Margarita Grilled Shrimp Kabobs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound raw extra jumbo shrimp (16-20 per pound), peeled and deveined
02 -
⅓ cup olive oil
03 -
2 large garlic cloves, roughly chopped
04 -
1 teaspoon minced jalapeno
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)
14 -
Thin slices of fresh lime, for skewers
15 -
Chopped cilantro
16 -
Wedges of fresh lime, for serving
# Instructions:
01 -
If using wooden skewers, start soaking them in water to prevent burning.
02 -
Place shrimp in a wide, shallow bowl and set aside.
03 -
In a small bowl or blender, combine olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper. Blend until smooth.
04 -
Pour the marinade over the shrimp, gently stir to coat evenly, cover, and refrigerate for 2-3 hours, gently folding halfway through.
05 -
Drizzle tequila over the shrimp if desired, then gently fold to combine.
06 -
Thread shrimp onto skewers with folded lime slices between the shrimp. Alternatively, leave shrimp unskewered.
07 -
Heat grill to medium-high and oil the grates. Grill shrimp for 3-4 minutes on each side until no longer translucent and slightly charred.
08 -
Place shrimp on a serving platter, sprinkle with cilantro, and serve with fresh lime wedges.
# Notes:
01 -
Flat skewers prevent shrimp from twisting while grilling. Use short skewers for appetizers (2 shrimp each) or longer ones for meal-sized portions.
02 -
To store leftovers, keep shrimp kabobs in an airtight container in the refrigerator for 2-3 days.
03 -
Reheat shrimp in the microwave or on a stovetop pan over medium heat.