Margarita Shrimp 
The Best Of Both Worlds

Margarita shrimp

Margarita shrimp must have been invented by a margarita and shrimp lover, Put the two together and you've got the "wow" factor.

If you have never tried this you are in for a delicious surprise.

The tequila, triple sec and lime juice combined with garlic and onion creates some wonderful flavors to marinate the shrimp in. I've added a little orange juice and some coconut milk to round out the flavors.

Your first bite will have you thinking margaritas and then the smokey grilled bbq flavor sneaks in making this lip smacking delicious.

You will be back for more as this is irresistible.

This marinated grilled shrimp recipe makes a perfect appetizer or main dish served over cilantro lime rice or pasta. It's very easy to prepare and everyone loves it.

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Margarita Shrimp Recipe


  • 1 1/2 lbs raw deveined shrimp 31 - 40 count, peeled and deveined
  • 3 cloves fresh garlic, minced
  • 1 shallot minced
  • 1/4 cup tequila
  • 1/8 cup triple sec
  • 1/4 cup orange juice
  • 1 lime, juiced
  • lime zest from 1 lime
  • 3 Tablespoons olive oil
  • handful of chopped fresh parsley or cilantro, chopped
  • 1/3 cup coconut milk
  • long bamboo skewers

Defrost the shrimp if you have frozen shrimp. I place them in a colander while I mix up the marinade.

Soak the bamboo skewers in a container of water for at least 20 minutes. This will keep the skewers from catching on fire on the bbq.

Mix all the ingredients in a bowl except for the coconut milk. Add the shrimp and make sure they are covered by the marinade. Cover and place in the refrigerator for an hour.

At the end of the hour, if the shrimp is still partially frozen, run cold water over the shrimp to do a quick thaw.

margarita shrimp on skewer

Place the shrimp on the skewers so that they are attached in two places forming a "C" shape. You can probably put 3 to 4 shrimp on one skewer.

Pour the remaining marinade into a frying and pan and bring to a boil. Add the coconut milk and simmer on low for 6 or 7 minutes.

Fire up your bbq and clean off the grate. Brush olive oil over the grates. I like to cook the shrimp over pretty high heat with the lid open.

Be careful not to over cook the shrimp. They will turn rubbery and dried out. With the bbq on high, lay the shrimp on the grill and leave the lid open.

This will allow you to keep your eye on the shrimp and keep them from over cooking. The high heat will allow you to put those appetizing grill marks on the shrimp.

Turn the shrimp over after 1 1/2 to 2 minutes. Cook another minute and a half and, the shrimp will be done and pink in color.

Margarita shrimp can be served as an appetizer garnished with lime wedges and parsley.

The cooked marinade can be used as dipping sauce (it taste delicious), or you can use the marinade as additional sauce, served over rice or pasta.


Now all you need is a margarita to go along with the shrimp!

More Mexican Appetizers

Jalapeno Poppers
Mexican Artichoke Dip
Seven Layer Dip

Find More Mexican Appetizers here.

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California