Juicy Margarita Grilled Shrimp Kabobs Recipe

I present Grilled Margarita Shrimp, jumbo shrimp marinated in bold Mexican flavors with a splash of tequila for a margarita-like tang that you can leave out if you prefer.

I get a little obsessed with Juicy Margarita Grilled Shrimp Kabobs. Jumbo shrimp brightened with fresh lime juice, a salty tang that makes you want more, and the whole thing reads like a Margarita in food form.

I call it Grilled Margarita Shrimp because it hits that limy punch and leaves a tiny kick you cant quite name. Its messy, loud, and somehow elegant when paired with a cold drink.

There’s a small trick I use that turns ordinary shrimp into something people ask about, and I promise, you’ll be thinking about these long after the last bite.

Ingredients

• Jumbo shrimp are lean protein, quick cooking, stay juicy when not overcooked.
• Bright acidic lime adds tang, vitamin C, tenderizes and wakes flavors.
• Tequila plus orange liqueur add boozy citrus notes, most alcohol cooks off.
• Olive oil brings healthy fats, helps marinade cling and keeps shrimp moist.
• Agave or honey gives gentle sweetness and helps create a glossy glaze.
• Garlic plus cumin and chili add savory depth, smoky warmth and punch.
• Fresh cilantro adds herbaceous brightness, a floral citrus edge, chop roughly.
• Bell pepper and onion add crunch, sweetness, color and fiber on skewers.

Ingredient Quantities

• 1 1/2 lb jumbo shrimp, peeled and deveined
• 1/3 cup fresh lime juice (about 3 limes)
• 1 tsp lime zest
• 3 tbsp tequila (optional)
• 1 tbsp orange liqueur like Cointreau or triple sec
• 2 tbsp olive oil
• 1 tbsp agave syrup or honey
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp ground cumin
• 1 tsp chili powder or smoked paprika
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch cayenne or red pepper flakes, optional
• 1 large red bell pepper, cut into 1 inch pieces
• 1 medium red onion, cut into wedges
• 8 to 10 wooden skewers or metal skewers
• Lime wedges for serving
• Extra chopped cilantro for garnish

How to Make this

1. Whisk together lime juice, lime zest, tequila if using, orange liqueur, olive oil, agave or honey, minced garlic, chopped cilantro, cumin, chili powder or smoked paprika, kosher salt, black pepper and a pinch of cayenne; taste and adjust salt or heat. Set aside about 2 tablespoons of that mixture before adding raw shrimp if you want to use it for basting, or plan to boil any reserved marinade for safety.

2. Put the jumbo shrimp in a bowl or zip top bag, pour the rest of the marinade over them, toss to coat and refrigerate 15 to 30 minutes only, no longer or the lime will start to “cook” the shrimp and make them rubbery.

3. While shrimp marinates soak wooden skewers in water for at least 30 minutes so they don’t burn, metal skewers don’t need soaking. Cut the red bell pepper into 1 inch pieces and slice the red onion into wedges.

4. Toss the pepper pieces and onion wedges with a little olive oil and a pinch of kosher salt and black pepper so they char nicely on the grill.

5. Thread skewers alternating shrimp and pieces of pepper and onion, try to keep shrimp lying flat and don’t pack them too tight, you want even heat. Use 3 to 4 shrimp per skewer depending on size.

6. Preheat grill to medium high and oil the grates with a paper towel dipped in oil or a brush so the kabobs don’t stick.

7. Grill the kabobs 2 to 3 minutes per side until shrimp turn opaque, pink and just firm, rotate once or twice so peppers get charred too. If you reserved marinade for basting, bring it to a hard simmer for at least 1 minute before brushing it on while grilling.

8. Don’t overcook, shrimp go from perfect to rubbery fast, so pull them off as soon as they’re opaque and a touch firm; let them rest a minute or two off the heat.

9. Serve hot with lime wedges squeezed over top and extra chopped cilantro sprinkled on, enjoy right away with rice, salad or warm tortillas if you like.

Equipment Needed

1. Large mixing bowl (for the marinade)
2. Whisk and measuring spoons/cups
3. Cutting board and a sharp chef’s knife
4. Small bowl or zip top bag for marinating the shrimp
5. Wooden skewers (soak 30 minutes) or metal skewers
6. Grill or heavy grill pan plus long-handled tongs
7. Pastry brush or spoon for basting reserved marinade
8. Paper towels and a small bowl of neutral oil to oil the grates

Youll be set with these — just keep an eye on cooking time so the shrimp dont get rubbery.

FAQ

Juicy Margarita Grilled Shrimp Kabobs Recipe Substitutions and Variations

• Tequila (3 tbsp): if you want no booze, skip it and add 1 tbsp extra orange liqueur plus a splash of water, or swap with light rum or vodka for a neutral flavor.
• Fresh lime juice (1/3 cup): use fresh lemon juice for similar acidity, or bottled lime juice in a pinch, though fresh tastes best.
• Agave syrup or honey (1 tbsp): maple syrup works great, or make simple syrup (equal parts sugar and water) or dissolve a little brown sugar in the marinade.
• Fresh cilantro (1/4 cup): substitute flat leaf parsley for fresh green notes, or try chopped mint or basil if you want a different herb profile.

Pro Tips

– Pat the shrimp really dry with paper towels before you skewer them, it helps them sear and not steam, and gives better color. A very light brush of oil on the shrimp and veggies stops sticking without making them greasy.

– Thread each shrimp on two parallel skewers so they stay flat and don’t spin when you flip them, makes flipping way easier. Leave a little space between pieces so heat circulates, packed kabobs cook unevenly.

– If you want to baste with the reserved marinade, boil it hard for at least a minute then simmer to reduce it a bit so it clings to the shrimp, taste after reducing since acid and salt get stronger. Or skip basting and serve the reduced sauce on the side so folks can add more if they like.

– Watch doneness, dont guess; shrimp are done at about 120 to 125 F or when the flesh is opaque and snaps back slightly, pull them a hair early because carryover heat finishes them. If peppers are charring too fast, move the skewers to a cooler part of the grill until shrimp finish.