Best 9 Zesty Margarita Shrimp Recipes

SOUTHWEST ZESTY MARGARITA SHRIMP

Steps:

• In medium bowl, combine all ingredients except shrimp; mix well. Add shrimp; stir to coat. Cover; refrigerate at least 4 hours or up to 8 hours to marinate.
• Spray broiler pan with nonstick cooking spray. Drain shrimp, discarding marinade. Place shrimp on sprayed broiler pan. Broil 4 inches from heat for 5 to 7 minutes or until shrimp turn pink, turning once.

ZESTY MARGARITA SHRIMP COCKTAIL

Steps:

• In medium bowl, mix all ingredients except shrimp. Serve as dip for shrimp.

ZESTY MARINATED SHRIMP

Steps:

• Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

MARGARITA GRANITA WITH SPICY SHRIMP

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.

MARGARITA GRILLED SHRIMP

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

SOUTHWEST ZESTY MARGARITA SHRIMP

Steps:

• In medium bowl, mix all ingredients, except shrimp.
• Add shrimp; stir to coat. Cover and refrigerate at least 4 hours or up to 8 hours to marinate.
• Coat broiler pan with oil spray.
• Drain shrimp, discarding marinade.
• Place shrimp on broiler pan and broil 4 inches from heat for 5 to 7 minutes, turning once, until shrimp turn pink.

ZESTY MARGARITA SHRIMP

Steps:

• Im medium bowl, mix all ingredients except shrimp. Add shrimp, stir to coat. Cover and refrigerate 8 hours.
• Spray broiler pan with cooking spray. Drain shrimp and discard marinade. Place shrimp on broiler pan and broil 4 inches from heat, 5-7 minutes, turning once, until shrimp turn pink.

SPICY STRAWBERRY MARGARITA

Steps:

• Dip half of the rim of 4 margarita glasses in the simple syrup, then dip in the coarse salt. Set aside.
• In a blender, combine the ice, halved strawberries, watermelon, tequila, lime juice, triple sec, simple syrup and Fresno chile. Blend until frothy. Pour into your prepared margarita glasses, garnish each with a thinly sliced strawberry if desired and enjoy immediately!

SHRIMP MARGARITA

Steps:

• Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
• Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
• Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
• Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.