Spicy Margarita Shrimp Salad
Elevate your salad game with this Spicy Margarita Shrimp Salad—a sizzling fusion of bold flavors and fresh ingredients! Succulent shrimp are marinated in a zesty blend of tequila, fresh lime and orange juice, honey, garlic, and a kick of jalapeño, then pan-seared to perfection. Served atop a vibrant bed of mixed greens, creamy avocado, juicy cherry tomatoes, and crisp red onion, this dish is topped with chopped cilantro and optional crumbled Cotija cheese for a savory finish. The tangy bursts of citrus marry beautifully with warm chili spices, creating a refreshing yet fiery salad perfect for a light lunch or an impressive dinner starter. Ready in just 30 minutes, this guilt-free gourmet recipe is a must-try for seafood lovers who crave a little heat and a lot of flavor!
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 3 tbsp Tequila
- 2 tbsp Fresh lime juice
- 2 tbsp Fresh orange juice
- 1 tbsp Honey
- 2 cloves Garlic, minced
- 1 small Jalapeño, finely chopped
- 3 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 cups Mixed salad greens
- 1 large Avocado, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 2 tbsp Cilantro, chopped
- 0.25 cup Cotija cheese, crumbled (optional)
- 4 pieces Lime wedges (for garnish)
Instructions
In a large mixing bowl, combine tequila, lime juice, orange juice, honey, minced garlic, chopped jalapeño, 1 tablespoon olive oil, chili powder, salt, and black pepper to create the marinade.
Add the shrimp to the marinade and toss to coat evenly. Cover the bowl and refrigerate for 15-20 minutes to allow the flavors to infuse.
While the shrimp marinates, prepare the salad by arranging the mixed salad greens on a large platter or dividing them among individual plates.
Top the salad greens with diced avocado, halved cherry tomatoes, sliced red onion, and chopped cilantro. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Remove the shrimp from the marinade and cook them in the hot skillet for 2-3 minutes per side, or until they turn pink and opaque. Discard the marinade after use.
Once cooked, transfer the shrimp to the prepared salad.
Sprinkle crumbled Cotija cheese over the salad, if using, and garnish with lime wedges for an extra burst of citrus flavor.
Serve immediately and enjoy your Spicy Margarita Shrimp Salad!
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 30.0 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 771 mg | 59% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3396 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
