Juicy Margarita Grilled Shrimp Kabobs Recipe

I love how these bold jumbo shrimp, soaked in a zesty marinade of lime, tequila, and spices, transform into a flavor-packed delight on the grill. The tangy citrus, aromatic garlic, and a pop of cilantro deliver unforgettable taste. This recipe is my go-to for a fun, fresh twist on dinner.

I love making this Juicy Margarita Grilled Shrimp Kabobs recipe because its full of flavor and it’s a healthy twist on traditional shrimp skewers. I marinate 1 pound jumbo shrimp in 1/2 cup fresh lime juice, 1/4 cup tequila, 2 tablespoons orange liqueur, olive oil, and garlic so all the ingredients work together to give this dish a bold Mexican vibe.

I think the tequila and lime juice give the perfect kick while also adding some nutritional vitamin C and protein that my body needs. I like that the cumin, chili powder, salt, and pepper give it that grilled flavor profile that makes it one of the best grilled shrimp recipes I’ve ever tried.

Its a simple yet tasty dish that quickly cooks on the grill giving a crisp texture from the char. Its a fun and easy grilled shrimp kabob recipe I enjoy sharing with my friends.

Why I Like this Recipe

I like this recipe because it gives me a burst of fresh, tangy lime flavor that really wakes up my tastebuds. I love how the tequila and orange liqueur add this cool margarita feel to the shrimp, even though I can skip it if I want. The mix of garlic, cumin, and chili powder gives the marinade a bold kick that makes every bite so exciting. Plus, the shrimp cooks so fast on the grill which makes it an awesome, easy dinner option when I’m short on time.

Ingredients

• Jumbo shrimp supply lean protein and delicious ocean flavor with minimal fat.
• Fresh lime juice is tangy, rich in vitamin C, and really brightens the overall flavor.
• Tequila adds a punchy, slightly bitter note while enhancing the cocktail vibe.
• Orange liqueur provides delightfully sweet citrus hints that balance the acidity perfectly.
• Olive oil offers heart-healthy fats and helps meld all the flavors in the marinade.
• Garlic boosts taste and immune defense by providing its pungent aromatic kick.
• Cilantro adds a fresh, herbaceous finish, rounding out the vibrant flavor profile.
• Cumin and chili powder contribute warm spice and a mild heat, boosting flavor complexity.

Ingredient Quantities

• 1 pound jumbo shrimp, peeled and deveined
• 1/2 cup fresh lime juice (from about 4 limes)
• 1/4 cup tequila (feel free to skip if you dont like it)
• 2 tablespoons orange liqueur (Triple Sec or Cointreau works great)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup chopped fresh cilantro (optional but adds a nice touch)

How to Make this

1. In a large bowl, mix together 1/2 cup fresh lime juice, 1/4 cup tequila (if using), 2 tablespoons orange liqueur, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon chili powder and 1/4 cup chopped cilantro until well combined.

2. Add the 1 pound jumbo shrimp (peeled and deveined) to the marinade and stir well so all shrimp are coated evenly.

3. Cover the bowl and let the shrimp marinate in the fridge for 15 to 20 minutes. Don’t leave them too long cause the lime can start cooking them.

4. Preheat your grill to medium-high heat.

5. Thread the shrimp onto skewers, making sure they are not too crowded so they cook evenly.

6. Place the shrimp skewers on the grill and cook for about 2 minutes on each side or until they turn pink and get some grill marks.

7. If you want, you can baste the shrimp with a little extra marinade while grilling to boost the flavor.

8. Remove the kabobs from the grill and serve them hot, maybe with extra lime wedges on the side for that extra zing.

Equipment Needed

1. Large mixing bowl for the marinade
2. Measuring cups and spoons to get all the liquids and spices right
3. Knife and cutting board for mincing garlic and chopping cilantro
4. Skewers for threading the shrimp
5. Grill (or grill pan if you dont have an outdoor grill)
6. Tongs to turn the shrimp while grilling
7. Basting brush if you wanna apply extra marinade during the cookin
8. Refrigerator for marinating the shrimp before grilling

FAQ

• Q: Can I skip the tequila in the marinade?
  
  A: Yup, you can totally leave it out or add a bit more lime juice if you’re not into alcohol.
• Q: How long should I marinate the shrimp?
  
  A: I’d say around 20 to 30 minutes is perfect. If you marinate it too long, the shrimp may start to break down.
• Q: Can I use frozen shrimp for this recipe?
  
  A: Sure, but make sure they are completely thawed and patted dry before marinating so the flavors stick.
• Q: Do I need to soak wooden skewers prior to grilling?
  
  A: Yes, soaking them for about 30 minutes helps prevent them from burning on the grill.
• Q: What grill temperature is best for cooking these kabobs?
  
  A: Preheat your grill to a medium-high heat. This will give ya a nice sear without overcooking the shrimp.

Juicy Margarita Grilled Shrimp Kabobs Recipe Substitutions and Variations

• If you’re not into tequila, you can use extra lime juice or even a splash of sparkling water to keep it fresh.
• If you dont have orange liqueur, try a bit of fresh orange juice mixed with a pinch of sugar or a drop of vanilla extract.
• You can swap olive oil for avocado oil, which works great if you have that on hand.
• If you run out of fresh lime juice, lemon juice is a fine replacement that still gives a tangy kick.

Pro Tips

1. Keep an eye on your marinating time. If you let the shrimp sit in the lime juice for too long it can start to “cook” them and make the texture a bit mushy.
2. Make sure your grill is fully heated and don’t move the shrimp around too much once they’re on it so you’ll get nice, even grill marks.
3. If you’re using wooden skewers, soak them in water for about 20 minutes before threading the shrimp so they dont burn.
4. Try basting the shrimp with a little extra marinade halfway through cooking for a boost of flavor, just be careful not to overdo it.