Margarita Grilled Shrimp Skewers Recipe

The first time I made them, I expected the tequila to be the star. It really isn’t. It adds a subtle depth, but the real magic comes from smoky spices, garlic, fresh jalapeno, and just enough brown sugar to help everything caramelize on the grill. The result is juicy shrimp with little crispy bits that I honestly fight over with my family.

I also appreciate that this recipe feels special without demanding hours in the kitchen. Most of the work happens while the shrimp marinates, leaving me plenty of time to prep side dishes or simply enjoy being outside.

Table of Contents

• A few reasons this recipe keeps making it onto my grill
• Ingredients I Used for the Recipe
• How to Make Margarita Grilled Shrimp Skewers
• Tips
• Serving Ideas and Storing Leftovers
• My Final Thoughts

A few reasons this recipe keeps making it onto my grill

Shrimp cooks fast, which means dinner doesn’t turn into an all-evening project. I love recipes that reward patience during marinating but cook in just a few minutes once the grill is hot.

The marinade hits a nice balance. It’s a little smoky, slightly sweet, gently spicy, and bright once the fresh lime gets squeezed over the finished shrimp. Every bite has something different going on without becoming overwhelming.

I also like how flexible these skewers are. Sometimes I serve them as dinner over rice. Other times I make smaller skewers with only two shrimp each for parties. They disappear either way.

One mistake I made early on was using medium shrimp because they were cheaper. I regretted it immediately. They cooked before getting any real char and a couple even slipped through the grill grates. Ever since then, I always buy extra jumbo shrimp. They’re worth every extra dollar.

Ingredients I Used for the Recipe

• 1 pound extra jumbo raw shrimp (16 to 20 per pound) – the main ingredient, peeled and deveined for quick grilling.
• 1/3 cup olive oil – helps coat the shrimp and carries all the flavors.
• 2 large garlic cloves – gives the marinade a fresh, savory kick.
• 1 teaspoon minced fresh jalapeno – adds gentle heat without overpowering the shrimp.
• 2 teaspoons brown sugar – helps create beautiful caramelization on the grill.
• 1 teaspoon smoked paprika – adds smoky flavor and rich color.
• 1 teaspoon chili powder – brings warmth and a little spice.
• 1 teaspoon garlic powder – boosts the garlic flavor.
• 1 teaspoon onion powder – rounds out the seasoning blend.
• 1 teaspoon ground cumin – adds earthy flavor that pairs perfectly with shrimp.
• 1 teaspoon kosher salt – seasons everything evenly.
• 1/2 teaspoon black pepper – gives a little bite.
• 2 teaspoons tequila (optional) – adds the margarita-inspired touch.
• Fresh lime slices – optional between the shrimp on skewers and for serving.
• Fresh cilantro – sprinkled over the cooked shrimp for freshness.
• Lime wedges – squeezed over the shrimp right before eating.

How to Make Margarita Grilled Shrimp Skewers

Step 1 – Soak the skewers

If I’m using wooden skewers, I always soak them in water for at least two hours. I skipped this once because I was impatient, and the ends started burning almost immediately. Lesson learned.

Step 2 – Blend the marinade

I combine the olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper. I blend everything until smooth so every shrimp gets coated evenly.

Step 3 – Marinate the shrimp

I place the peeled shrimp into a shallow bowl and pour the marinade over them. After gently tossing everything together, I cover the bowl and refrigerate it for about two to three hours. Halfway through, I stir everything again so every shrimp gets equal time in the marinade.

I like this marinade because it doesn’t rely on citrus. That means the shrimp stays tender instead of becoming mushy while it sits.

Step 4 – Add the tequila

Right before grilling, I drizzle the tequila over the shrimp and gently mix again. If I’m skipping alcohol that day, I simply leave it out. The recipe still tastes fantastic.

Step 5 – Build the skewers

I thread the shrimp onto flat metal skewers whenever possible because they don’t spin while turning them on the grill. If I’m using wooden ones, I try to keep the shrimp close together but not packed tightly.

Sometimes I tuck thin folded lime slices between a few shrimp. They look pretty and add a little extra aroma while grilling.

Step 6 – Heat the grill

I preheat the grill to medium-high heat, scrub the grates clean, then lightly oil them. Clean grates make a surprisingly big difference. Shrimp releases much more easily when the grill is ready.

Step 7 – Grill until lightly charred

I place the skewers directly over the heat and cook for about three to four minutes per side.

The shrimp should turn opaque with lightly crisped edges and beautiful grill marks. That’s when I know they’re done. If I leave them even a minute too long, they quickly lose that juicy texture, so I stay nearby instead of walking away.

The tequila sometimes creates a quick flare-up at first. It usually settles down within seconds, but I always keep an eye on it.

Step 8 – Finish and serve

Once everything comes off the grill, I scatter chopped cilantro over the top and squeeze fresh lime juice across every skewer.

I never skip the lime. It wakes up every spice in the marinade and somehow makes the shrimp taste even fresher.

Tips

• Use extra jumbo shrimp whenever possible for the juiciest results.
• Marinate for at least two hours for deeper flavor.
• Avoid marinating overnight because the seasoning is already strong enough.
• Clean and oil the grill before adding the shrimp.
• Don’t overcook. Shrimp becomes rubbery very quickly.
• Flat skewers make turning much easier.
• Soak wooden skewers well before grilling.
• Fresh garlic gives much better flavor than garlic from a jar.
• Fresh jalapeno adds brighter heat than bottled peppers.
• Squeeze fresh lime over the shrimp immediately before serving.
• If serving guests, make smaller appetizer skewers with two or three shrimp each.
• Watch for quick flare-ups if using tequila in the marinade.

