Martha Stewart Tequila-Grilled Shrimp

Martha Stewart tequila-grilled shrimp takes easy summer grilling in a citrusy direction with silver tequila, fresh lime, and orange juice in a fast 20-minute marinade. Minced jalapeño on top right off the grill gives these a cookout appetizer bite.

Pile them on a platter with lime wedges for a summer party, or serve over rice and a crunchy salad for weeknight dinner. Marinate only 20 minutes, since the citrus acid turns shrimp mushy past that window.

Martha Stewart Tequila-Grilled Shrimp

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Course: AppetizerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

145

kcal

Smoky, juicy shrimp with caramelized citrus edges and a bright tequila-lime tang, finished with raw minced jalapeño for heat.

Ingredients

• 1 pound large shrimp, peeled and deveined
  

• 1/4 cup silver or white tequila
  

• 1/4 cup lime juice (from about 3 limes)
  

• 1/4 cup fresh orange juice (from 1 orange)
  

• Coarse salt and ground pepper
  

• 1 jalapeno, seeded and minced
  

• Lime wedges (for serving)
  

Directions

• Make marinade: In a medium nonreactive bowl, stir together tequila, lime juice, and orange juice; season with salt and pepper.
• Add shrimp and refrigerate: Add shrimp, toss to coat, and cover with plastic wrap. Refrigerate 20 minutes.
• Grill shrimp: Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeño. Serve shrimp with lime wedges.

Tools for this recipe

• Zulay metal lemon squeezer, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of tequila works best for grilled shrimp?

Use silver, blanco, or white tequila, which is un-aged and has the cleanest flavor that won't overpower the shrimp. Skip reposado or añejo here, since their barrel-aged oakiness fights the citrus marinade. Buy a bottle you would also drink in a margarita, because cheap tequila tastes harsh once the alcohol cooks off on the grill.

How long should you marinate shrimp before grilling?

Marinate for exactly 20 minutes. The lime and orange juice break down the shrimp's proteins right away, and anything past 30 minutes turns them soft and mushy instead of tender. For chicken thighs or flank steak in this same marinade, you can go up to 6 hours since their proteins are sturdier.

How do you tell when grilled shrimp are done?

Pull them off the grill when they turn opaque pinkish-white and curl into a loose C shape, which takes about 4 to 6 minutes over medium-high heat. If they curl into a tight O, they are overcooked and will be rubbery. The internal temperature should hit 145 degrees Fahrenheit, but the color and shape are faster cues on a hot grill.

What do you serve with tequila-grilled shrimp?

As an appetizer, pile them on a platter with extra lime wedges and let people grab them by the tail. For a full meal, tuck them into warm corn tortillas with sliced avocado, shredded cabbage, and crumbled cotija cheese for shrimp tacos. They also work over romaine dressed with olive oil and lime juice, or alongside grilled corn and a spicy pineapple slaw.

Can you add other flavors to the tequila marinade?

Stir in 2 to 3 minced garlic cloves for depth, or add a minced chipotle in adobo with a splash of the can's sauce for smokiness. Fresh chopped cilantro, a teaspoon of ancho chile powder, or a pinch of taco seasoning all work without changing the 20-minute marinating time. Scrape off any chunky additions before grilling so they don't burn on the grates.