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One of my favorite recipes for an easy summer dinner has always been a simple, delicious Margarita Grilled Shrimp – marinated in tons of lime and spices – just like the gourmet meat market I had my first ever job at.
This dinner tastes just like the wildly expensive marinated shrimp and shrimp skewers we’d sell – I learned early how to create tons of bright, fresh flavor that compliments fresh shrimp perfectly – and how to make it at home for less than half the price of pre-marinated shrimp from the store. I’ve been making this simple dinner for decades (it was my college dinner party powerhouse) – and it’s my go-to for shrimp tacos, salads, or a light summer dinner!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Lime Infused Grilled Shrimp
The primary flavor in a margarita is fresh lime – which we’re taking to give a wonderful bright, tart, and slightly sweet kick to grilled shrimp.
Seafood is well known for going well with citrus – and this marinade uses that lime and pairs it with the heat of Mexican spices. I like to marinate for a day before grilling, so your shrimp is extra flavorful – I also like to grill shrimp with lime wedges on the kabob sticks for even more citrus zing!
This is a meal that is perfect for prepping the day before a party – and simply toss on the grill when you’re ready. It also makes for the perfect seafood addition to a summery salad, and pairs fantastically with Avocado Tomatillo Salsa.
Enjoy this shrimp on its own, in a bowl with rice, or in tacos!
How to Make Margarita Lime Grilled Shrimp
First assemble the following ingredients:
- Raw extra jumbo shrimp (1 pound) – Large, fresh shrimp provide a succulent and tender base for this flavorful dish.
- Olive oil (1/2 cup) – Olive oil helps to coat the shrimp and keeps them moist during grilling, while adding a subtle richness.
- Garlic cloves (2 large) – Fresh minced garlic infuses the marinade with a pungent and aromatic depth.
- Jalapeño (1 teaspoon) – Jalapeño adds a mild heat and vibrant flavor, balancing the tangy and sweet elements of the marinade.
- Brown sugar (2 teaspoons) – Brown sugar brings a touch of sweetness that caramelizes beautifully on the grill.
- Smoked paprika (1 teaspoon) – Smoked paprika lends a smoky, earthy flavor that enhances the shrimp’s natural taste.
- Chili powder (1 teaspoon) – Chili powder adds a gentle heat and complexity to the marinade.
- Garlic powder (1 teaspoon) – Garlic powder provides an extra layer of garlicky goodness to complement the fresh garlic.
- Garlic salt (1 teaspoon) – Garlic salt adds a savory punch while seasoning the shrimp perfectly.
- Onion powder (1 teaspoon) – Onion powder contributes a savory, slightly sweet undertone that enhances the overall depth of the marinade’s flavor.
- Cumin (1 teaspoon) – Cumin introduces a warm, nutty flavor that pairs well with the citrus and spice.
- Sea salt (1 teaspoon) – Sea salt enhances all the flavors, bringing out the best in each ingredient.
- Black pepper (½ teaspoon) – Freshly ground black pepper adds a hint of sharpness and a subtle kick.
- Tequila (2 teaspoons) – Tequila infuses the shrimp with a distinctive, tangy flavor, perfect for a margarita-inspired dish.
- Fresh lime – Fresh lime juice provides a zesty, citrusy brightness that balances the marinade.
- Cilantro – Fresh cilantro adds a burst of herbaceous freshness, rounding out the flavor profile.
Once we’ve gathered our ingredients, we will use the following method:
- Prep Skewers. If using wood skewers, start soaking them in water. Skewers should soak for at least 30 minutes before going on the grill.
- Marinate Shrimp. 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.
- Combine. 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).
- Grill. 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.
Tips and Tricks to Perfect Margarita Grilled Shrimp
Choose Fresh Shrimp: Opt for fresh, large shrimp for the best flavor and texture.
Peel and Devein: Peel and devein the shrimp for a cleaner presentation and better marinade absorption.
Marinade Time: Marinate the shrimp for at least 30 minutes but not more than 2 hours to avoid over-marinating.
Use Fresh Ingredients: Use fresh lime juice, garlic, and cilantro for the marinade to enhance the flavors.
Preheat the Grill: Preheat the grill to medium-high heat to ensure a good sear on the shrimp.
Oil the Grates: Lightly oil the grill grates to prevent the shrimp from sticking.
Quick Cooking: Grill the shrimp for 2-3 minutes per side until they are pink and opaque, being careful not to overcook them.
Baste with Marinade: Baste the shrimp with the leftover marinade during grilling for extra flavor, but ensure it’s cooked to avoid raw marinade contact.
Rest Before Serving: Let the shrimp rest for a couple of minutes off the grill to allow the juices to redistribute.
Garnish: Garnish with fresh cilantro and lime wedges for an added burst of freshness.
FAQs
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before marinating.
Use large or jumbo shrimp for grilling. They are easier to handle and won’t overcook as quickly as smaller shrimp.
Skewer the shrimp through the tail and the thickest part of the body to keep them secure on the grill.
Oil the grill grates lightly before placing the shrimp on them. You can also brush the shrimp with a little oil.
Yes, you can use a grill pan on the stovetop or broil them in the oven if you don’t have access to an outdoor grill.
Yes, basting the shrimp with the leftover marinade while grilling adds extra flavor, but make sure to cook the marinade to avoid any raw marinade contact.
The shrimp are done when they turn pink, opaque, and curl into a “C” shape. Overcooking will make them tough.
Serve the shrimp hot off the grill with lime wedges, fresh cilantro, and any of your favorite sides like rice, salad, or grilled vegetables.
Yes, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
What to Serve with Grilled Shrimp
- Cilantro Lime Rice: A fresh, zesty rice dish that complements the shrimp’s flavors.
- Grilled Vegetables: Such as bell peppers, zucchini, and asparagus, for a healthy and colorful side.
- Mango Salsa: A sweet and tangy salsa that adds a burst of tropical flavor.
- Corn on the Cob: Grilled or boiled, brushed with butter and sprinkled with cilantro and lime juice.
- Quinoa Salad: Mixed with black beans, corn, and a cilantro-lime vinaigrette for a light and nutritious side.
- Coleslaw: A tangy and creamy coleslaw that provides a nice contrast to the grilled shrimp.
- Street Corn (Elote): Mexican-style corn on the cob with mayo, cheese, lime, and chili powder.
- Pico de Gallo: A fresh salsa made with tomatoes, onions, cilantro, and lime juice.
- Mixed Green Salad: With a light vinaigrette to balance the richness of the shrimp.
- Garlic Bread: For a simple and delicious accompaniment.
- Tropical Fruit Salad: Featuring pineapple, mango, and papaya for a refreshing side.
Try these sides:
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Margarita Grilled Shrimp
Equipment
Ingredients
- 1 pound raw extra jumbo shrimp, peeled and deveined
- ½ cup olive oil
- 2 garlic cloves, minced
- ½ jalapeño, minced
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons tequila, optional
- thin slices of fresh lime, if placing shrimp on skewers plus more to garnish
- ¼ cup cilantro, chopped
Instructions
- If using wood skewers, start soaking them in water. Skewers should soak for at least 30 minutes before going on the grill.
- Place shrimp in a wide shallow bowl and set aside.
- Blend the olive oil thru the black pepper.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
