Margarita Shrimp and Vegetable Kabobs
Add a vibrant twist to your grilling repertoire with these Margarita Shrimp and Vegetable Kabobs—a recipe that combines zesty, citrus-marinated shrimp with a rainbow of fresh vegetables. Infused with a tantalizing blend of lime and orange juice, a splash of tequila, and a hint of honey for sweetness, the marinade creates the perfect balance of bright and bold flavors. Skewered alongside colorful bell peppers, zucchini, and red onion, these kabobs are not only eye-catching but also packed with nutrients. Grilled to perfection in just 10 minutes, the shrimp turn juicy and tender while the veggies gain a lightly charred, smoky finish. Topped with fresh cilantro and served with lime wedges for an extra zing, these kabobs are a crowd-pleasing option for summer barbecues, weeknight dinners, or festive gatherings. Perfectly grilled and bursting with margarita-inspired flair, this easy-to-make recipe will transport your taste buds straight to a tropical paradise!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.25 cup lime juice
- 0.25 cup orange juice
- 2 tbsp tequila
- 2 tbsp olive oil
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 medium zucchini, sliced into 1/2-inch rounds
- 1 medium red onion, cut into 1-inch pieces
- 2 tbsp fresh cilantro, chopped
- 4 lime wedges, for serving
- 10 wooden skewers (soaked in water for 30 minutes)
Instructions
In a medium bowl, whisk together lime juice, orange juice, tequila, olive oil, honey, minced garlic, chili powder, salt, and pepper to make the marinade.
Add the shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for 15 minutes to marinate.
Prepare the vegetables by cutting the red bell pepper, yellow bell pepper, zucchini, and red onion into chunks suitable for skewering.
Thread the marinated shrimp and vegetables onto the soaked wooden skewers, alternating between shrimp and vegetables for a colorful presentation. Discard the remaining marinade.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the kabobs for 2-3 minutes per side, or until the shrimp is opaque and cooked through, and the vegetables are tender with slight char marks.
Remove the kabobs from the grill and sprinkle freshly chopped cilantro over the top.
Serve the Margarita Shrimp and Vegetable Kabobs with lime wedges on the side for squeezing over, if desired.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 64.8 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
