Why You’ll Love This Recipe
Margarita Shrimp Marinade infuses juicy shrimp with the bright, zesty flavors of a classic margarita—lime, tequila, and orange liqueur—combined with garlic and fresh herbs. Perfect for grilling, sautéing, or broiling, this marinade transforms shrimp into a vibrant and flavorful dish ideal for tacos, salads, or standalone appetizers.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
largeraw shrimp (peeled and deveined)lime juice and zestorange juice and zestequilaorange liqueur (like triple sec)olive oilminced garlicchopped fresh cilantrohoney or agave syrupground cumincrushed red pepper flakeskosher salt and black pepper
directions
In a medium bowl, whisk together lime juice and zest, orange juice and zest, tequila, orange liqueur, olive oil, garlic, cilantro, honey, cumin, red pepper flakes, salt, and pepper.
Add the shrimp to the marinade, tossing to coat evenly.
Cover and refrigerate for 15-30 minutes (do not marinate longer to avoid overcooking the shrimp with the citrus).
Preheat a grill, grill pan, or skillet over medium-high heat.
Remove the shrimp from the marinade and discard the excess liquid.
Cook the shrimp for 2-3 minutes per side, or until pink and opaque.
Serve hot with your choice of sides or as taco filling.
Servings and timing
This recipe serves 4 as a main dish or 6 as an appetizer.Preparation time: 10 minutesMarinating time: 15-30 minutesCooking time: 6-8 minutesTotal time: 35-45 minutes
Variations
Swap orange liqueur with fresh orange juice for a non-alcoholic version.
Add a splash of hot sauce to the marinade for an extra kick.
Include finely chopped jalapeño for more heat and flavor.
Serve over rice, in tacos, or atop a fresh salad for different meal options.
storage/reheating
Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet over low heat or enjoy cold in salads or wraps.Do not freeze marinated raw shrimp, but you can freeze cooked shrimp for up to 1 month.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before marinating.
Is this dish spicy?
It has a mild heat from red pepper flakes; adjust to taste.
Can I grill the shrimp on skewers?
Absolutely—thread them on soaked wooden skewers for easy grilling.
Can I use lemon instead of lime?
Yes, but lime better complements the margarita flavor profile.
What kind of tequila works best?
A blanco or silver tequila is ideal for its clean, smooth flavor.
Is orange liqueur necessary?
It enhances the margarita flavor, but you can substitute orange juice.
Can I cook the shrimp in the oven?
Yes, broil on high for 4-5 minutes, flipping halfway through.
Can I use this marinade for other seafood?
Yes, it works great with scallops or white fish.
How do I know when shrimp are done?
They’re pink, opaque, and slightly curled into a C-shape.
What herbs can I substitute for cilantro?
Try parsley or basil for a different flavor twist.
Conclusion
Margarita Shrimp Marinade is a bright, citrusy blend that makes shrimp taste like summer on a plate. Whether you’re grilling for a crowd or whipping up a quick weeknight dinner, this marinade delivers big flavor with minimal effort. It’s the perfect way to bring a taste of the tropics to your table.
Print
Margarita Shrimp Marinade
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 46 minutes
- Yield: 4 servings (approximately 16 shrimp) 1x
- Category: Appetizer or Main Course
- Method: Grilling or Sautéing
- Cuisine: Mexican-inspired
Description
Zesty and tangy shrimp marinade inspired by classic margarita flavors—lime, tequila, cilantro, and a hint of sweetness—perfect for grilling or sautéing shrimp as a refreshing appetizer or main dish.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/4 cup tequila
- 1/4 cup freshly squeezed lime juice (about 2-3 limes)
- 2 tablespoons orange liqueur (Triple Sec or Cointreau)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey or agave syrup
- 1 teaspoon lime zest
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- In a bowl, whisk together tequila, lime juice, orange liqueur, olive oil, garlic, honey, lime zest, cilantro, cumin, red pepper flakes, salt, and pepper until well combined.
- Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 1 hour to avoid over-marination).
- Preheat grill or skillet to medium-high heat.
- Remove shrimp from marinade, letting excess drip off. Grill or sauté shrimp for 2–3 minutes per side until pink and opaque.
- Let shrimp rest for 1–2 minutes, then garnish with additional cilantro and a squeeze of fresh lime if desired.
- Serve warm as an appetizer with lime wedges, or over rice or salad as a main dish.
Notes
- For non-alcohol version, substitute tequila and orange liqueur with extra lime juice and a splash of fresh orange juice.
- Do not marinate shrimp longer than 1 hour; the acid will begin to cook them.
- Make-ahead option: prepare marinade and whip it up to 1 day in advance, then toss shrimp when ready to cook.
- Leftover shrimp can be chilled and used in tacos, salads, or shrimp cocktails.
- Customize heat level with more or less red pepper flakes or add diced jalapeño.
Nutrition
- Serving Size: 4 oz shrimp (about 4–5 shrimp)
- Calories: 140 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.2 g
- Protein: 20 g
- Cholesterol: 145 mg
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