Charred Mezcal-Lime Shrimp Skewers with Chile de Árbol Butter

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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.

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 recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, mezcal, fresh lime juice 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

1 lb (about 20 shrimp) large shrimp, peeled and deveined
1/4 cup mezcal
2 tbsp fresh lime juice
3 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 tbsp unsalted butter
4 pods, toasted and crushed dried chile de árbol
1 tbsp, chopped fresh cilantro leaves
4, soaked in water for 30 minutes wooden skewers

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Instructions

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.
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.
Step 3: Preheat grill or grill pan over medium-high heat. Thread shrimp onto 4 soaked wooden skewers, about 5 shrimp per skewer.
Step 4: Grill shrimp skewers for 2-3 minutes per side until pink and slightly charred, turning once.
Step 5: Remove shrimp from grill and brush generously with warm chile de árbol butter. Serve immediately garnished with extra cilantro if desired.