Best Campbells Kitchen Margarita Shrimp Salad Recipes

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MARGARITA SHRIMP



Margarita Shrimp image

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol!

Provided by Mamas Kitchen Hope

Categories     Tex Mex

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs shrimp, peeled and deveined
1/4 cup tequila
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 jalapeno, minced
2 tablespoons triple sec
2 tablespoons lime juice
lime wedge
salt

Steps:

  • Sample the tequila to make sure it has not gone bad! lol.
  • Mix all marinade ingredients in a medium mixing bowl.
  • Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
  • Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
  • Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
  • Remove from grill and serve immediately.
  • BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
  • Enjoy!

Nutrition Facts : Calories 365.8, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 337.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 46.4

MARGARITA SHRIMP WITH COCONUT GREENS AND HAWAIIAN MACARONI SALAD RECIPE BY TASTY



Margarita Shrimp With Coconut Greens And Hawaiian Macaroni Salad Recipe by Tasty image

Here's what you need: kosher salt, elbow macaroni, mayonnaise, apple cider vinegar, onion powder, sugar, medium carrots, scallions, buttermilk, jumbo shrimp, kosher salt, margarita mix, blanco tequila, fresh cilantro, lime, Lime wedge, unrefined coconut oil, garlic, small red onion, kosher salt, unsweetend coconut milk, light brown sugar, lime, kale, snow peas, unsweetened toasted coconut flakes

Provided by Tasty

Categories     Sides

Time 2h

Yield 4 servings

Number Of Ingredients 26

1 tablespoon kosher salt, divided, plus 1 teaspoon
1 lb elbow macaroni
2 cups mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon onion powder
1 tablespoon sugar
2 medium carrots, shredded
2 scallions, thinly sliced
¼ cup buttermilk
1 lb jumbo shrimp, peeled and deveined, tails on
1 teaspoon kosher salt
1 ½ cups margarita mix
4 tablespoons blanco tequila, divided
2 tablespoons fresh cilantro, finely chopped
1 lime, zested
Lime wedge, for serving
2 tablespoons unrefined coconut oil
1 clove garlic, thinly sliced
1 small red onion, thinly sliced
kosher salt, and freshly ground black pepper, to taste
¼ cup unsweetend coconut milk, plus 2 tablespoons for serving
1 tablespoon light brown sugar
1 lime, juiced
2 bunches kale, stems discarded, leaves roughly chopped
4 oz snow peas, ends trimmed, halved crosswise
¼ cup unsweetened toasted coconut flakes, for serving

Steps:

  • Make the macaroni salad: Bring 3 quarts of water to boil in a Dutch oven over high heat. Add 1 tablespoon of salt and the macaroni. Cook al dente according to the package directions. Drain the pasta and return to the Dutch oven. Cool for 5 minutes.
  • Add the mayonnaise, apple cider vinegar, onion powder, sugar, and remaining 1 teaspoon of kosher salt to the pasta fold to thoroughly combine. Set aside to cool completely, about 30 minutes.
  • Marinate the margarita shrimp: Add the shrimp and kosher salt to a large bowl. Toss to combine. Pour the margarita mix over top. Cover and refrigerate for 15 minutes while you prepare the braised greens.
  • Make the braised coconut greens: Heat the oil in a medium saucepan over medium-low heat. When the oil is shimmering, add the garlic and onion. Season with salt and pepper. Cook for about 3 minutes, stirring often, until fragrant and just starting to soften.
  • Add ¼ cup of coconut milk plus the sugar and lime juice to the saucepan, stirring to dissolve the sugar.
  • Add the kale leaves and snow peas, and season again with salt and pepper. Cover the saucepan and simmer for about 5 minutes, until the leaves are wilted and soft and the snow peas are tender.
  • Cook the shrimp: Pour the marinade liquid into a 10-inch skillet, leaving the shrimp in the bowl. Bring the liquid to a boil over high heat and simmer for about 10 minutes, until the liquid is reduced by two-thirds to about ½ cup.
  • Add the shrimp and 2 tablespoons of tequila to the skillet. Cook, tossing occasionally, for about 3 minutes, until the shrimp are bright pink and opaque.
  • Add the remaining 2 tablespoons of tequila plus the cilantro and lime zest. Simmer for about 1 minute, tossing the shrimp to thoroughly coat. Serve immediately alongside the macaroni salad and braised greens.
  • Just before serving, fold in the carrots, scallions, and buttermilk into the cooled macaroni salad. Add the remaining 2 tablespoons of coconut milk to the greens and garnish with toasted coconut flakes.
  • Enjoy!

