Margarita Grilled Shrimp Kabobs are loaded with flavor and charred to perfection. A quick and easy grilled shrimp recipe that promises flavorful, succulent shrimp every single time!
These Margarita Grilled Shrimp Kabobs are one of my all-time favorite recipes—tender, juicy shrimp with lightly crisped edges and loads of bright, zesty flavor. While I love our classic grilled shrimp recipe, the spice blend in this variation gives the shrimp a little kick. The grill adds that irresistible char, too! We make this recipe all the time, whether it’s for a backyard get-together or a quick dinner for two. If you’re a shrimp lover, this one’s a must!
Why You’ll Love This Shrimp Kabob Recipe
- Succulent shrimp. This grilled shrimp comes out so juicy and tender every time.
- Super flavorful. Fresh jalapeno, sweet brown sugar, smoked paprika, and more combine to create a sweet and spicy shrimp marinade that will wow your taste buds!
- Great texture. I love how the grill’s heat quickly cooks off the saucy-ness of the marinade, leaving drier bits of spices that cling to the shrimp. The little bits char so beautifully from the hint of brown sugar in the marinade, adding so much wonderful texture and flavor!
- An appetizer or a meal. One of the best things about this recipe is how easy it is to customize. Do you fancy a shrimp dinner? Use larger skewers for meal-size portions. Want to make a simple shrimp appetizer? Use small skewers.
Looking for more shrimp recipes? Try my firecracker shrimp, this shrimp shumai, or a Mexican shrimp cocktail.
“Holy moly this was so simple and so delicious! I have now used the marinade on chicken breasts which my husband then grilled and they were as good as restaurant fajitas. Thanks for sharing this one – it will definitely be going into frequent rotation at our house!”
Melissa D.
Recipe Ingredients
The marinade for these shrimp kabobs comes together easily, thanks to your spice drawer. I bet you have all of these items on hand already – the only thing I usually need to pick up is a fresh jalapeno! Don’t forget to scroll down to the printable recipe card for a printable list.
For the Shrimp Marinade
- Olive oil – Canola oil and other neutral oils work as substitutes.
- Fresh garlic – Freshly minced garlic provides the best flavor, but store-bought minced garlic will also work.
- Fresh jalapeno – You could leave this out if you don’t want the marinade to be as spicy, but I love the kick of heat that it adds.
- Brown sugar – Honey is also good if you don’t want to use brown sugar!
- Spices – I like to use a mix of smoked paprika, chili powder, garlic powder, onion powder, and cumin.
- Kosher salt & black pepper – Freshly ground black pepper is the way to go!
For the Shrimp Skewers
- Extra jumbo shrimp – I use raw, peeled extra jumbo-sized shrimp for this recipe. I recommend shrimp labeled “16 to 20 per pound”, which simply means there are 16 to 20 shrimp in a pound.
- Fresh lime & cilantro: These are optional, but they offer additional flavor at grilling and serving time. I definitely like LOTS of lime!
- Tequila: I include a splash of tequila for this grilled shrimp marinade’s margarita effect, but you can certainly leave it out if you prefer. This dish is great either way.
How Do I Choose Shrimp?
My best advice? Purchase shrimp that looks and smells fresh.
Living in Minnesota, we obviously don’t have access to just-caught seafood. We most often buy shrimp from our local Kowalski’s seafood counter or frozen seafood area, or in the Costco freezer case. If you purchase shrimp from a seafood counter or fish market, plan to use it within a day or two.
How to Make Shrimp Kabobs
This shrimp kabob recipe has just a few straightforward steps for you to follow:
- Make the marinade. Place all of the shrimp marinade ingredients in a small bowl with tall sides. I like to use a 2-cup glass measuring cup with a spout, so I can easily pour the finished marinade over the shrimp. Use an immersion blender to blitz it all together. If you don’t have one, a blender or small food processor works well, too.
- Marinate the shrimp. Pour the marinade over the shrimp and gently fold to coat them evenly. Then, cover and refrigerate your shrimp for 2-3 hours to infuse the shrimp with all that Mexican-flavored goodness.
- Grill the shrimp. Shrimp can be grilled with or without skewers. We do it both ways:
- If you are not using skewers: I highly stress the importance of using Extra Jumbo shrimp, or at least Jumbo. Smaller shrimp are much more likely to fall between the grill grates when not threaded onto skewers. To grill the shrimp without skewers, simply place each individual shrimp onto the hot grill grates. Using tongs, flip each piece of shrimp over one by one.
- If you are using skewers: I recommend flat-shaped ones (not round) – you can see what I mean by that in the next photo, just scroll down. The flat shape helps the shrimp stay put, so they won’t twist and turn on the skewers. Soak the wood skewers in water for at least a couple hours prior to grilling, so they won’t burn up as quickly on the grill.
