Ingredients

Scale

1.5 lbs Large Shrimp, Peeled and Deveined: The star of the show, of course, is the shrimp! For grilling, large shrimp (21–25 count per pound) are ideal as they are substantial enough to hold up on skewers and won’t overcook too quickly on the grill. Make sure to purchase shrimp that are peeled and deveined to save yourself time and effort in preparation. You can choose to leave the tails on for a more visually appealing presentation, or remove them completely for easier eating. Fresh or frozen shrimp both work well, but if using frozen, ensure they are completely thawed before marinating. Patting them dry after thawing is also a good tip as it helps the marinade adhere better. For the best flavor and texture, look for wild-caught shrimp if possible, or sustainably sourced farmed shrimp.

1/2 Cup Tequila (Blanco or Silver): Don’t be shy about adding tequila to your marinade! Blanco or silver tequila is recommended as it has a clean, crisp flavor that complements the citrus notes beautifully. The alcohol in the tequila helps to tenderize the shrimp while imparting a subtle, characteristic margarita flavor. Rest assured, most of the alcohol will cook off during grilling, leaving behind only the delicious taste. If you are strictly avoiding alcohol, you can substitute with an equal amount of chicken broth or white grape juice, although the flavor profile will be slightly different, and the tenderizing effect of the alcohol will be missed. However, for the authentic margarita experience, tequila is highly recommended.

1/2 Cup Fresh Lime Juice (about 4–5 limes): Fresh lime juice is non-negotiable for this recipe. Bottled lime juice simply cannot compare to the bright, zesty flavor of freshly squeezed limes. The acidity of the lime juice is crucial for both tenderizing the shrimp and creating that signature margarita tang. Roll the limes firmly on the countertop before juicing to release more juice. You’ll need about 4-5 limes to yield half a cup of juice. Strain the juice to remove any seeds and pulp for a smoother marinade.

1/4 Cup Orange Liqueur (such as Cointreau or Triple Sec): Orange liqueur adds a touch of sweetness and complexity to the marinade, rounding out the citrus flavors and contributing to the authentic margarita profile. Cointreau is a premium orange liqueur with a smooth, refined orange flavor, while Triple Sec is a more budget-friendly option that still delivers a good orange taste. If you don’t have orange liqueur on hand, you can substitute with orange juice, but it will lack the depth of flavor and slight alcoholic warmth that liqueur provides. For a non-alcoholic alternative, consider a splash of orange extract, but use it sparingly as it can be quite potent.

1/4 Cup Olive Oil: Olive oil is essential for keeping the shrimp moist and preventing them from sticking to the grill. It also helps to carry the flavors of the marinade and create a beautiful, slightly caramelized exterior on the grilled shrimp. Extra virgin olive oil is a great choice for its rich flavor, but regular olive oil will also work perfectly well. Avoid using overly strong or flavored olive oils, as you want the margarita flavors to shine through.

2 Cloves Garlic, Minced: Garlic is a foundational flavor in countless savory dishes, and it adds a wonderful aromatic depth to the margarita marinade. Freshly minced garlic is always preferred for its pungent and robust flavor. You can use a garlic press or mince the garlic finely with a knife. If you’re not a fan of strong garlic flavor, you can reduce the amount to one clove, or roast the garlic beforehand to mellow its intensity. Garlic powder can be used as a last resort substitute, but fresh garlic is highly recommended for the best results.

1 Tablespoon Honey or Agave Nectar: A touch of sweetness balances the acidity of the lime juice and tequila, creating a more harmonious and well-rounded flavor profile. Honey adds a subtle floral sweetness, while agave nectar provides a cleaner, slightly less intense sweetness and is a good vegan option. You can also use granulated sugar or maple syrup as alternatives, but honey and agave nectar are particularly well-suited to the margarita flavor profile. Adjust the amount of sweetener to your personal preference, especially if you prefer a less sweet marinade.

1 Teaspoon Chili Powder: Chili powder provides a gentle warmth and a hint of smoky flavor that enhances the overall complexity of the marinade without making it overly spicy. It adds a subtle depth and prevents the margarita flavors from being too one-dimensional. Use a standard chili powder blend, not cayenne pepper or chili flakes, as those will add significant heat. If you are sensitive to spice, you can reduce the amount of chili powder or omit it altogether, but it does contribute a nice layer of flavor.

1/2 Teaspoon Salt: Salt is crucial for seasoning the shrimp and enhancing all the other flavors in the marinade. Use kosher salt or sea salt for the best flavor. Adjust the amount of salt to your taste, especially if you are using salted butter or other salty ingredients in your side dishes.

1/4 Teaspoon Black Pepper: Freshly ground black pepper adds a subtle pungent note that complements the other spices and enhances the overall flavor. Use freshly ground black pepper for the best aroma and taste. White pepper can be used as a substitute if you prefer a milder flavor.

