Margarita Grilled Shrimp Kabobs Recipe

There’s nothing quite like firing up the grill and bringing a little fiesta to your dinner table with these Margarita Grilled Shrimp Kabobs. Succulent shrimp are marinated in a zesty, citrusy, and subtly spicy blend, then perfectly charred on the grill. It’s a breezy, colorful meal with real wow-factor—one that guarantees you’ll be the hero of your next cookout, potluck, or weeknight dinner.

Ingredients You’ll Need

It’s amazing how a handful of everyday ingredients can create such sizzling, restaurant-style flavor! Each component in these Margarita Grilled Shrimp Kabobs brings its own magic—from juicy shrimp that hold up to char, to bright pops of lime and a kick from garlic and jalapeño. Here’s what you’ll need and why:

• Raw extra jumbo shrimp (16-20 per pound): These big beauties are perfect for the grill—they stay juicy and are easy to skewer without falling apart.
• Olive oil: Gives richness to the marinade and helps the shrimp stay tender and moist.
• Garlic cloves: For that irresistible aromatic punch (chop them roughly so they blend right in).
• Minced jalapeño: Adds just enough gentle heat and freshness—feel free to adjust to taste.
• Brown sugar: A tiny bit brings out a lovely caramelized glaze and balances the spices.
• Smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, black pepper: This is your Tex-Mex-inspired flavor parade! The mix offers smokiness, warmth, and vibrant depth in every mouthful.
• Tequila (optional): For that iconic margarita zing, just a splash amps up the fun (skip it if you prefer).
• Fresh lime (thinly sliced): Tuck these between shrimp on the skewers—they infuse more citrus flavor and look gorgeous, too.
• Chopped cilantro: Sprinkled on at the end, cilantro adds a fresh, herbal finish.
• Lime wedges: Brighten everything up with a final squeeze over the hot, grilled shrimp!

Variations

I absolutely love how easy it is to make these Margarita Grilled Shrimp Kabobs your own! Whether you’re avoiding certain ingredients or just want to keep things exciting, here are some fun ways to personalize your kabobs for any craving or crowd.

• Mild or Spicy: Prefer less heat? Swap the jalapeño for a sprinkle of mild chili powder, or kick it up with extra jalapeño or even a dash of hot sauce.
• No Tequila (Kid-Friendly): Simply skip the tequila for a delicious, family-friendly version—or use a splash of orange juice for sweetness.
• Herb Swaps: Try fresh parsley or basil instead of cilantro if you’re not a cilantro fan—it’ll still give a great burst of color and flavor.
• Vegetable Kabobs: Thread bell peppers, red onion, or zucchini onto the skewers along with the shrimp for extra color and texture.
• Sheet Pan Version: When you can’t grill, pop marinated shrimp under the broiler for a hands-off weeknight treat with the same irresistible flavor.

How to Make Margarita Grilled Shrimp Kabobs

Step 1: Prepare Your Skewers and Shrimp

If you’re using wooden skewers for your Margarita Grilled Shrimp Kabobs, start soaking them in water now so they don’t burn on the grill. Meanwhile, peel and devein your shrimp if they’re not already prepped, and pat them dry—this helps the marinade cling beautifully.

Step 2: Make the Marinade

In a high-sided bowl, combine olive oil, garlic, jalapeño, brown sugar, all your vibrant spices, salt, and pepper. Use an immersion blender or food processor to whip everything together until completely blended—no big chunks! This step is where the flavor magic truly happens.

Step 3: Marinate the Shrimp

Toss your shrimp in a shallow bowl and pour the marinade over, stirring gently until every single shrimp is coated. Cover and pop them in the fridge for 2–3 hours, folding gently once midway for even mingling. The wait is SO worth it, as the shrimp soak up all that citrusy spice.

Step 4: Thread and Flavor with Tequila

When you’re ready to grill, drizzle the tequila over the marinated shrimp (if using) and gently fold to combine. Thread shrimp onto skewers, tucking a folded slice of fresh lime between every couple of shrimp for juicy bursts of flavor. Flat skewers work best so the shrimp stay put!

Step 5: Fire Up the Grill

Heat your grill to medium-high and make sure those grates are squeaky clean and oiled well. Lay out your skewers (or shrimp, if you’re not skewering), and grill for about 3–4 minutes per side. Watch closely—shrimp cook quickly! You’ll know they’re done when they’re opaque with bold grill marks and a little char.

Step 6: Finish and Serve

Move the hot Margarita Grilled Shrimp Kabobs to a platter and sprinkle with plenty of chopped cilantro. Don’t forget those fresh lime wedges for extra citrus magic—give ’em a squeeze right before you dig in! Serve immediately while juicy and piping hot.

How to Serve Margarita Grilled Shrimp Kabobs

Garnishes

Finish your Margarita Grilled Shrimp Kabobs with a riot of fresh cilantro and a cascade of lime wedges for squeezing. For extra flair (or if you love a little heat), add sliced jalapeños or a sprinkle of flaky sea salt just before serving—the colors and fragrance make every plate irresistible.

Side Dishes

These kabobs are ultra-versatile! They shine alongside fluffy cilantro-lime rice, smoky grilled corn, a simple black bean salad, or even a crisp, fresh slaw. For a light summer feast, I love serving them with a big platter of tortilla chips and guacamole—pure sunshine on a plate!

Creative Ways to Present

Make appetizer-sized kabobs with just two shrimp per skewer, or create dramatic dinner plates by threading lots of shrimp and lime slices onto long skewers. Pile them on rustic platters with lime-laced salad greens, or tuck grilled shrimp into soft tortillas for the world’s tastiest tacos—your guests will swoon!

Make Ahead and Storage

Storing Leftovers

Any leftover Margarita Grilled Shrimp Kabobs can be stored in an airtight container in the fridge for 2–3 days. Let them cool completely before packing, and keep them separate from any fresh garnishes to maintain their best texture.

Freezing

While freshly grilled shrimp are always best, you can freeze cooked leftovers. Place cooled shrimp in a freezer-safe bag and store for up to two months. Thaw overnight in the fridge before reheating—but be aware, the texture may be slightly softer after freezing.

Reheating

To reheat, gently warm your kabobs in the microwave or in a skillet over medium heat—just until heated through. Avoid overcooking, as shrimp can get rubbery. A fresh squeeze of lime right before serving perks them up beautifully!

FAQs

Final Thoughts

If you’re craving something bold, fresh, and a little bit festive, let these Margarita Grilled Shrimp Kabobs be your new go-to. I promise—they’ll bring a joyful, sunshiny burst to any meal. Don’t wait for your next cookout—treat yourself (and your loved ones) to these gorgeous shrimp kabobs tonight!

Print