How Long to Grill Shrimp on a Skewer
Whether you’re grilling shrimp on a skewer or not, it will take the same time to finish cooking. Shrimp does not take long to grill, especially over medium-high heat. Once the shrimp are nicely charred and no longer opaque, they’re done. Here’s my usual routine:
- Heat your grill to medium-high.
- Clean the grill grates well, then oil them.
- Grill the shrimp for 3-4 minutes per side. Do not overcook them! Remember that this timing is for Extra Jumbo sized shrimp – if you’re using smaller shrimp, do not cook them this long.
Tips for Success
- Use Extra Jumbo shrimp. Its large size allows for enough cook time on the grill to give the shrimp some char, without overcooking it. The larger shrimp cost more per pound, but this is a recipe that’s not worth skimping on. Extra Jumbo (16 to 20 per pound) will give you luscious, tender shrimp with gorgeous char. The photo above gives you a better perspective of what I mean by Extra Jumbo. They’re HUGE!
- Marinate your shrimp for at least 2 hours before grilling. Make sure you give the margarita marinade enough time to do its magic and let the flavors set in before you grill the shrimp.
- Watch the grill carefully while you cook the shrimp. Keep in mind that the alcohol in the tequila will cause a bit of an initial flare-up on the grill, so you’ll need to keep a close eye on the shrimp. This isn’t a bad thing, though, it helps to achieve that fabulous char!
- Soak your skewers in water if you’re using wood skewers. This is a super-easy tip for making perfect shrimp kabobs. Soak the skewers for at least a couple hours prior to grilling. This won’t prevent them from burning on the grill, but it will help considerably!
Frequently Asked Questions
I like to marinate my shrimp for 2-3 hours in the fridge because it gives the flavors in the marinade enough time to really set in. Since the marinade doesn’t have citrus in it, you don’t have to worry about the shrimp becoming mushy.
Yes, make sure to grill your shrimp for 3-4 minutes per side. This will give delicious char to both sides and ensure the shrimp is cooked fully through.
The shrimp should be opaque (not transparent) and firm by the time both sides have been grilled. Shrimp cooks really fast and can turn rubbery quite quickly, so keep a close eye on it.
Serving Suggestions
Wondering how to best enjoy your shrimp kabobs? Here are my family’s favorite ideas:
- As an addition to another meal. Toss the shrimp on salads, enjoy them with grits, or tuck them into a sandwich or wrap!
- With rice. I often make a simple meal with cilantro lime rice, which my family adores.
- With fresh lime wedges. Limes provide fresh color, a bright acidic finish, and an element of lime-squeezing fun. They just plain elevate the whole margarita shrimp experience. Trust me. You’ll love it!
What to Drink With Grilled Shrimp
Shrimp kabobs just beg for a cold, refreshing margarita. With the shrimp and its Mexican flavors, and a margarita to wash it down, I am instantly reminiscing about wonderful times spent on the beaches in Mexico.
I’m a huge fan of margaritas. Thus I have a few recipes to share with you! Nothing beats a classic margarita. But here are a few more fun variations:
- Prosecco margarita: A fantastic big-batch BUBBLY margarita recipe – SO MANY people love this recipe!
- Pink lemonade margarita: Also known as the Pink Senorita Cocktail, this drink is made with lemons rather than the usual limes.
- Orange margarita: I love all the fresh, juicy orange in this drink!
- Rhubarb margarita: I love this cocktail for spring and summer entertaining!
- Jalapeno mezcal margarita: A bold and spicy cocktail!
How to Store & Reheat Leftovers
Got leftover shrimp? No problem! Here’s how to properly store and reheat this recipe:
- To store. You can store leftover grilled shrimp kabobs in the fridge in an airtight container for 2-3 days.
- To reheat. Simply heat up your shrimp in the microwave, or cook them in a pan on the stovetop over medium heat until warmed through.
Margarita Grilled Shrimp Kabobs
Ingredients
- 1 pound raw extra jumbo shrimp 16-20 per pound, peeled and deveined
- ⅓ 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
- ½ 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.
Notes
- Variations: If making skewers, I highly recommend using flat-shaped skewers, as the shrimp won’t twist and turn on the skewers. Create smaller appetizer-sized ones using short skewers – I make these with 2 shrimp per skewer. Or, create meal-sized portions with long skewers that hold more shrimp. Or, simply grill the shrimp without the skewers. For this method, I highly stress the importance of using large jumbo-sized shrimp, so they don’t fall through the grill grates as easily.
- To store. Store leftover grilled shrimp kabobs in the fridge in an airtight container for 2-3 days.
- To reheat. Simply heat up your shrimp in the microwave, or cook them in a pan on the stovetop over medium heat until warmed through.
