Tequila Lime Shrimp Tacos

Shrimp tacos are always a win, but these tequila lime shrimp tacos take things up a notch. The shrimp get a quick soak in a tequila lime marinade, then hit the grill for a kiss of smoke and a crusty char.

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Grilling the shrimp is ideal but if you don’t have a grill I’ll give you some simple tricks for making them on your stovetop. 

In this recipe, I’ll show you how to make the marinade, how long to grill the shrimp, and how to build a taco that you’re gonna be making over and over. If you’ve got a grill or pan and 30 minutes, you’ve got dinner handled.

Should I Use Blanco or Reposado Tequila?

Both will work, but it depends on how you’re cooking your shrimp. If you’re grilling, go with blanco tequila. 

Blanco is clean, bright, and unaged, which means it won’t fight with the smokey flavor from the grill. Blanco mixes great with lime juice and lets the marinade shine without getting in the way. 

Now, if you’re cooking your shrimp in a pan on the stove, reposado is the way to go. It’s been aged in oak barrels, so it brings a little oak and smoke to the party without being overpowering, kind of like a cheat code to grilled flavor when you don’t have flames. 

So, use blanco for the grill, reposado for the pan. Either way, you get amazing shrimp that are perfect for tacos, and if you want to geek out a little bit about tequila flavors, this is fun.

Why Tequila And Lime Work Well Together

Tequila and lime go together like chips and salsa. Tequila has a bold, sort of earthy flavor that stands up well in a marinade. 

Lime brings the acid, which helps tenderize the shrimp and brightens up the whole dish. When you mix the two, they balance each other out. 

The tequila gives the marinade a little kick, and the lime keeps it fresh. It’s a combo that’s been used in drinks and food forever because it just works.

Add some garlic, ancho chili, and a touch of oil, and you’ve got a marinade that’s simple and packed with flavor.

Should I Grill or Pan Sear The Shrimp?

You can do either, but if you’ve got a grill, use it. Of course I’m biased, but grilling gives the shrimp a great char and smokey flavor that you just can’t get in a pan. 

Grilling also keeps the shrimp from sitting in their own juice, which helps them sear and not steam. Plus, it’s quick. Just a couple minutes per side and you’re done.

Now, if it’s raining sideways like it does here in Houston on the regular, or if grilling just isn’t an option, pan searing still works. You’ll get a good sear if your pan is hot enough, and using a reposado tequila can sneak in a little smokey flavor. 

Just don’t overcrowd the pan or you’ll steam the shrimp instead of sear them, and don’t use a nonstick pan. Those struggle with the high temps needed for searing. Cast iron, stainless steel, or carbon steel are the way to go.

Bottom line? Grilling is the move if you can. You’ll get better texture and flavor. But the stove’s a solid backup when life gets in the way, just crank the heat and don’t walk away.

Tap Images Below For Taco Sides

FAQ: Tequila Lime Shrimp Tacos

1. How long should I marinate shrimp in lime juice? No more than 30 minutes. Lime juice is acidic and can start to “cook” the shrimp if you leave it too long. After 30 minutes, shrimp turn from tender to rubbery real fast.
2. Can I marinate the shrimp overnight? Nope. Bad idea. The lime juice will break down the shrimp and make them mushy. Stick with a quick 20–30 minute soak before grilling the shrimp.
3. How do I know when shrimp are done on the grill? Shrimp cook fast. Once they turn pink and curl into a C-shape, they’re done. That usually takes about 2 minutes per side over high heat.
4. Why does grilled shrimp taste better than pan-fried or boiled? Grilling adds a smoky char that plays really well with the tequila lime flavor. Plus, it keeps the shrimp firm but juicy, which is what you want in a taco.
5. How do I keep shrimp from getting tough? Don’t overcook them! Pull them off the grill as soon as they’re pink and slightly firm. And don’t let them sit in the marinade too long; 30 minutes, tops.

How To Make Tequila Lime Shrimp Tacos

Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins

Marinade
½ cup extra virgin olive oil
¼ cup blanco tequila, or reposado for pan sear
2 tbsp soy sauce
1 tsp ancho chili powder
½ tsp fresh cracked black pepper
2 tbsp fresh lime juice
5 cloves garlic, minced

Tacos
2 lb large shrimp, peeled and deveined 
16 corn tortillas
8 oz cotija cheese, crumbled
1 cup fresh cilantro, rough chopped
2 cups Roasted tomatillo salsa

Step 1: Combine all ingredients for the marinade in a mixing bowl, and whisk together. Place the shrimp in a large zip top bag and pour the marinade over it. Remove as much air as possible from the bag before sealing it. Massage the shrimp in the marinade to ensure they’re evenly covered. Refrigerate for 30 minutes.

Step 2: While the shrimp are marinating, preheat your grill and set it up for direct grilling over high heat.

Step 3: Remove the shrimp and discard the marinade. Grill the shrimp over direct heat for two minutes per side in order to achieve a char on the outside of the shrimp. 

Step 4: Add the tortillas to the grill and char both sides. This happens quickly so stay on top of this.

Step 5: Build the tacos by using two tortillas per taco. Add the roasted tomatillo salsa, grilled shrimp, cilantro and cheese. Serve with lime wedges, elotes or esquites.