Easy and healthy margarita grilled shrimp will be your summer grilling staple! Serve these shrimp right off the skewer, on top of a salad, or even in a taco...just make sure to pair them with a margarita!
- 1 Tbsp kosher salt
- 1 Tbsp sugar
- 2 lbs shrimp, uncooked, peeled and deveined
- 3 cloves garlic, chopped
- 1/3 cup cilantro, roughly chopped
- 1 jalapeno, chopped (leave the seeds in if you like a little heat)
- 1 Tbsp lime zest
- 2 oz tequila blanco
- 2 oz triple sec (orange liqueur)
- 1/3 cup extra virgin olive oil
- ¼ tsp black pepper
- lime wedges and chopped cilantro for serving
-
Mix together the salt and sugar in a medium bowl and add the shrimp. Turn well to coat and cover with plastic wrap and chill in refrigerator for one hour. Alternatively, let the shrimp stand in the brine at room temperature for about 20 mins.
-
In a separate medium bowl, mix together the garlic, cilantro, jalapeño, lime zest, tequila, triple sec, olive oil, and pepper.
-
Place the shrimp in a colander after it's brined. Rinse well with cool water, pat dry, and add to the bowl with the margarita marinade. Turn to coat, cover, and place in refrigerator for at least 30 mins, but ideally 1-2 hours.
-
Turn grill to high, skewer shrimp (threading through the head and the tail in a "C" shape) and grill for about 2-3 mins per side or until just cooked through, turning once.
-
Squeeze some fresh lime juice over the shrimp and garnish with cilantro and lime wedges.
- Don't skip the dry brine! This makes a difference when you're grilling peeled shrimp to ensure they stay plump and juicy.
- Be sure to really rinse the shrimp well after they are brined so they taste flavorful when grilled, but not too salty.
- 1-2 hours is ideal for the marinade to infuse the shrimp with maximum flavor.
- Don't over-cook! These take a max of 6 mins on the grill, so be sure to pull them off as soon as they've turned pink.
- I love to squeeze loads of fresh lime juice on these to serve. It really gives them that margarita flavor!