Charred Mezcal-Lime Shrimp with Pepita Salsa

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 quickly and served with a crunchy roasted pumpkin seed and chile salsa inspired by Oaxacan flavors. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, 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: 10 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 tbsp mezcal
2 tbsp fresh lime juice
2 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1/3 cup pepitas (pumpkin seeds)
1, stemmed and seeded dried guajillo chile
1/4 cup, diced white onion
2 tbsp, chopped fresh cilantro
2 tbsp olive oil

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Instructions

Step 1: In a bowl, combine 1 lb peeled shrimp with 3 tbsp mezcal, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper; toss well and marinate for 20 minutes in the refrigerator.
Step 2: While shrimp marinates, toast 1/3 cup pepitas in a dry skillet over medium heat for 3-4 minutes until lightly browned and fragrant.
Step 3: In the same skillet, toast 1 dried guajillo chile for 1 minute until fragrant but not burned, then soak in 1/4 cup hot water for 10 minutes until soft.
Step 4: Blend the soaked guajillo chile with toasted pepitas, 1/4 cup diced white onion, 2 tbsp chopped cilantro, and 1 tbsp olive oil until a chunky salsa forms; season with salt to taste.
Step 5: Preheat a grill or grill pan over medium-high heat and brush with 1 tbsp olive oil.
Step 6: Grill the marinated shrimp for 2-3 minutes per side until opaque and slightly charred.
Step 7: Serve the grilled shrimp drizzled with pepita salsa and garnish with extra lime wedges and cilantro.