Nutrition Information:
This post was originally published in 2016, then updated with some new photos and information in 2020.
Hello! Could I make the marinade ahead of time and let it set in the fridge for 3 days? Have you ever made it ahead of time? Thanks!
I think that would work just fine, Jen. Just wait to actually marinate, though.
Outstanding! Pairs well with a creamy lemon-chive pasta and savignon blanc. Leftovers (not likely but still) are good straight from the fridge.
So happy you liked this shrimp recipe!! Thanks for coming back to let me know + rate the recipe!
I made these up tonight and put them into a wrap. Omg these are so yummy!! My husband kept saying how good they were for like an hour after finishing.
Yay! So glad you liked. Thank you for coming back to let me know, and for the 5-star rating! :)
We love this recipe the flavors are fantastic. But instead of a kebab I add peppers and onions and griddle it all and make fajitas out of them. I get requests to make it at ever gathering
Yum! I cut the salt a bit because I didn’t have kosher and it was still a bit much for us but otherwise a total win. Perfect summer meal…that I’ll make all year round.
SO HAPPY you liked this recipe, Ruth! Thanks a bunch for coming back to leave a comment and rating. Enjoy!!
This is one amazing recipe. Since I no longer grill I cook these on a cast iron stove insert. They get rave reviews from all my guests. I have even had guests fight over an extra skewer.
I fight for the last shrimp, too! SO GLAD you liked this recipe – thanks for coming back to let me know! :)
Recipe was delish! Used on chicken too.
Made for dinner, quick and easy. All I and family have to say is ” It’s the BOMB!!!!
Tried this tonight and it was FABULOUS! I did tweak it a little by adding 2 tablespoons of tequila, 1 tablespoon of triple sec and 2 tablespoons of fresh squeezed lime juice, otherwise I followed your directions. We’d
bought some big prawns at Costco yesterday and peeled and marinated them the 2 hours as you said. I used my Weber grill and oak charcoal and cooked them about 4 mins per side. My husband and son “ohed and ahed” every bite they took so it was a huge hit! Thank you!
This was hands down one of the best marinades I’ve tried. Just the right amount of flavor, so balanced. I grilled my shrimp and topped a Mexican salad kit with them. I will do it again and experiment with chicken.
The shrimp was sooo good! Served it for a dinner party and everyone loved it. Thanks!
As I was only fixing about a dozen shrimp, I used my Lodge grill pan and did them on my stovetop without skewers. Delicious—the recipe is a real keeper. Fortunately, since I live in Florida, the shrimp was in the ocean the day before I fixed them. Fresh is best!
Love the char on these while still not over cooking. Have grilled or done on the range top. Just make sure that pan is hot hot hot! I have also marinated for less than 30 minutes when crunched for time and they still had a ton of flavor. So great for a quick last min meal
We have made them a few times now, so good. My mother in law liked them and she doesn’t like jalapeño anything.
I made these for Mother’s Day and served with Asparagus in Garlic Lemon Sauce and Corn on the Cob! The dinner was absolutely delicious. I will make again and again!
What a great blend of flavors. Little bit of smokiness, heat, and sweet. I no longer am able to grill outdoors, so did these on my cast iron grill pan. Turned out great. Served with cilantro rice.
I really, really LOVED this recipe. I followed your recipe to a tee with the following exceptions: 1. I doubled the marinade because I was not only marinating shrimp, but I had to use up 3 big bell peppers, which I had already thinly sliced. And 2. I added more jalapeño because I love jalapeños.
I cooked the shrimp on metal skewers on my Charcoal grill until done. Then, I heated up a little oil in my cast iron skillet and placed the skillet on the grill. The temp of my grill was reading about 450F. I cooked my marinated peppers in the hot cast iron for about 4 minutes (I don’t like my vegetables mushy).
I served the cooked shrimp on top of the cooked peppers, squeezed a little fresh lime juice on them, and tossed with some fresh Cilantro, as suggested. What an easy, quick, AMAZING low-carb dinner.
I rarely enjoy marinades, because I feel like most do not add enough flavor or they “cook” whatever I’m marinating due to the acid. NOT this one, though! Both the shrimp and veggies were so, so flavorful. Perfect spice combination, and easily tweaked for heat level. Thank you very much!
Absolutely restaurant quality recipe!!
I bought 16-20shrimp-highly recommend
I also made cilantro rice & red beans
We live in NC now but lived in South Fl-I Miss those flavors but this will be a new go too. Especially if we host a dinner party.
So glad to hear this Melody!! Thanks for coming back to let me know. :)
It was really good, but I think I’d make extra marinade to serve with the shrimp. We served it with rice and it would have been nice over that too. I’d also add some cilantro to the marinade next time.