MARGARITA SHRIMP AND VEGETABLE KABOBS



Margarita Shrimp and Vegetable Kabobs image

Make and share this Margarita Shrimp and Vegetable Kabobs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup tequila
1/4 cup lime juice
1 (1 1/4 ounce) envelope Good Seasonings Italian salad dressing mix or 1 (1 1/4 ounce) envelope zesty Italian salad dressing mix
1/2 cup oil
1 1/2 lbs medium shrimp, peeled and deveined
red pepper
onion
zucchini
yellow squash
mushroom
bell pepper

Steps:

  • Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well.
  • Place shrimp and vegetables in marinade; cover.
  • Refrigerate 1 hour; drain and discard dressing.
  • Arrange shrimp and vegetables on skewers.
  • Place kabobs on greased grill over hot coals.
  • Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once.
  • Serve with rice, if desired.

MARGARITAS AND SHRIMP ALL AROUND



Margaritas and Shrimp All Around image

First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!

Provided by NcMysteryShopper

Categories     Tex Mex

Time 17m

Yield 32 shrimp, 4-6 serving(s)

Number Of Ingredients 12

1 cup tequila (preferably 100% blue agave)
1/2 cup Cointreau liqueur or 1/2 cup Grand Marnier
1 1/4 cups fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup superfine sugar
4 teaspoons honey, warmed
2 tablespoons vegetable oil
1 chipotle chile in adobo, seeded and minced
salt & freshly ground black pepper
1 1/4 lbs medium shrimp, shelled and deveined
lime wedge, for serving

Steps:

  • Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
  • Preheat broiler or grill.
  • Put some crushed ice in a glass and sample margarita.
  • In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
  • Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
  • Drain the shrimp and arrange on a baking sheet.
  • Check glass to see if it is in need of refill.
  • If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.
  • Go ahead and refill your glass -- you deserve it!

Nutrition Facts : Calories 259.7, Fat 8.4, SaturatedFat 1.1, Cholesterol 179.1, Sodium 806.6, Carbohydrate 28.5, Fiber 0.4, Sugar 21.1, Protein 19.8

MARGARITA SHRIMP KABOBS



Margarita Shrimp Kabobs image

Hold a fiesta on your grill with shrimp marinated in lime, salt and tequila. Skewered with bright red peppers and fresh green zucchini and it both looks and tastes like a party.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, finely chopped
2 tablespoons tequila, if desired
1/4 teaspoon salt
1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1 medium zucchini, cut into 1/2-inch slices
1 large red bell pepper, cut into bite-size pieces
1 tablespoon olive or vegetable oil

Steps:

  • Heat gas or charcoal grill. In large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, tequila and salt; add shrimp. Seal bag, squeezing out air; turn to coat shrimp. Let stand 10 minutes to marinate. Drain shrimp; discard marinade.
  • On each of 8 (12-inch) metal skewers, alternately thread shrimp, zucchini and bell pepper, leaving 1/4-inch space between each piece. Brush with 1 tablespoon oil.
  • Carefully brush grill rack with additional oil. Place kabobs on grill over medium-high heat. Cover grill; cook 5 to 6 minutes, turning once, until shrimp are pink and vegetables are crisp-tender.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 160 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g

SPICY MARGARITA SHRIMP SALAD



Spicy Margarita Shrimp Salad image

Triple sec, tequila, chilie's,shrimp & cumin... This salad is truly a margarita centerpiece. It comes from my "Best of Arizona Recipes", the Southwest Savor.

Provided by BakinBaby

Categories     Brunch

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons cilantro
2 garlic cloves (minced)
2 jalapenos (seeded & finely diced)
1/3 cup tequila
2 tablespoons triple sec (or Grand Marnier)
1/4 cup lime juice
1 1/2 teaspoons cumin
1 lb shrimp (peeled,deveined and slit open)
1/4 cup olive oil
1 tomatoes (cored,seeded & diced)
1 small yellow pepper (cored,seeded and diced)
6 cups romaine lettuce (torn)
1 avocado (sliced)
1 cup corn chips (optional)

Steps:

  • Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
  • Drain shrimp and reserve marinade.
  • In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
  • Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
  • Prepare barbecue grill, (spray with non-stick) grill shrimp until just pink; about 1 minunte per side, keep warm.
  • In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked marinade/dressing and divide among 4 large plates.
  • Top the salad with grilled shrimp and top with corn chips and avocado slices.

Nutrition Facts : Calories 375.7, Fat 23.4, SaturatedFat 3.2, Cholesterol 239, Sodium 1086.8, Carbohydrate 15.1, Fiber 6, Sugar 2.6, Protein 28.8

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