I spent most of June solo parenting our three young children while my husband, Kevin, was away for his annual Army training. I filled the days with activities, kept the kids busy, managed the blog and tried to get to bed early. The final days were the hardest, but we made it through. One small pleasure that helped me get through the stretch was cooking and enjoying shellfish—something we don’t eat at home since Kevin is allergic. I used the time to try a variety of shrimp recipes, including this easy tequila lime shrimp.
This tequila lime shrimp is quick to prepare and perfect for busy summer weeknights. I cooked mine in a cast-iron skillet, but these shrimp are also excellent on the grill. They work beautifully in tacos, tossed into a salad, or served in a grain bowl—pictured here over brown rice with sautéed kale from my garden and an extra squeeze of lime.
I love versatile, flavorful proteins like this because they can be used in many different meals throughout the week. Having a dependable recipe like tequila lime shrimp in your rotation makes meal planning easier and keeps dinner interesting. The marinade of garlic, lime, and tequila is bright and simple, and the shrimp cook in minutes—making this a dish you’ll return to when time is short.
I hope you enjoy this tequila lime shrimp as much as I do. It’s adaptable, fast, and packed with flavor—perfect for weeknight dinners or a relaxed weekend meal. I can’t wait to see how you serve it.
- 1 lb. raw shrimp, peeled and deveined
- 4 cloves garlic, minced
- Zest and juice of 2 limes
- 1/2 tsp. salt
- 4 tbsp. olive oil, divided
- 4 tbsp. tequila
- In a shallow dish combine the shrimp, garlic, lime zest and juice, salt, 2 tbsp. olive oil, and tequila. Cover and refrigerate to marinate for at least 30 minutes and up to 2 hours.
- Heat the remaining 2 tbsp. olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2–3 minutes per side depending on size. Serve over salad, in tacos, in a grain bowl, or however you prefer.
- To grill, thread the marinated shrimp onto skewers (soak wooden skewers first to prevent burning). Grill over medium-high heat, turning once, until shrimp are cooked through and no longer pink.
- Enjoy!
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