Grilled Tequila-Lime Shrimp
You can never have too many main course recipes, so give Grilled Tequila-Lime Shrimp a try. This recipe serves 4 and costs $2.89 per serving. One serving contains 257 calories, 23g of protein, and 15g of fat. 8697 people found this recipe to be scrumptious and satisfying. A mixture of garlic salt, tequila, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 16 minutes. It is brought to you by Allrecipes. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a good spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Tequila Lime Grilled Wild Blue Shrimp Tacos, Grilled Tequila-Lime Chicken Salad with Tequila-Lime Vinaigrette, and Tequila Lime Shrimp.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 6 minutes
Ingredients:
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 large lime, quartered
2 tablespoons lime juice
1/4 cup olive oil
1 pound large shrimp, peeled and deveined
2 tablespoons tequila
Equipment:
whisk
bowl
ziploc bags
skewers
grill
Cooking instruction summary:
Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling. Soak skewers at least 30 minutes in water to prevent burning. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.
Step by step:
1. Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended.
2. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
3. Soak skewers at least 30 minutes in water to prevent burning.
4. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
5. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
6. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes.
7. Serve with lime wedges for garnish.
Nutrition Information:
covered percent of daily need
