Recipe By Jenny Thompson
Published Apr 7th
Prep 15m Cook 5m Additional 30m Ready In 50m
Servings 4 servings Calories 187.6

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Recipe Ingredients

  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons tequila
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 4 bamboo skewers, soaked in water for 20 minutes

Cooking Directions

  1. 1 Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
  2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
  3. 3 Remove shrimp from bowl and thread onto skewers; discard marinade.
  4. 4 Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

Nutrition Facts

  • Calories 187.6
  • Carbohydrate 1.3 g
  • Cholesterol 172.6 mg
  • Fat 11.1 g
  • Fiber 0.2 g
  • Protein 18.7 g
  • Saturated Fat 1.7 g
  • Sodium 345.2 mg
  • Sugar 0.2 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


  1. Without even making this will tell you that is the marinade for ceviche and would not leave shrimp in it for 3 hours. Wouldn't even bother to grill shrimp just drain the excess marinade off and eat the lime will cook the shrimp
  2. This is wonderful! To make it even better, here is my suggestion: double the marinade and set half aside. While the shrimp is grilling, simmer the extra marinade on the stovetop. Serve the shrimp over rice (I used and loved "Lime Cilantro Rice" from this site) and then drizzle the extra sauce over the shrimp - Read more ...
  3. This was wonderful! My husband and daughter couldn't stop raving about dinner. I improvised just a little by adding 2 tablespoons margarita sweet & sour mix, and doubling the tequila. I marinated the shrimp for approximately 2 hours. I skewered the shrimp with red bell slices and served them over a bed of rice pilaf, - Read more ...
  4. This recipe is absolutely fabulous! This tastes like something that you would order at a nice restaurant. It will not disappoint! Very easy to make. I used jumbo frozen shrimp that was already deveined, just had to peel them (but left the tails on for good looks). I have also used fresh shrimp from the - Read more ...
  5. My husband and I love shrimp on the grill and are always trying out new marinades. This was awesome! I served it with crusty bread and a big salad and that's all we needed. Loved it!
  6. This is the best grilled shrimp I've ever had. It was awesome! I did double the tequila but other than that followed the recipe exactly.
  7. I say this is a 4 1/2. I did add some margarita mix and OJ to make some more liquid for the marinade. It was great on the shrimp. Thanks for sharing.
  8. I was intrigued by the recipe, however I needed an appetizer to take along to a party as a cold appetizer. I followed the recipe as presented and cooled the shrimp. I then made a second batch of the marinade but without the oil and mixed it with cream cheese and sour creame. I spread - Read more ...
  9. This recipe was SO simple and the shrimp was delicious. I ended up using half a lemon instead of the lime because I didn’t have any on hand- I also added a combo of red pepper flakes & chili powder in place of the ground red pepper. Lastly I cooked the shrimp on the stove - Read more ...

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