Serving Ideas and Storing Leftovers

I usually serve these shrimp with cilantro lime rice because it soaks up every bit of extra juice from the platter. Grilled corn, avocado salad, roasted vegetables, or even simple tortillas also work really well.

Sometimes I slice the shrimp off the skewers and pile them into wraps with crunchy lettuce and a creamy sauce. That has become one of my favorite leftover lunches.

They’re also great chopped into tacos with shredded cabbage and extra lime. Honestly, I almost hope for leftovers just so I can make tacos the next day.

If I’m hosting friends, I serve the shrimp alongside grilled steak. The combination feels restaurant-worthy without being complicated.

For drinks, something cold and citrusy pairs beautifully with these flavors. Sparkling lime water is refreshing, and if it’s a weekend gathering, a classic margarita fits naturally beside these skewers.

Leftover shrimp should be stored in an airtight container in the refrigerator for up to three days.

When reheating, I keep the heat gentle. A quick warm-up in a skillet works much better than blasting them with high heat. Overheated shrimp gets tough fast, and that’s disappointing after putting in the effort to grill them perfectly the first time.

My Final Thoughts

I honestly think this recipe proves that grilled shrimp doesn’t need a complicated ingredient list to taste exciting. A handful of pantry spices, fresh garlic, jalapeno, olive oil, and good shrimp do almost all the work.

I’ve made these skewers for family dinners, birthday cookouts, and quiet evenings when it was just the two of us. Every time, somebody reaches for another skewer before finishing the first one.

What I appreciate most is how dependable the recipe has become. Once I learned not to overcook the shrimp and started buying the larger size, the results stayed consistently good. Those little changes made all the difference.

If you’re looking for a grilled shrimp recipe that’s full of bold flavor, cooks quickly, and feels just a little more special than your everyday dinner, these margarita grilled shrimp skewers deserve a spot on your menu. I know they’ll keep showing up on mine for a long time.

Print Recipe

Margarita Grilled Shrimp Skewers Recipe

Author: Kelsey Perez Cooking Method: Grilling Cuisine: Mexican Courses: Appetizer

Difficulty: easy Prep Time 20 mins Cook Time 8 mins Rest Time 180 mins Total Time 3 hrs 28 mins

Cooking Temp: 230  C Servings: 4 Estimated Cost: $ 22 Calories: 335

Best Season: Spring, Summer, Early Fall

Description

These Margarita Grilled Shrimp Skewers are packed with smoky spices, fresh garlic, jalapeno, and a touch of tequila for incredible flavor. Extra jumbo shrimp stay juicy on the grill while brown sugar creates delicious caramelized edges. Finished with fresh lime juice and cilantro, they're perfect for summer cookouts, weeknight dinners, tacos, or party appetizers.

Ingredients

Servings

For the Shrimp

• 1 lb extra jumbo raw shrimp (peeled and deveined, 16 to 20 count)
• ¹⁄₃ cup olive oil
• 2 cloves garlic (minced)
• 1 tsp fresh jalapeno (minced)
• 2 tsp brown sugar
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• ¹⁄₂ tsp black pepper
• 2 tsp tequila (optional)
• 1 fresh lime (sliced for serving or between shrimp)
• 2 tbsp fresh cilantro (chopped)

Instructions

1. If using wooden skewers, soak them in water for at least 2 hours before grilling.
2. Combine olive oil, garlic, jalapeno, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper in a blender or food processor until smooth.
3. Place the shrimp in a shallow dish and pour the marinade over them. Toss well to coat evenly.
4. Cover and refrigerate for 2 to 3 hours, stirring once halfway through marinating.
5. Just before grilling, drizzle the tequila over the shrimp if using and gently toss.
6. Thread the shrimp onto metal or soaked wooden skewers. Add folded lime slices between shrimp if desired.
7. Preheat the grill to about 230°C (450°F). Clean and lightly oil the grill grates.
8. Grill the shrimp for 3 to 4 minutes per side until opaque with light char marks.
9. Transfer to a serving platter, sprinkle with chopped cilantro, squeeze fresh lime juice over the shrimp, and serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 335 kcalkcal

% Daily Value *

Total Fat 19 gg30%

Saturated Fat 3 gg15%

Trans Fat 0 gg

Cholesterol 230 mgmg77%

Sodium 760 mgmg32%

Potassium 340 mgmg10%

Total Carbohydrate 7 gg3%

Dietary Fiber 1 gg4%

Sugars 4 gg

Protein 30 gg60%

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Calcium 8% mg

Iron 15% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use extra jumbo shrimp for the juiciest grilled results.
• Marinate for 2 to 3 hours for the best flavor without affecting texture.
• Don't overcook. Shrimp only needs a few minutes per side before becoming rubbery.
• Fresh lime juice should always be added after grilling for maximum brightness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.

Keywords: margarita grilled shrimp skewers, grilled shrimp, shrimp skewers, tequila shrimp, BBQ shrimp, lime shrimp, summer grilling, seafood recipe, grilled seafood