Charred Mezcal-Lime Shrimp with Cilantro and Chile

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 developed and reviewed.

Bright and smoky grilled shrimp marinated in mezcal and lime juice, accented with fresh cilantro and chile for an authentic Oaxacan flavor experience. This Mexican-inspired seafood recipe, ready in about 31 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 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: 25 min Cook: 6 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp mezcal
2 tbsp fresh lime juice
3 cloves, minced garlic cloves
2 tbsp olive oil
1 tsp dried ancho chile powder
1/4 cup chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 1 lb peeled and deveined shrimp with 3 tbsp mezcal, 2 tbsp fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp dried ancho chile powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate for 20 minutes at room temperature.
Step 2: Preheat a grill or grill pan to high heat (about 450°F). Thread shrimp onto skewers to prevent curling.
Step 3: Grill shrimp skewers for 2-3 minutes per side until shrimp are pink, opaque, and have a slight char.
Step 4: Remove shrimp from grill and transfer to a serving plate. Sprinkle 1/4 cup chopped fresh cilantro over the top.
Step 5: Serve immediately with warm tortillas or over a simple salad for a smoky, vibrant appetizer or main.