Margarita Grilled Shrimp Skewers (kebobs) Recipe
Margarita Grilled Shrimp Skewers are loaded with flavor and charred to a perfect. a simple grilled shrimp recipe that promises to be the roasting star of your summer.
Blake and that I have perfected the grilled shrimp method, in order that they are always my favorite. I will be able to never be satisfied with those delicious prawns. If you’re keen on shrimp, you’ll love this Margarita Grilled Shrimp Skewer recipe! We made this recipe with smaller skewers, large skewers, and no skewers in the least – every method may be a winner.
The seasoning for this Mexican shrimp dish pairs easily with these ingredients. I’m sure you’ve got nearly all of those items already – the sole thing I usually got to buy is fresh jalapeno.
These grilled margarita prawn skewers (or kebabs if you like) Are marinated during a simple sauce with a flavor you will find in almost any Mexican dish. Just invite the margarita cold and refreshing. With prawns and Mexican flavors, and a margarita to drink, I immediately thought of the wonderful times spent on the Mexican coast.
Jumbo shrimp is marinated during a flavor found in many Mexican dishes. A tequila splash is included for the margarita effect, but you’ll definitely leave it if you would like – it is a great dish too.
Prep Time: 30 Mins
Cook Time: 6 Mins
Add Time: 2 Hours
Total Time: 2 Hours 36 Mins
- 1 teaspoon. garlic powder
- 1 teaspoon. onion powder
- 1/2 tsp. black pepper
- 2 tsp. tequila, optional
- 1 piece of sugar
- 1 teaspoon. smoked paprika
- 1 pound raw jumbo shrimp (16 to twenty per pound), peeled and peed
- Thin slices of fresh lime, if placing prawns on skewers
- chopped cilantro
- Fresh lime slices, to squeeze over the grilled shrimp
- 1/3 c. olive oil
- 2 large cloves of garlic, roughly chopped
- 1 teaspoon. chopped jalapeno
- 1 teaspoon. flavorer
- 1 teaspoon. cumin
- 1 teaspoon. kosher salt
- Shrimp are often grilled with or without a skewer. If using wooden skewers, start soaking them within the water.
- Place the shrimp during a wide, shallow bowl and put aside.
- In a small bowl with a high side, combine everything from vegetable oil to black pepper. Use the immersion blender to process thoroughly until there are not any large enough chunks. Or use a kitchen appliance or blender. Pour the marinade over the shrimp and stir gently to coat evenly. Cover and chill for two to three hours, slowly folding about half.
- Sprinkle tequila over the shrimp, if desired, and fold gently to mix. If employing a skewer, place the shrimp on the skewer, with the lime wedge folded between the shrimp (see skewer photo on post).
- Preheat the grill over medium-high heat. confirm the grid is clean, then grease it well. Place the prawns on the grate and bake for 3 to 4 minutes per side, or only until the shrimp are not any longer opaque and have a pleasant charcoal. Smaller shrimp will take less time. Place the prawns on a plate and sprinkle with coriander leaves. Serve with a fresh lime wedge to squeeze on top.