Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Shrimp marinated in smoky mezcal and lime, grilled to perfection, and finished with a spicy chile de árbol butter for a vibrant Oaxacan-inspired appetizer. This mexican-inspired seafood ready in about 35 minutes pairs mezcal, fresh lime juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup mezcal, 2 tbsp fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined shrimp and toss to coat evenly. Marinate for 20 minutes at room temperature.
  2. Step 2: While shrimp marinates, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 4 toasted and crushed dried chile de árbol pods and 1 tbsp chopped fresh cilantro. Stir and keep warm on the lowest heat.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Thread shrimp onto 4 soaked wooden skewers, about 5 shrimp per skewer.
  4. Step 4: Grill shrimp skewers for 2-3 minutes per side until pink and slightly charred, turning once.
  5. Step 5: Remove shrimp from grill and brush generously with warm chile de árbol butter. Serve immediately garnished with extra cilantro if desired.

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Frequently asked questions

How long does Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol Butter take to make?

Total time is about 35 minutes (25 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 Butter?

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 Butter?

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 Butter 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 Butter?

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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