Best Zesty Margarita Shrimp Cocktail 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.

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.

MARGARITA SHRIMP

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!

MARGARITA SHOT-GLASS SHRIMP

Steps:

• If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
• In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.

MARGARITA SHRIMP COCKTAIL

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 RECIPE - (4.3/5)

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.

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.

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.