Best Margarita Shrimp Salad Recipes

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

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 SALAD

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.

SPICY MARGARITA SHRIMP SALAD

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.

MARGARITA SHRIMP COCKTAIL SALAD

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 SALAD FROM SWANSON®

Steps:

• Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
• Stir the lime juice, lime zest, and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
• Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
• Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.

MARGARITA SHRIMP SALAD

Steps:

• Reserve 1 C marinade, then marinade shrimp in remainder for 2 hours. Soak skewers in cold water, then thread 3-4 shrimp onto each and season with salt and pepper. Add parsley or cilantro to reserved marinade. Heat grill to high, lightly coat shrimp with olive oil, wrap ends of skewers with foil to prevent burn. Place shrimp in center of grill, cover and cook 2-3 min, brush with reserved marinade. Turn them over, cover, brush w/marinade again, and grill 3-4 minutes. Toss lettuce, tomatoes, corn and asiago cheese together. Combine lime juice, olive oil and pinch of sugar and salt, toss with greens and divide onto 4 plates, top each with shrimp. Marinade: in glass container, combine 5 cloves minced garlic, 1/3 C tequila 1/3 C triple sec, juice from 2 limes, 2 C liquid margarita mix, and 1 C light olive oil.

CAMPBELL'S KITCHEN: MARGARITA SHRIMP SALAD

Steps:

• 1 Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
• Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
• Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
• Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.

CAMPBELL'S MARGARITA SHRIMP SALAD RECIPE

Steps:

• 1 Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
• Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time.
• Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
• Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
• Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.