Best Campbells Margarita Shrimp Salad Recipes
MARGARITA SHRIMP SALAD
This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.
Provided by Leslie in Texas
Categories Southwestern U.S.
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
- Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
- Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
- Remove from heat, transfer to a small bowl, and cool.
- Whisk in the olive oil and season to taste with salt and pepper; set aside.
- Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
- Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
- Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
- When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
- Sprinkle with chili powder while still warm.
- In a large bowl, mix together the tomato, bell pepper and lettuce.
- Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
- Top with the grilled shrimp and tortilla strips and serve immediately.
MARGARITA SHRIMP
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
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
MARGARITAS AND SHRIMP ALL AROUND
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
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
SPICY MARGARITA SHRIMP SALAD
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
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
MARGARITA SHRIMP AND VEGETABLE KABOBS
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
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.
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