July 24 is National Tequila Day. I’m sure everyone is looking for creative ways to celebrate. A margarita is an obvious choice, especially delicious in slushie form on a hot summer day.
But don’t stop there! Since you already have tequila on hand, make some grilled margarita shrimp.
Yes, there is such a thing and it’s delish! And very simple.
How to Make these Shrimp Skewers
First, mix the simple marinade of tequila and lime juice (sounds like a margarita to me!) with olive oil and some Mexican-y spices.
Pour the marinade over the peeled and deveined shrimp and stir gently to coat. Cover and refrigerate the shrimp while it marinates.
This step needs at least 30 minutes but can be left up to 3 hours. Very convenient when
you feel like having a drink there are other dishes to prepare.
While the shrimp are soaking in the marinade, soak your skewers (only necessary for bamboo, not metal) for 30 minutes.
Then, carefully thread the shrimp onto the skewers to make the kabobs.
Preheat your grill on medium-high heat and oil the grates a little. Since shrimp are very low in fat, they tend to stick to grill grates unless you oil a little.
Add the skewers to the hot grates. Grill the shrimp for about 2 to 3 minutes, then turn each skewer to cook the other side.
Shrimp cooks very quickly, you only need about 5 to 6 minutes cooking time to produce delicious, perfectly cooked crustaceans on a stick.
Your skewers are ready to serve, to celebrate national tequila day or just to celebrate the deliciousness of shrimp!
I like to serve these grilled margarita shrimp with rice or a salad to make a light and satisfying meal.
Did you know? According to cocktail historian David Wondrich, the margarita is merely a popular Mexican and American drink, the Daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy. It became popular during Prohibition as people drifted over the border for alcohol. There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita "creation myths". (source: Wikipedia)
If you have any leftovers, store them in an airtight container in the fridge for up to two days.
Reheat gently in a skillet or microwave, being careful not to overcook the shrimp.
You can use frozen shrimp that has been properly thawed and drained. However, fresh shrimp will yield a more tender and flavorful outcome.
Yes, for a kid-friendly version, omit the alcohol from the marinade and focus on the citrus. Add a little orange juice and possibly honey for a sweet and tangy taste that children will enjoy.
More Delicious Recipes to Try
Try this grilled margarita shrimp for your next cookout!
If you love grilling food on skewers, you should give these Sweet and Sour Pork Kabobs a try!
Grilled Margarita Shrimp
- 8 bamboo skewers, soaked in water for 30 minutes
- 1 lb large shrimp peeled and deveined
- 3 TB olive oil
- 2 TB chopped fresh cilantro
- 2 TB tequila
- 2 TB lime juice
- 2 garlic cloves minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- Mix all marinade ingredients together, then pour over the shrimp in a bowl. Cover and refrigerate to marinate for 30 minutes.
- Soak bamboo skewers in water while shrimp is marinating.
- Preheat grill to medium-high heat and lightly oil the grates.
- Thread the shrimp onto the skewers. Discard marinade.
- Cook on the preheated grill for 2 to 3 minutes per side, until shrimp turn pink.
Nutrition values are estimates only, using online calculators. Please verify using your own data.