Margarita Grilled Shrimp Kabobs

This margarita-inspired shrimp kabobs recipe transforms ordinary seafood into a fiesta for your taste buds. The vibrant Mexican flavors infuse each jumbo shrimp with a perfect balance of spice, sweetness, and that distinctive hint of tequila that takes these kabobs from good to unforgettable.

I first made these kabobs for a backyard gathering when I wanted something beyond the usual burgers and hot dogs. The combination of lime, spices, and that splash of tequila had everyone asking for the recipe before they'd even finished eating.

Ingredients

• Extra jumbo shrimp: Using large 16-20 count shrimp ensures they don't overcook on the grill and provides a satisfying meaty texture in every bite.
• Olive oil: Creates the base for our marinade while adding richness and helping the spices adhere to the shrimp.
• Fresh garlic cloves: Provides essential aromatic foundation. Look for firm bulbs without any sprouting.
• Jalapeño: Adds that authentic Mexican heat. Remove seeds for milder flavor or keep them for extra kick.
• Brown sugar: Balances the heat with subtle sweetness and helps create beautiful caramelization on the grill.
• Smoked paprika: Contributes a deep smoky dimension that mimics long hours of cooking.
• Spice blend: The combination of chili powder, garlic powder, onion powder, and cumin creates the perfect Mexican flavor profile.
• Kosher salt and black pepper: Enhances all other flavors. Kosher salt has a cleaner taste than table salt.
• Tequila: Adds that signature margarita essence. Even a small amount makes a noticeable difference.
• Fresh lime: Both in the skewers and squeezed over top, it brightens the entire dish with essential citrus tang.
• Cilantro: Provides the perfect finishing touch with its fresh, distinctive flavor.

Step-by-Step Instructions

Prepare the skewers:

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. This simple step prevents your beautiful presentation from going up in flames and ensures even cooking.

Prepare the shrimp:

Place your peeled and deveined jumbo shrimp in a wide, shallow bowl where they can spread out and absorb marinade evenly. Make sure they're completely thawed if using frozen shrimp for the best texture and flavor absorption.

Create the marinade:

Combine olive oil, fresh garlic, jalapeño, brown sugar, and all spices in a small bowl with high sides. Process with an immersion blender until completely smooth. This ensures every shrimp gets coated with evenly distributed flavors rather than bites of raw garlic or jalapeño.

Marinate the shrimp:

Pour your vibrant marinade over the prepared shrimp and gently fold to ensure each piece is thoroughly coated. Cover and refrigerate for 2 to 3 hours, gently stirring halfway through. This timing is crucial. Less time means weaker flavor, while longer marinating can start cooking the shrimp in the acidic ingredients.

Add the tequila:

Just before grilling, drizzle the tequila over the marinated shrimp and gently fold again. The alcohol will mostly cook off, leaving behind that distinctive margarita essence that makes this recipe special.

Assemble the kabobs:

Thread marinated shrimp onto skewers, placing folded lime slices between each piece. This not only looks beautiful but also infuses extra citrus flavor during cooking and prevents shrimp from touching, ensuring even cooking throughout.

Grill to perfection:

Heat your grill to medium high and thoroughly oil the grates to prevent sticking. Grill shrimp for 3 to 4 minutes per side until they turn pink, develop light char marks, and are just opaque throughout. Avoid overcooking as shrimp can quickly become tough and rubbery.

Garnish and serve:

Transfer grilled kabobs to a serving platter, sprinkle generously with fresh chopped cilantro, and serve with lime wedges for squeezing. The final squeeze of lime brightens all the flavors and completes the margarita concept.

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This recipe reminds me of the first time I visited a coastal town in Mexico where fresh seafood was grilled right on the beach. The local chef taught me that fresh lime squeezed over hot-off-the-grill seafood isn't just delicious—it's transformative. Every time I make these kabobs, that memory comes flooding back with the first bite.

Perfect Pairings

These vibrant shrimp kabobs pair beautifully with so many side dishes. Try serving them with cilantro lime rice for a complete Mexican inspired meal. The rice soaks up any extra juices from the shrimp and echoes the citrus notes. A simple black bean and corn salad also makes an excellent companion, adding complementary textures and flavors while keeping the meal light and fresh.

Make It Ahead

You can prepare the marinade up to three days in advance and keep it refrigerated in an airtight container. The shrimp can be cleaned, deveined, and marinated for 2-3 hours before cooking, but avoid marinating longer as the acidic ingredients can start to "cook" the shrimp, giving them a tough texture. You can also skewer the marinated shrimp up to 4 hours before grilling and keep them covered in the refrigerator.

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Flavor Variations

This recipe is wonderfully adaptable to different flavor preferences. For a sweeter profile, increase the brown sugar to 1 tablespoon and add a tablespoon of orange juice to the marinade. For extra heat, double the jalapeño or add a pinch of cayenne pepper. You can also create an Asian inspired version by swapping the tequila for sake, adding ginger instead of jalapeño, and using lime and lemongrass in place of just lime. The cooking method remains the same, but you'll create an entirely different flavor experience.

Frequently Asked Questions

→ Can I make this dish without tequila?

Yes, you can omit the tequila. The marinade still delivers bold and delicious flavors without it!

→ What type of shrimp should I use?

Opt for raw, extra jumbo shrimp (16-20 per pound), peeled and deveined for best results. Larger shrimp work better for grilling.

→ How should I store leftovers?

Place leftover shrimp in an airtight container and store in the fridge for up to 2-3 days. Reheat in the microwave or stovetop.

→ Can I grill shrimp without skewers?

Yes, you can grill shrimp directly on the grates. Just ensure the grill is well-oiled and use jumbo shrimp to prevent them from falling through.

→ What can I serve with grilled shrimp kabobs?

Serve with a side of rice, grilled vegetables, or a fresh green salad. Lime wedges and extra cilantro also pair beautifully.