Ingredients
- 1 bag raw jumbo shrimp (21-25), peeled, deveined and tail-on
- 1/3 cup extra virgin olive oil
- 2-3 cloves garlic, chopped
- 1 each jalapeño, chopped (remove the seeds for less heat)
- 2 medium limes
- 1 tablespoon lime zest (2 medium limes)
- 1 tablespoon honey, agave, maple syrup, or sugar (I used honey)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (regular paprika works too)
- 1 teaspoon chili powder (optional)
- 2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 2 ounces tequila (I used tequila Blanco) You can also try a tequila alternative
- 2 ounces triple sec (orange liqueur)
- 2-4 cups tap water
Instructions
How to make the marinade
- Empty bag of raw shrimp in a medium bowl, peel and devein the shrimp and place the shells in a separate container. You can leave the tails on for this recipe or leave take them off. Your choice.
- To the peeled shrimp add the juice of one lime, and enough cool tap water to cover the shrimp (about 2-4 cups). Allow the shrimp to sit in the lemony mix for 30 seconds then pour off the water.
- Rinse off the shrimp under running water at least 2 times and drain, to remove the lemony mix from the shrimp.
- Next, let the shrimp sit in the bowl for at least one minute to allow the excess moisture to drain to the bottom of the bowl. Drain any liquid sitting at the bottom of the bowl, then pat the shrimp dry with a clean paper towel. Discard paper towel(s) when done.
- Drain any liquid that might be sitting at the bottom of the bowl.
- Set bowl with shrimp aside.
- In a separate small bowl, add all the ingredients except the lime juice to the bowl.
- Use a whisk or fork and mix the ingredients to combine.
- Pour marinade over the shrimp and combine.
- Cover the bowl with plastic wrap and allow the shrimp to marinate for at least 15 minutes (or up to 3 hours for maximum flavor).
Now, Let’s Grill!
- Plugin and preheat your indoor grill or outdoor grill to 400 degrees Fahrenheit (when the preheats indicator light turns green, the grill is ready). When the outdoor grill has come up to temperature, clean and oil the grates. If you're using a grill pan, drizzle 1-2 tablespoons vegetable oil in the pan and heat.
- Place shrimp on the grill or grill pan in a single layer. Don’t overcrowd the grill plates. You will need to grill in batches.
- Close cover.
- Allow shrimp to cook for 2-3 minutes until cook through and flip. (I used my George Foreman Select-a-Temp Smokeless Grill which doesn't require flipping.
- Remove the shrimp once cooked. Do not overcook!
- Squeeze fresh lime juice over shrimp and garnish with cilantro and lime wedges.
- Enjoy over a bed of white rice, on top of a salad, or even in a taco, or just right off the skewer…just make sure to pair them with a margarita!
Keep your screen on while you cook.
I’m cookin’ with The Craven Foodie!Nutrition
Notes
u003cliu003eu003cstrongu003eDo not overcook the shrimp!u003c/strongu003e Remove them from the heat as soon as they’ve turned pink. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. The tails will turn red. Be careful not to overcook the shrimp or as it will become tough.u003c/liu003eu003cliu003eu003cstrongu003eDo not marinate the shrimp in the citrusy brine overnight. u003c/strongu003eThe citric acid in the lemon juice will start breaking down (cooking) the protein in the shrimp making them mushy.u003c/liu003eu003cliu003eu003cstrongu003eIf using a grill pan u003c/strongu003e- halfway through cooking the shrimp in my grill pan, I like to use my cooking utensil and gently press down on each shrimp in the pan to create some grill marks. (This is optional.)u003c/liu003eu003cliu003eu003cstrongu003eIf using an outdoor grillu003c/strongu003e - The alcohol in the tequila will cause some flare-ups on the grill…which isn’t a bad thing. This will produce some beautifully grilled char!u003c/liu003eu003cliu003eu003cstrongu003eLeftovers can be kept for 3-4 days in the refrigerator. u003c/strongu003eAfter that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately. Make sure the leftovers have cooled down to room temperature before storing.u003c/liu003eu003cliu003eu003cstrongu003eI ALWAYS recommend reading through the recipe in full a couple of times before starting.u003c/strongu003e That way you know exactly what to expect and you can prep accordingly.u003c/liu003eu003cliu003eu003cstrongu003eGather all your ingredients before cooking. u003c/strongu003eThis way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “u003ca href=u0022https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.htmlu0022u003emise en placeu003c/au003e” to save my sanity and the recipe.u003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eFor your convenience, you can automatically generate a shopping list of all the ingredients + save the recipe (scroll ↓).u003c/strongu003eu003c/strongu003eu003c/liu003e
