Shrimp Kabobs with Margarita Kick (Print)
Plump jumbo shrimp drenched in tangy Mexican marinade, perfectly grilled with optional tequila and zesty lime for bold taste.
# Ingredients:
→ Main
01 -
1 pound large shrimp (16-20 count per pound), cleaned and shells removed
→ Marinade
02 -
½ teaspoon ground black pepper
03 -
2 teaspoons of tequila (optional)
04 -
⅓ cup extra virgin olive oil
05 -
2 teaspoons light brown sugar
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1 teaspoon smoked paprika
07 -
1 large minced garlic clove
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1 teaspoon minced fresh jalapeño
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1 teaspoon each of garlic powder, onion powder, and chili powder
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½ teaspoon cumin
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1 teaspoon coarse kosher salt
→ Garnish
12 -
Fresh lime slices for skewers
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Cilantro, finely chopped
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Lime wedges for squeezing at the table
# Steps:
01 -
Soak wooden skewers in water if you're using them. You can grill the shrimp on skewers or without them.
02 -
Put shrimp in a shallow dish where it'll fit in a single layer, then leave it aside.
03 -
Stir olive oil, garlic, jalapeño, sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, black pepper, and kosher salt in a small blender or similar tool. Blend until it gets super smooth.
04 -
Cover the shrimp with marinade and mix gently so everything is coated. Toss it in the fridge for a couple of hours, stirring halfway through.
05 -
When you're ready, splash tequila over the shrimp if you're using it, then lightly mix. Slide shrimp onto skewers, slipping lime slices in between each one if you'd like.
06 -
Preheat your grill to medium-hot. Scrub the grates and oil them so they’re slick. Put shrimp on the grill until they're charred and opaque, about 3 minutes per side depending on size.
07 -
Switch the shrimp to a plate and scatter cilantro on top. Squeeze some lime over it before eating if you want more citrus kick.
# Additional Notes:
01 -
Flat-shaped skewers hold shrimp steady so they don't spin around.
02 -
Try smaller skewers with just two shrimp each for appetizers or fill bigger skewers for meals.
03 -
If skipping the skewers, use larger shrimp so they don’t slip through the grill’s slats.
04 -
Keep leftover shrimp in a sealed container in the fridge for up to 3 days.
05 -
Reheat leftovers gently in the microwave or a pan; don’t overdo it or they’ll get tough.