Margarita Shot Glass Shrimp Recipes

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MARGARITA SHOT-GLASS SHRIMP



Margarita Shot-Glass Shrimp image

Get ready for raves! Individual zesty shrimp cocktails will be a hit at your next get-together.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 9

Lime wedges, if desired
Coarse salt, if desired
Coarse ground black pepper, if desired
1 cup zesty cocktail sauce
1/2 cup finely chopped red or yellow bell pepper
1 tablespoon lime juice
2 cans (8 oz each) crushed pineapple in juice, drained
24 cooked deveined peeled large shrimp (about 2 lb)
Cilantro sprigs, if desired

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.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 0 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 5 g, TransFat 0 g

ZESTY MARGARITA SHRIMP COCKTAIL



Zesty Margarita Shrimp Cocktail image

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

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)

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

MARGARITA JELLY SHOTS



Margarita Jelly Shots image

Enjoy the refreshing flavors of a lime margarita, packed into one small shot.

Provided by Food Network Kitchen

Time 3h10m

Yield 12 shots

Number Of Ingredients 7

1/3 cup sugar
3 limes, 2 juiced and 1 cut into small wedges
2/3 cup seltzer water
One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons)
2/3 cup tequila
2 tablespoons orange liqueur
Flaky sea salt, for serving

Steps:

  • Combine the sugar, lime juice and 2/3 cup regular water in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the sugar is dissolved, about 2 minutes. Add the seltzer water to the syrup mixture, sprinkle the gelatin on top and leave it to bloom for 5 minutes.
  • Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Sir in the tequila and orange liqueur. Divide the mixture among twelve 2-ounce glasses. Refrigerate until set, at least 3 hours.
  • Before serving, garnish each shot with a small pinch of flaky sea salt and a lime wedge.

MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE



Margarita Shrimp with Pico de Gallo Cocktail Sauce image

Provided by Food Network

Number Of Ingredients 17

1/2 bunch cilantro, chopped fine
1 serrano pepper, minced
2 tomatoes, small dice
1 small onion, small dice
Juice of 1 lime
1 (8-ounce) bottle ketchup
1/2 tablespoon Worcestershire sauce
1 teaspoon salt
4 drops hot sauce
2 ounces canola oil
2 cloves garlic
2 medium shallots
1 jalapeno, stem removed
1 bunch cilantro
Juice of 3 limes
2 ounces tequila
32 pieces shrimp, 16/20 count, peeled and deveined

Steps:

  • Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
  • In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.

MARGARITA GRANITA WITH SPICY SHRIMP



Margarita Granita with Spicy Shrimp image

While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! -Nancy Buchanan, Costa Mesa, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 cup water
1/2 cup sugar
1/2 cup lime juice
3 tablespoons tequila
3 tablespoons Triple Sec
4-1/2 teaspoons grated lime zest, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
16 uncooked medium shrimp, peeled and deveined

Steps:

  • In a large saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; stir in lime juice, tequila, Triple Sec and 3 teaspoons lime zest., Transfer to an 11x7-in. dish; cool to room temperature. Freeze 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes., In a small bowl, combine cumin, paprika, oregano, salt and chipotle pepper; add shrimp, tossing to coat. Thread shrimp onto eight soaked wooden appetizer skewers., Lightly oil grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink., Stir granita with a fork just before serving; spoon into small glasses. Top with remaining lime zest; serve with shrimp.

Nutrition Facts : Calories 110 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.

MARGARITA SHRIMP COCKTAIL



Margarita Shrimp Cocktail image

Make and share this Margarita Shrimp Cocktail recipe from Food.com.

Provided by chef FIFI

Categories     Lime

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

32 shelled cooked shrimp, with tails on (deveined and what ever size you like, but preferrably a larger size)
1/2 cup Kraft mayonnaise
2 tablespoons honey mustard dressing
1 tablespoon fresh lime juice
1 teaspoon lime zest
3 -5 lime wedges, for presentation (optional)

Steps:

  • Combine all the ingredients in a medium bowl, except for the shrimp.
  • Put cocktail sauce into your favorite bowl, or cocktail glass.
  • Put wedges on edge.
  • Place bowl or glass on platter and layer shrimp around.
  • Keep refridgerated until your going to serve them.
  • Enjoy!

