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Spicy Mexican shrimp skewers

These shrimp are flavoured in a zesty tequila, garlic, lime and chile marinade
Recipe and photo provided by CanolaInfo.org

6 servings / About 2 hr

Prep 1-2 hr / Cook 6 min

Ingredients
  • 1/2 cup (125 mL) tequila (or omit if you prefer)
  • 1/4 cup (50 mL) canola oil
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1/2 tsp (2 mL) ground cumin
  • 3 cloves garlic, finely minced
  • 1 tbsp (15 mL) red pepper flakes
  • 1/2 tsp (2 mL) smoked paprika
  • 2 tsp (10 mL) chili powder or ancho chili powder
  • 1/4 cup (50 mL) fresh lime juice
  • 1 tsp (5 mL) lime zest, minced
  • 1/3 cup (75 mL) chopped cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 1/2 lb (750 g) medium shrimp
  • bamboo skewers soaked in water overnight
Directions
  1. In non-reactive bowl (plastic or glass), combine all ingredients except for shrimp.
  2. In heavy, resealable plastic bag, place marinade and shrimp, turning bag over a few times and refrigerate about 1 to 2 hours.
  3. Remove shrimp, discard marinade and skewer.
  4. Place on hot grill and barbecue for 5 to 6 minutes, turning over, or until they are opaque and tender.

Tips: Use the freshest chili powder as possible as its aroma decreases with age. Shrimp may be grilled under a broiler instead of on the barbecue

Nutritional info per serving (1 of 6)
  • Calories 113
  • Protein 16 g
  • Total fat 3 g
    Saturated fat 0 g
    Cholesterol 143 mg
  • Carbohydrates 2 g
    Fibre 0 g
    Total sugars 0 g
    Added sugars 0 g
  • Sodium 546 mg
  • Potassium 138 mg