Name: Margarita Grilled Shrimp Kabobs
Prep time: 30 min
Cook time: 6 min
Total time: 156 min
Yield: 4 servings
Ingredients: 1 pound raw extra jumbo shrimp (16-20 per pound, peeled and deveined); 1/3 cup olive oil; 2 large garlic cloves (roughly chopped); 1 teaspoon minced jalapeno; 2 teaspoons brown sugar; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 teaspoons tequila (optional); thin slices of fresh lime (if placing shrimp on skewers); chopped cilantro; wedges of fresh lime (for squeezing over top of grilled shrimp)

Shrimp on a Stick, Yes Please! Margarita Grilled Shrimp Kabobs

You ever just crave something fresh and zesty? Like, you’re sitting there, scrolling through your phone, and BAM! Shrimp kabobs pop into your mind! That’s me right now.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s talk ingredients!

So, I was at the grocery store the other day (you know how it is — always wandering like a lost puppy), and I grabbed a pound of those GIANT shrimp. The ones that are basically the size of a baby’s fist. 🤯 I mean, why skimp? You want your kabobs to be a statement, right? And you’ll need some olive oil, garlic (lots of it), a teeny bit of minced jalapeño to kick things up a notch, and some brown sugar (don’t ask why, just trust me). Oh, and a splash of tequila because, why not? But if you’re not feeling the tequila vibes, no worries — they’ll still taste amazing!

And then there’s the spice parade — smoked paprika, chili powder, garlic powder, onion powder, cumin… I basically started throwing everything in my pantry at it, and it was a glorious mess.

So here’s why I make this constantly:

Picture this — it’s summer, the sun’s shining, music’s blasting. My friends are over, and I want to impress them without slaving away in the kitchen all day. I whip these kabobs up, and honestly, they disappear faster than I can snap a pic! It’s the tequila-infused marinade that makes them soooo succulent, and everyone’s raving, asking for the recipe, and I’m just like “sure, but don’t blame me if you eat the whole batch!” 😂 And the best part? You can prep the marinade ahead of time while sipping a margarita (see what I did there?).

Alright, let’s get to the fun part: The One Trick That Changes Everything!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Okay, so here’s my secret — marinate the shrimp for a solid 2 to 3 hours. I know, I know, you’re hungry now, but trust me! This allows all those flavors to like, hang out and get to know each other. They throw a little flavor party, and you want them all to show up!

Don’t Mess This Up (My Top Tips)

1. Soak those skewers, babe! If you’re using wooden skewers, soak them in water for at least 30 minutes. No one wants a burnt stick, right?

2. Don’t overcrowd the grill. Give them some space! They need to breathe (like we all do after a long day).

3. Watch the time! 3 to 4 minutes per side is key. Seriously, start checking at like 3 minutes because no one likes rubbery shrimp.

4. Fresh lime is LIFE! Squeeze it on right before you dive in. You will thank me later.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if by some miracle you have leftovers (which is unlikely, but just in case), pop them in an airtight container. You can keep them in the fridge for about 2 days, but honestly? They’re best fresh off the grill.

If You Liked This, You’ll Probably Like These Too:

– My spicy shrimp tacos (trust me, they’re a hit).
– Grilled veggie skewers with that same marinade — yum!
– A fresh ceviche that’ll blow your mind!

So, what’s your go-to grill recipe for summer? I’m always hunting for new ideas! Let’s swap some secrets! 🥳

Margarita Grilled Shrimp Kabobs

Flavor-packed Margarita Grilled Shrimp Kabobs with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
30 minutes

Cook Time
6 minutes

Total Time
156 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 pound raw extra jumbo shrimp (16-20 per pound, peeled and deveined)

1/3 cup olive oil

2 large garlic cloves (roughly chopped)

1 teaspoon minced jalapeno

2 teaspoons brown sugar

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 teaspoons tequila (optional)

thin slices of fresh lime (if placing shrimp on skewers)

chopped cilantro

wedges of fresh lime (for squeezing over top of grilled shrimp)

Instructions

Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
Place shrimp in a wide shallow bowl and set aside.
In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
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 in between shrimp (see skewer photos in post).
Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.