AUTHOR: Danielle Walker – AgainstAllGrain.com
USWM Shopping List: 2 lbs. Wild-caught Shrimp
Sustainably harvested, chemical free, wild-caught shrimp are ready for your favorite shrimp recipe. This is a wonderful product that is hand sorted and flash frozen rapidly after harvest. This rush to the flash freezer separates this product from many others.
These Shrimp are really simple to make and are full of flavor from the marinade that they bathe in. The tart lime perfectly compliments the sweetness of the shrimp and the tequila brings in a zing you won’t want to leave out. I also find that the tequila and citrus really help in tenderizing the shrimp and makes for an awesome marinade.
Not sure what to serve this with? I love pairing this with my new Roasted Carrots with Mescal Yogurt Sauce and a big salad topped with my Spicy Almonds! Or you could even serve it over my Coconut, Cilantro, and Lime Cauliflower Rice from Meals Made Simple. Enjoy!
Also, make sure you use a 100% agave tequila. If you don’t, it most likely has fillers and added sugars; which we don’t want!
- 1/4 cup fresh lime juice
- 1/4 cup 100% agave tequila
- 2 tablespoons avocado oil
- 4 cloves garlic, crushed
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 pounds shrimp, peeled and deveined
- Whisk together the lime juice, tequila, avocado oil, garlic, cumin, coriander, salt and pepper.
- Place the shrimp in a non-reactive bowl and pour the marinade over top. Cover with plastic wrap and refrigerate for 3 hours, or up to 8.
- Soak bamboo skewers in a dish of water for at least 1 hour prior to grilling, or use metal skewers.
- Preheat a grill to medium-high heat.
- Shake off any excess marinade and thread the shrimp onto the skewers.
- Grill on each side for 2-3 minutes, until the shrimp is pink and cooked through. Serve hot.
Many thanks to Danielle Walker who is the author and photographer of the New York Times Best Selling cookbook Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.