Margarita Grilled Shrimp Recipe
Yield: 4
Jumbo shrimp are marinated in bold flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you can certainly leave it out if you prefer - this dish is awesome either way!
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, create smaller appetizer-sized ones using short skewers (I highly recommend using flat-shaped skewers, as the shrimp won't twist and turn on the 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.
- From a farmgirl's dabbles.
- 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.
Nutrition Information:
Serving: 1 Calories: 352kcal Carbohydrates: 10g Protein: 32g Fat: 20g Saturated Fat: 3g Polyunsaturated Fat: 16g Cholesterol: 287mg Sodium: 1625mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.