Charred Mezcal-Lime Shrimp with Pepita Salsa

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

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 ready in about 35 minutes blends peeled and deveined large shrimp, mezcal, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Preheat a grill or grill pan over medium-high heat and brush with 1 tbsp olive oil.
  6. Step 6: Grill the marinated shrimp for 2-3 minutes per side until opaque and slightly charred.
  7. Step 7: Serve the grilled shrimp drizzled with pepita salsa and garnish with extra lime wedges and cilantro.

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Frequently asked questions

How long does Charred Mezcal-Lime Shrimp with Pepita Salsa take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Mezcal-Lime Shrimp with Pepita Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Mezcal-Lime Shrimp with Pepita Salsa?

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 Pepita Salsa 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 Pepita Salsa?

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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