This perfectly grilled margarita shrimp will quickly become a family fave. Infused with fresh-squeezed lime juice, minced garlic, chopped cilantro, and a splash of tequila this easy grilled shrimp recipe is just bursting with bright citrusy flavors and it all comes together quickly and easily on my indoor grill making it easy to enjoy all year round. It’s also easily adopted for outdoor grilling or grill pan on the stovetop (instructions included for both).
Serve these deliscious margarita shrimp up on a bed of white rice, on top of a salad, or in a taco, or right off the skewer (if used)…just make sure to pair them with a margarita! Give this recipe a try the next time you decide to grill up some shrimp for a quick weeknight dinner, taco Tuesday, or summer backyard cookout!
Table Of Contents
- What Size Shrimp Is Best For Grilling?
- How To Keep The Shrimp From Drying Out?
- Tequila Blanco vs Tequila Reposado
- Ingredients Rundown
- Recipe FAQs
- Kraving More?
- Key Equipment/Products Use
- Nutrition Information
What Size Shrimp Is Best For Grilling?
Get the largest shrimp possible. I recommend extra-large or jumbo shrimp as they remain plump when cooked. And more likely will not fall through the grill grates if using an outside grill. The shrimp should be peeled and deveined. You can keep the tails on or off – your choice.
How To Keep The Shrimp From Drying Out?
- Use big shrimp. The larger the shrimp, the easier to grill, and less chance of overcooking. I recommend using large, extra-large, or jumbo shrimp when possible. Shrimp sizes are measured by how many you get per pound. The smaller number of shrimp you get per pound means the bigger the shrimp. A good standard size count for grilling is 21 count per pound. This size shrimp is easy to skewer or, if you like, grill individually.
- Do not overcook the shrimp! Remove them from the heat as soon as they’ve turned pink. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. The tails will turn red. Be careful not to overcook the shrimp or as it will become tough.
Tequila Blanco vs Tequila Reposado
A Blanco tequila is clear and unaged. Reposado tequilas are aged between two months and a year in oak.
Ingredients To Make Margarita Shrimp
Jumbo raw shrimp – get the largest shrimp possible. I recommend extra-large or jumbo shrimp as they remain plump when cooked. It should be peeled and deveined. You can keep the tails on or off – your choice.
Extra virgin olive oil – used for drizzling on the shrimp + the margarita marinade. The choice of vegetable oil is completley up to you.
Fresh garlic cloves garlic – You can use garlic paste or the stuff from the bottle in a pinch.
Jalapeño – adds a mild heat and flavor, you can remove the seeds for less heat.
Chili Powder – adds mild heat (you can also leave it out)
Fresh limes + Lime zest – add bright citrusy flavor to the shrimp.
Sweetener – You can use honey, agave, maple syrup, or sugar (I used honey) to balance out the flavor.
Tequila – tequilal Blanco or Reposado works great in this recipe. You can also try a tequila alternative as an alcohol free option.
Orange Liqueur – I used triple-sec. This could be optional too!
Other Ingredients – garlic powder, onion powder, salt, smoked paprika (regular works too), and fresh cracked black pepper.*** The full recipe, including all ingredients, measurements, instructions, and recipe video 🎥 (coming soon) is located in the recipe card below.
You can use larger skewers for dinner or small skewers to serve these as a cute appetizer. You can add thinly sliced lime wheels on each skewer for a pop of color and added flavor. Don’t forget to soak the wood skewers in water for at least a couple of hours prior to grilling, so they won’t burn up as quickly on the grill. You can also use reusable metal skewers!
Make sure the leftovers have cooled down to room temperature before storing.
You can store your leftover shrimp in the fridge for 3-4 days.
Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.
Store your leftovers covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time. Personally, I do not recommend freezing any leftover fried chicken as it may affect the crispy exterior.
Need To Reheat?
I recommend reheating the leftovers on the stovetop. Place the shrimp in a pan and drizzle with a little olive oil or butter. Warm them gently until heat through.
Reheating your leftover grilled shrimp with the air fryer is quite effortless, and it lets you retain all that yummy juicy tenderness you love! Heat the air fryer to 300°F. Spray the bottom of the air fryer basket with oil or line with parchment paper or air fryer liner. Place your shrimp in a single layer inside the basket and reheat for 2 minutes on each side or until warm. Serve and enjoy.
8 servings per container
Serving Size6 each
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 1800.88mg 76%
- Amount Per Serving% Daily Value *
- Potassium 370.62mg 11%
- Total Carbohydrate
- Sugars 9.97g
- Protein 17.05g 35%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.