Margarita Grilled Shrimp208 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 50 min
“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.” - by Jenny Thompson
Original recipe yields 4 servings
- Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
- Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.
Amount Per Serving (4 total)
- 188 cal
- 11.1 g
- 1.3 g
- < 1%
Based on a 2,000 calorie diet
Reviews (208)Rate This Recipe
"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..." See more 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..." See more 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)"
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