If you love the zesty fresh citrus flavor of a good margarita, you’ll love this incredible tequila lime shrimp recipe. Each and every bite tastes like summer!
In fact, you can treat them just like your favorite margarita! Add a hint of agave to sweeten them up, a touch of salt and of course, a squeeze of fresh squeezed lime juice and your favorite tequila.
It’s the essence of your favorite summertime cocktail, in the form of an incredible tequila shrimp marinade. Perfect for throwing on the grill, you can use this shrimp for tacos, salads and more!
I like to call these delicious little skewers margarita shrimp! Shrimp cook so quickly, and that makes this such a fun, easy dinner for any night of the week. They are also excellent for entertaining!
While you don’t have to use skewers for this tequila lime shrimp, it certainly makes them more fun! It also makes them easier to throw on the grill.
These serve beautifully with a variety of side dishes, and they’ve got an irresistible Tex-Mex style that lends them to many of your favorite Tex-Mex Dinners. Add them to quesadillas, tacos, salads, sandwiches and so much more!
Shrimp Skewers
These tequila lime shrimp are great for entertaining, but they also make a wonderful family dinner.
Why You’ll Love this Recipe
If you love shrimp, don’t skip my Roasted Shrimp Cocktail and Homemade Cocktail Sauce for the holidays or any time of year!
See printable recipe card for complete ingredients and instructions.
Ingredients and Substitutions
- Shrimp – Fresh shrimp is ideal, but you can certainly use frozen. Just make sure to follow the package directions for defrosting. Medium-larger shrimp work best for skewering on the grill, but again you can use whatever you have on hand!
- Tequila – Use whatever tequila you have on hand.
- Lime Juice – A hint of fresh squeezed lime juice adds bright flavor to this recipe. You can substitute 100% real lime juice purchased in the produce aisle of your grocer if needed.
- Oil – Olive oil is preferred, but you can substitute canola oil if needed.
- Pepper – Thick red pepper flakes and fresh ground black pepper make it pop!
- Limes, Halved or sliced – optional! You can grill limes for an extra squeeze to serve with this delicious dish.
Variations
- Honey Lime Shrimp – Add a touch of honey (or agave) to sweeten it up!
- Margarita Shrimp – Add a crack of sea salt to the finished product and you’ll have a true margarita shrimp- so good!
- A Mexican Spin – for an added burst of Mexican flavor, throw a table spoon of cilantro and a teaspoon of cumin in the marinade. If you really want to spice it up, add a teaspoon of diced jalapeño!
Tools to Use
- Wooden Skewers
- 9×13 Baking Pan (for marinating and/or soaking the skewers)
How to Make
On the Grill
- Marinate – Combine marinade ingredients and marinate refrigerated for 30 minutes (up to two hours).
- Prep – Dry shrimp and put on skewers (metal or soaked 15+ minutes in water). Preheat grill to medium high. Brush grill grate with olive oil.
- Grill – Grill shrimp 2-3 minutes until the shrimp turn pink. Flip and grill 2-3 minutes on the other side until translucent and pink.
On the Stovetop
If you’re making this tequila lime shrimp on the stovetop, simply omit the bamboo skewers and sauté traditionally.
- Prep and Marinate – Make sure shrimp are completely thawed. Follow steps above for marinating and coating shrimp.
- Heat Oil – Heat oil over medium high heat in pan. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Sauté – Sauté the shrimp for about three minutes per side, until pink and completely opaque – this is how you’ll know when they are done.
In the Oven
This method might be the easiest way to cook your shrimp!
- Prep and Marinate – Set your oven to broil. Marinate your shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
Tips
- Because this marinade is slightly acidic with the addition of lime juice, don’t marinate for longer than two hours! Otherwise this marinade will begin to break down the shrimp meat itself, creating a mushy mess. It’s not a safety issue to marinate longer, but they lose texture!
- One of the best parts of cooking shrimp is that it’s so easy to tell when they are done. They are floppy and gray when they are first cooking, and when they are done they’ll be a perfect pink with a red tail.
Frequently Asked Questions
Because lime juice is so acidic, you don’t need to marinate long! Aim for just two hours in the refrigerator.
If you leave it too long, yes it can to cook. The acidity will also add a rubbery texture to your shrimp, so be careful not to marinate for longer than directed.
Serving Suggestions
Looking for serving suggestions? Don’t skip the best Side Dishes for Fish – it’s a free guide full of incredible inspiration for seafood side dishes!
- Use this margarita shrimp for tacos
- Serve in these homemade taco bowls
- Add to Mexican Pasta Salad
- Serve in a salad tossed with Cilantro Lime Dressing
How to Store
- At Room Temperature – Don’t leave this shrimp sitting out at room temperature for more than 1-2 hours while serving.
- Refrigerate – You can refrigerate this tequila lime shrimp for up to 2-3 days, wrapped in an airtight container.
- Freeze – Tequila shrimp freezes beautifully! Flash freeze your remaining shrimp on a sheet pan to keep them from sticking once you add them to a container or freezer bag. Freeze safely for up to 3-4 months.
To Reheat
Shrimp makes great leftovers when served cold! If you must reheat, don’t use the microwave. Instead, add to a sauté pan with a pat of butter. Warm them through for just a minute or two over low heat, until they are just barely hot to the touch.
More Grilling
Zesty Tequila Lime Shrimp Skewers
Ingredients
- ¾ pounds shrimp thawed, peeled and deveined
- 3 tablespoons tequila
- 3 tablespoons lime juice fresh squeezed or store bought
- 3 tablespoons oil
- ¼ teaspoon red pepper fakes
- black pepper to taste
Instructions
Marinate
- Combine marinade ingredients and marinate refrigerated for 30 minutes up to six hours.
Grill
- Dry shrimp and put on skewers (metal or bamboo soaked 15+ minutes in water).
- Preheat grill to medium high. Brush grill grate with olive oil.
- Grill shrimp 2-3 minutes until the shrimp turn pink.
- Flip and grill 2-3 minutes on the other side until translucent and pink.
Tips
Variations
- Honey Lime Shrimp – Add a touch of honey (or agave) to sweeten it up!
- Margarita Shrimp – Add a crack of sea salt to the finished product and you’ll have a true margarita shrimp- so good!
- A Mexican Spin – for an added burst of Mexican flavor, throw a table spoon of cilantro and a teaspoon of cumin in the marinade. If you really want to spice it up, add a teaspoon of diced jalapeno!
On the Stovetop
If you’re making this tequila lime shrimp on the stovetop, simply omit the bamboo skewers and sauté traditionally.- Make sure shrimp are completely thawed.
- Follow steps above for marinating and coating shrimp.
- Heat oil over medium high heat in pan.
- When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Sauté the shrimp for about three minutes per side, until pink and completely opaque- this is how you’ll know when they are done.
In the Oven
This method might be the easiest way to cook your shrimp!- Set your oven to broil.
- Marinate your shrimp as listed in steps above.
- Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How many tablespoons of lime juice and olive oil? Not stated in recipe.
My apologies. It has been updated!