Recipe by Jenny Thompson
"The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken."
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shrimp, peeled and deveined
fresh lime juice
fresh chopped cilantro
ground red pepper
bamboo skewers, soaked in water for 20 minutes
I was intrigued by the recipe, however I needed an appetizer to take along to a party as a cold appetizer. I followed the recipe as presented and cooled the shrimp. I then made a second batch of the marinade but without the oil and mixed it with cream cheese and sour creame. I spread the amended marinade mixture on pieces of dark rye bread and pumpernickel and then laid the marinaded/grilled shrimp (after cooled) on top. It was awesome and everyone loved them.
Without even making this will tell you that is the marinade for ceviche and would not leave shrimp in it for 3 hours. Wouldn't even bother to grill shrimp just drain the excess marinade off and eat the lime will cook the shrimp
This recipe was SO simple and the shrimp was delicious. I ended up using half a lemon instead of the lime because I didn’t have any on hand- I also added a combo of red pepper flakes & chili powder in place of the ground red pepper. Lastly I cooked the shrimp on the stove top instead of on the grill to make it easier- put about a tbsp of olive oil in the skillet and some minced garlic. Let that heat up for 1 minute then threw the shrimp in, allowed them to cook for about 2-3 minutes then added snow peas and sugar snap peas. The shrimp cooked for 1 more minute after adding the vegetables then I served the shrimp over brown rice. Absolutely delicious! Good next day too- I ate it cold (so the shrimp wouldn’t get overcooked) and just added some sliced avocado... thanks for the recipe Jenny :o)
This is the best grilled shrimp I've ever had. It was awesome! I did double the tequila but other than that followed the recipe exactly.
This recipe is absolutely fabulous! This tastes like something that you would order at a nice restaurant. It will not disappoint! Very easy to make. I used jumbo frozen shrimp that was already deveined, just had to peel them (but left the tails on for good looks). I have also used fresh shrimp from the market. Both do well. The bigger the shrimp, the better. I have used bottled lime juice when I don't have a lime laying around. I have also substitued dry cilantro as well, but you get a much better flavor from chopping it fresh. I've made this several times and it's always a hit. Great summer meal!
This was wonderful! My husband and daughter couldn't stop raving about dinner. I improvised just a little by adding 2 tablespoons margarita sweet & sour mix, and doubling the tequila. I marinated the shrimp for approximately 2 hours. I skewered the shrimp with red bell slices and served them over a bed of rice pilaf, with a side of steamed broccoli. The flavor of the shrimp was fabulous. This recipe is defintely a keeper.
My husband and I love shrimp on the grill and are always trying out new marinades. This was awesome! I served it with crusty bread and a big salad and that's all we needed. Loved it!
I say this is a 4 1/2. I did add some margarita mix and OJ to make some more liquid for the marinade. It was great on the shrimp. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Margarita Grilled Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 100
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