Best Margarita Grilled Shrimp Recipes

MARGARITA GRILLED SHRIMP RECIPE

Margarita Grilled Shrimp Recipe image

Jumbo shrimp are marinated in the flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you can certainly leave it out if you prefer - this dish is awesome either way!

Provided by Brenda | A Farmgirl's Dabbles

Time 2h36m

Number Of Ingredients 16

Ingredients

1 lb. raw extra jumbo shrimp (16-20 per pound), peeled and deveined
1/3 c. olive oil
2 large garlic cloves, roughly chopped
1 tsp. minced jalapeno
1 T. 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
wedges of fresh lime, for squeezing over top of grilled shrimp

Steps:

Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
Place shrimp in a wide shallow bowl and set aside.
In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 220 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1120 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MARGARITA GRILLED SHRIMP

Margarita Grilled Shrimp image

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Provided by Jenny Thompson

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

Steps:

Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
Preheat an outdoor grill for high heat and lightly oil grate.
Remove shrimp from bowl and thread onto skewers; discard marinade.
Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g

MARGARITA SHRIMP AND SCALLOPS

Margarita Shrimp and Scallops image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 21

Ingredients

4 limes, juiced
2 tablespoons extra-virgin olive oil
4 tablespoons gold tequilla
1 tablespoon orange flavored liqueur (recommended: Triple Sec)
2 tablespoons finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tablespoon freshly chopped cilantro leaves
1 tablespoon diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon mirin
Pinch salt and freshly ground black pepper
Pink salt, for garnish

Steps:

First preheat the grill to medium.
Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!