Charred Mezcal-Infused Grilled Shrimp with Chile de Árbol Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Plump shrimp grilled with smoky mezcal and served with a fiery chile de árbol sauce inspired by Oaxacan flavors, perfect for a vibrant appetizer or main dish. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, mezcal, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1/4 cup mezcal
2 tbsp olive oil
3, minced garlic cloves
6 dried chile de árbol
2 tbsp white vinegar
1 tsp salt
1/2 tsp ground cumin
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 tsp honey

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Instructions

Step 1: In a blender, combine 6 dried chile de árbol, 2 tbsp white vinegar, 1 tsp salt, 1/2 tsp ground cumin, and 1/4 cup mezcal. Blend until smooth, adding 2 tbsp water if needed to make a pourable sauce.
Step 2: Place 1 lb peeled and deveined shrimp in a bowl. Add 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp fresh lime juice, and half of the chile de árbol sauce. Toss to coat and marinate for 15 minutes.
Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
Step 4: Remove shrimp from skewers and drizzle with remaining chile de árbol sauce. Sprinkle 2 tbsp chopped fresh cilantro and 1 tsp honey over the top for a touch of sweetness.
Step 5: Serve immediately with lime wedges for squeezing.