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These spicy Margarita Grilled Shrimp Kabobs bring backyard cooking to a whole new level. The punchy Mexican-inspired sauce soaks into jumbo shrimp, creating smoky, tangy bites that'll wow everyone at your table.
I came up with these shrimp skewers during a backyard party when I needed something different than the standard grill fare. Adding a splash of tequila was totally unplanned, but everyone loved it so much that my buddies now ask for my "margarita shrimp" whenever they stop by in summer.
What You'll Need
- Extra jumbo shrimp 16-20 count per pound gives you the juiciest texture and won't dry out
- Olive oil forms the foundation of our tasty sauce
- Fresh garlic cloves delivers that must-have flavor kick
- Minced jalapeño adds just enough kick to balance the sweetness
- Brown sugar turns golden and slightly crispy on the grill
- Smoked paprika brings that wonderful smokiness
- Chili powder boosts the Mexican taste profile
- Garlic and onion powders deepen the flavor without burning
- Cumin gives that warm earthiness key to Mexican cooking
- Kosher salt makes all other flavors pop without being too salty
- Black pepper adds a gentle heat throughout
- Tequila not required but really makes the margarita magic happen
- Fresh limes for the skewers and serving gives everything brightness
- Cilantro finishes things off with fresh herbal notes
How To Make It
- Get Your Skewers Ready
- Wooden skewers need to soak in water for at least 30 minutes so they don't burn up. Do this while you mix your sauce. Metal skewers don't need any prep and they're better for the planet too.
- Mix Your Sauce
- Throw the olive oil, garlic, jalapeño, brown sugar and all dry spices into a small deep bowl. Grab an immersion blender and whizz until it's totally smooth. This makes sure every bite has the same great taste with no bits of raw garlic or hot pepper. Your sauce should look shiny with a deep reddish-brown color.
- Coat The Shrimp
- Dump your sauce over cleaned shrimp in a flat dish, gently mixing so each shrimp gets covered. Cover and stick in the fridge for 2-3 hours, giving them a gentle stir halfway. This lets the flavors sink in without the acid starting to cook them too early.
- Add The Tequila Touch
- Right before grilling, pour tequila over your shrimp and gently toss. Most of the booze will cook off, but it leaves behind that special margarita taste that makes everyone ask for seconds. Put shrimp on skewers with folded lime slices between them for extra zing and good looks.
- Cook Them Just Right
- Fire up your grill to medium-high around 400°F and make sure those grates are clean and oiled so nothing sticks. Cook the skewers about 3-4 minutes on each side. Keep an eye on them since big shrimp cook fast. They're done when they turn pink and slightly charred. Cook them too long and they'll turn rubbery.
- Dress Them Up
- Put your hot skewers on a nice plate, sprinkle lots of fresh chopped cilantro on top, and set out lime wedges for squeezing. Adding fresh lime juice right at the table wakes up all the flavors and really brings the whole margarita vibe together.
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The sauce really makes this dish special. I tweaked it for years until I got it just right, and adding smoked paprika was what turned these from pretty good to absolutely amazing. My husband usually dumps hot sauce on all his seafood, but he eats these straight off the grill without anything extra.
Prep Ahead Ideas
These skewers work great for planning ahead. You can mix up the sauce up to 3 days early and keep it in a sealed container in your fridge. The morning of your cookout, just pour it over the shrimp and let them sit while you handle other stuff. Just remember to save the tequila part until right before cooking.
What To Serve With It
These tasty shrimp go with so many different sides. For a full Mexican-style meal, try them with cilantro lime rice and some grilled corn. If you want something lighter, throw them on top of a fresh green salad with lime dressing. And they taste amazing with an actual margarita on the side for a fun outdoor dinner.
Drinks That Go Well
The tangy, smoky flavors in these shrimp need the right drinks to match. A regular margarita is the obvious choice, but a cold Mexican beer with lime works great too. If you don't want alcohol, try some fizzy water with fresh lime and a little pineapple juice to match the sweet-sour notes in the sauce.
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Frequently Asked Questions
- → Is tequila required for this dish?
Nope! Tequila’s optional and can be skipped without losing flavor. The blend of seasonings, garlic, and jalapeños is already delicious on its own.
- → How can I keep shrimp from slipping through the grill?
Using large shrimp (16-20 per pound) is the way to go. You can thread them on flat skewers to keep them steady or use a seafood grill basket for extra security against slipping.
- → What's the right marination time for shrimp?
Let the shrimp sit in the marinade for about 2-3 hours. Give them a good toss halfway through soaking. Be careful not to leave them much longer to avoid the acid from over-softening them.
- → What sides go well with these kabobs?
These kabobs pair wonderfully with sides like lime rice, grilled veggies, or an avocado salad. Want a bigger meal? Wrap them in tortillas to make tacos!
- → How do I know when the shrimp is done?
Cooked shrimp will change to pink with a light char. They should curl gently into a C shape. If they’re tightly curled into an O, they’ve been overcooked. It only takes 3-4 minutes per side on medium-high heat.
- → Can I prepare the shrimp kabobs in advance?
You can marinate the shrimp ahead but grill them just before eating for the best taste. Leftover grilled shrimp stays good in the fridge for a couple of days and can be reheated gently.