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.
Made this Labor Day. Everyone loved it! I will definitely make again and again. So delicious and so easy. I actually used my smokeless infrared grill instead of outdoor gas grill as it is easier to keep prepping other things while it’s grilling on the counter; such as your delicious apple crisp which also got rave reviews! Thanks for so many great recipes!
WONDERFUL! I’m so happy you loved this shrimp AND the apple crisp – such an awesome yummy meal! Thank you for coming back here to let me know and to rate my recipe!
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!!! :)