Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol
Juicy shrimp marinated in smoky mezcal, fresh lime, and chile de árbol, grilled to perfection for a vibrant Oaxacan-inspired appetizer. This mexican-inspired seafood ready in about 50 minutes pairs peeled and deveined large shrimp, mezcal, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 1/4 cup mezcal
- 3 tbsp fresh lime juice
- 2 minced garlic clove
- 1 tsp dried chile de árbol flakes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
- 8, soaked in water for 30 minutes wooden skewers
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup mezcal, 3 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp dried chile de árbol flakes, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Add 1 lb peeled and deveined large shrimp to the marinade and toss until fully coated. Cover and refrigerate for 30 minutes.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto 8 soaked wooden skewers, 4-5 shrimp per skewer.
- Step 4: Grill shrimp skewers for 2-3 minutes per side until shrimp are opaque, pink, and have char marks.
- Step 5: Remove from grill and sprinkle with 2 tbsp chopped fresh cilantro. Serve immediately with lime wedges if desired.
Equipment for this recipe
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Frequently asked questions
How long does Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.
Can I substitute ingredients in Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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