Margarita Grilled Shrimp Kabobs

This hearty Margarita Grilled Shrimp Kabobs recipe brings restaurant-quality flavors right to your backyard grill. The bold Mexican-inspired marinade infuses jumbo shrimp with smoky, spicy goodness while a splash of tequila adds that distinctive margarita twist that makes these kabobs truly special.

I first created these kabobs for a backyard gathering with friends who were tequila enthusiasts. The combination of citrus, spice, and that subtle tequila kick had everyone asking for the recipe before the evening was over.

Ingredients

• 1 pound raw extra jumbo shrimp: 16-20 per pound peeled and deveined. Larger shrimp work best for grilling as they're less likely to overcook.
• ⅓ cup olive oil: creates the base for our flavorful marinade
• 2 large garlic cloves: roughly chopped adds essential aromatic flavor
• 1 teaspoon minced jalapeno: brings just enough heat without overwhelming
• 2 teaspoons brown sugar: balances the heat and helps with caramelization
• 1 teaspoon smoked paprika: adds incredible depth and smoky notes
• 1 teaspoon chili powder: contributes authentic Mexican flavor
• 1 teaspoon garlic powder: reinforces the garlic flavor throughout
• 1 teaspoon onion powder: adds savory depth
• 1 teaspoon cumin: provides earthy warmth essential to Mexican cuisine
• 1 teaspoon kosher salt: properly seasons the shrimp
• ½ teaspoon black pepper: adds subtle spice
• 2 teaspoons tequila: optional but recommended for the true margarita effect
• Thin slices of fresh lime: if placing shrimp on skewers adds bright citrus notes
• Chopped cilantro: for fresh herbal flavor
• Wedges of fresh lime: for squeezing over grilled shrimp brightens the final dish

Step-by-Step Instructions

Prepare Skewers:

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers need no preparation. Place shrimp in a wide shallow bowl while you prepare the marinade.

Create Marinade:

Combine olive oil, garlic, jalapeno, brown sugar, and all spices from smoked paprika through black pepper in a small bowl with high sides. Use an immersion blender to thoroughly process until smooth with no visible chunks. This creates a perfectly emulsified marinade that will coat each shrimp evenly.

Marinate Shrimp:

Pour the prepared marinade over shrimp and gently fold to ensure each piece is well coated. Cover and refrigerate for 2 to 3 hours, gently folding the mixture halfway through to redistribute the marinade. This resting time allows the flavors to fully penetrate the shrimp.

Add Tequila and Skewer:

Just before grilling, drizzle tequila over the marinated shrimp and gently fold to incorporate. Thread shrimp onto skewers, alternating with folded slices of lime if desired. The lime not only adds flavor but creates spacing between shrimp for even cooking.

Grill to Perfection:

Heat your grill to medium high heat. Clean the grates thoroughly and oil them generously to prevent sticking. Place skewers on the hot grates and grill for just 3 to 4 minutes per side until shrimp are no longer translucent and have developed nice char marks. Be careful not to overcook.

Garnish and Serve:

Transfer the grilled kabobs to a serving platter, sprinkle generously with fresh chopped cilantro, and serve with lime wedges for squeezing over the top. The final hit of citrus brightens all the flavors and completes the margarita theme.

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My favorite part of this recipe is the complex marinade. I once accidentally doubled the smoked paprika, and that happy accident led to an even more flavorful result that I now make intentionally. My family actually prefers the smokier version, especially when we grill these on summer evenings.

Choosing the Perfect Shrimp

Always opt for the largest shrimp you can find for grilling. The 16-20 count per pound size specified in this recipe is ideal because they're substantial enough to withstand high heat without overcooking. Fresh shrimp are wonderful if you can find them, but high quality frozen shrimp work beautifully too. Just thaw them overnight in the refrigerator or under cold running water if you're short on time. Always pat them completely dry before marinating for the best flavor absorption.

Make Ahead Options

You can prepare everything for this recipe up to a day in advance. Make the marinade and store it separately in an airtight container in the refrigerator. Clean and devein the shrimp, then store them separately. Combine them to marinate 2-3 hours before grilling time. If using wooden skewers, soak them in advance and keep them wrapped in damp paper towels in a zip top bag. This preparation makes these kabobs perfect for entertaining when you want to minimize last minute work.

Serving Suggestions

These versatile kabobs work beautifully as part of a Mexican inspired meal alongside cilantro lime rice, black beans, and grilled vegetables. For an appetizer presentation, make smaller skewers with just 2-3 shrimp each and serve them standing upright in a shallow dish of coarse salt to keep them stable. A side of avocado crema makes a wonderful dipping sauce. Consider serving with a fresh pineapple salsa for a sweet counterpoint to the spicy shrimp.

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Frequently Asked Questions

→ Can I make this without tequila?

Yes, you can omit tequila from the marinade. The shrimp will still have rich and bold flavors without it.

→ What type of shrimp should I use?

Use raw jumbo shrimp (16-20 per pound), peeled and deveined, for the best grilling experience.

→ How do I prevent the shrimp from sticking to the grill?

Ensure the grill grates are clean and well-oiled before cooking. This helps prevent sticking and improves the flavor.

→ Can I use metal skewers instead of wood?

Yes, metal skewers work perfectly and do not require soaking like wooden ones. They are reusable and convenient.

→ How do I store leftover shrimp?

Store leftover shrimp in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop or in the microwave.