Margarita Grilled Shrimp

Margarita Grilled Shrimp

Jenny Thompson 0

"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."

Ingredients 50 m {{adjustedServings}} servings 188 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Remove shrimp from bowl and thread onto skewers; discard marinade.
  4. Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.
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  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 228

  1. 305 Ratings


I was intrigued by the recipe, however I needed an appetizer to take along to a party as a cold appetizer. I followed the recipe as presented and cooled the shrimp. I then made a second batch of the marinade but without the oil and mixed it with cream cheese and sour creame. I spread the amended marinade mixture on pieces of dark rye bread and pumpernickel and then laid the marinaded/grilled shrimp (after cooled) on top. It was awesome and everyone loved them.


This recipe was SO simple and the shrimp was delicious. I ended up using half a lemon instead of the lime because I didn’t have any on hand- I also added a combo of red pepper flakes & chili powder in place of the ground red pepper. Lastly I cooked the shrimp on the stove top instead of on the grill to make it easier- put about a tbsp of olive oil in the skillet and some minced garlic. Let that heat up for 1 minute then threw the shrimp in, allowed them to cook for about 2-3 minutes then added snow peas and sugar snap peas. The shrimp cooked for 1 more minute after adding the vegetables then I served the shrimp over brown rice. Absolutely delicious! Good next day too- I ate it cold (so the shrimp wouldn’t get overcooked) and just added some sliced avocado... thanks for the recipe Jenny :o)

Deb L

This is the best grilled shrimp I've ever had. It was awesome! I did double the tequila but other than that followed the recipe exactly.