These easy grilled shrimp skewers pack all the flavors of a refreshing margarita into a quick and easy summer weeknight dinner.
I love grilling! I think it’s the best way to cook in the summer! It’s fast, generally not too messy and keeps you from having to heat up your kitchen on a steamy day. And with just a few simple ingredients and tons of flavor, what’s not to love about this dish?
Despite what you may have heard, grilling shrimp is really quite easy. It cooks quickly and with a good marinade like this margarita inspired version you can infuse tremendous flavor.
How to Grill Shrimp
First, you’ll mix up all the marinade ingredients. I usually do this in a small mason jar or a bowl with a lid so I can just pour them in and shake them up. Then you’ll add the shrimp and marinade to a zip-top plastic bag and refrigerate for at least 30 minutes. I don’t recommend leaving them in the marinade longer than 90 minutes as you are essentially cooking the shrimp – think ceviche!
Let’s talk about skewers for a minute. If you are a grilling fan then you have probably made or at least thought about making kebabs before. There are basically two options when it comes to the skewers – either you use the wooden ones and throw them away when you are done which is great because – no cleanup! Or you use metal skewers.
While I love the idea of no cleanup and do occasionally use them, I personally prefer the metal ones. They don’t require soaking like the wood ones do (you don’t want them to burn) and they can be reused over and over again. If you get a good non-stick set like the ones I’ve listed below they are pretty easy to clean. Just remember to drop them into some water as soon as you remove the food – this will make your clean up so much quicker.
So, once they are done in the marinade you’ll get out your skewers of choice and skewer the shrimp. I start by threading the skewer through the thicker side of the shrimp first as I think it makes the project a little easier. Depending on which type of skewer you are using you should be able to get 4-6 shrimp on each skewer. Then you’ll pop them on a hot grill and cook them for 2-3 minutes per side. They should be pink on the side that’s on the grill and just be starting to turn pink around the edges on the side facing up when you flip them.
Shrimp will cook really quickly on a hot grill so keep an eye on them. Total cooking time should be no more than 6 minutes and will vary depending on the heat level of your grill. Once they are pink on both sides they are done.
You can make the marinade a few hours or even up to a day ahead of time. Don’t put the shrimp in the marinade until 90 minutes or less before you are ready to cook them. And you’ll want to grill the shrimp very shortly after they come out of the marinade. You can also pre-grill them and serve them chilled or save any extras for lunch the next day.
These shrimp paired with this high-protein Tuscan White bean Salad and a nice glass of chilled white wine you’ve got a great al fresco meal! Then relax and enjoy the warm summer evening!!
For more easy seafood recipes….
things you may want for this recipe
Handheld Citrus Juicer – I’m a big fan of this kitchen tool. It’s great for juicing lemons and limes. It’s not ideal for the orange unless you are using smaller ones but in my book it’s still a must-have for any kitchen.
Non-stick BBQ Skewers – These non-stick skewers from Crate & Barrel are great for all of your summer kebabs. Since they are non-stick they clean up pretty easily and they are sturdy enough to hold up to heavier kebabs like steak.
Grilled Margarita Shrimp
- 2 tablespoons fresh lime juice, about 1 lime
- 4 tablespoons fresh orange juice
- 1 teaspoon lime zest
- 3 tablespoons tequila
- 1 tablespoon olive oil
- ¼ teaspoon ground pepper
- ⅛ teaspoon sea salt
- 12 ounces large peeled and deveined shrimp, I usually leave the tails on them for grilling
- Mix the lime and orange juices, zest, tequila, olive oil pepper and salt in a small bowl or jar.
- Add the shrimp and marinade to a large zip-top bag and let the shrimp marinate in the refrigerator for at least 30 minutes or up to 90 minutes.
- Preheat a gas grill to medium-high heat, about 400°F.
- While the grill is preheating, thread the shrimp onto skewers, leaving some space in between each shrimp. Depending on the type of skewer you are using you should be able to get 4-6 shrimp per skewer.
- Place the skewers on the hot grill and grill for 2-3 minutes. Flip the shrimp once the first side is pink and the edges on the side facing up are just starting to turn slightly pink. Grill for another 2-3 minutes until shrimp are completely pink and cooked through.
- Carefully remove the shrimp from the grill. You can serve the shrimp on the skewers or remove them and either serve immediately or chill and save them for another time.