Margarita Grilled Shrimp Kabobs

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Margarita Grilled Shrimp Kabobs are a delicious way to enjoy shrimp on the grill. With a mix of zesty lime and smoky spices, these kabobs are perfect for summer barbecues, family gatherings, or a fun dinner at home. They are easy to prepare, making them a great choice for both beginners and seasoned cooks.

Why Make This Recipe

This recipe is a fantastic way to elevate your grilling game. The shrimp marinated in a flavorful mix of spices and tequila bring a taste of the tropics to your table. They cook quickly, allowing you to enjoy more time with your loved ones while still serving up something special.

How to Make Margarita Grilled Shrimp Kabobs

Ingredients:

• 1 pound raw extra jumbo shrimp (16-20 per pound, peeled and deveined)
• 1/3 cup olive oil
• 2 large garlic cloves (roughly chopped)
• 1 teaspoon minced jalapeno
• 2 teaspoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons tequila (optional)
• Thin slices of fresh lime (if placing shrimp on skewers)
• Chopped cilantro
• Wedges of fresh lime (for squeezing over top of grilled shrimp)

Margarita Grilled Shrimp Kabobs

• Author: Alora chef
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 2 hours 45 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilled
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

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Description

Flavorful margarita-inspired grilled shrimp kabobs seasoned with a zesty blend of spices, garlic, jalapeño, and optional tequila. These quick-cooking kabobs bring tropical flavors to your table and make an impressive main dish or appetizer.

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Ingredients

Scale 1x2x3x

• 1 pound raw extra jumbo shrimp (16–20 per pound, peeled and deveined)
• 1/3 cup olive oil
• 2 large garlic cloves (roughly chopped)
• 1 teaspoon minced jalapeño
• 2 teaspoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons tequila (optional)
• Thin slices of fresh lime (if placing shrimp on skewers)
• Chopped cilantro
• Wedges of fresh lime (for squeezing over top of grilled shrimp)

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Instructions

1. Soak wooden skewers in water (if using) to prevent burning on the grill.
2. Place the shrimp in a wide, shallow bowl and set aside.
3. In a small bowl, mix the olive oil, garlic, jalapeño, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper until smooth.
4. Pour the marinade over the shrimp, ensuring they’re well coated.
5. Cover the bowl and refrigerate for 2 to 3 hours, gently mixing halfway through.
6. Optionally drizzle tequila over the shrimp and fold gently to combine.
7. If using skewers, thread the shrimp onto them, adding a folded slice of lime between each piece.
8. Preheat your grill to medium-high heat, ensuring it’s clean and well-oiled.
9. Place the shrimp on the grill and cook for 3 to 4 minutes per side until opaque with a nice char.
10. Transfer cooked shrimp to a platter, sprinkle with fresh cilantro, and serve with lime wedges.

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Notes

• Don’t skip the marinating time; it really builds flavor!
• Adjust the spice level by adding more or less jalapeño to suit your taste.
• If you want to add more veggies, bell peppers or onions are great options on the skewers.
• Smaller shrimp will cook faster than jumbo ones, so adjust grilling time accordingly.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.
• To reheat, warm gently on the grill or in a pan, being careful not to overcook.

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Nutrition

• Serving Size: 1/4 pound (about 4-5 jumbo shrimp)
• Calories: 245
• Sugar: 3g
• Sodium: 685mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 23g
• Cholesterol: 190mg

Directions:

1. Start by soaking wooden skewers in water if you’re using them. This helps prevent them from burning on the grill.
2. Place the shrimp in a wide, shallow bowl and set them aside.
3. In a small bowl, mix the olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper. Blend until smooth, and pour the marinade over the shrimp. Make sure they’re coated well. Cover the bowl and refrigerate for 2 to 3 hours, gently mixing halfway.
4. If you’d like, drizzle tequila over the shrimp and fold gently to combine. If you’re using skewers, thread the shrimp onto them, adding a folded slice of lime between each piece.
5. Preheat your grill to medium-high heat. Make sure it’s clean and well-oiled. Place the shrimp on the grill and cook for 3 to 4 minutes per side until they’re opaque and have a nice char. Smaller shrimp will cook faster.
6. Once cooked, place the shrimp on a platter and sprinkle with fresh cilantro. Serve with lime wedges for squeezing on top.

How to Serve Margarita Grilled Shrimp Kabobs

Serve these kabobs as a main dish with your favorite sides like rice, salad, or grilled veggies. They also make a great appetizer or party snack. Just keep some extra lime wedges nearby for squeezing!

How to Store Margarita Grilled Shrimp Kabobs

If you have leftovers, store them in an airtight container in the fridge. They’ll keep for up to 2 days. To reheat, warm on the grill or in a pan, but avoid overcooking as shrimp can dry out.

Tips to Make Margarita Grilled Shrimp Kabobs

• Don’t skip the marinating time; it builds flavor!
• Adjust the spice level by adding more or less jalapeno to suit your taste.
• If you want to add more veggies, bell peppers or onions are great options on the skewers.

Variation

You can swap the shrimp for chicken or veggies if you prefer. Just adjust the cooking time to ensure everything is cooked through.

FAQs

Can I make these kabobs ahead of time?
Yes! You can prep them a few hours ahead. Just marinate and keep them in the fridge until you’re ready to grill.

What can I serve with these kabobs?
They pair well with a fresh salad, rice, or even some grilled corn on the cob!

Is the tequila necessary?
No, it’s optional! The marinade is still delicious without it, but it does add a nice flavor boost if you choose to include it.