Tangy Margarita Shrimp Kabobs

These filling Margarita Grilled Shrimp Kabobs bring top-notch seafood right to your own backyard with hardly any fuss. The punchy Mexican-style marinade soaks jumbo shrimp in smoky, tangy flavors that'll wow everyone at your table.

I came up with these shrimp skewers during a summer barbecue when I was bored with the standard burgers and hotdogs. Adding a splash of tequila wasn't planned, but everybody totally loved it, and now my buddies always ask for my "margarita shrimp" whenever they come over in summer.

Ingredients

• Extra jumbo shrimp 16-20 count per pound gives you the right bite and won't get tough on the grill
• Olive oil forms the foundation of our tasty marinade
• Fresh garlic cloves brings necessary flavor depth
• Minced jalapeño adds just enough kick to balance the sweet notes
• Brown sugar turns golden and slightly charred when grilled
• Smoked paprika gives that wonderful smoky undertone
• Chili powder boosts the Mexican flavor vibe
• Garlic and onion powders boost savory flavors without burning
• Cumin delivers that warm earthiness key to Mexican dishes
• Kosher salt lifts all the other flavors without being too salty
• Black pepper adds mild heat throughout
• Tequila you can skip it but we really suggest it for that margarita magic
• Fresh limes both in the kabobs and for serving makes everything pop
• Cilantro finishes things off with fresh herby notes

Step-by-Step Instructions

Prep The Skewers

Wooden skewers need to soak in water for at least 30 minutes so they don't burn. You can do this while making your marinade. Metal skewers don't need soaking and they're better for the environment too.

Create The Marinade

Mix together the olive oil, garlic, jalapeño, brown sugar, and all dry spices in a bowl with tall sides. Blend everything with an immersion blender until smooth. This makes sure the flavor spreads evenly and you won't bite into raw garlic or hot pepper chunks. Your marinade should look shiny with a deep reddish-brown color.

Marinate The Shrimp

Dump your marinade over cleaned shrimp in a flat dish, gently mixing so each shrimp gets fully covered. Put it in the fridge for 2-3 hours, giving it a gentle stir halfway. This lets all the good flavors sink in without starting to cook the shrimp from the acid.

Add The Tequila Finish

Right before you grill, pour the tequila over your seasoned shrimp and mix softly. Most of the alcohol will cook away but leaves behind that special margarita taste that makes these so good. Put your shrimp on skewers with folded lime slices between each one for extra zing and looks.

Grill To Perfection

Get your grill hot to medium-high around 400°F and make sure to clean and oil the grates so nothing sticks. Cook the skewers for only 3-4 minutes on each side. Keep an eye on them since big shrimp cook fast. They're done when they turn pink and get some grill marks. Cook them too long and they'll get tough like rubber.

Serve With Flair

Move your grilled skewers to a pretty plate, throw lots of fresh chopped cilantro on top, and set out lime wedges for squeezing. Adding fresh lime juice right at the table makes all the flavors pop and really completes that margarita vibe.

Pin

The marinade really makes this dish special. I tweaked it for years to get the spices just right, and adding smoked paprika was what finally turned these from pretty good to absolutely amazing. My husband usually dumps hot sauce on all seafood, but he eats these straight off the grill without anything extra.

Make-Ahead Options

These skewers work great for planning ahead or having people over. You can mix up the marinade up to 3 days early and keep it in a sealed container in your fridge. On the day you want to cook, just pour it over your shrimp in the morning and let them soak while you take care of other stuff. Just don't add the tequila until you're ready to start grilling.

Serving Suggestions

These tasty shrimp skewers go great with tons of different sides. For a full Mexican meal, serve them with cilantro lime rice and 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.

Perfect Pairings

The tangy, smoky flavors in these shrimp kabobs need drinks and sides that match well. A classic margarita is obviously perfect, but a light Mexican beer with lime works great too. If you don't want alcohol, try some sparkling water with fresh lime and a bit of pineapple juice to match the sweet-sour notes in the marinade.

Pin

Recipe FAQs

→ Can I make these shrimp kabobs without tequila?

For sure! The tequila isn't needed at all in this dish. It gives a hint of that margarita taste, but your shrimp will taste amazing without it. The mix of garlic, jalapeño, and other spices already packs tons of flavor.

→ How do I prevent shrimp from falling through the grill grates?

Go for big jumbo shrimp (about 16-20 per pound) to keep them from dropping through. Using skewers works great too, especially flat ones that stop the shrimp from spinning around. You can also try a special seafood grill basket if you have one.

→ How long should I marinate the shrimp?

Let the shrimp sit in the marinade for about 2-3 hours in your fridge for the best flavor. Make sure to gently turn the shrimp halfway through. Don't leave shrimp in marinade too long like you might with meat. The acidic stuff can actually start cooking them if left too long.

→ What can I serve with these shrimp kabobs?

These kabobs go great with Mexican-style sides like rice with cilantro and lime, grilled corn, black bean mix, or fresh avocado salsa. Want a full meal? Grab some warm tortillas and make shrimp tacos. And don't forget some actual margaritas to drink with them!

→ How can I tell when the shrimp are properly cooked?

Shrimp that are done will change from see-through to solid white-pink with some nice grill marks. They should curve into a loose 'C' shape when ready. If they curl up tight like an 'O', you've overdone them. Big jumbo shrimp usually need just 3-4 minutes on each side on a medium-hot grill.

→ Can I make these shrimp kabobs ahead of time?

You can mix up the marinade and soak the shrimp up to 3 hours before cooking. But they'll taste way better if you grill them right before eating. If you must, you can keep cooked shrimp in your fridge in a sealed container for 2-3 days and warm them up later, though they won't be quite as juicy as fresh ones.