Margarita Grilled Shrimp Kabobs
User Reviews
4.4
1,236 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 36 mins
-
Servings
4
-
Calories
352 kcal
-
Cuisine
American
Margarita Grilled Shrimp Kabobs
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Jumbo shrimp are marinated in bold flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you can certainly leave it out if you prefer - this dish is awesome either way!
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Ingredients
- 1 pound raw extra jumbo shrimp 16-20 per pound, peeled and deveined
- ⅓ cup olive oil
- 2 large garlic cloves roughly chopped
- 1 teaspoon minced jalapeño
- 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 kosher salt
- ½ teaspoon black pepper
- 2 teaspoons tequila optional
- thin slices of fresh lime if placing shrimp on skewers
- chopped cilantro
- wedges of fresh lime for squeezing over top of grilled shrimp
Instructions
- Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
- 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 to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
- 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. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
Notes
- Variations: If making skewers, 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 - I make these with 2 shrimp per skewer. Or, create meal-sized portions with long skewers that hold more shrimp. Or, simply grill the shrimp without the skewers. For this method, I highly stress the importance of using large jumbo-sized shrimp, so they don't fall through the grill grates as easily.
- To store. Store leftover grilled shrimp kabobs in the fridge in an airtight container for 2-3 days.
- To reheat. Simply heat up your shrimp in the microwave, or cook them in a pan on the stovetop over medium heat until warmed through.
Nutrition Information
Show Details
Serving
1
Calories
352kcal
(18%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
16g
Cholesterol
287mg
(96%)
Sodium
1625mg
(68%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 352kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 287mg | 96% |
| Sodium | 1625mg | 68% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
1,236 reviews
Good
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