Margarita Grilled Shrimp

Margarita Grilled Shrimp

Submitted by Laura Bergman


  • 1 lb. raw jumbo shrimp peeled and deveined
  • 1/3 cup olive oil
  • 2 lg. garlic cloves chopped fine
  • 1 tsp. minced jalapeno
  • 1 Tbsp. brown sugar
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. tequila optional
  • Thin slices of fresh lime if placing shrimp on skewers
  • Chopped cilantro optional
  • Wedges of fresh lime


  • Shrimp can be grilled with or without skewers. If using wood skewers, start by soaking them in water. Place shrimp in a wide bowl and set aside. In a small bowl, combine all ingredients from olive oil through black pepper. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2-3 hours, folding gently halfway through. Drizzle tequila over shrimp, if desired, and fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp. Heat grill to medium high. Set shrimp on grates and grill for 3-4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Place shrimp on a platter and sprinkle with cilantro. Serve with lime wedges to squeeze over the top.