Description
Margarita Shrimp Marinade infuses shrimp with bright citrus, tequila, and spice for a zesty, summery flavor perfect for grilling, tacos, or salads.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp tequila
- 3 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 2 tbsp olive oil
- 1 tbsp honey or agave
- 2 cloves garlic, minced
- 1 small jalapeño, minced (seeds removed for less heat)
- 2 tbsp chopped fresh cilantro
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
Instructions
- In a medium bowl, whisk together tequila, lime juice, orange juice, olive oil, honey, garlic, jalapeño, cilantro, salt, and pepper.
- Pat shrimp dry and place in a large resealable bag or bowl. Pour marinade over shrimp, toss to coat, and refrigerate for 30 minutes to 2 hours.
- Preheat grill or skillet over medium-high heat. Thread shrimp on skewers or use a grill basket.
- Grill shrimp for 2–3 minutes per side until pink and opaque. Do not overcook.
- Serve hot with a squeeze of lime and optional reserved marinade drizzle (if untouched by raw shrimp).
Notes
- Garnish with extra cilantro, lime wedges, and jalapeño slices for visual appeal.
- Pair with cilantro-lime rice, grilled corn, or avocado salad.
- Serve as tacos, skewers, or over salad greens for versatile presentations.
- Store cooked shrimp in fridge up to 2 days; reheat gently in a skillet with citrus juice.
- Freeze uncooked marinated shrimp for up to 1 month; thaw before cooking.
