This margarita grilled shrimp recipe guarantees juicy jumbo shrimp that explode with flavor from a marinade of bold spices and a splash of tequila. A hint of brown sugar helps the tender shrimp caramelize quickly from the heat of the grill, giving you lightly crispy edges. Served with a big squeeze of fresh lime for a bright, zesty finish, this shrimp wows the taste buds. It’s one of my all-time favorite meals!
All Because I’m a Big Fan of Grilled Shrimp, Mexican Flavors, and Margaritas!
Every May, my husband grills a special surf & turf meal for me on Mother’s Day. And one year he surprised me with giant grilled shrimp marinated in Mexican spices and a little tequila, and I was blown away! Blake was so thoughtful to combine some of my favorite things into one gorgeous dish. He even shook up a classic margarita for me, my cocktail of choice!
Blake hadn’t done any measuring of ingredients that day, and we definitely knew we wanted to enjoy that shrimp again. So we tested and tested, until we got the recipe 1000% perfected.
I love how the tequila in this margarita shrimp mimics the tequila in a traditional margarita cocktail, so that was a must-have in the marinade. Then the bold flavor came from our spice drawer (I especially love the smoked paprika!), plus fresh jalapeno for heat and garlic. We let the shrimp marinate for 2 hours before grilling, then layer on tangy lime and chopped cilantro right before serving, for even more freshness. Yum!
My #1 piece of advice for this recipe is to always use jumbo shrimp. This guarantees the best amazing grilled texture and tender, succulent shrimp with a beautiful char every single time. Shrimp cooks extremely fast, so smaller grilled shrimp simply do not have enough time on the grill to create crispy edges.
Bonus. They also won’t fall through the grill grates as easily!
I most often serve this with one or two simple grilled vegetables and cilantro lime rice, which my family adores. Plus LOTS of fresh lime wedges, for squeezing over the shrimp. If we happen to have any leftovers, I like to toss the shrimp over salads or tuck them into warm tortillas with fresh guacamole for shrimp tacos!
“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.
Rest assured; Tequila is optional. But I Highly Recommend It!
Tequila adds a very subtle, unique flavor of earthy smokiness that pairs extremely well with the charred seafood. Combined with fresh lime and salt, it drives home that margarita flavor. Also, the alcohol causes a small initial flare-up on the hot grill. Which is a good thing! It burns off fast and helps achieve that fabulous char.
But you can certainly leave out the tequila if you like. This dish is great either way.
Here’s how i make them:
If you’d rather not flip individual shrimp on the grill
This is a great recipe to make grilled shrimp kabobs — either in smaller appetizer form (shown above, using small skewers) or with bigger skewers for a main entree.
Just be sure to soak wood skewers for a couple hours prior to grilling, so they don’t burn up on the grill.
Marinated Margarita Grilled Shrimp
Ingredients
- 1 pound raw, peeled, and deveined jumbo shrimp (16-20 shrimp per pound)
- 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 Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons tequila, optional
- fresh lime wedges, for squeezing over grilled shrimp
- chopped cilantro, optional garnish
- fresh lime slices, if using skewers
Instructions
- Shrimp can be grilled with or without skewers. If using wood skewers to make shrimp kabobs, see Notes below.
- 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 (or small food processor) to completely process until smooth. Pour marinade over shrimp and gently fold to coat evenly. Cover and refrigerate for 2 hours, folding gently about halfway through.
- When ready to grill, 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 and larger shrimp will take more time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
This is by far the BEST grilled shrimp recipe!! My fiancé and I love it so much that it’s become a regular addition to our margarita Sunday’s – definitely our highlight during COVID-19. Thank you!!!
This was amazing. I left out the Cayenne pepper as i felt it would be spicy enough with just the chili powder. A keeper for sure.
These were the best shrimp I’ve ever made (and I live in South Louisiana, so that’s a lot). Quick and easy, too.
Mouthwatering. Thanks for sharing
These were easy and delicious! They also made the best shrimp tacos the next day, with fresh pineapple salsa Thanks for a great recipe!
Had this tonight. 5 Stars! Would suggest using the marinade as a dipping sauce. The flavor is HEAVENLY!! Consider serving with fried plantains.
Hi Kim – I’m so glad you liked the grilled shrimp!! And fried plantains sound like a beautiful side!
So very good!
Looks so good thanks for sharing
Absolutely love this recipe. Thank you for sharing.
Yay!! This is one of my very favorites! Thanks for coming back to let me know.
I made these for a 4th of July cookout and they were a BIG HIT, I didn’t have a jalapeno pepper so added a few pepper flakes and of course the TEQUILA. Will definitely be making this again.
Awesome! Thanks for coming back to let me know, Nesha. This is one of my very favorite recipes!!
This was fantastic!!! I paired it with grilled pineapple and watermelon on the side! Added a Tropic Heat Martini and I felt like I was on the beach. Thank you for sharing!!
Can I come over?!?! That sounds awesome!