Grilled Shrimp Skewers
Juicy and flavorful grilled shrimp skewers are perfect for grilling. Tossed in a quick marinade, this recipe is quick and easy to make!
Servings: 6 servings
Ingredients
- 2 pounds large shrimp, peeled and deveined
- ⅓ cup olive oil
- ¼ cup chopped cilantro, plus more for garnish
- 4 cloves garlic, minced
- 2 jalapeños, stemmed, seeded, and minced
- 2 tablespoons agave nectar
- 2 tablespoons blanco tequila
- 1 ½ tablespoons soy sauce
- Zest of 1 lime
- ½ teaspoon kosher salt, plus more as needed
- Lime wedges, for serving
Instructions
- Whisk together the olive oil, garlic, jalapeños, agave nectar, tequila, soy sauce, lime zest, and salt in a medium bowl.
- Add the shrimp and toss to combine. Cover and marinate in the refrigerator for at least 15 minutes or up to 2 hours.
- Skewer 4 to 6 shrimp onto soaked wooden or metal skewers.
- Heat a grill or grill pan to medium-high heat and grill the shrimp for 2-3 minutes per side until the shrimp is pink and opaque.
- Garnish with cilantro and serve with fresh lime wedges.
Notes
- Add lime at the end. The acidity in lime juice can “cook” the shrimp, like in ceviche and aguachile, which is why I don’t recommend adding it to the marinade and instead squeezing fresh lime juice on your skewers right before serving.
- Make it spicy. Leave the jalapeño seeds in the marinade for a spicy kick.
- Don’t have a grill? You can cook these in a grill pan or bake at 450°F for 5 to 7 minutes until fully cooked through.
- Using wooden skewers? Don’t forget to soak them. This is an important step so they don’t completely burn during grilling.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 447mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.2mg