Margarita Grilled Shrimp Kabobs (Print Version)
Juicy jumbo shrimp in a zesty Mexican marinade, grilled to perfection with a hint of tequila and fresh lime for vibrant flavor.
# Ingredients:
→ Main
01 -
1 pound raw extra jumbo shrimp (16-20 per pound), peeled and deveined
→ Marinade
02 -
⅓ cup olive oil
03 -
2 large garlic cloves, roughly chopped
04 -
1 teaspoon minced jalapeño
05 -
2 teaspoons brown sugar
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon chili powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon cumin
11 -
1 teaspoon kosher salt
12 -
½ teaspoon black pepper
13 -
2 teaspoons tequila (optional)
→ Garnish
14 -
Thin slices of fresh lime (for skewers)
15 -
Chopped cilantro
16 -
Wedges of fresh lime (for serving)
# Steps:
01 -
If using wooden skewers, soak them in water before starting. Shrimp can be grilled with or without skewers.
02 -
Place shrimp in a wide shallow bowl and set aside.
03 -
In a small bowl with high sides, combine olive oil, garlic, jalapeño, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper. Process with an immersion blender (or food processor) until completely smooth.
04 -
Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently halfway through the marinating time.
05 -
Drizzle tequila over the shrimp if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers with a folded slice of lime between each shrimp.
06 -
Heat grill to medium-high. Ensure grates are clean, then oil them well. Place shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have developed a nice char. Smaller shrimp will require less cooking time.
07 -
Transfer grilled shrimp to a serving platter and sprinkle with fresh cilantro. Serve with lime wedges for squeezing over the top.
# Notes:
01 -
For skewers, flat-shaped ones are recommended as they prevent shrimp from twisting.
02 -
Create smaller appetizer-sized portions using short skewers with 2 shrimp each, or meal-sized portions with longer skewers.
03 -
If grilling without skewers, use jumbo-sized shrimp to prevent them from falling through the grill grates.
04 -
Leftover grilled shrimp can be stored in an airtight container in the refrigerator for 2-3 days.
05 -
To reheat, microwave briefly or warm in a pan over medium heat until just heated through.