Juicy Margarita Grilled Shrimp Kabobs Recipe

I made Grilled Margarita Shrimp with a cheeky splash of tequila that turns ordinary shrimp into a punchy, fiesta-ready seafood dinner you won’t believe.

I’m obsessed with these Juicy Grilled Margarita Shrimp kebabs. I love the way 1/4 cup tequila and 1/4 cup fresh lime juice punch through the shrimp, bright and a little wild.

Grilled Margarita Shrimp that sizzle on the grill make me actually stop talking and stare. But it’s not froufrou or precious.

It’s salty, tangy, slightly charred, and loud in the best way. I eat them over rice, with my hands, with friends who won’t shut up about them.

Shrimp dishes don’t usually do this to me. These do.

Pure, messy, impossible-to-ignore. I crave that char every single time always.

Ingredients

• Basically the meaty, juicy protein star.
• Plus adds bright boozy depth, optional but fun.
• Tangy zip that makes every bite pop.
• Sweet citrus softens the tart edges.
• Keeps shrimp juicy and helps browning on grill.
• A touch of sweetness, rounds edges nicely.
• Pungent punch, can’t ever skip it.
• Fresh green herb, bright herbal kick and color.
• Extra zing, aromatic citrus burst, really.
• Warm earthy note, subtle background touch.
• Smoky warmth and color too.
• Brings out every single flavor instantly.
• Mild heat, peppery snap too.
• Basically optional heat, adds kick if wanted.
• Practical little handles for fun grilling or serving.

Ingredient Quantities

• 1 1/2 pounds jumbo shrimp, peeled and deveined, tails on
• 1/4 cup tequila, optional but it really adds flavor
• 1/4 cup fresh lime juice (about 2 to 3 limes)
• 2 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon honey or agave syrup
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon lime zest
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, optional for heat
• 8 to 10 wooden or metal skewers (if using wood, soak in water first)

How to Make this

1. Rinse and pat dry the shrimp, leave tails on for easy flipping and better presentation, then set them in a bowl or large zipper bag.

2. Make the marinade by whisking together tequila if using, lime juice, orange juice, olive oil, honey or agave, minced garlic, chopped cilantro, lime zest, cumin, smoked paprika, kosher salt, black pepper, and crushed red pepper flakes if you want heat.

3. Pour about three quarters of the marinade over the shrimp, reserving the rest to brush while grilling or to serve, then toss or massage the shrimp so every piece is coated; marinate in the fridge 20 to 30 minutes but not more than an hour or the acid will start to “cook” the shrimp.

4. If using wooden skewers soak them in water for at least 30 minutes so they won’t burn; if using metal skewers do nothing.

5. Thread 3 to 4 shrimp per skewer, pushing each shrimp flat but not squishing them, alternating direction so they lie snug and cook evenly; leave a little space between shrimp so heat circulates.

6. Preheat the grill to medium high, oil the grates well or brush the shrimp lightly with oil to prevent sticking; you want a nice sear, about 400 to 450 degrees if you have a thermometer.

7. Grill the skewers 2 to 3 minutes per side, flipping once until shrimp are opaque and just firm to the touch; brush with the reserved marinade once or twice during grilling but never pour raw used marinade over cooked shrimp unless you’ve boiled it first.

8. Remove skewers from the grill as soon as shrimp are done so they dont overcook, let rest for a minute or two to redistribute juices.

9. Finish with a sprinkle of extra chopped cilantro, a little more lime zest or a squeeze of fresh lime if you like, and serve immediately; these are great with rice, a salad, or warmed tortillas.

10. Hacks and tips: if you want more char, move skewers to direct heat for the last 30 seconds; for alcohol free swap the tequila for additional orange juice and a teaspoon of white vinegar to mimic tang; always taste the marinade before adding salt since citrus can mute seasoning.

Equipment Needed

1. Large bowl or a resealable zipper bag for marinating
2. Measuring cups and spoons
3. Whisk and a basting brush
4. Sharp chef knife and a cutting board
5. Citrus juicer or reamer
6. Skewers, wooden (soaked) or metal
7. Grill or grill pan and a grill brush to oil grates
8. Tongs for flipping
9. Paper towels and a small plate for resting cooked shrimp

FAQ

Juicy Margarita Grilled Shrimp Kabobs Recipe Substitutions and Variations

• Tequila (1/4 cup): swap with white rum, silver mezcal, or 1/4 cup triple sec. Rum keeps the boozy brightness, triple sec adds orange notes. If you skip liquor, add an extra tablespoon of orange juice so it dont taste flat.
• Fresh lime juice (1/4 cup): use fresh lemon juice 1:1 in a pinch. Itll be a bit less sharp but still bright. Bottled citrus works too if youre out of fresh, but use a little less cause it can be more tart.
• Honey or agave (1 tbsp): substitute maple syrup or light brown sugar. Maple gives a different floral note, brown sugar gives deeper caramel flavor; dissolve the sugar in the marinade first so it mixes well.
• Fresh cilantro (1/4 cup): replace with fresh flat-leaf parsley or chopped fresh basil. Parsley keeps it herbaceous without the cilantro taste some people hate, basil adds a sweet, peppery twist.

Pro Tips

– Pat and dry the shrimp before marinating so the marinade clings better and you get a nicer sear. If they’re too wet they’ll steam instead of char.

– Don’t overmarinate. 20 to 30 minutes is perfect. Any longer and the citrus will start to “cook” the shrimp and make them rubbery.

– Always reserve some marinade for brushing, but never brush with raw used marinade unless you boil it first for a few minutes. If you want extra flavor safely, set aside a small portion before the shrimp go in.

– Oil the grill grates and/or the shrimp well, and use medium high heat so they get a quick sear. Shrimp cook fast, so flip once and pull them off as soon as they’re opaque and just firm.