Recipes Ingredients Seafood Recipes Shrimp Recipes Tequila-Grilled Shrimp A boozy marinade jazzes up grilled shrimp in this simple, summery recipe. Prep Time: 15 mins Cook Time: 5 mins Total Time: 40 mins Servings: 4 Jump to recipe A citrusy tequila marinade boosts the flavors in this easy grilled shrimp recipe. You’ll only need a few simple ingredients to pull it together: silver tequila, fresh orange and lime juices, shrimp, and some minced jalapeño for sprinkling on top after grilling. Because the marinade includes a generous amount of citrus juice, which can make the shrimp mushy if left on too long, it only needs about 20 minutes to work its magic. Serve the grilled shrimp on their own as an appetizer or make them the main event by serving them over rice or a big crunchy salad. Simple, summery, and quick enough for a weeknight, this marinated shrimp recipe is definitely worth a try. 10 Grilled Shrimp Recipes That Are Fast and Flavor Packed Credit: Kelsey Hansen Ingredients for Tequila-Grilled Shrimp Tequila: For this recipe, you'll want to seek out an un-aged tequila, which is known as silver, blanco, or white—it'll have the cleanest taste and won't overpower the flavor of the shrimp. You'll only need one-quarter cup, and we recommend buying a good quality tequila that you can use in other ways (like these boozy, soaked watermelon wedges or a margarita). Citrus juice: A combination of orange and lime juices brings plenty of brightness to this marinade while also helping to tenderize the shrimp. As a bonus, the sugars in the orange juice will caramelize during cooking for beautiful grill marks. For the best flavor, juice the citrus yourself rather than buying it bottled. Shrimp: You'll need a pound of large shrimp for this recipe, which you'll want to peel and devein before marinating. To thaw frozen shrimp, place them in a large bowl, cover with cold water, and let them sit for 15 to 20 minutes. Jalapeño: For a spicy kick, we like finishing the grilled shrimp off with a sprinkling of minced jalapeño. Remove the seeds and ribs before mincing for a milder taste, or leave them in if you like it hot. How Long to Marinate Shrimp Like most seafood, shrimp don't need much time at all in a marinade. That's because the acidic ingredients—in this case, the citrus juice and tequila—gradually work to denature, or break down, the seafood's delicate proteins. A little of this is okay (and makes for a tender, flavorful finished product), but it can turn the shrimp mushy if left for too long. Once you've added the shrimp to the marinade, cover the bowl and pop it in the refrigerator for 20 minutes, which is the perfect amount of time to get the grill nice and hot and clean and oil those grates. This tequila-based marinade would also be delicious with chicken or flank steak. Since they're less delicate than shrimp, chicken or steak can sit in the marinade for up to six hours before cooking. How to Tell When Shrimp Are Cooked Shrimp are one of the quickest-cooking proteins and can go from plump and juicy to tough and rubbery in no time. They're ready to come off the grill when they reach 145 degrees Fahrenheit, but there are visual cues you can use instead to tell when they're ready, including: Color: Cooked shrimp will be opaque and turn a pinkish-white when thoroughly cooked.Texture: Shrimp will feel more substantial as they cook and go from soft and flexible to firm and bouncy. (They shouldn't feel tough, rubbery, or rigid, though.)Shape: As the shrimp firm up, they'll naturally begin to curl into a "C" shape. Pull them off the grill before they fully curl up into an "O," which is a sign they may be overcooked. Directions Credit: Kelsey Hansen Make marinade: In a medium nonreactive bowl, stir together tequila, lime juice, and orange juice; season with salt and pepper. Using a non-reactive bowl—such as one that's glass, ceramic, or stainless steel—ensures it won't interact with the acids in the marinade, which can otherwise impart a metallic taste. Credit: Kelsey Hansen Add shrimp and refrigerate: Add shrimp, toss to coat, and cover with plastic wrap. Refrigerate 20 minutes. Credit: Kelsey Hansen 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. Credit: Kelsey Hansen How to Serve Tequila-Grilled Shrimp As a starter: Serve these grilled shrimp on a platter with plenty of lime wedges for squeezing over top. Leaving the tails on can make it easier for guests to eat them this way. Over a salad: These tangy grilled shrimp make an excellent salad topper. Keep things simple by serving them on a bed of crunchy greens tossed with olive oil and lime juice. (Try it with a sturdier lettuce like romaine or iceberg that won't wilt as easily under the hot shrimp.) The shrimp would also be delicious over a colorful chopped salad, this refreshing watermelon-orange-and-feta recipe, or swapped in for the chicken on this taco-inspired salad. As an entrée: Make them the main course by serving them alongside a summery side dish or two, like our cilantro-lime corn on the cob, simple grilled vegetables, or this spicy pineapple slaw. Or make shrimp tacos by tucking them into corn tortillas with sliced avocado, shredded cabbage, and crumbled cotija cheese. Variations Think of this marinade as a base for your favorite flavors—just be sure to scrape off anything too chunky before grilling so it doesn't burn on the grates. Two or three minced garlic clovesA minced chipotle in adobo, plus a splash of sauce from the canChopped fresh cilantroA few shakes of taco seasoning or ancho chile powderLime and/or orange zest 5 More Marinades Perfect for Grilling Yogurt-Marinated Lamb and Chicken Skewers Flank Steak With Lime Marinade Grilled Marinated Chicken Thighs Marinated and Grilled Zucchini and Summer Squash Grilled Marinated Hanger Steak Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.