Margarita Shrimp

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This speedy recipe for margarita shrimp is a zingy tropical seafood supper that goes perfectly with rice, salad…and a margarita, of course!

PIN this recipe for Margarita Shrimp now… So you can make it later!

Yes, I realize that this is my second recipe in a row where I am taking a cocktail and turning it into supper (hey there, Bloody Mary Burgers!).

Maybe it’s something about the naughtiness of breaking into the liquor cabinet while you are making dinner, but I gotta tell you that as with that burger, adding just a teeny bit of an adult beverage to your recipe can take it from good to oh-my-goodness-can-I-have-seconds?

This time around I was inspired by my all time fave, the always wonderful margarita.

That glass of deliciousness is a Prosecco margarita (because as always, I can never leave well enough alone), but this Margarita Shrimp recipe was inspired by the ingredients in a good old classic margarita.

What goes into a margarita?

Lime juice. Salt. TEQUILA.

All of these just seemed to be crying out to be mixed up with some shrimp that is gently sautéed in a little olive oil.

This will take you less than a half hour tops, even if you count peeling the shrimp yourself, and then all you need to do is sprinkle on a little lime zest, drizzle with a little honey (which is standing in for the simple syrup you find in some classic margaritas) and dinner is ready!

TIPS FOR MAKING MARGARITA SHRIMP

What is the best kind of shrimp to buy for this recipe?

It may be tempting to buy already peeled and cleaned shrimp, but in this kind of recipe where the shrimp is Front and Center, we like shell-on shrimp…it’s just more flavorful that way. Go for the large ones, and if you can get them at a local seafood store (waves to The Fish House in Apex, NC) that’s the best!

How do you peel and devein shrimp?

Some shrimp comes with the shell already split down the back so you can just pull it off, otherwise pull the shell off starting from the bottom of the shrimp where the legs are.

To devein them, slip a paring knife under the little grey tube on along the top of the shrimp and and pull it out. All done! Pro tip: put the shells in a disposable sealed container before you toss them – they can get, well, aromatic.

What is lime zest?

Lime zest (and lemon zest) is what you get when you run a little shaver over the peel. Zest is super flavorful and a great way to add a little zing to your recipe. We love a microplane zester for this job!

What is the best kind of tequila to cook with?

There are SO many answers to this question (and this article from Simply Recipes is a fantastic reference) but in a nutshell, you want to look for a bottle that says 100% Agave on the label. Agave is sweet, and means you have a tequila that is smooth and not sharp.

We love to have these shrimp with coconut rice to continue on with the tropical flavor, and a veggie salad is a great side as well.

Oh, and don’t forget to make yourself a margarita to go with it!

OTHER SHRIMP RECIPES WE CAN’T SAY NO TO!

Shrimp Potato Salad with Mustard Dressing. Zingy!
Shrimp Pot Pies. Comfort food, shrimp-style.
Coconut Shrimp Ramen. My current favorite shrimp supper!