Description
Margarita Grilled Shrimp Kabobs are a fun and flavorful dish perfect for summer gatherings or a quick weeknight dinner. Juicy jumbo shrimp are marinated in a zesty blend of garlic, lime, and spices, with an optional splash of tequila for that classic margarita twist. These kabobs not only pack a punch of flavor but also offer versatility; serve them as an appetizer, main dish, or even in tacos. With just 30 minutes of prep time and simple cooking instructions, youโll have a crowd-pleasing meal on the table in no time. Impress your guests or treat your family to these delectable kabobs, bursting with summer vibes.
Ingredients
- 1 pound raw extra jumbo shrimp (peeled and deveined)
- 1/3 cup olive oil
- 2 large garlic cloves (chopped)
- 1 teaspoon minced jalapeno
- 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
- 1/2 teaspoon black pepper
- 2 teaspoons tequila (optional)
- thin slices of fresh lime (for skewers)
- chopped cilantro
- wedges of fresh lime (for serving)
Instructions
- Soak wooden skewers in water if using.
- In a mixing bowl, combine olive oil through black pepper to create the marinade. Blend until smooth.
- Marinate shrimp in the mixture for 2-3 hours in the refrigerator.
- Thread shrimp onto skewers with folded lime slices if desired.
- Preheat grill to medium-high heat and ensure grates are clean and oiled.
- Grill kabobs for 3-4 minutes per side until shrimp are opaque and charred.
- Serve hot garnished with cilantro and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 220mg
Keywords: For added flavor, consider alternating shrimp with bell peppers or onions on the skewers. Adjust spice levels by varying the amount of jalapeno used in the marinade. Leftovers can be stored for up to two days or frozen for three months.