Grilled Margarita Shrimp

A marinade flavored with tequila, lime, garlic, and more, transformed ordinary shrimp into zesty, delectable Margarita Shrimp!

This Grilled Shrimp Recipe is out of this world and is guaranteed to become a favorite with your family! It’s perfect for a light, delicious summer entree.

Why You Must Make

Did you all know today is National Margarita Day? I can barely keep track of what day of the week it is, let alone if it’s a foodie holiday. Well, without my foodie friends, I wouldn’t have either. My friend, Heather, of Girlichef, has organized a group of bloggers to share margarita recipes. Now, margaritas just happen to be my favorite cocktail, but Bill is in the hospital recovering from a heart valve replacement. Much as I’d like to liquor up with a gargantuan slushy margarita, I decided a light, zesty Grilled Shrimp Recipe was a better alternative.

• These are perfect for shaking up your grilling routine.
• The margarita marinade is delicious on shrimp.
• These shrimp take only about 30 minutes to soak up the flavors of the marinade and only about 5 minutes to cook!

Recipe Ingredients

• Kitchen Staples – Olive Oil (affiliate link to my go-to everyday olive oil brand), Salt, Freshly Ground Black Pepper, Garlic
• Large or Jumbo Shrimp – Peeled and deveined with tails left on.
• Lime Zest and Juice – Zest before you juice. (affiliate links to a zester and squeezer)
• Honey – Buying local honey can help with allergies.
• Tequila – Buy a decent brand so you can use leftovers in cocktails.
• Triple Sec – Buy a decent brand for the tastiest results.
• Fresh Cilantro – Minced. A small percentage of the population has a gene that makes cilantro taste soapy. PRO-Tip: You can replace cilantro with basil or flat-leaf parsley if you are serving to someone with this trait.

Recipe Tips

• PRO-Tip: Marinating too long can make your shrimp mushy. It’s more delicate than beef or pork so it doesn’t need hours and hours to soak up the marinade flavor. 30 minutes will do the trick!
• PRO-Tip: If you need to peel your shrimp, leave the tail on. It makes a nice handle.
• You may need to devein your shrimp if you buy them with their shells on. There is a dark vein running down the back of each shrimp. It may be called a vein, but it’s really a bundle of nerves. Just use a paring knife to make a shallow slice along the back of your shrimp and use your fingers or the tip of the knife to pull it out. The vein is edible, but most people don’t know that and may be put off by the sight of shrimp with their “veins.”
• PRO-Tip: Don’t overcook or your shrimp will be rubbery. When they’re done, the shrimp should curl slightly and turn opaque. Once they’ve curled into a tight “C,” they may be tough.

How to Grill Shrimp

It only takes an extra minute on the grill, and shrimp goes from tender and succulent to tough and rubbery. And since a grill is often way hotter than your oven, it can happen in the blink of an eye! So here are a few tips on how to grill shrimp perfectly!

• Start with the freshest shrimp available. Purchase on the day you plan to grill it. If you buy frozen, defrost it on the day you’re going to eat it.
• Buy extra-large shrimp for the best results. Small shrimp will cook way too fast on the grill, and getting them off promptly is more difficult.
• Marinate for about 30 minutes to an hour. When there is citrus in the marinade, the shrimp will start to deteriorate from the acid more quickly than sturdier protein sources like beef or pork.
• PRO-Tip: Alcohol is a flavor enhancer, but note that much of it will evaporate when the shrimp is cooked, so it can be served to all ages.
• Grill over direct, medium heat, about 350-450º. The internal temperature of shrimp should reach 120º, but chances are you won’t have time to check! Just watch for visual cues.
• Shrimp cook quickly, so watch for a color change and for the shrimp to curl into a C shape. If the C shape gets “too” tight, the shrimp is overcooked.
• PRO-Tip: Do a trial run with one or two shrimp to see how long it takes for them to cook and make a note of the time.
• PRO-Tip:  Soak your wooden skewers in water for an hour or so before grilling so they don’t burn.
• PRO-Tip: Use TWO skewers to stabilize the shrimp, making them easier to flip. Check the photo above for details.

More Tasty Margarita Recipes

This uber-simple recipe makes for tender and flavorful shrimp. The grilled shrimp marinade with the classic margarita flavors of lime, tequila, and triple sec was also given a flavor boost from garlic, cilantro, and honey. The shrimp bathed in this flavorsome marinade for just a half-hour, then basked under the heat of the broiler till pink. These grilled shrimp skewers are pure deliciousness. Here are a few more margarita-inspired recipes:

• Frozen Mango Margaritas from Noshing with the Nolands
• Beergaritas
• Fresh Peach Margaritas
• Blood Orange Margaritas
• Margarita Cheesecake
• Mini Margarita Cheesecakes
• Margarita Poke Cake
• You’ll also love this Grilled Shrimp Scampi!

Frequently Asked Questions

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The Recipe:

Margarita Shrimp

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Yield 3 servings

Succulent marinated broiled shrimp inspired by the margarita cocktail!

5.0 Stars (43 Reviews)

Ingredients

• 1 pound large or jumbo shrimp, peeled and deveined with tails left on
• 2 cloves garlic, minced
• ½ teaspoon lime zest
• 2 tablespoons lime juice
• 3 tablespoons olive oil
• 1 ½ teaspoons honey
• 2 teaspoons tequila
• 1 teaspoon triple sec
• 2 tablespoons minced cilantro
• ½ teaspoon kosher salt
• Freshly ground black pepper

Instructions

1. Soak about 10 long wooden skewers in water while you prepare the shrimp.
2. Whisk together all ingredients in a medium bowl except shrimp. Add shrimp and gently toss to coat the shrimp.
3. Marinate in the refrigerator for 30 minutes, gently stirring a couple of times.
4. Skewer shrimp onto two parallel skewers and place on a rack over a baking sheet or a broiler pan.
5. Preheat the broiler and broil about 6 inches away from the element for 3-5 minutes or until cooked through (time depends on the size of the shrimp), turning at the halfway point. Or grill if desired which may take even less time!
6. Serve warm.

Total time: 45 minutes

Notes

Soaking your wooden skewers will prevent them from charring under the broiler. Using two skewers parallel to each other helps keep the shrimp flat while cooking.

Leaving the tails on provides a "handle" if you serve these as finger food.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Bakeware Half Sheet Pan
• 
  10-Inch Wire Whisk
• 
  6 Inch Wooden Skewers

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 319mgSodium: 1786mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 35g

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