Grilled margarita shrimp skewers
- Preparation 15 min
- Refrigeration 45 min
- Cooking 6 min
- Servings 4
- Freezing I do not suggest
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🍤 The ultimate summer recipe of 2026
These margarita shrimp skewers are absolutely insane. The festive kick of tequila, the punch of lime, the triple sec that fills the air: wow. My shrimp come off the grill juicy, flavourful and packed with that signature margarita vibe that transports you straight to a sunny patio. Honestly, I suggest everyone try this one. It’s the kind of recipe that blows the whole table away.
🍁 The Quebec maple twist
The classic margarita uses agave syrup, but I went with maple syrup, because it’s absolutely delicious and proudly homegrown. Just enough to balance the acidity of the lime and give a beautiful caramelization on the grill, without going too sweet. It’s that little detail that makes these shrimp truly unique and unlike anything else out there.
🧂 Fleur de sel, just like the rim of a margarita
The final touch makes all the difference: a good pinch of fleur de sel over the hot shrimp, just like the salted rim of a real margarita. Add a drizzle of the reserved fresh marinade and a little fresh lime zest on top, and you’ve got a dish that tastes like a party. It works as a main, but you can totally serve it as a starter if you feel like it.
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🍤 Never marinate for more than 45 minutes
This is the one thing you absolutely cannot forget. Lime juice is acidic, and if you leave the shrimp marinating too long, it starts to “cook” them like a ceviche, making them soft and rubbery. Between 30 and 45 minutes is perfect: the shrimp soak up all the flavour without changing texture. Set a timer and pull them out on time.
🔥 Grill fast, and one side more than the other
Shrimp cook in no time. Count about 6 minutes total and keep a close eye on them. Personally, I like to let one side cook a little longer than the other to get a nice, pronounced sear. As soon as they’re pink and opaque, take them off. Overcooked shrimp turn dry and lose all their juiciness.
🍁 Maple syrup, my twist
Instead of the agave syrup in a classic margarita, I use maple syrup. It balances the acidity of the lime and helps the shrimp caramelize on the grill, while keeping things proudly Quebec. Use it sparingly. One tablespoon is enough, you don’t want it to go too sweet.
🧂 Fleur de sel, like a real margarita
Save the fleur de sel for the very end, right over the hot shrimp. That little salty crunch is a nod to the rim of a margarita glass and makes all the flavours pop. Don’t oversalt the marinade. Let the fleur de sel do that job at serving time.
🥄 Reserve fresh marinade for serving
Set aside about ¼ cup of marinade BEFORE pouring it over the raw shrimp. This clean portion is used to drizzle over the grilled shrimp at serving time, for a second layer of bright, fresh flavour. Never reuse marinade that has been in contact with raw shrimp. That’s exactly why you reserve some ahead of time.
🍹 Serve them with a real margarita
To take the theme all the way, pair these shrimp with my Classic margarita. The same tequila, lime and triple sec trio in the glass and on the plate. It’s the perfect combo for a summer evening with friends.
✅ What to serve with my margarita shrimp skewers?
Stay in that festive Mexican spirit. Serve them with my Mexican street corn pasta salad, a good bowl of Homemade guacamole and tortilla chips. A lime rice or a green salad also round out the meal beautifully.
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Shrimp
- 2 lb (900 g) raw shrimp (16-20), peeled and deveined
Marinade
- ⅓ cup (80 ml) fresh lime juice (about 3 limes)
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) tequila
- 2 tbsp (30 ml) triple sec
- 1 tbsp (15 ml) maple syrup
- ½ tsp (2.5 ml) salt
- ½ tsp (2.5 ml) black pepper
- 2 large garlic cloves, minced
- Zest of 2 limes
For serving
- Fleur de sel
- Zest of 1 lime
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Preparation
- If using wooden skewers, soak them in water for 30 minutes. Place the shrimp in a large, wide, shallow bowl.
- In a Mason jar, combine the lime juice, olive oil, tequila, triple sec, maple syrup, salt, pepper, garlic and zest of 2 limes. Stir to combine well.
- Set aside about ¼ cup (60 ml) of the marinade in a separate container for serving. Pour the rest over the shrimp, toss gently to coat, cover and refrigerate for 30 to 45 minutes. No longer (the lime juice starts to “cook” the shrimp if you go past that).
- Thread the shrimp onto the skewers. Preheat the grill to maximum heat and oil the grates.
- Grill the shrimp for 2 to 4 minutes per side, about 6 minutes total, until pink, opaque and nicely charred. For a more pronounced sear, let one side cook a little longer than the other.
- Transfer the shrimp to a serving platter, drizzle with the reserved marinade, sprinkle with fleur de sel and fresh zest of 1 lime. Serve immediately.
30 to 45 minutes, no longer. The lime juice in the marinade is acidic and, beyond that time, it starts to “cook” the shrimp like a ceviche, making them soft and rubbery. Half an hour is plenty for them to soak up all the margarita flavour. Set a timer so you don’t forget them in the fridge.
They go from translucent and grey to pink and opaque, and curl into a tight C shape. On the grill, it takes about 6 minutes total. Pull them off as soon as they’re opaque, since they keep cooking a little from the residual heat. An overcooked shrimp curls into a tight O shape and turns dry.
Yes. Replace the tequila and triple sec with a little extra lime juice and a splash of fresh orange juice to keep the citrus profile. You lose the warmth of the tequila, but the lime, garlic and maple combination is still delicious. It’s a great option for kids or for an alcohol-free meal.
Large shrimp, size 16-20 (the number of shrimp per pound). They’re nice and meaty, stay juicy on the grill and don’t risk overcooking as fast as smaller ones. Go for peeled and deveined to save time, and make sure they’re raw, not pre-cooked, so they can absorb the marinade.
Keep that festive Mexican spirit going. My mexican street corn pasta salad and my homemade guacamole are perfect sides, along with a lime rice or a green salad. And to drink, nothing beats a nice cold margarita.
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