Grilled Tequila Lime Shrimp Recipe

Tequila: Adds a unique, slightly sweet and earthy flavor to the marinade.

Lime juice: Provides a tangy and refreshing acidity that balances the dish.

Olive oil: Helps to coat the shrimp and adds a rich, smooth texture.

Garlic: Adds a pungent and aromatic depth to the marinade.

Cumin: Brings a warm, earthy flavor that complements the shrimp.

Salt: Enhances all the flavors in the marinade.

Black pepper: Adds a mild heat and depth to the overall taste.

Shrimp: The star of the dish, providing a sweet and tender texture when grilled.

When marinating the shrimp, make sure to use a non-reactive bowl such as glass or stainless steel. This prevents any unwanted chemical reactions between the acidic lime juice and the container, which could alter the flavor of your dish. Additionally, if using wooden skewers, soak them in water for at least 30 minutes before threading the shrimp. This helps prevent the skewers from burning on the grill.

• tequila - Substitute with white wine: White wine provides a similar acidity and complexity without the strong alcohol flavor.

• tequila - Substitute with chicken broth: For a non-alcoholic option, chicken broth adds depth and moisture.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar tangy acidity.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable.

• cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor.

• cumin - Substitute with paprika: Paprika adds a smoky, slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• shrimp - Substitute with scallops: Scallops offer a similar texture and mild flavor.

• shrimp - Substitute with chicken breast: Chicken breast can be used for a non-seafood option.

• Allow the shrimp to cool completely before storing to prevent condensation, which can lead to sogginess.
• Transfer the cooled grilled shrimp to an airtight container or a resealable plastic bag.
• If using a container, place a piece of parchment paper between layers of shrimp to prevent sticking.
• Store the container or bag in the refrigerator for up to 3 days.
• For longer storage, place the shrimp in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp to a resealable freezer bag or airtight container, removing as much air as possible to prevent freezer burn.
• Label the bag or container with the date to keep track of freshness.
• Frozen grilled shrimp can be stored for up to 2 months.
• To reheat, thaw the shrimp in the refrigerator overnight if frozen.
• Reheat gently in a skillet over medium heat or in the microwave, being careful not to overcook and dry out the shrimp.
• For added flavor, brush with a bit of olive oil and a squeeze of lime juice before reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 7-10 minutes or until the shrimp are warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a small pat of butter. Add the shrimp and sauté for 2-3 minutes, stirring occasionally, until heated through.

• Microwave Method: Place the shrimp in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the shrimp in a steamer basket and cover. Steam for about 2-3 minutes or until the shrimp are heated through.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the shrimp in a single layer in the air fryer basket. Heat for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the tequila, lime juice, olive oil, garlic, cumin, salt, and black pepper for the marinade.

• Whisk: This will help you thoroughly mix the marinade ingredients together.

• Measuring cups: Essential for accurately measuring the tequila, lime juice, and olive oil.

• Measuring spoons: Use these to measure out the cumin, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Skewers: These will be used to thread the shrimp for grilling. If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.

• Grill: Preheat this to medium-high heat for cooking the shrimp.

• Tongs: Useful for turning the shrimp skewers on the grill to ensure even cooking.

• Serving platter: Once the shrimp are grilled, place them on this to serve immediately.

Prepare the marinade ahead: Mix the tequila, lime juice, olive oil, garlic, cumin, salt, and black pepper in advance and store in the fridge.

Use pre-peeled shrimp: Buy shrimp that are already peeled and deveined to save prep time.

Marinate in a bag: Use a resealable plastic bag for marinating the shrimp to ensure even coating and easy cleanup.

Preheat the grill: Start preheating the grill while the shrimp are marinating to save time.

Use metal skewers: Opt for metal skewers to avoid soaking wooden ones and speed up the process.