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Grilled tequila lime shrimp on a bed of cherry tomatoes, corn and cilantro and sprinkled with feta cheese with second plate, fork and linen towel in background on a marble surface
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5 from 1 vote

Grilled Tequila Lime Shrimp Salad

With the flavors of lime, tequila, and some sriracha for heat, this shrimp salad is perfect for lunch or dinner during the summer! It’s fresh, quick, and packed with flavor!
Prep Time20 minutes
Cook Time10 minutes
Total Time1 hour
Course: Lunch
Cuisine: Seafood
Difficulty: Intermediate
Method: Grilling
Servings: 6 servings
Author: Kaleb

Ingredients

  • 6 tbsp fresh lime juice
  • 6 tbsp clear tequila
  • 1 ½ tsp kosher salt
  • 2 tsp sriracha
  • 1 tsp cumin
  • ¾ cup olive oil
  • 2 lb shrimp peeled with tail on, thawed, and patted dry (if frozen)
  • 2 tbsp white wine vinegar
  • 2 cloves garlic
  • 2 cups frozen sweet corn or freshly cooked corn and cut off the cob
  • 1 can black beans rinsed and drained
  • 12 oz cherry tomatoes cut in half
  • 1 diced avocado
  • ½ cup chopped cilantro
  • ¼ cup chopped basil
  • 4 oz crumbled feta cheese

Instructions

  • In a 2 cup measuring glass, combine the lime juice, tequila, salt, sriracha, cumin, and olive oil. Whisk to combine and pour half the marinade into a bowl.
    6 tbsp fresh lime juice, 6 tbsp clear tequila, 1 ½ tsp kosher salt, 2 tsp sriracha, 1 tsp cumin, ¾ cup olive oil
  • Add shrimp to the bowl, working marinade around. Place in refrigerator and chill for 30 minutes to 1 hour.
    2 lb shrimp
  • Preheat grill and soak 6 skewers in water for 30 minutes.
  • Once marinated, place each shrimp on 2 skewers to keep is flat while grilling.
  • Grill shrimp over direct heat, 3-4 minutes per side until the meat turns opaque. Remove from grill and rest while making the salad.
  • To make the salad dressing, combine reserved marinade with white wine vinegar and minced garlic. Set aside.
    2 tbsp white wine vinegar, 2 cloves garlic
  • To make the salad, combine the corn, black beans, tomatoes, avocado, cilantro, and basil. Pour the dressing over the salad and stir to combine.
    2 cups frozen sweet corn, 1 can black beans, 12 oz cherry tomatoes, 1 diced avocado, ½ cup chopped cilantro, ¼ cup chopped basil
  • Top the salad with shrimp and feta.
    4 oz crumbled feta cheese

Video

Notes

This salad is delicious with hot or room temperature shrimp. It’s also great the next day with the shrimp stirred into the salad.

Nutrition

Serving: 1serving | Calories: 496kcal