Tequila Lime Jalapeño Grilled Cocktail Shrimp Skewers
Large shrimp soak up a bright blend of blanco tequila, fresh lime, jalapeño, garlic and cilantro for just 30 minutes, then sear on a hot grill until smoky and juicy. A little of the marinade is set aside before it touches raw shrimp, so you can drizzle it over at the end for a fresh hit of lime and heat. It's an easy make-ahead party appetizer.
- Prep
- 24 min
- Cook
- 6 min
- Wait
- 32 min
- Total
- 1 hr 2 min
- Makes
- 8 skewers (about 36 shrimp), serving 8 as an appetizer
Steps
Before you start
- Thaw frozen shrimp fully: 30 minutes in a bowl of cold water, or overnight in the fridge. Shrimp that is still icy will cook unevenly and dilute the marinade.
- If using wooden skewers, start soaking them in water as soon as you begin. They soak while the shrimp marinate. Metal skewers need no soaking.
- Do not marinate longer than 30 minutes. The lime juice and tequila start to 'cook' the shrimp and turn it mushy and rubbery.
- Squeeze the limes first: you need about ¼ cup (60 ml) juice plus 2 teaspoons zest. Zest the limes before juicing them, then cut 2 extra limes into wedges for serving.
Prep shrimp and skewers
- If using wooden skewers, submerge all 8 in a baking dish of water to soak while you work.
- Rinse the thawed shrimp under cold water and spread them on a double layer of paper towels.
- Pat the tops dry with more towels.
- Dry shrimp take on marinade and grill better.
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Ready when: Shrimp surfaces feel tacky, not wet.
Tip: Check that the shrimp are fully deveined. Run the tip of a paring knife along the back and pull out any dark vein.
Blend the marinade
- In a blender or small food processor combine the tequila, lime juice, lime zest, olive oil, jalapeños, garlic, cilantro, agave, salt, cumin and pepper.
- Blend 15–20 seconds until the mixture is mostly smooth with tiny flecks of green, scraping down the sides once.
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Ready when: Marinade is pale green, loose and pourable, with no large chunks of garlic or jalapeño.
Tip: Taste a drop on a spoon: it should be bright, salty and noticeably spicy. It will mellow on the shrimp.
Reserve a sauce portion
- Pour ¼ cup (60 ml) of the marinade into a small bowl, cover and refrigerate.
- This is your finishing drizzle.
- Because it never touches raw shrimp, it is safe to serve.
- Do not pour leftover marinade from the shrimp onto the cooked skewers.
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Tip: Label the bowl so no one mixes it up with the used marinade.
Marinate the shrimp
- Put the dried shrimp in a zip-top bag or non-reactive bowl.
- Pour in the remaining marinade (about ¾ cup / 180 ml) and toss until every shrimp is coated.
- Seal, press out the air, and refrigerate for 20–30 minutes, flipping the bag once halfway.
- Do not exceed 30 minutes.
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Ready when: Shrimp are evenly coated and still translucent gray, not opaque white.
Tip: If the shrimp start turning opaque and firm at the edges, they've marinated too long. Go straight to grilling.
Preheat the grillOven 500°F / 260°C
- In the last 10 minutes of marinating, light the grill.
- Heat a gas grill on high with the lid closed, or bank hot coals on one side, for about 10 minutes.
- Aim for about 450–500°F (230–260°C).
- Scrape the grates clean with a grill brush.
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Ready when: The grill thermometer reads 450–500°F (230–260°C) and a flick of water sizzles instantly.
Thread the skewers
- Lift the shrimp from the bag and let excess marinade drip off.
- Discard the used marinade.
- Thread 4–5 shrimp per skewer, running the skewer through both the thick end and the tail end so each shrimp forms a loose C shape.
- Leave a ¼-inch (6 mm) gap between shrimp so heat circulates.
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Ready when: 8 skewers, each with 4–5 shrimp that don't touch tightly.
Tip: Using two parallel skewers per row keeps shrimp from spinning when you flip them, but 8 single skewers also work fine.
Oil the grates
- Fold a paper towel into a small pad, grip it with tongs, dip it in the neutral oil, and wipe it across the hot grates 3–4 times until they look glossy.
- Oiling keeps the shrimp from sticking.
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Ready when: Grates look dark and glossy and may give off a little wisp of smoke.
Tip: Do not spray oil onto a hot grill. Flare-ups are likely.
Grill the first side
- Lay the skewers across the grates in a single layer over direct heat.
- Close the lid and grill 2–3 minutes without moving them, until the undersides have light char marks and the shrimp turn pink and opaque about halfway up the sides.
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Ready when: Shrimp release easily from the grates and the underside is pink with golden-brown marks.
Tip: If a shrimp sticks, give it another 20–30 seconds. It releases when it has seared.
Flip and finish
- Flip each skewer with tongs.
- Grill another 1½–2 minutes, until the shrimp are pink and opaque all the way through and curled into a loose C.
- A tight O shape means overcooked.
- Check one thick shrimp with an instant-read thermometer; it should read 145°F (63°C).
- Move the skewers to a platter.
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Ready when: Shrimp are pink and opaque with no gray translucent spots, and read 145°F (63°C) in the thickest part.
Tip: Shrimp go from perfect to rubbery in under a minute. Pull them as soon as they reach temperature.
Rest, drizzle and serve
- Let the skewers rest 2 minutes on the platter.
- Drizzle with the reserved marinade, scatter with the chopped cilantro, and surround with lime wedges.
- Squeeze lime over the shrimp just before eating.
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Ready when: Shrimp are glossy and green-flecked from the drizzle, and cool enough to pick up.
Tip: Serve warm or at room temperature within 1 hour for the best texture.
Good to know
Tips
- Pat shrimp very dry before marinating and again lightly after lifting them from the bag. A dry surface sears and chars instead of steaming.
- Choose shrimp labeled 'raw' and 'easy peel' or 'peeled and deveined' with no added phosphates, if possible, for the firmest, juiciest texture.
- Cook one test skewer first if your grill runs very hot or very cool, and adjust the time by 30 seconds per side.
- No grill? Broil on a foil-lined sheet pan 4 inches (10 cm) from the element for 2–3 minutes per side, or sear in a very hot cast-iron skillet.
Make ahead
"Blend the marinade up to 1 day ahead and refrigerate in a covered jar, reserving the ¼ cup finishing sauce separately. Thread dry, unmarinated shrimp onto skewers up to 4 hours ahead and keep covered in the fridge, then add the marinade for just 20–30 minutes before grilling. Grilled shrimp can also be served chilled as classic cocktail shrimp."
Storage & reheating
"Room temperature: up to 1 hour while serving (keep out of the sun and on ice for longer parties). Refrigerator: cooked shrimp in an airtight container up to 2 days; the reserved sauce up to 3 days. Freezer: not recommended, as the shrimp turn rubbery. To reheat, warm gently in a skillet over medium-low heat for 1–2 minutes, or eat cold."
Substitutions
- blanco (silver) tequila → Mezcal for a smoky flavor, or for an alcohol-free version use an equal amount of extra lime juice mixed with a splash of water (2 tbsp lime + 2 tbsp water). Reposado tequila also works but adds a slightly oaky sweetness.
- jalapeño peppers → 1 serrano pepper for more heat, or 1 poblano for very mild. Remove all seeds and ribs for a milder marinade.
- agave nectar or honey → Honey or light brown sugar (1 tbsp / 12 g). Honey and sugar both promote caramelization, so watch for charring.
- fresh cilantro → Flat-leaf parsley with a pinch of dried oregano. For anyone who finds cilantro soapy; it's less bright but still fresh.