These Margarita Shrimp Skewers are a light, healthy summer favorite—bright with garlic, fresh lime, cilantro and a splash of tequila. Ready in minutes and packed with flavor, they make an easy, crowd-pleasing meal for warm-weather grilling.
I love shrimp in summertime because they’re quick to cook, versatile and naturally light. This recipe takes about 10–15 minutes of active time and uses only a handful of fresh ingredients. The lime and cilantro brighten the seafood while a touch of tequila rounds out the marinade for a subtle, savory depth. The result is a flavorful, low-carb, protein-rich entree that’s perfect over rice, quinoa or cauliflower rice, or simply served with a crisp salad.
Ingredients You’ll Need
- Shrimp — 1 lb. medium to large wild-caught shrimp, peeled and deveined. Frozen shrimp work, too; thaw completely before marinating.
- Fresh lime juice — 3 Tbsp. Use freshly squeezed juice for the best bright flavor.
- Fresh lime zest — 1/2 tsp. Adds concentrated citrus aroma.
- Olive oil — 1 Tbsp. Use a good-quality, cold-pressed olive oil.
- Tequila — 2 tsp. A small amount brings a subtle, savory note to the marinade.
- Garlic — 3 cloves, minced. Fresh garlic delivers the best flavor; jarred minced garlic can be used in a pinch.
- Fresh cilantro — 3 Tbsp, chopped. Adds color and herbal brightness.
- Salt — 1/4 tsp, or to taste.
- Cayenne pepper — a pinch, optional for a hint of heat.
- Bamboo skewers — 12, soaked in water for at least 20–30 minutes to prevent burning, or use metal skewers.
How to Make Margarita Shrimp Skewers
- Soak skewers. If using bamboo skewers, soak them in cold water for about 20–30 minutes and set aside. This prevents burning on the grill.
- Prepare the marinade. In a bowl, whisk together the fresh lime juice, lime zest, olive oil, tequila, minced garlic, chopped cilantro, salt and cayenne pepper.
- Marinate the shrimp. Place peeled, deveined shrimp in a large resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and no more than 4 hours—longer exposure to the lime juice can begin to “cook” the shrimp.
- Thread the shrimp. Thread marinated shrimp onto the soaked or metal skewers, arranging them so they cook evenly. Discard excess marinade.
- Grill the skewers. Preheat a grill or a grill pan to medium-high heat and lightly oil the cooking surface to prevent sticking. Grill the skewers 2–3 minutes per side, until the shrimp are opaque and pink throughout. Avoid overcooking to keep shrimp tender.
- Finish and serve. Remove from heat and serve immediately. Optional: squeeze extra lime over the top or sprinkle with additional chopped cilantro.
What to Serve with Shrimp
- Cilantro lime cauliflower rice
- Coconut lime cilantro quinoa
- Brown rice or instant pot brown rice
- Tomato, cucumber and chickpea salad
- Pineapple cauliflower rice for a tropical twist
Recipe Summary
Recipe: Margarita Shrimp Skewers
Servings: 4 (about 2 skewers per serving)
Prep time: 5 minutes active, plus 30 minutes marinating
Cook time: 6 minutes
Total time: Approximately 15 minutes
Nutrition (per serving)
Serving size: 2 skewers — Calories: 153 kcal; Carbohydrates: 1.7 g; Protein: 23.9 g; Fat: 4.6 g; Saturated fat: 0.8 g; Sodium: 400 mg; Fiber: 0.1 g; Sugar: 0.2 g.
Note: Nutrition information is an estimate and should be used as a guideline.
These Margarita Shrimp Skewers are an ideal light dinner or party dish—easy to prepare, full of fresh flavor and quick to cook. Whether you serve them over rice, quinoa, or a bed of crisp greens, they’re sure to be a summer hit. Enjoy!