Margarita Shrimp Salad Recipe

Name: Margarita Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp medium, peeled and deveined, 30-40 per pound; 1/4 cup tequila; 2 teaspoons orange zest freshly grated; 1 teaspoon lime zest freshly grated; 1/2 teaspoon salt; 1/4 cup red onion thinly slivered; 4 cups romaine lettuce torn; 2 medium belgian endive cored and torn into pieces (2 cups); 1 each oranges peeled and cut into segments; 2 each avocados ripe Hass, peeled, pitted and cut into 1/2-inch cubes; 1 tablespoon lime juice see Tip; 1 tablespoon olive oil, extra-virgin; 1 x limes wedges

Servings: persons

1 pound shrimp medium, peeled and deveined, 30-40 per pound
1/4 cup tequila
2 teaspoons orange zest freshly grated
1 teaspoon lime zest freshly grated
1/2 teaspoon salt
1/4 cup red onion thinly slivered
4 cups romaine lettuce torn
2 medium belgian endive cored and torn into pieces (2 cups)
1 each oranges peeled and cut into segments
2 each avocados ripe Hass, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon lime juice see Tip
1 tablespoon olive oil, extra-virgin
1 x limes wedges

1
Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl.
2
Cover and marinate in the refrigerator for 10 minutes, stirring occasionally.
3
Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
4
Meanwhile, make Creamy Lime-Chile Dressing.
5
Toss romaine, endive, orange segments and the drained onion in a large bowl.
6
Add the dressing and toss to coat.
7
Divide among 4 plates.
8
Toss avocados with lime juice and divide among the salads.
9
Drain the shrimp, reserving the marinade.
10
Heat oil in a large skillet over medium-high heat.
11
Add the shrimp and saute until pink and firm, 2 to 3 minutes.
12
Divide among the salads.
13
Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp.
14
Serve with lime wedges for squeezing.
15
Tips: To juice a lime:
16
A lime at room temperature gives the most juice (1 1/2 to 2 tablespoons).
17
Before juicing, roll the lime on the counter, pressing down with your hand.
18
If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound shrimp medium, peeled and deveined, 30-40 per pound, 1/4 cup tequila, 2 teaspoons orange zest freshly grated, 1 teaspoon lime zest freshly grated, and more.

Yes, Margarita Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Margarita Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions