These Margarita Grilled Shrimp Kabobs are one of my all-time favorite recipes— juicy jumbo shrimp with lightly crisp edges and loads of bright, zesty flavor. A little tequila and bold spices in the marinade wow the tastebuds! A hint of brown sugar helps the tender shrimp caramelize with the heat of the grill.
While I love our classic grilled shrimp recipe, the spice blend in this variation gives the shrimp a fun 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 We ❤️ Love This Shrimp Kabob Recipe
The recipe concept behind margarita shrimp started with my husband Blake. He always grills a surf & turf meal for Mother’s Day, and one year he served grilled shrimp that included tequila and Mexican seasonings…although he did admit that the recipe needed a little tweaking. So we got to work, testing and retesting, until we got this margarita shrimp recipe 1000% perfected. Here’s why we love it!
- Succulent shrimp. This grilled shrimp comes out so luscious and tender every time thanks to using jumbo shrimp. This extra-large size prevent the shrimp from overcooking, while still having enough time to char beautifully.
- 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!
“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.
For the Shrimp Marinade
- 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.
- Jumbo shrimp (also referred to as extra-large)- I use raw, peeled jumbo-sized 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.
Here’s how i make them:
Tips for Success
- 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!
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!
Marinated Margarita Grilled Shrimp
Ingredients
- 1 pound raw 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. Soak the wood skewers in water for at least a couple hours prior to grilling, so they won’t burn.
- 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.
I love shrimp! And this recipe results in a delicious meal.
I LOVE that you love these, too! Thanks, Mom! xo
I have been using your recipe for several years now and we love it. When I buy smaller shrimp we just use a grilling basket to avoid the “fall through” problem. I usually make a fried rice with vegis and add the shrimp to the rice for a 1 pot meal. Delish!!
SO HAPPY to hear this, Elaine! Thank you for coming back here to let me know, and to rate the recipe!
The marinade was fantastic – and keeping an eye on them on the grill is clearly important. MIght be the best tasting grilled shrimp I have ever had. 100% recommend this for others – and I want to try the marinade on fish. Just a great meal
LOVE to hear this – thank you!!
This is one of my all-time favorite recipes, and it’s a favorite during grill season! I have made this recipe with the brown sugar and without the brown sugar, and in both versions it turns out great.
SO HAPPY to hear this – thank you for rating the recipe and leaving a comment to let me know! ENJOY!!
Best grilled shrimp I’ve ever had!!!! I’ve made it quite a few times and always get compliments :)
I’m SO HAPPY to hear this, Laurie – thank you for coming back to let me know + rate the recipe!
Just made this for the family, with black beans, guacamole/chips, watermelon and broccolini. Was scarfed down. Fresh lime for shrimp a must.
Wife and kid thought it was perfect. Flavor was a little light for me, only marinated 2h:15m. Will definitely cook again. Next time in tacos!
I LOVE to hear this! Thank you for coming back here to let me know + rate the recipe! ENJOY!!! :)