Simple, healthy grilled shrimp will be your summer product! Eat these shrimp directly from skewers, salads and even taco sandwiches, and be sure to pair them with margaritas!
Grilled shrimp is often a summer menu. A simple avocado shrimp salad is a favorite dinner, or grilled shrimp skewers and short skirt fillings, which are the basis for making quick and satisfying seasonings, and the heaviest dinner.
It contains all the ingredients of a classic Margarita cocktail, so it’s natural to bring it.
Shrimp make interesting and delicious salt recipes. Before quickly dipping raw shrimp in margarita, it can be put into salt and dried sugar.
This guarantees a soft bite, not rubble.
The roasting speed is very fast and is not spent on a plate most of the time. You only need to give the shrimp time to absorb all the flavors and flatten it into salt water and spices.
Let’s make margarita grilled shrimp
- Stir shrimp with dry salt, with salt and sugar. Cover with ice for one hour.
- Mix ghee with ghee.
- Rinse the shrimp well and stir well. Refrigerate for about an hour.
- Shrimp and barbecue skewers.
- 1/3 cup cilantro, roughly chopped
- 1 Tbsp sugar
- 2 oz tequila blanco
- lime wedges and chopped cilantro for serving
- 1 Tbsp lime zest
- 1/3 cup extra virgin olive oil
- 2 lbs shrimp, uncooked, peeled and deveined
- 3 cloves garlic, chopped
- ¼ tsp black pepper
- 1 jalapeno, chopped (leave the seeds in if you like a little heat)
- 2 oz triple sec (orange liqueur)
- 1 Tbsp kosher salt
- Mix salt and sugar in a medium bowl, then add shrimp. Turn it completely to cover it with plastic wrap and chill in the refrigerator for an hour. Or, place the shrimp in a salt solution at room temperature for about 20 minutes.
- In a separate bowl, mix with garlic, coriander, jalapeno, lemon zest and tequila, three seconds, olive oil and pepper.
- After putting the shrimp in salt water, put it in the filter. Rinse with cold water, dry it, and put it in a bowl with Margarita Sauce. Turn, cover, and refrigerate for at least 30 minutes, but preferably 1-2 hours.
- Replace the grill with a high skewer (enter “C” through the head and tail) and bake on each side for about 2-3 minutes, or until tender, turn it over again.
- Squeeze fresh lemon juice into shrimp and garnish with coriander and lemon.
Don’t skip dry salt water! This will be different when baking peeled shrimp to make sure it’s oily and drained.
Be sure to rinse the shrimp thoroughly after drying to make it delicious when baking, but not too salty.
1-2 hours is the best choice for pickled shrimp.
Do not cook! This can take up to 6 minutes on the grill, so be sure to do this as soon as the color turns pink.
I like to squeeze a lot of fresh lemon juice to consume. Really give them a taste of margaritas!
- Category: Dinner
- Cuisine: American
Keywords: Margarita Grilled Shrimp Skewers - How to Grill Perfect Shrimp!