Optional Garnishes: Fresh cilantro, lime wedges, and red pepper flakes for serving. These garnishes add a final touch of freshness, visual appeal, and customizable spice to the finished Margarita Grilled Shrimp Skewers. Fresh cilantro provides a bright, herbaceous note that pairs perfectly with the citrus flavors. Lime wedges allow for an extra squeeze of lime juice for those who love a more pronounced citrus tang. Red pepper flakes offer a sprinkle of heat for those who prefer a spicier dish.

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Instructions

Step 1: Prepare the Margarita Marinade (10 minutes)

The marinade is the heart and soul of this recipe, infusing the shrimp with that signature margarita flavor. In a medium-sized bowl, whisk together the tequila, fresh lime juice, orange liqueur, olive oil, minced garlic, honey (or agave), chili powder, salt, and black pepper. Ensure all the ingredients are well combined and the honey or agave is fully dissolved. Taste the marinade and adjust seasonings as needed. You might want to add a pinch more salt or a squeeze more lime juice to achieve your preferred flavor balance. The marinade should be vibrant, zesty, and slightly sweet, with a pleasant aroma of citrus, tequila, and garlic. If you are making the marinade ahead of time, you can store it in an airtight container in the refrigerator for up to 2 days.

Step 2: Marinate the Shrimp (30 minutes – 2 hours)

Place the peeled and deveined shrimp in a resealable plastic bag or a shallow dish. Pour the margarita marinade over the shrimp, ensuring they are evenly coated. Gently massage the marinade into the shrimp to make sure every piece is well infused with flavor. Seal the bag or cover the dish tightly with plastic wrap. Refrigerate the shrimp and let them marinate for at least 30 minutes, and up to 2 hours. Do not marinate for longer than 2 hours, as the acidity of the lime juice can start to break down the shrimp and make them mushy. Thirty minutes is sufficient to impart significant flavor, but a longer marinating time (up to 2 hours) will result in even more flavorful and tender shrimp. While the shrimp are marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. If using metal skewers, no soaking is necessary.

Step 3: Preheat the Grill (10 minutes)

Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). For a gas grill, preheat with all burners on medium-high, then adjust to medium heat for grilling. For a charcoal grill, light the charcoal and let it burn until the coals are covered in white ash and the grill is at medium-high heat. Clean the grill grates thoroughly with a grill brush to remove any residue from previous grilling sessions. Lightly oil the grill grates with cooking oil (such as vegetable oil or canola oil) to prevent the shrimp from sticking. You can use a folded paper towel dipped in oil and held with tongs to oil the grates safely. Properly preheating and oiling the grill grates are crucial for preventing sticking and achieving those beautiful grill marks.

Step 4: Skewer the Shrimp (10 minutes)

Remove the shrimp from the marinade, discarding the marinade. Thread the shrimp onto skewers, placing them close together but not overcrowded. Aim for about 4-5 shrimp per skewer, depending on the size of your shrimp and skewers. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes. For best results, pierce each shrimp twice – once through the tail end and once through the head end (or where the head was) to secure them firmly on the skewer and prevent them from spinning. Skewering the shrimp makes them easier to handle on the grill and ensures even cooking. Arrange the skewered shrimp on a clean plate or baking sheet, ready for grilling.

Step 5: Grill the Shrimp Skewers (5-7 minutes)

Place the shrimp skewers directly on the preheated and oiled grill grates. Grill for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred. Avoid overcooking the shrimp, as they can become rubbery. Shrimp cook very quickly, so keep a close eye on them and turn them carefully with tongs when they are lightly browned on the first side. The total grilling time will depend on the size of your shrimp and the heat of your grill, but it should generally be in the range of 5-7 minutes total. You’ll know the shrimp are done when they are no longer translucent and have turned a vibrant pink color. Slight char marks are desirable and add to the grilled flavor.

Step 6: Garnish and Serve Immediately (5 minutes)

Once the shrimp are cooked through, remove the skewers from the grill and place them on a serving platter. Garnish generously with fresh cilantro and serve immediately with lime wedges for squeezing over the shrimp. If desired, sprinkle with red pepper flakes for a touch of heat. The Margarita Grilled Shrimp Skewers are best enjoyed hot off the grill, when they are at their juiciest and most flavorful. Serve them as an appetizer, a light meal, or as part of a larger barbecue spread. They pair wonderfully with a variety of side dishes and drinks, as detailed in the “How to Serve” section below.

Nutrition

Serving Size: one normal portion
Calories: 250-300 kcal
Sugar: 5-8g
Sodium: 400-500mg
Fat: 10-15g
Saturated Fat: 2-3g
Unsaturated Fat: 7-10g
Carbohydrates: 5-10g
Fiber: <1g
Protein: 30-35g
Cholesterol: 200-250mg