These Lime-Tequila Shrimp Kebabs are bright, bold, and perfect for entertaining. Juicy shrimp are marinated in lime juice, tequila, and warm spices, then quickly grilled with colorful vegetables. Easy to grab and full of festive flavor, these skewers are ideal for parties, especially New Year’s celebrations.

Why You’ll Love This Recipe :

• Bright citrus flavor with a festive twist

• Quick cooking time

• Perfect finger-friendly appetizer

• Great balance of heat, acidity, and freshness

Equipment :

• Large mixing bowl

• Measuring cups and spoons

• Knife

• Cutting board

• Wooden skewers, soaked in water

• Grill pan or outdoor grill

• Tongs

Ingredients :

• 1/4 cup fresh lime juice

• 2 limes, cut into wedges

• 1/4 cup tequila

• 1/4 cup olive oil

• 1/2 jalapeño chile, finely minced

• 1 garlic clove, minced

• 1/4 teaspoon paprika

• 1/4 teaspoon ground cumin

• Pinch red pepper flakes

• Pinch salt

• Pinch freshly ground black pepper

• 1 pound large shrimp, peeled and deveined

• 1 red bell pepper, cut into wedges

• 1 onion, cut into wedges

• 6–8 wooden skewers, soaked

• Yellow rice, for serving

Instructions :

1. In a large bowl, whisk together the lime juice, tequila, olive oil, jalapeño, garlic, paprika, cumin, red pepper flakes, salt, and black pepper.

2. Add the shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 2 hours.

3. Preheat a grill pan over medium heat.

4. Thread the shrimp, red bell pepper, onion wedges, and lime wedges alternately onto the skewers.

5. Place the skewers on the hot grill and cook for about 5 minutes, turning once, until the shrimp are opaque and lightly charred.

6. Remove from the grill and serve directly on the skewers or slide the shrimp and vegetables off onto a platter.

7. Serve warm with yellow rice, if desired.

Tips & Notes :

• Do not marinate longer than 2 hours to avoid mushy shrimp.

• Soaking skewers prevents burning on the grill.

• Adjust jalapeño and red pepper flakes for desired heat level.

Storage & Make-Ahead :

• Make-Ahead: Prep the marinade and vegetables in advance; marinate shrimp just before cooking.

• Fridge: Store cooked shrimp for up to 2 days.

• Freezer: Not recommended.

• Reheat: Gently reheat in a skillet to avoid overcooking.

Serving Suggestions :

• Serve with yellow rice or cilantro-lime rice

• Add to a seafood appetizer spread

• Pair with margaritas or sparkling drinks

Frequently Asked Questions

Q1: Can I make this without tequila?
A1: Yes, replace tequila with extra lime juice or orange juice.

Q2: Can I cook these outdoors on a grill?
A2: Absolutely, they grill beautifully over medium heat.

Q3: Can I use frozen shrimp?
A3: Yes, just thaw completely and pat dry before marinating.