Pin it
Margarita Grilled Shrimp Kabobs have become a highlight of my summer grill nights when I want something exciting yet simple to throw together for family or friends. Inspired by the flavors of a classic margarita these shrimp are full of bright citrus warmth and a hint of smokiness that always brings everyone back for seconds.
I love how fast these come together even though they taste restaurant worthy. The first time I made them my friends could not believe how flavorful they were and that only a handful of pantry staples were used.
Ingredients
- Raw extra jumbo shrimp: for a meaty texture makes grilling easier and ensures the shrimp stay juicy
- Olive oil: helps infuse the marinade and keeps the shrimp moist during grilling look for extra virgin with a fresh aroma
- Garlic cloves: add bold flavor and aroma choose firm cloves with no green shoots inside
- Minced jalapeno: offers subtle heat adjust the amount for more or less spice use a glossy dark green jalapeno
- Brown sugar: balances savory and spicy notes and encourages caramelization while grilling choose soft fresh brown sugar
- Smoked paprika: brings deep smoky complexity to mimic a wood-fired grill opt for Spanish smoked paprika if available
- Chili powder: gives warmth and a layer of earthy spice use a fresh batch for best flavor
- Garlic powder: adds a mellow background garlic taste look for a fine dry powder
- Onion powder: provides a subtle sweetness and enhances the overall savoriness fresh powder has a stronger taste
- Cumin: imparts a deep robust earthiness select ground cumin that smells warm and rich
- Kosher salt: evenly seasons the shrimp use flaky salt if available for even seasoning
- Black pepper: gives gentle heat and sharpness grind it fresh for better flavor
- Tequila (optional): brings a subtle tang that echoes the essence of a margarita choose a blanco tequila for clean flavor
- Fresh lime slices: add zip between shrimp on skewers pick smooth heavy limes for juicing and slicing
- Chopped cilantro: gives a fresh herby finish look for bright green leaves without bruising
- Lime wedges: deliver a last burst of brightness and acidity right before eating pick plump juicy fruit
Step-by-Step Instructions
- Prepare Skewers and Shrimp:
- If using wooden skewers fill a wide shallow pan with water and soak your skewers completely for at least thirty minutes which prevents burning on the grill. Meanwhile pat the shrimp dry with paper towels and place in a large shallow dish to help them marinate evenly.
- Make and Blend the Marinade:
- Combine olive oil chopped garlic minced jalapeno brown sugar smoked paprika chili powder garlic powder onion powder cumin kosher salt and black pepper in a high-sided small bowl. Process with an immersion blender until totally smooth with no visible chunks so the flavors fully infuse the shrimp. You may also use a food processor or blender for this step.
- Coat and Marinate the Shrimp:
- Pour the marinade over the shrimp and gently toss until all pieces are well coated and glossy. Cover with plastic wrap and refrigerate for two to three hours stirring the shrimp halfway through to ensure every piece is flavored deeply.
- Add Tequila and Assemble Skewers:
- Just before grilling drizzle the tequila over the shrimp if using and fold gently so the alcohol and flavor distribute thoroughly. Thread shrimp onto soaked skewers alternating each with a thinly sliced piece of fresh lime to keep them juicy and add a citrus pop as they grill.
- Preheat and Prepare the Grill:
- Heat your grill to medium-high until it reaches a steady temperature. Clean the grates well with a brush and lightly oil them using a folded paper towel and tongs to prevent sticking.
- Grill the Shrimp:
- Place shrimp skewers directly on the hot grates and cook for three to four minutes per side or until the shrimp lose their transparency and develop golden grill marks. Turn just once to keep the shrimp juicy and avoid overcooking. Smaller shrimp need less time.
- Garnish and Serve:
- Transfer grilled shrimp to a large platter while still hot. Sprinkle with chopped cilantro and serve immediately with lime wedges for squeezing. Enjoy as is or with your favorite sides.
Pin it
Storage Tips
Store leftover grilled shrimp in an airtight container in the fridge for up to three days. To reheat place in the microwave for a short burst or warm gently in a pan over medium heat until just hot so the shrimp stay tender and do not dry out.
Ingredient Substitutions
You can use large or jumbo shrimp if you cannot find extra jumbo just watch the grill time closely. Swap jalapeno for a milder pepper if you want less heat or add more if you love spice. If tequila is not your thing leave it out and add a bit of extra lime juice for brightness. Smoked paprika gives a lovely depth but if you do not have it try regular paprika and an extra squeeze of lime when serving.
Serving Suggestions
Serve shrimp kabobs over rice or alongside grilled corn and avocado salad for a fresh summer meal. They are also delicious tucked into tortillas with crunchy slaw and a drizzle of crema for shrimp tacos. My family loves them as a quick party appetizer at weekend cookouts too.
Cultural Inspiration
This recipe takes its cue from both Mexican street food and the fun of classic margaritas. It is a playful fusion that combines citrus tequila and spice with the smoky flavor of the grill for a dish that feels celebratory yet unfussy.
Frequently Asked Questions
- → Can I make this without tequila?
Absolutely. The tequila adds a margarita flair, but it's optional and the shrimp will still taste delicious without it.
- → What type of shrimp works best?
Extra jumbo or large shrimp are ideal as they grill evenly and won't fall through the grates. Smaller shrimp may cook too quickly.
- → Do I need to use skewers?
No, skewers are optional. You can grill the shrimp directly on the grates, but larger shrimp work best for this method.
- → How long does it take to cook the shrimp?
Shrimp usually take 3 to 4 minutes per side over medium-high heat, or until they are opaque with a slight char.
- → How should leftovers be stored?
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2-3 days.
- → Can I reheat the shrimp?
Yes, gently reheat in a pan on the stovetop over medium heat or briefly in the microwave until warmed through.