Grilled Texas Shrimp


  • 1/4 cup vegetable oil
  • 1/4 cup tequila
  • 1/4 cup red wine vinegar
  • 2 tablespoons Mexican lime juice
  • 1 tablespoon ground red chiles
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, finely chopped
  • 24 large raw shrimp, peeled and de-veined (tails left on)


  1. Mix all ingredients except shrimp in shallow glass or plastic dish.
  2. Stir in shrimp.
  3. Cover and refrigerate for 1 hour.
  4. Remove shrimp from marinade, reserving marinade.
  5. Thread 4 shrimp on each of six (8-inch) metal skewers.
  6. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
  7. Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.

Makes 6 servings.

If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack.

Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.

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