Best Margarita Shrimp Cocktail Recipes
MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
- In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.
ZESTY MARGARITA SHRIMP COCKTAIL
Toast the New Year with this five-ingredient dip, finished in 10 minutes. The refreshing lime flavor is a change from the usual shrimp sauce.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- In medium bowl, mix all ingredients except shrimp. Serve as dip for shrimp.
Nutrition Facts : Calories 35, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 0 g
MARGARITA SHRIMP COCKTAIL
Looking for classic seafood to start your meal? Then check out this delicious shrimp recipe - a perfect appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h30m
Yield 26
Number Of Ingredients 17
Steps:
- Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein.
- In 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes.
- Strain stock through strainer into large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm.
- Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. (Strain stock over large bowl if you want to keep for another purpose.) Shrimp can be refrigerated in ice water for several hours.
- In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. (After 3 hours the acid in the sauce causes the shrimp to become chewy.) Serve cold.
Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Shrimp, Sodium 170 mg, Sugar 2 g, TransFat 0 g
MARGARITA SHRIMP COCKTAIL
Wow... this is amazing! It's a cross between a shrimp cocktail and Mexican salsa. We were a little unsure of the mango and avocado pairing but it was fabulous. The shrimp soak up the flavors from the horseradish, onions, and jalapeno. This will be great to bring to a party or to have for a snack on a relaxing evening home.
Provided by Helene Mulvihill
Categories Seafood Appetizers
Time 10m
Number Of Ingredients 14
Steps:
- 1. Mix first 7 ingredients in a medium sized bowl.
- 2. Toss in tomatoes, onions, mango, and shrimp.
- 3. Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado.
- 4. Add avocado lime juice to mixture and toss.
- 5. Serve with tortilla chips.
- 6. **NOTE** For a very impressive presentation, I like to serve this in a margarita glass placed on top of a dessert sized plate with some of the avocado mixed in and some sprinkled on top. A lime wedge on the edge of the glass and tortilla chips around the plate. Makes a great appetizer for a dinner party or a great dip for a big party!
MARGARITA SHRIMP COCKTAIL SALAD
Categories Shellfish Tomato Freeze/Chill Low Fat
Yield 2-3 meal or 4-6 appetizer
Number Of Ingredients 10
Steps:
- Mix all ingredients and chill for 2 hours. Serve with crackers or tortilla chips. Option: Serve over thinly sliced or chopped ice berg lettuce or salad greens of your choice.
MARGARITA SHRIMP COCKTAIL
Make and share this Margarita Shrimp Cocktail recipe from Food.com.
Provided by chef FIFI
Categories Lime
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a medium bowl, except for the shrimp.
- Put cocktail sauce into your favorite bowl, or cocktail glass.
- Put wedges on edge.
- Place bowl or glass on platter and layer shrimp around.
- Keep refridgerated until your going to serve them.
- Enjoy!
Nutrition Facts : Calories 106, Fat 6.9, SaturatedFat 1, Cholesterol 62.3, Sodium 205, Carbohydrate 4.9, Sugar 1.3, Protein 6.3
MARGARITA SHRIMP COCKTAIL RECIPE - (4.3/5)
Provided by รก-174535
Number Of Ingredients 19
Steps:
- Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein. In a 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes. Strain stock through a strainer into a large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. Shrimp can be refrigerated in ice water for several hours. In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. Serve cold.
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