Charred Mezcal-Lime Shrimp with Garlic and Cilantro

By AislePrompt Editorial · ·

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.

Bright and smoky shrimp marinated in mezcal and lime, pan-seared with garlic and fresh cilantro for a flavorful Oaxacan-inspired appetizer. This Mexican-inspired seafood recipe, ready in about 30 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: 5 min Serves 4 Mexican cuisine 180 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 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 pound peeled, deveined shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add the marinated shrimp to the skillet in a single layer, discarding excess marinade. Cook for 2 minutes without stirring, allowing shrimp to char slightly on one side.
  4. Step 4: Flip shrimp and cook for an additional 2 minutes until opaque and cooked through.
  5. Step 5: Remove from heat and toss shrimp with 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately with lime wedges or as a topping for warm tortillas.

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