Smoky Mezcal-Marinated Shrimp Skewers with Chile-Lime Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Juicy shrimp marinated in smoky mezcal and spices, grilled to perfection, and served with a tangy chile-lime dipping sauce inspired by Oaxacan coastal flavors. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp (peeled and deveined), mezcal, garlic cloves 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb large shrimp (peeled and deveined)
1/4 cup mezcal
3 cloves minced garlic cloves
1 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp olive oil
3 tbsp fresh lime juice
1 tsp chili powder
1 tsp honey
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise

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Instructions

Step 1: In a bowl, combine 1/4 cup mezcal, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp honey to create a marinade.
Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
Step 3: While marinating, prepare the chile-lime sauce by mixing 1/4 cup mayonnaise with 1 tbsp fresh lime juice and 1 tbsp chopped fresh cilantro; set aside.
Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers (if wooden skewers, soak in water for 30 minutes beforehand).
Step 5: Grill shrimp skewers for 2-3 minutes per side until shrimp turn pink and opaque with slight char marks.
Step 6: Serve hot with chile-lime sauce on the side and garnish with remaining chopped cilantro.