Description
These grilled shrimp skewers deliver smoky, juicy, citrusy flavor with a hint of spice and sweetness. A summer favorite ready in under 30 minutes perfect for cookouts or light dinners.
Ingredients
Units
Scale
- 1 pound raw extra jumbo shrimp (16-20 count), peeled and deveined
- 1/3 cup olive oil
- 2 large garlic cloves, roughly chopped
- 1 tsp minced jalapeño
- 2 tsp brown sugar
- 1 tsp each: smoked paprika, chili powder, garlic powder, onion powder, cumin, kosher salt
- 1/2 tsp black pepper
- 2 tsp tequila (optional)
- Thin lime slices (if skewering)
- Chopped cilantro and lime wedges, for garnish
Instructions
- Soak wooden skewers (if using) for 30 minutes.
- Place peeled, deveined shrimp in a wide, shallow bowl.
- In a small bowl, combine olive oil through black pepper. Blend to a smooth paste.
- Pour marinade over shrimp, stir to coat. Cover and chill for 2–3 hours, folding gently halfway through.
- Drizzle tequila over shrimp if using, fold once more.
- Thread shrimp with lime slices between each piece.
- Preheat grill to medium-high. Clean and oil the grates.
- Grill shrimp for 3–4 minutes per side until opaque with light char.
- Plate shrimp, garnish with chopped cilantro and lime wedges. Serve.
Notes
Use smoked paprika for depth. Skip skewers and grill directly if using extra jumbo shrimp. Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently to avoid drying out.
Nutrition
- Serving Size: 1 skewer
- Calories: 210
- Sugar: 2g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 145mg
