Marinated Margarita Grilled Shrimp
Yield: 4 servings
Jumbo shrimp are marinated in bold spices and a splash of tequila for ultimate flavor! They're juicy and succulent, while a hint of brown sugar offers caramelized, lightly crispy edges.
Ingredients
- 1 pound raw, peeled, and deveined jumbo shrimp (16-20 shrimp per pound)
- ⅓ 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 Morton kosher salt
- ½ teaspoon black pepper
- 2 teaspoons tequila, optional
- fresh lime wedges, for squeezing over grilled shrimp
- chopped cilantro, optional garnish
- fresh lime slices, if using skewers
Instructions
- Shrimp can be grilled with or without skewers. If using wood skewers to make shrimp kabobs, see Notes below.
- Place shrimp in a wide shallow bowl and set aside.
- In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender (or small food processor) to completely process until smooth. Pour marinade over shrimp and gently fold to coat evenly. Cover and refrigerate for 2 hours, folding gently about halfway through.
- When ready to grill, drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
- Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have some nice char. Smaller shrimp will take less time and larger shrimp will take more time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
Notes
If making shrimp kabobs: I highly recommend using flat-shaped skewers, as the shrimp won't twist and turn on the skewers. Create smaller appetizer-sized ones using short skewers, or meal-sized portions with long skewers.
If using wood skewers: Be sure to soak wood skewers in water for at least a couple hours prior to grilling, so they won't burn up.
Store leftover grilled shrimp in the fridge in an airtight container for up to 2 days.
Reheat leftover grilled shrimp gently in the microwave, in 10-second intervals. Or warm them in a pan on the stovetop over medium-low heat.
Nutrition Information:
Serving: 1 Calories: 352kcal Carbohydrates: 10g Protein: 32g Fat: 20g Saturated Fat: 3g Polyunsaturated Fat: 16g Cholesterol: 287mg Sodium: 1625mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.