, cumin, tequila. Add salt and pepper.
- Slowly add in olive oil and whisk together.
- Add shrimp to the glass bowl with marinade. Mix and coat shrimp generously. Cover the glass bowl with lid or plastic wrap. Place entire bowl in the fridge to marinate for 3-4 hours. (Note: Glass is the preferred container for such a high-acid marinade.)
- Prepare shrimp for the grill
- If using skewers, spear the shrimp, preferably lengthwise so each shrimp is “woven” onto the skewer. Leave a small bit of space between each shrimp for heat to access all sides. If using a grill basket, spray the basket bottom with nonstick grilling spray (outside and not where the spray can get on your floor, causing it to become slick) and add shrimp to the basket.
- Preheat the grill to medium heat.
- Grill shrimp for 3-4 minutes per side.
- Serve shrimp while hot.
When it comes to picking out shrimp you have plenty of options. Our favorite kind of shrimp is the frozen bags of peeled and deveined shrimp. However, if you are buying fresh, raw shrimp, you can always pick up a shrimp deveiner tool and make your life much easier.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
How long to grill shrimp?
Grill shrimp for 3-4 minutes per side. How long you should grill shrimp will depend upon the grill temperature and the size of the shrimp but it shouldn’t take more than 8 minutes total to grill shrimp.
Our tip is to stick by the shrimp while it is grilling. It cooks so quickly on the grill that walking away can lead to burnt or chewy shrimp.
How to know when grilled shrimp is done?
Grilled shrimp is done when the outside has turned pink. Pull a shrimp off of the grill and cut it in half. The inside of the shrimp should be white and opaque.
Also, cooked shrimp will curl into a tight c shape. Uncooked shrimp will look like a loose c shape.
Can you grill pre-cooked shrimp?
Yes, you can grill shrimp that has already been cooked. Pre-cooked shrimp will be ready on the shrimp much sooner. In this case you are heating up the shrimp and need to warm it through. Grill the pre-cooked shrimp for about 2 minutes per side.
Keep a close on the shrimp because you don’t want to overheat it.
Grilling shrimp can be a super simple dinner recipe. If you think ahead a bit, you can marinade the shrimp before leaving for work in the morning.
Then when you get home at night, you can just prep the skewers, pop on the grill and in 8 minutes you have your main dish.
If you want to keep the meal light and simple, just add this shrimp to a spring salad and you are set.