Margarita Shrimp Recipe

This Margarita Shrimp recipe combines tequila, fresh lime juice, orange juice, jalapeño, and red bell pepper for a bright, citrusy seafood dish with a playful party twist. Featured on License to Grill with Rob Rainford, the shrimp are marinated briefly, threaded onto skewers with peppers, and grilled quickly over high heat until just opaque and lightly browned.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Margarita Shrimp recipe appears in episode 1013 and captures the show’s fun, flavour-forward approach to outdoor entertaining.

On License to Grill, Rob Rainford often builds dishes around marinades that are simple but full of personality, and this one takes its inspiration from the bright flavours associated with a margarita. Tequila provides the signature base, while fresh lime juice adds sharp citrus acidity. Frozen orange juice concentrate contributes sweetness and extra fruit flavour, helping balance the tart lime and gentle heat from the jalapeño.

The final presentation reinforces the margarita theme. The shrimp skewers are served over salt-rimmed margarita glasses, making the dish especially fun for parties and casual entertaining. It is a playful appetizer that looks memorable while remaining easy to prepare.

Ingredients

• ½ cup of tequila – (125 ml)
• ¼ cup of fresh lime juice – (60ml)
• 6 tablespoons of frozen concentrated orange juice – (90ml)
• 1 tablespoon of vegetable oil – (15ml)
• 1 ½ pounds of peeled medium shrimp – (750 grams)
• Soaked bamboo skewers
• 3 fresh jalapeño, cut into 8 small pieces
• 1 large red bell pepper, cut into ½ inch squares
• Kosher salt or other coarse salt
• Minced fresh cilantro
• Lime wedges

Methods

• For marinade, combine tequila, lime juice, orange juice and vegetable oil in a small bowl.
• Place shrimp into a shallow bowl and pour marinade of top. Place in the refrigerator for 30 minutes.
• Preheat grill to a high temperature, 1 or 2 seconds with the hand test. Drain shrimp from marinade and discard the marinade.
• Slide a shrimp onto skewer; add a piece of jalapeño and bell pepper to rest in the curve of the shrimp. Add other shrimp to skewer and again add jalapeño and bell pepper to rest in the curve of the shrimp. Assemble remaining shrimp with the same process and sprinkle them lightly with coarse salt.
• Grill the skewers uncovered over a high heat for 1 ½ to 2 minutes per side or until shrimp are just opaque with lightly brown edges. The jalapeño and bell peppers should remain a bit crisp.
• To serve, rim margarita glasses with coarse salt and pile skewered shrimp, jalapeño and bell peppers over glasses. Garnish with lemon wedges.
• Serve and enjoy!

Serving Suggestions

Margarita Shrimp is perfect for backyard parties, cocktail-style gatherings, or casual summer entertaining. Serve the skewers as an appetizer with fresh lime wedges and extra cilantro so guests can add brightness to each bite.

For a larger spread, pair the shrimp with grilled corn, avocado salad, rice, tortilla chips, or a fresh tomato salsa. The citrus and tequila flavours also work well with cucumber-based sides or a simple cabbage slaw.

For a more dramatic presentation, serve each skewer across a salt-rimmed margarita glass, just as the original recipe suggests. This gives the dish a fun party feel and makes it especially memorable for entertaining.

Final Thoughts

This Margarita Shrimp recipe brings together fresh seafood, bright citrus, gentle spice, and a playful presentation. Tequila and lime create the signature flavour base, while orange juice concentrate adds sweetness and depth. Jalapeño provides a little heat, and red bell pepper adds colour and crispness.

Whether served at a summer barbecue or presented in salt-rimmed margarita glasses for a party, these Zesty Margarita Shrimp are bright, juicy, and fun to share.

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