Margarita Grilled Shrimp Skewers
Fire up your grill and get ready — these Margarita Grilled Shrimp Skewers are about to become your new warm-weather obsession. Smoky, citrusy, and just a little boozy, they taste like a beach vacation on a stick.
I first made these on a whim for a backyard get-together, and now my friends basically demand them every time I fire up the grill. Fair warning: they go fast.
Table of Contents
Why You’ll Love These Margarita Grilled Shrimp Skewers
These skewers deliver big, bold flavor with very little effort. The marinade pulls double duty — it tenderizes the shrimp and packs in that smoky, garlicky, lime-forward punch you’d expect from great Mexican grilled shrimp recipes.
The optional splash of tequila? Total game-changer. It adds a subtle depth that makes people ask, “What is that flavor?” You can skip it if you want, but where’s the fun in that.
Whether you’re hunting for fresh grilled shrimp meal inspiration for Taco Tuesday or just need a crowd-pleasing appetizer, this recipe has you covered.
Quick Overview
These margarita shrimp skewers are smoky, charred, and loaded with bright citrus flavor. A blended marinade of olive oil, garlic, jalapeño, spices, and lime coats every inch of the shrimp.
Grill them up in under 10 minutes and you’ve got something that looks impressive, tastes incredible, and requires almost zero cleanup. That’s the dream, honestly.
This is the kind of recipe that makes you want to cook everything in sight. Lucky for you, the Party Appetizers collection is full of exactly that. Go explore and find your new go-to dish.
Ingredients
Here’s everything you need to make these Margarita Grilled Shrimp Skewers. I’ve grouped them so it’s easy to shop and prep.
| Category | Ingredient | Amount |
|---|---|---|
| Shrimp | Raw extra jumbo shrimp (16-20 per lb), peeled and deveined | 1 pound |
| Marinade Base | Olive oil | 1/3 cup |
| Marinade Base | Large garlic cloves, roughly chopped | 2 cloves |
| Marinade Base | Minced jalapeño | 1 teaspoon |
| Marinade Base | Brown sugar | 2 teaspoons |
| Spices | Smoked paprika | 1 teaspoon |
| Spices | Chili powder | 1 teaspoon |
| Spices | Garlic powder | 1 teaspoon |
| Spices | Onion powder | 1 teaspoon |
| Spices | Cumin | 1 teaspoon |
| Spices | Kosher salt | 1 teaspoon |
| Spices | Black pepper | 1/2 teaspoon |
| Optional / Finishing | Tequila | 2 teaspoons (optional) |
| Optional / Finishing | Thin lime slices (for skewering) | As needed |
| Optional / Finishing | Chopped fresh cilantro | For garnish |
| Optional / Finishing | Fresh lime wedges | For squeezing over top |
Pro tip: Go for extra jumbo shrimp if you can find them. They hold up beautifully on the grill and don’t dry out as quickly as smaller sizes.
Step-by-Step Instructions
Step 1 — Soak the Skewers and Prep the Shrimp
If you’re using wooden skewers, get them soaking in water right now. This step is easy to forget and also very easy to regret when they catch fire on the grill. Soak for at least 30 minutes.
Place your peeled and deveined shrimp in a wide, shallow bowl. Set them aside while you build the marinade.
Step 2 — Blend the Margarita Marinade
In a small bowl with high sides, combine the olive oil, garlic, jalapeño, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper.
Use an immersion blender to blitz everything until smooth — you want no big garlic chunks lurking in there. A regular blender or food processor works great too.
“The smell when this marinade comes together is honestly ridiculous. Smoky, garlicky, citrusy… it already smells like a party.”
Step 3 — Marinate the Shrimp
Pour the marinade over the shrimp and give everything a gentle stir to coat evenly. Cover the bowl and pop it in the fridge for 2 to 3 hours.
About halfway through, fold the shrimp gently so every piece gets an equal soak. Don’t rush this step — the marinade needs time to really get in there and work its magic.
