Charred Mezcal-Lime Shrimp with Cilantro and Toasted Pepitas

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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.

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

1 lb large shrimp, peeled and deveined
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
1 tsp salt
1/4 cup, toasted pepitas (pumpkin seeds)
1/4 cup chopped fresh cilantro leaves

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Instructions

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.
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.
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.
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.