Margarita Shrimp With Pico De Gallo Cocktail Sauce Recipes

MARGARITA GRILLED SHRIMP

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

Provided by Jenny Thompson

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 9

Margarita Grilled Shrimp image

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.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g

Ingredients

1 pound shrimp, peeled and deveined
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 bamboo skewers, soaked in water for 20 minutes

SHRIMP MARGARITA

Provided by Pierre Franey

Categories dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Shrimp Margarita image

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.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 pound (about 20) medium-size shrimp
1/4 cup fresh lime juice
Salt and freshly ground pepper to taste
1 small ripe avocado
2 tablespoons butter
1 tablespoon finely chopped shallots
1/4 cup tequila
3/4 cup half-and-half
1 tablespoon finely chopped cilantro or Chinese parsley (optional)

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

Margarita Shrimp Cocktail image

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!

Ingredients

2 jar(s) jars of salsa (16 oz each)
2 Tbsp hot sauce
2 to 4 Tbsp prepared horseradish to taste (we actually like 6 to 8)
1/4 c chopped jalapenos (from a jar)
1 good sized fist-full of cilantro, chopped
1/4 tsp black pepper
pinch salt
1/2 c diced red onion
3 medium roma tomatoes, diced
1 large peeled and chopped mango
1/2 lb frozen popcorn sized shrimp, peeled and deviened
1 or 2 large avocados, chopped
4 Tbsp lime juice
tortilla chips

ERIN'S PICO DE GALLO

This is by far the best pico I have ever had. Fresh cilantro and sweetened lime juice are key to making this recipe really delicious. You can find the lime juice in the aisle with margarita mixers and such. This makes a lot to feed a crowd!

Provided by Erin Downey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h30m

Yield 40

Number Of Ingredients 6

Erin's Pico de Gallo image

Steps:

Place the tomatoes, onion, jalapeno peppers, cilantro, and lime juice into a large mixing bowl. Sprinkle with taco seasoning and stir gently until evenly mixed. Cover and refrigerate at least 1 hour to allow the flavors to blend before serving.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 19.3 mg, Sugar 2.9 g

Ingredients

3 pounds diced roma tomatoes
1 ½ pounds diced red onion
3 jalapeno pepper, seeded and minced
1 cup minced fresh cilantro
½ cup sweetened lime juice
1 tablespoon taco seasoning mix

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

Zesty Margarita Shrimp Cocktail image

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

Ingredients

1/2 cup mayonnaise
2 tablespoons refrigerated honey mustard salad dressing
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1 tablespoon tequila, if desired
32 deveined shelled cooked extra-large shrimp with tails on (about 2 lb)

More about "margarita shrimp with pico de gallo cocktail sauce recipes"

MEXICAN SHRIMP COCKTAIL | VALERIE'S KITCHEN

Web Aug 18, 2013 Salt Cocktail sauce – I highly recommend making your own homemade cocktail sauce (so easy!) but you can grab a jar of your …
From fromvalerieskitchen.com
5/5 (15)
Total Time 20 mins
Category Appetizer
Calories 260 per serving

In a large mixing bowl combine diced tomatoes, diced onion, chopped cilantro, and finely diced jalapeno. Squeeze mixture with the juice of one lime, season with a little salt, and toss together with a spoon. Add the entire jar of cocktail sauce and stir till combined. Place bowl in the refrigerator.
If using cooked shrimp, skip to next step. If using raw shrimp, rinse with cold water and drain well. Remove tails if necessary. Bring a large pot of water to boil on the stove. Drop in about one tablespoon of salt. Add shrimp and cook for two minutes; no longer. Drain hot water from pot and cover the shrimp with cold water to cool them down and stop them from cooking further. Drain well and transfer the shrimp to a cutting board.
Cut each shrimp into two or three pieces to desired size. Transfer chopped shrimp to the chilled bowl of tomato/cocktail sauce mixture and stir well to combine. If desired, bowl can be covered with plastic wrap and refrigerated for several hours at this point until ready to assemble shrimp cocktails.
When ready to serve, remove pits and chop avocados. Squeeze juice from remaining lime over the top of the chopped avocado. To serve in a large bowl, garnish top of the shrimp cocktail with the avocado and allow people to serve themselves. For individual servings in martini glasses, layer a heaping spoonful of the shrimp cocktail mixture in the bottom of each glass. Add a generous layer of avocado. Fill glasses to the top with more shrimp cocktail and garnish the top with some of the avocado.

Margarita Shrimp With Pico De Gallo Cocktail Sauce Recipes

MARGARITA GRILLED SHRIMP

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

SHRIMP MARGARITA

MARGARITA SHRIMP COCKTAIL

ERIN'S PICO DE GALLO

This is by far the best pico I have ever had. Fresh cilantro and sweetened lime juice are key to making this recipe really delicious. You can find the lime juice in the aisle with margarita mixers and such. This makes a lot to feed a crowd!

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.

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