Step 4 — Add the Tequila (If You’re Feeling Fun)
Right before you’re ready to grill, drizzle the tequila over the marinated shrimp and fold gently to combine. This step is optional, but it adds a subtle kick that really earns the “margarita” name.
If you’re threading onto skewers, now’s the time. Slide the shrimp on, tucking a folded slice of lime between each one. It looks gorgeous and gives you that extra citrus hit when it chars on the grill.
Step 5 — Fire Up the Grill
Heat your grill to medium-high. Make sure the grates are clean, then oil them well so nothing sticks. Nobody wants half their shrimp glued to the grate.
Lay the shrimp (or skewers) directly on the grates. Grill for 3 to 4 minutes per side, just until the shrimp are no longer translucent and have those gorgeous charred edges. Smaller shrimp will be done faster, so keep an eye on them.
Step 6 — Serve and Devour
Transfer to a platter and shower with fresh chopped cilantro. Serve with lime wedges on the side so everyone can squeeze a little extra citrus love over the top.
Pair these with your favorite zesty taco pasta salad for a full-on fiesta spread. Or honestly, just eat them straight off the skewer. No judgment here.
Expert Tips, Variations, and Troubleshooting
Tips for Perfect Margarita Grilled Shrimp
Don’t over-marinate. Shrimp are delicate. More than 3 hours in an acidic marinade and you’ll end up with mushy texture. Stick to the 2 to 3 hour window.
Oil your grates generously. Shrimp love to stick. A well-oiled grill makes for clean flips and better char marks.
Watch the heat. Medium-high is your sweet spot. Too low and the shrimp steam instead of sear. Too high and they overcook before they get any color.
Fun Variations to Try
No tequila? Use lime juice instead. About a tablespoon of fresh lime juice gives a similar brightness without the booze. Still totally delicious — just a different kind of margarita vibe.
Want it spicier? Bump up the jalapeño or add a pinch of cayenne to the marinade. These pair beautifully with something creamy and cooling on the side, like a simple avocado dip.
No skewers needed. You can absolutely grill these straight on the grates, or toss them in a grill basket if you have one. The flavor is identical — just less photogenic. If you love hearty comfort food alongside your grilling adventures, this garlic steak tortellini makes an epic surf-and-turf pairing.
Troubleshooting Common Issues
Shrimp came out rubbery: They were overcooked. Shrimp cook incredibly fast — the moment they curl into a “C” shape and turn opaque, they’re done. A tight “O” shape means you’ve gone too far.
Marinade didn’t stick well: Make sure your shrimp are patted dry before adding the marinade. Excess moisture prevents the coating from clinging properly.
Skewers kept burning: Soak wood skewers longer next time — at least 30 to 60 minutes in cold water. Or switch to metal skewers and never worry about it again.
Storage Instructions
| Storage Method | Container | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 3 days |
| Freezer | Freezer-safe bag or container | Up to 2 months |
Reheating Tips
The best way to reheat grilled shrimp is quickly — on a hot skillet with a tiny splash of butter for about 1 to 2 minutes per side. Avoid the microwave if you can; it tends to make shrimp rubbery and sad.
For frozen shrimp, thaw overnight in the fridge before reheating. They won’t be quite as good as fresh off the grill, but they’re still pretty great chopped over a salad or tucked into tacos.
No-Waste Kitchen Ideas
Leftover margarita shrimp are phenomenal in tacos, grain bowls, or tossed into a cold pasta salad. They’re also incredible chopped and stirred into scrambled eggs the next morning — don’t knock it until you try it.
Got extra marinade before it touched the shrimp? Use it as a sauce base for roasted veggies or drizzle it over grilled corn. Nothing goes to waste.
Nutritional Information
Based on 4 servings. Values are approximate and will vary based on specific ingredients used.
| Nutrient | Per Serving |
|---|---|
| Calories | ~280 kcal |
| Protein | ~24g |
| Fat | ~18g |
| Carbohydrates | ~5g |
| Fiber | ~1g |
| Sodium | ~620mg |
| Sugar | ~2g |
Frequently Asked Questions
Can I make these Margarita Grilled Shrimp Skewers without a grill?
