Grilled Mezcal-Marinated Shrimp with Lime and Chile

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

Succulent shrimp marinated in smoky mezcal, lime juice, and chile, then grilled to perfection for an authentic Oaxacan-inspired seafood dish. This mexican-inspired seafood ready in about 18 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: 10 min Cook: 8 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup mezcal, 3 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp chile powder, 2 tbsp olive oil, and 1 tsp salt until well combined.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers.
  4. Step 4: Grill shrimp skewers for 2-3 minutes per side until pink and slightly charred at edges.
  5. Step 5: Remove from grill, sprinkle with 2 tbsp chopped fresh cilantro, and serve immediately with lime wedges for squeezing over.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 18 minutes (10 min prep + 8 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 Lime and Chile?

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 Lime and Chile?

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 Lime and Chile 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 Lime and Chile?

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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