Charred Mezcal-Lime Shrimp with Cilantro and Toasted Pepitas

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

Succulent shrimp marinated in smoky mezcal and lime juice, quickly charred and garnished with fresh cilantro and crunchy toasted pumpkin seeds. 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 220 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 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup mezcal, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 2 tbsp olive oil, and 1 tsp salt. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 20 minutes at room temperature.
  2. Step 2: Meanwhile, toast 1/4 cup pepitas in a dry skillet over medium heat for 3-4 minutes until golden and fragrant; set aside.
  3. Step 3: Heat a cast-iron skillet or grill pan over high heat until very hot. Add marinated shrimp in a single layer and cook for 2-3 minutes per side until shrimp are opaque with charred edges.
  4. Step 4: Transfer shrimp to a serving platter. Sprinkle with 1/4 cup chopped fresh cilantro and toasted pepitas. Serve immediately with lime wedges if desired.

Frequently asked questions

How long does Charred Mezcal-Lime Shrimp with Cilantro and Toasted Pepitas take to make?

Total time is about 31 minutes (25 min prep + 6 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 with Cilantro and Toasted Pepitas?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Charred Mezcal-Lime Shrimp with Cilantro and Toasted Pepitas?

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 with Cilantro and Toasted Pepitas 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 with Cilantro and Toasted Pepitas?

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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