Margarita Prawns

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“Depending on the situation, these prawns could be a snack, appetizer or main dish. This is a summer favorite and very easy to prepare. Prep time does not reflect marinating time or standing time.”

Ingredients Nutrition

  • For the marinade
  • 14 cup tequila
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons oil
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • 14 teaspoon hot pepper sauce
  • For the kabobs
  • 24 large prawns, shelled,deveined,tails left on (1+1/2lbs)
  • 2 -3 medium limes


  1. In a large glass bowl or plastic bag, combine marinade ingredients; add prawns.
  2. Turn to coat.
  3. Refrigerate 1-3 hours.
  4. Heat grill.
  5. Let prawns stand at room temperature for 30 minutes.
  6. Cut lime into 18 pieces.
  7. Drain prawns, reserving marinade.
  8. On each of 6 metal skewers alternate 4 prawns and 3 lime pieces.
  9. Oil grill rack.
  10. Place kabobs 4-6 inches from the heat and cook 6-10 minutes until prawns are pink, turning and basting with the marinade.
  11. Serve.

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