Go Back
+ servings
Grilled shrimp skewers garnished with limes and cilantro on a sheet pan.

Tequila Lime Margarita Grilled Shrimp

Perfectly cooked, juicy grilled shrimp with a margarita-style marinade.
Course Appetizer, Lunch, Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 6 minutes
Marinating Time 1 hour
Total Time 1 hour 16 minutes
Servings 6 servings
Calories 205kcal
Cost $30



  • 1 ½ pounds large skin-on fresh shrimp (around 30-40) SEE NOTES
  • 4 large garlic cloves minced
  • ¼ cup olive oil
  • ¼ cup tequila
  • 2 limes juiced
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon agave, honey, or maple syrup
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 jalapeño diced, optional for added spice
  • 10 skewers


  • In a large mixing bowl, add all of the ingredients, besides the shrimp, to create a marinade. Mix the marinade to evenly combine everything.
  • Add the shrimp to the marinade and gently toss them around to evenly coat them.
  • Marinate for 30 minutes to an hour.
  • Gather about 10 skewers and skewer 4 to 5 shrimp on each one, allowing any extra marinade to drip off. Leaving a little space in between each shrimp, stick the skewer through the bottom and out the top, forming a "c" shape with each one. Discard the marinade.
  • Preheat your grill to 350 degrees F before adding the skewered shrimp onto the grill grates.
  • Cook the shrimp for around 3 minutes on each side or until slightly charred outside and opaque in the middle, about 6 minutes total. Remove the skewers to a clean plate as soon as they're cooked through to prevent overcooking.
  • Serve margarita grilled shrimp with a drizzle of fresh squeezed lime juice and a sprinkle of freshly chopped cilantro over top.


  • To store: Allow the tequila lime grilled shrimp to cool completely before placing them in an airtight container. Store in the refrigerator 3 to 4 days.
    To freeze: Freezing is not recommended as it will dry out the shrimp.
    To reheat: You can place the margarita shrimp back on the grill for a minute or two to heat them up, or you can microwave them for a few seconds just to take the chill out. Just be careful not to overcook them while reheating.


  1. I HIGHLY recommend buying fresh shrimp from your grocery store's seafood counter, instead of using frozen. Fresh shrimp tend to have more flavor than frozen. Additionally, larger shrimp cook better on the grill, since they don't overcook as fast. It is also highly recommended that you purchase shrimp with the skin still on, so they remain moist, juicy, and extra flavorful as they grill.
  2. If you're not a fan of cilantro, you can leave it out or substitute it for parsley or scallions.
  3. Make sure to keep a close eye on the shrimp as they cook! They will overcook quickly. You'll know when they are cooked through when they turn orange and opaque. You want them to be "c" shaped when you remove them from the grill. If they curl up entirely and are "o" shaped, they are overdone.


Calories: 205kcal | Carbohydrates: 7g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 840mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 1mg