Grilled Margarita Shrimp Recipe
Anacapa Margarita Shrimp has the flavors of our favorite margarita–a little bit sweet with a kick of lime and ginger, a hint of smokiness, and of course tequila! This grilled shrimp recipe will quickly become a favorite go-to recipe.
And did we mention these babies are super quick to make! Thirty minutes from start to finish with 20 minutes of that marinating time, so you’ll have time to make a salad or get the rice cooker fired up.
What could be better than that!?
Nonalcoholic version
We’ve made these shrimp with and without the tequila. Both versions are tasty. If alcohol isn’t your thing, skip the tequila. The rest of the flavors of this recipe will shine bright and create a delicious dish without the alcohol
How to Grill Shrimp
This recipe calls for one pound of 20/25 count shrimp that have been peeled and deveined.
The count of shrimp refers to the number of shrimp in a pound of shrimp and therefore their size. Twenty/Twenty-five-count shrimp are considered jumbo-sized shrimp. Anything smaller than jumbo shrimp tends to overcook on the grill. Over-cooked shrimp are tough and chewy.
We find a skewer helps to keep the shrimp from falling through the grill grates as well as makes flipping them in a timely manner easier!
Over medium-high heat on a grill or under a broiler use the following cook times:
- Jumbo Shrimp 20/25 count: 90 seconds per side
- Extra Jumbo Shrimp 16/20 count: 2 minutes per side
- Colossal Shrimp: 13/15 count: 2 minutes and 30 seconds per side
- Super Colossal Shrimp: 12 count: 3 minutes per side
Keep in mind the shrimp will continue to cook after you have removed them from the grill.
Can This Grilled Shrimp Recipe Be Made Without A Grill?
Yes, we’ve made this recipe in a skillet on the stovetop as well as under the broiler.
On the stove-top, heat your skillet over medium-high heat. Add a touch of oil and allow it to heat up for about 1 minute before adding shrimp. Follow the guide above for times to cook the shrimp.
With the broiler, use the high setting and cook about 8 inches away from the broiler. Again follow the guide above for times to cook the shrimp.
Ingredients:
Anacapa Deep Dive.
Anacapa Deep Dive is one of our Ventura Spices we’ve created as a representation of the flavors of Ventura. Anacapa is one of the channel islands visible from our coastline and is known for its abundant sea life, so Eliah set out to create a blend specifically for fish. This ginger citrus blend is the result. The citrus and ginger blend beautifully with any seafood and especially shrimp!
Ancho Chile Powder.
Our organic Ancho Chile Powder has the fruity and sweet, yet slightly smoky mild heat and adds a nice smoky note to this shrimp recipe.
Limes.
A margarita needs lime! This recipe calls for ¼ cup of lime juice which is usually the juice of four limes. But, you’ll want to buy at least a few extra limes to juice as limes can be finicky! Some are juicy and some are dry! And if you have extra, make a margarita to enjoy with your shrimp!
You’ll also need a few more limes to slice thinly and add to your grilled shrimp skewers.
Olive Oil.
As with all recipes with just a few ingredients, it’s important to use the best-tasting ingredients. We recommend using Arbequina Extra-Virgin Olive Oil for this recipe as its peppery sharp taste balances out the smoky and sweet flavors from the spices.
Shrimp.
This recipe calls for one pound of 20/25 count shrimp that have been peeled and deveined. We do like to leave the tail on as it adds structure to the shrimp and it’s just fun to suck out all the meat from those tails–or if you need extra calcium in your life, go ahead and eat the shrimp tail and all.
Sugar.
Use your favorite sugar. The sugar adds just a touch of sweetness while providing a beautiful caramelization to the shrimp.
Tequila.
Use just a splash of tequila to add an extra sweet and fruity note. Use your favorite tequila.
Technique:
This recipe requires only two simple techniques–grilling and marinating.
When using a marinade to flavor shrimp, it’s important to not marinate the shrimp for too long. The acid in the marinade will actually start to cook the shrimp making the shrimp tough and chewy. So a quick marinade is the key to lush beautifully cooked shrimp.
We find a skewer helps to keep the shrimp from falling through the grill grates as well as makes flipping them in a timely manner easier!
Let’s Get Cooking!
- 1 pound Shrimp (20/25 count)
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Lime juice
- 2 tablespoons Anacapa Deep Dive Seasoning
- ¾ teaspoons Ancho Chile Powder
- 1 teaspoon Sugar
- 2 tablespoons Tequila
- 2 Limes (sliced thinly)
- Cilantro (Chopped cilantro for garnish)
If using wood skewers, place them in water to soak.
To make shrimp marinade, combine olive oil, lime juice, Anacapa Deep Dive, Ancho Chile Powder, and sugar. Stir to combine well.
In a large bowl, combine shrimp marinade and shrimp. Gently stir until each shrimp is coated with the marinade.
Marinade for 15 - 20 minutes.
While shrimp marinades, preheat your grill to medium-high heat.
After 15 - 20 minutes of marinating, stir tequila into the shrimp and marinade mixture.
Skewer shrimp with a slice of lime between each shrimp.
Place skewers on an oiled grill. Grill for 90 seconds per side.
Remove from the grill and allow to rest for 2-3 minutes before garnishing with cilantro and serving.
