Margarita Grilled Shrimp Kabobs (Printable Version)
# What You’ll Need:
→ Seafood
01 -
1 pound raw extra jumbo shrimp (16-20 per pound), peeled and deveined
→ Marinade
02 -
⅓ cup olive oil
03 -
2 large garlic cloves, roughly chopped
04 -
1 teaspoon minced jalapeño
05 -
2 teaspoons brown sugar
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon chili powder
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon cumin
11 -
1 teaspoon kosher salt
12 -
½ teaspoon black pepper
13 -
2 teaspoons tequila (optional)
→ Assembly & Garnish
14 -
Thin slices of fresh lime (for skewers)
15 -
Chopped cilantro
16 -
Lime wedges (for serving)
# Steps to Follow:
01 -
If using wooden skewers, soak them in water to prevent burning during grilling. Place shrimp in a wide shallow bowl and set aside.
02 -
In a small bowl with high sides, combine olive oil, chopped garlic, minced jalapeño, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper. Use an immersion blender (or food processor) to completely blend until smooth.
03 -
Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through marinating time.
04 -
Drizzle tequila over the shrimp if using, and gently fold to combine. Thread shrimp onto skewers, placing a folded slice of lime between each shrimp.
05 -
Heat grill to medium-high. Ensure grates are clean, then oil them well. Place shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer translucent and have developed nice char marks. Note that smaller shrimp will require less cooking time.
06 -
Transfer grilled shrimp to a serving platter, sprinkle with chopped cilantro, and serve with fresh lime wedges for squeezing over the top.
# Additional Notes:
01 -
The shrimp can be cooked with or without skewers depending on your preference.
02 -
For best results, don't marinate shrimp longer than 3 hours as the acidity can start to affect texture.