Keto Grilled Tequila Shrimp
In the summertime, I live for cooking on the grill. I hate making the kitchen and the entire house hotter than necessary! This keto grilled tequila shrimp recipe is perfect for summer grilling.
Is making keto grilled tequila shrimp hard?
I love easy keto recipes at any time of the year, especially in the summer. I’m sure most of you are like me and love taking advantage of nice weather and outdoor activities. And I know I don’t have the time or desire to spend hours in the kitchen cooking or even shopping for and planning meals.
This recipe is super easy. Toss shrimp in a marinade, skewer the shrimp and grill for a few minutes on each side. Easy, Peasy!
The “difficult” part of this recipe is skewering the shrimp. That takes longer than the marinade or the cooking process. But don’t worry, it’s quite simple, and having the shrimp on skewers makes the cooking process easier.
If you absolutely don’t have the time, or you ran out of skewers, you could cook these in a grill basket. My only note here is that you will lose some of the char flavors on the shrimp that direct grill contact would give you. But, it would still be tasty!
What does this recipe pair well with?
You can keto grilled tequila shrimp as an appetizer or for your main course. If you’re eating this for dinner, you might want to consider a side dish.
Try my keto cucumber salad recipe. This is a perfect side dish since it is light and doesn’t require any heat to make. Remember, I’m all about a cool kitchen.
Another great choice would be my Keto “KFC” Copycat Coleslaw recipe.
I can also recommend if you end up with leftover shrimp (not usually at my house LOL), you can add it to a salad for an easy lunch the next day. I love to do that with a Cesar salad with extra parmesan cheese.
Keto Grilled Tequila Shrimp
Plump and juicy shrimp, seasoned well, slightly spicy and spiked with tequila. This easy keto shrimp recipe will quickly become a summer favorite. Great for a weeknight dinner, a family barbecue or any get together.
- 10-12 metal skewers can use wooden skewers, but make sure you soak wooden skewers for several hours prior to use
- 2 pounds peeled shrimp
- 1/2 cup olive oil (can substitute peanut oil)
- 1/2 cup tequila
- 1/4 cup lime juice
- 2 small chopped shallots
- 2 medium cloves of garlic-minced
- 2 tsp ground cumin
- salt and pepper to taste
- chopped parsley for garnish (optional)
Thread shrimp onto metal skewers. About 6-7 shrimp per skewer. Don't over crowd the shrimp. You want to give each shrimp enough space to make contact with the grill.
Place the skewers in a shallow glass dish. Don’t use an aluminum pan!
In a bowl, mix the tequila, lime juice, garlic, shallots, cumin, and salt and pepper. Base the salt and pepper on your personal taste. Slowly whisk in the olive oil until everything is well blended.
Pour over the shrimp and leave in the refrigerator for 2 to 4 hours to marinate.
Oil the grill to prevent sticking or apply anon-stick spray like Pam. Bring the grill to medium heat.
Lay out the skewers and cook for about 3 or 4 minutes on each side.