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.
Ingredients
Scale
- 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)
Instructions
- Soak wooden skewers in water (if using) to prevent burning on the grill.
- Place the shrimp in a wide, shallow bowl and set aside.
- 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.
- Pour the marinade over the shrimp, ensuring they’re well coated.
- Cover the bowl and refrigerate for 2 to 3 hours, gently mixing halfway through.
- Optionally drizzle tequila over the shrimp and fold gently to combine.
- If using skewers, thread the shrimp onto them, adding a folded slice of lime between each piece.
- Preheat your grill to medium-high heat, ensuring it’s clean and well-oiled.
- Place the shrimp on the grill and cook for 3 to 4 minutes per side until opaque with a nice char.
- Transfer cooked shrimp to a platter, sprinkle with fresh cilantro, and serve with lime wedges.
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.
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