Absolutely. A cast iron grill pan on the stovetop works really well. Get it screaming hot, oil it up, and cook the shrimp 2 to 3 minutes per side. You’ll still get good char and all the flavor, just without the outdoor vibes.
What’s the best shrimp size for this margarita shrimp recipe?
Extra jumbo (16-20 per pound) is the sweet spot. They’re meaty enough to hold up on the grill without overcooking, and they look stunning on a skewer. If you use smaller shrimp, reduce the grill time and watch them closely.
Is the tequila necessary?
Nope, it’s totally optional. The shrimp are delicious without it. But if you’re going for that full margarita shrimp recipe experience, the tequila adds a subtle earthy note that really rounds things out. Even just 2 teaspoons makes a difference.
What should I serve with these Mexican grilled shrimp?
So many good options. Grilled corn, rice, warm tortillas, or a bright slaw all work beautifully. For something heartier, try them alongside this French onion chicken orzo casserole for a fun surf-meets-comfort dinner. And if you want dessert to match the casual vibe, these brownie mix cookies are always a crowd-pleaser.
Can I prep the marinade ahead of time?
Yes, and it’s actually a great idea. The marinade keeps in the fridge for up to 3 days in a sealed jar. When you’re ready to cook, just pour it over the shrimp and you’re already halfway there. Great for busy weeknight grilling.
Give These a Try!
If you make these Margarita Grilled Shrimp Skewers, I seriously hope you love them as much as we do. They’re the kind of recipe that earns a permanent spot in your summer rotation.
Snap a photo and share it on Pinterest — tag it so others can find this recipe too. And drop a comment below to let me know how it went, what you paired them with, or if you went full tequila mode. I love hearing from you!
Margarita Grilled Shrimp Skewers
Equipment
- Grill
- Immersion Blender or Food Processor
- Skewers (wood or metal)
- Wide Shallow Bowl
- Small bowl
Ingredients
Shrimp
- 1 pound Raw extra jumbo shrimp (16-20 per pound), peeled and deveined
Marinade
- ⅓ cup Olive oil
- 2 cloves Large garlic cloves roughly chopped
- 1 tsp Minced jalapeño
- 2 tsp Brown sugar
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin
- 1 tsp Kosher salt
- ½ tsp Black pepper
Optional & Finishing
- 2 tsp Tequila optional
- Thin lime slices for threading between shrimp on skewers
- Fresh cilantro chopped, for garnish
- Fresh lime wedges for squeezing over top
Instructions
- If using wooden skewers, start soaking them in cold water now — at least 30 to 60 minutes. This prevents them from burning on the grill. Metal skewers can skip this step entirely.
- Place the peeled and deveined shrimp in a wide, shallow bowl and set aside while you prepare the marinade.
- In a small bowl with high sides, combine the olive oil, garlic, jalapeño, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt, and black pepper. Use an immersion blender to process until completely smooth with no large pieces remaining. A food processor or regular blender works just as well.
- Pour the marinade over the shrimp and gently stir to coat evenly. Cover the bowl and refrigerate for 2 to 3 hours, folding gently about halfway through to ensure even marinating. Do not exceed 3 hours or the texture of the shrimp may become mushy.
- Just before grilling, drizzle the tequila over the shrimp if using, and fold gently to combine. If threading onto skewers, slide the shrimp on now, tucking a folded thin lime slice between each shrimp.
- Heat the grill to medium-high. Make sure the grates are clean, then oil them well to prevent sticking. Place the shrimp or skewers directly on the grates and grill for 3 to 4 minutes per side, or just until the shrimp are no longer translucent and have some nice char. Smaller shrimp will cook faster — watch them closely.
- Transfer the shrimp to a serving platter and sprinkle generously with chopped fresh cilantro. Serve immediately with fresh lime wedges on the side for squeezing over the top.
