This Smoked Tequila Lime Shrimp recipe is quite unique, bursting with fresh flavor, and a meal or appetizer on the healthy (well healthy-ish) side.
I cooked this skillet of deliciousness on my Traeger pellet grill, but any smoker would be perfect.
Serving this with some fresh bread or a toasted baguette for dipping is the way to go here to fully enjoy this dish.
This could easily be a complete dinner, or served as a family style appetizer.
How to make Smoked Tequila Lime Shrimp
First dice some tomatoes, onion, jalapenos, and garlic.
And place in a cast iron skillet or casserole dish.
Then add some olive oil, kosher salt, pepper, and chili powder.
Toss until everything is evenly coated.
And pour in about a half cup of tequila.
The alcohol in the liquor cooks out, but if you prefer an alcohol free version you can easily use chicken broth.
Or if you don’t have tequila on hand, beer works too!
Place this on the smoker set to 225 degrees.
I stirred a few times as it cooked for about 1 to 1 1/2 hours.
We will add a few more things and let this finish on the smoker.
Two pounds of peeled and deveined jumbo shrimp, either Old Bay or Tajin seasoning, and freshly chopped cilantro.
Oh duh, and the juice from a lime and some of the zest from the lime as well.
Let this go another 45 minutes to an hour on the smoker still at 225 degrees.
Stirring a few times.
Smoked Tequila Lime Shrimp sure has a stunning presentation, and the aroma is heavenly!
The extra sauce in the skillet is perfect to soak up with some crusty, toasted bread!
And the flavor of the shrimp is incredible.
The dream bite for me was a little shrimp, some of the tomatoes and veggies, and extra sauce all on a piece of baguette bread!
If you like Smoked Tequila Lime Shrimp, you might also like these recipes…
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Smoked Tequila Lime Shrimp
- Traeger/Pellet Grill
- 3 to 4 tomatoes (I used Roma) diced
- 2 to 3 jalapeno peppers seeds removed and diced
- 1 onion diced
- 6 to 7 cloves garlic minced
- olive oil, kosher salt, pepper, chili powder
- 1/2 cup tequila (could also use beer or chicken broth)
- 2 pounds jumbo shrimp peeled and deveined
- 3/4 cup chopped, fresh cilantro
- 1 lime
- 1 tablespoon Old Bay or Tajin seasoning
- Optional: baguette or toasted bread
- Put the diced tomatoes, jalapenos, onions, and garlic into a cast iron skillet or casserole dish. Drizzle olive oil over top and season with kosher salt, pepper, and chili powder.
- Toss until combined and pour the tequila over top. Set the smoker to 225 degrees and place the pan on the smoker for 1 to 1 1/2 hours, stirring a few times.
- Add the shrimp, cilantro, juice and zest of the lime (I used a microplane grater to zest), and the Old Bay or Tajin seasoning. Stir until combined and leave on the smoker another 45 minutes to an hour, stirring a few times.
- Taste for seasoning and add more kosher salt, pepper, chili powder, Old Bay, and/or Tajin if needed. Serve with baguette or toasted bread for dipping if desired.