Best 11 Tequila Adobo Bbq Shrimp Recipes

GRILLED TEQUILA-LIME SHRIMP

Steps:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning.
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

GRILLED TEQUILA LIME SHRIMP

Steps:

• Ensure the shrimp are peeled and deveined. I like to keep the tails on for a more finger-food-friendly serving option.
• Add the tequila, lime juice, olive oil, garlic, and chile powder to a large bowl. Thoroughly mix to combine all ingredients.
• Add your shrimp to the marinade and cover the bowl with plastic wrap. Place it in the fridge for 1-4 hours so the shrimp can marinate and soak up all of the flavors.
• Soak some bamboo skewers in water while the shrimp marinates. This prevents them from burning while on the grill (see recipe notes)
• Preheat your charcoal grill. You want a grill that is fairly hot with direct heat.
• Pierce 4-5 shrimp on each skewer (see recipe notes).
• Place the shrimp skewers on the grill and cook for 1-2 minutes on each side. The shrimp will cook very quickly and should form a "C" when fully cooked, not an "O" (see recipe notes).

HONEY-TEQUILA GLAZED SHRIMP

Steps:

• Preheat an indoor grill plate over high heat.
• Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
• Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)

Steps:

• In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
• Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
• When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
• Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
• Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
• Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.

TEQUILA ADOBO BBQ SHRIMP

Steps:

• Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
• Marinate shrimp for 30 minutes, stirring once or twice.
• Over marinating will result in a very strong flavor!
• Remove shrimp from marinade, and wrap shrimp in bacon pieces.
• Thread shrimp on skewers and lightly sprinkle with seasoning salt.
• Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
• Turn shrimp every 2 minutes and continue to baste.
• The shrimp should cook for about 10 minutes.
• Bacon will be cooked, but not crisped.
• Serve immediately and drizzle with additional sauce.
• BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
• Let sit for 15 minutes.
• Remove chilies and reserve 1/2 cup of chile water.
• Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
• Heat vegetable oil in a frying pan.
• Sautee puree in pan and add vinegar and sugar, bring to a boil.
• Reduce heat and simmer until thick.
• This should yield 2 cups of Adobo sauce.
• I freeze the extra sauce.
• Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
• Differing the proportions of the mixture will give you varying degrees of spice.
• Use this mixture to baste shrimp and drizzle remaining on shrimp.

TEQUILA LIME SHRIMP

Steps:

• Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
• Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
• Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

TEQUILA SHRIMP

Steps:

• For the marinade: Whisk together the first 7 ingredients.
• Place shrimp in a large ziplock bag and add marinade, pressing out the air and tossing to coat.
• Refrigerate 30-45 minutes.
• Remove shrimp from bag, thread on skewers, and discard marinade. Sprinkle with salt.
• Grill over direct high heat until shrimp are just opaque this is one to 2 minutes per side. Watch carefully because shrimp overcook so quickly.
• Remove from grill and serve warm with lime wedges.

TEQUILA-GRILLED SHRIMP

Steps:

• In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

TEQUILA SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

SIMPLE SUPPER: TEQUILA-ORANGE GRILLED SHRIMP

Steps:

• In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.
• In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
• Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

TEQUILA SHRIMP

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice cooks, combine 1/4 tsp salt, the red pepper, chili powder, cumin and black pepper in a large zip-top plastic bag.
• Add shrimp to bag.
• Seal and shake to coat.
• Heat 1 tbl oil in large skillet over medium-high heat.
• Add shrimp to skillet, cook for 3 minutes, turning once.
• Add garlic, saute for 1 minute.
• Add tequila and 1 tbl cilantro.
• Cook for a further minute.
• Combine 1/4 tsp salt, 1 tbl oil and lime juice then pour over the cooked rice Serve shrimp over rice mixture.
• Enjoy.