Grilled Margarita Shrimp Skewers
Nothing says summer quite like Grilled Margarita Shrimp Skewers! In this easy BBQ recipe, sweet, plump shrimp get kissed with tequila and are grilled until tender and perfect. And, when you grill shrimp on skewers, they’re quick and easy to make. Craving flavor? Fire up the grill and feast on these amazing grilled shrimp!
There’s nothing like grilled shrimp, and when you want to up your shrimp game, make them margarita-style! With a kiss of lime and a burst of flavor from the tequila, these grilled margarita shrimp skewers are smoky, garlicky, a touch sweet, and oh-so-perfect.
Grilled Margarita Shrimp Skewers
This truly is a terrific recipe! I prep them ahead of time, and if you buy peeled and deveined shrimp, there’s hardly any prep work and set them to marinade. By the time the grill is hot and ready, these shrimp are ready to cook!
Margarita Shrimp
Plus, this Margarita Shrimp Skewers recipe cooks in no time! Literally a few minutes per side on a hot grill and your shrimp will be cooked! When you cook them on skewers, they’re so easy to handle, and you don’t have to worry about losing shrimp between the grates.
Perfectly plump, sweet, and flavorful, Margarita Shrimp is one of my favorite summer dishes!
Why I love this recipe
- It’s so easy! Marinade the shrimp ahead of time for a quick and easy meal.
- Using peeled and deveined shrimp really cuts down on the prep work.
- This recipe is packed with flavor! To add some spice, see my tips below!
Gather these ingredients
- Bamboo skewers – Soak them in water for 20 minutes before using them.
- Extra jumbo shrimp – 16/20 (this means 16-20 shrimp per pound).
- Olive oil
- Garlic cloves – Fresh; minced.
- Dark Brown sugar
- Smoked paprika
- Cumin
- Salt and pepper
- Lime juice and zest – From a fresh lime.
- Tequila – Optional, but what’s Margarita Shrimp without the tequila?
- Cilantro – Chopped.
How to make Grilled Margarita Shrimp Skewers
- Soak the bamboo skewers in water for at least 20 minutes before grilling so they don’t burn.
- Peel and devein the shrimp if necessary, or just give it them a rinse and shake them dry. Add them to a zipper-top bag or baking dish.
- Mix the olive oil, garlic, dark brown sugar, smoked paprika, cumin, salt, black pepper, lime juice, lime zest, tequila, and chopped cilantro in a bowl. Pour this over the shrimp and toss to combine. Refrigerate for at least 30 minutes to marinate.
- Thread the shrimp onto the skewers, then drizzle the skewers with some of the marinade. Discard the rest of the marinade.
- Preheat your grill to medium-high heat and lightly oil the grates so the skewers don’t stick.
- Cook the skewers for 3-4 minutes per side or until the shrimp turns pink and is no longer opaque.
- Serve the skewers with slices of fresh lime and a sprinkle of chopped cilantro. Enjoy!
Tips & substitutions
- Soaking the skewers first helps prevent them from burning. You can also purchase metal skewers and use them over and over again.
- Smoked paprika adds a lovely smoked flavor, but regular paprika will also work.
- Add a pinch of crushed red pepper flakes to the marinade to add a bit of spice.
- Tequila is optional, but there’s so little of it in this recipe that it only adds a bit of flavor and no real alcohol.
- You can make this recipe over a gas or charcoal grill. If using a charcoal grill, indirect heat is best so you don’t overcook the shrimp.
- Cooking time will vary depending on the size of your shrimp. Shrimp are cooked when they are pink and opaque.
- To make appetizer-sized skewers, buy shorter skewers and thread 2-3 shrimp on each skewer.
Serving suggestions
These Grilled Margarita Shrimp Skewers are perfect for Father’s Day or any summer day when you’re craving something grilled. They’re delicious as an appetizer (see my tips above), along with other snackables like Strawberry Kiwi Crostini, Grilled Polenta, and refreshing melon with bleu cheese. If you’re serving the skewers as a meal, pair them with an easy Peach Caprese Salad and Parmesan Basil Brown Rice.
Storage
Store any leftover Margarita Shrimp in the fridge in an airtight container for 2-3 days. Shrimp is very perishable – refrigerate your leftovers as soon as possible.
Check out these awesome shrimp recipes while you’re here
Get the Recipe:
Grilled Margarita Shrimp Skewers
Ingredients
- 1 lb. raw extra jumbo shrimp, 16-20 per pound, peeled and deveined
- ¼ c. olive oil
- 2-3 large garlic cloves, minced
- 1 Tbsp dark brown sugar
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 3 Tbsp fresh lime juice + more for garnish
- 1 tsp fresh lime zest
- 2 tsp. tequila, optional
- ½ cup chopped cilantro, plus more for garnish
Equipment
- 8 bamboo skewers soaked in water for 20 minutes
Instructions
- Prepare the shrimp and put in either a Ziplock bag or a low-line baking dish.
- In a small bowl, mix together the marinade: Olive oil, garlic, dark brown sugar, smoked paprika, cumin, salt, black pepper, lime juice and zest, tequila and chopped cilantro. Pour over the shrimp and marinate in the fridge for at least 30 minutes.
- Soak bamboo skewers in water while shrimp is marinating.
- Thread the shrimp onto the skewers. Pour a little bit of the marinade over the shrimp again, and then discard the rest of the marinade.
- Preheat the grill to high medium-heat and lightly oil the grates so the skewers don’t stick.
- Cook the skewers for 3-4 minutes per side, until shrimp turns pink, and is no longer opaque. The shrimp will have a char. NOTE: Smaller shrimp takes less time.
- Place the skewers on a platter and serve.
- For garnish, serve with fresh sliced lime and sprinkle with more chopped cilantro.
- Serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
