Description
This Margarita Grilled Shrimp recipe features juicy, marinated shrimp infused with fresh lime and orange juices, tequila, and a blend of spices. Perfectly grilled to achieve a smoky char, these shrimp are garnished with fresh cilantro and served with lime wedges for a zesty finish, making them an ideal appetizer or main course for any summer gathering.
Ingredients
Scale
For the Shrimp and Marinade
- 1 1/2 pounds large shrimp (peeled and deveined)
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/4 cup fresh orange juice (about 1 orange)
- 1/4 cup tequila
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish and Serving
- Fresh cilantro (chopped)
- Lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the lime juice, orange juice, tequila, olive oil, honey, minced garlic, chili powder, cumin, salt, and black pepper until well combined.
- Marinate the Shrimp: Place the peeled and deveined shrimp in a large resealable plastic bag or shallow dish. Pour the marinade over the shrimp, ensuring they are evenly coated. Seal the bag or cover the dish, then refrigerate for 30 minutes to 1 hour to let the flavors meld.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, preheat it over medium-high heat on the stovetop.
- Grill the Shrimp: Thread the marinated shrimp onto skewers. If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning. Grill the shrimp for 2-3 minutes on each side, or until they are opaque and slightly charred. Be careful not to overcook, as shrimp cook very quickly.
- Garnish and Serve: Remove the shrimp from the grill and transfer to a serving platter. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the top.
Notes
- Soak wooden skewers in water before grilling to prevent burning.
- Do not overcook shrimp; they cook quickly and become rubbery if overdone.
- Marinating for at least 30 minutes enhances flavor but no longer than 1 hour to avoid texture changes from the acidic marinade.
- Can be served as an appetizer or a main dish with sides like rice or salad.
