Margarita Grilled Shrimp
Grilled margarita shrimp combines succulent shrimp marinated in a tangy blend of lime, tequila, and spices, creating a vibrant and flavorful dish perfect for a summer barbecue.
Servings: 4 people
Cost: $10
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
Calories: 103kcal | Carbohydrates: 4g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1816mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 693IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
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