Zesty Shrimp Kabobs (Print Version)
# Ingredients:
→ Main
01 -
1 pound peeled extra jumbo shrimp (16-20 count), raw and deveined
→ Marinade
02 -
2 teaspoons tequila (optional)
03 -
½ teaspoon ground black pepper
04 -
1 teaspoon kosher salt
05 -
1 teaspoon cumin
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon chili powder
09 -
1 teaspoon smoked paprika
10 -
2 teaspoons brown sugar
11 -
1 teaspoon finely chopped jalapeño
12 -
2 large garlic cloves, coarsely minced
13 -
⅓ cup olive oil
→ Garnish
14 -
Wedges of lime for drizzling at the table
15 -
Cilantro, finely chopped
16 -
Slim lime slices (for skewers)
# Instructions:
01 -
If you’re using wooden skewers, give them a soak in water beforehand. Shrimp can either be cooked on skewers or placed straight on the grill.
02 -
Grab a shallow dish that’s wide enough, and place your shrimp inside.
03 -
Add everything for the marinade—olive oil, garlic, jalapeño, sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper—into a little mixing bowl. A handheld blender, food processor, or any type of blender can be used to get the mixture silky smooth.
04 -
Pour the marinade over your shrimp and gently toss so they’re all well-coated. Cover and refrigerate for 2 to 3 hours, stirring a bit partway through.
05 -
Sprinkle in tequila (if using), and lightly fold it into the shrimp. If threading on skewers, slide the shrimp on, adding a lime slice between each one.
06 -
Preheat your grill to medium-high heat. Clean and oil the grates so nothing sticks. Lay the shrimp down and cook about 3 or 4 minutes per side, or until they turn opaque and get those beautiful char marks. Adjust time for smaller shrimp.
07 -
Move the shrimp from the grill to a serving plate. Sprinkle fresh cilantro over the top, and garnish with lime wedges for squeezing.
# Notes:
01 -
Flat skewers work best since they keep the shrimp steady when grilling.
02 -
Use shorter skewers with 2 pieces of shrimp for appetizers or go longer for larger servings.
03 -
If you skip the skewers, opt for large shrimp so they don’t slip through the grates.
04 -
Store leftovers in a sealed container in the fridge for up to a couple of days.
05 -
Reheat gently in a microwave or use a pan over medium heat to warm through.