Southwestern Marinade

This marinade tastes like a margarita that decided to become a sauce. Fresh lime juice, tequila, olive oil, minced garlic, jalape\u00f1o, and chopped cilantro combine into a bright, punchy soak built specifically for shrimp and soft-shell crab.

The tequila isn’t just for show. It adds a warm, slightly sweet agave note that deepens the lime-cilantro combination in a way that extra lime juice alone can’t. The jalape\u00f1o brings controlled heat, and the olive oil carries all those flavors into the seafood during the two-hour soak.

Brush the marinade on while grilling for an extra layer of flavor. The lime juice and oil sizzle against the hot grates and create a fragrant, lightly charred glaze.

Pro Tips

• Two hours is plenty for shrimp. Longer than that and the lime juice starts to “cook” the shrimp like a ceviche, turning the texture mushy.
• Seed the jalape\u00f1o for mild heat, or leave the seeds in for more fire.
• Reserve some marinade before adding the raw seafood. Use the clean portion for brushing on the grill.
• Use fresh lime juice: Bottled lime juice tastes flat and won’t give the same brightness.

Variations

• Mezcal swap: Replace the tequila with mezcal for a smoky, more complex undertone.
• Chicken or steak: This works beautifully on boneless chicken thighs or flank steak. Extend the marinating time to four hours for larger cuts.