I’m holding on to my last few weeks of summer over here! We’ve been back and forth to the beach, doing some sunbathing, and workin’ our grill to the max! These shrimp skewers are covered in quintessential summer time flavors. Smoked paprika is one of my alltime favorite spices to use and it shines in this recipe. I added in some coconut sugar to give these shrimp skewers a little sweet and salty, caramelized flavor profile, but if you’re anti added sugar feel free to leave that out. If you really want to get crazy you can even sprinkle your skewers with 2 tsp of tequila right before skewering to get the margarita effect.
I’m going to be honest with you guys… I’m not really sure why this is called margarita shrimp. Maybe it’s because of that sweet and salty flavor I was talking about, or maybe it’s because this shrimp would taste great along side a giant margarita (hey, sometimes you gotta treat yo self). Whichever reason you want to go with, this shrimp is delicious. The marinade is easy to throw together, the shrimps grill up in no time, and it’s an incredibly tasty switch from the normal old bay shrimp rub you see at most summer cook outs.
1 lb large raw shrimp, peeled & deveined
1/3 cup olive oil
2 large garlic cloves, minced
1/4 tsp crushed red pepper
1 tsp coconut sugar
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp black pepper
wedges of fresh lime
Place your shrimp in a large gallon ziplock bag.
In a small bowl combine olive oil, garlic, red pepper, coconut sugar, paprika, chili powder, garlic powder, onion powder, cumin, salt, & black pepper. Whisk well to combine.
Pour marinade over shrimp in bag. Seal tightly and shake so shrimp are covered in spice and olive oil mixture. Refrigerate for 30 minutes - 2 hours.
When ready, thread all your shrimp onto skewers.
Heat your grill to medium high. Place shrimp kebabs on grill grates and grill for 3-4 minutes per side or until shrimps are pink and have nice grill marks on the outside. Remove your kebabs, place on a platter, and sprinkle with fresh chopped cilantro & a squeeze of lime.
Recipe adapted from A Farmgirl’s Dabbles
Shrimps are great with rice, over a salad, or just as a quick protein snack!