Grilled Mezcal-Marinated Shrimp with Chile-Lime Butter

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

Juicy shrimp marinated in smoky mezcal and grilled, then brushed with a spicy chile-lime butter for a vibrant Oaxacan-inspired seafood dish. This mexican-inspired seafood ready in about 35 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 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup mezcal, 3 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp salt. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate in the refrigerator for 20 minutes.
  2. Step 2: Meanwhile, combine 4 tbsp softened unsalted butter with 1 tsp dried ancho chile powder, 1 tsp lime zest, and 2 tbsp chopped fresh cilantro in a small bowl. Set aside.
  3. Step 3: Preheat a grill or grill pan over medium-high heat and brush with 2 tbsp vegetable oil to prevent sticking.
  4. Step 4: Remove shrimp from marinade and thread onto skewers. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
  5. Step 5: During the last minute of grilling, brush shrimp generously with the chile-lime butter to melt and infuse flavor.
  6. Step 6: Remove shrimp from grill and serve immediately with any remaining chile-lime butter for dipping.

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Frequently asked questions

How long does Grilled Mezcal-Marinated Shrimp with Chile-Lime Butter take to make?

Total time is about 35 minutes (25 min prep + 10 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 Grilled Mezcal-Marinated Shrimp with Chile-Lime Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.

Can I substitute ingredients in Grilled Mezcal-Marinated Shrimp with Chile-Lime Butter?

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 Grilled Mezcal-Marinated Shrimp with Chile-Lime Butter 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 Grilled Mezcal-Marinated Shrimp with Chile-Lime Butter?

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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