Nutrition Facts : Calories 106, Fat 6.9, SaturatedFat 1, Cholesterol 62.3, Sodium 205, Carbohydrate 4.9, Sugar 1.3, Protein 6.3

SHRIMP MARGARITA



Shrimp Margarita image

Provided by Pierre Franey

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

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)

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

MARGARITA GRILLED SHRIMP



Margarita Grilled Shrimp image

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

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

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

MARGARITAS AND SHRIMP ALL AROUND



Margaritas and Shrimp All Around image

First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!

Provided by NcMysteryShopper

Categories     Tex Mex

Time 17m

Yield 32 shrimp, 4-6 serving(s)

Number Of Ingredients 12

1 cup tequila (preferably 100% blue agave)
1/2 cup Cointreau liqueur or 1/2 cup Grand Marnier
1 1/4 cups fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup superfine sugar
4 teaspoons honey, warmed
2 tablespoons vegetable oil
1 chipotle chile in adobo, seeded and minced
salt & freshly ground black pepper
1 1/4 lbs medium shrimp, shelled and deveined
lime wedge, for serving

Steps:

  • Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate.
  • Preheat broiler or grill.
  • Put some crushed ice in a glass and sample margarita.
  • In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes.
  • Meanwhile, Put some crushed ice in a glass and sample chilling margarita.
  • Drain the shrimp and arrange on a baking sheet.
  • Check glass to see if it is in need of refill.
  • If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.
  • Go ahead and refill your glass -- you deserve it!

Nutrition Facts : Calories 259.7, Fat 8.4, SaturatedFat 1.1, Cholesterol 179.1, Sodium 806.6, Carbohydrate 28.5, Fiber 0.4, Sugar 21.1, Protein 19.8

MARGARITA GELATIN SHOTS



Margarita Gelatin Shots image

Everyone's favorite cocktail becomes a celebratory shot! Serve this margarita gelatin shot recipe in shot glasses garnished to look like mini margaritas or, for a fun twist, pour the mixture into hollowed-out lime halves, chill and then slice into wedges. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 24 servings.

Number Of Ingredients 5

3 envelopes unflavored gelatin
1 can (12 ounces) frozen limeade concentrate, thawed
1 cup tequila
1/4 cup Triple Sec
Optional: kosher salt and lime wedge

Steps:

  • In a small saucepan, sprinkle gelatin over cold limeade; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat. Stir in tequila and triple sec. , Pour into 2-oz. shot glasses; refrigerate until set. If desired, garnish rim with salt and lime. To serve in lime wedges instead of shot classes, halve and juice 6 limes (save juice for another use). Scrape out pulp. Arrange halves in muffin tins for stability. Fill with gelatin mixture. Refrigerate until set; cut each lime half into 2 wedges.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

MARGARITA JELL-O® SHOTS



Margarita Jell-O® Shots image

I had to make hundreds of Jell-O® shots for a wedding, so I decided to have fun with them and try out some new mixes. This was my margarita-flavored shot, a bit strong but good if you want variety with your selection. If you want them more palatable, substitute water for a bit of the alcohol.

Provided by VICKYPAK

Categories     Drinks Recipes     Shot Recipes     Jell-O® Shots

Time 5h5m

Yield 15

Number Of Ingredients 6

1 cup boiling water
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
⅓ cup tequila
⅓ cup triple sec
⅓ cup water
15 plastic shot glasses, or as needed

Steps:

  • Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
  • Pour mixture into shot glasses. Refrigerate until set, about 5 hours.

Nutrition Facts : Calories 52.1 calories, Carbohydrate 7.3 g, Protein 0.5 g, Sodium 26.5 mg, Sugar 7.1 g

MARGARITA SHRIMP COCKTAIL RECIPE - (4.3/5)



Margarita Shrimp Cocktail Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 19

SHRIMP:
1 1/2 pounds medium shrimp with shells (26 to 30 shrimp)
4 cups water
2 teaspoons salt
1 1/2 cups dry white wine or nonalcoholic wine
2 tablespoons lime juice
5 black peppercorns
Handful of fresh cilantro
MARGARITA SAUCE:
1/2 cup orange juice
1/2 cup ketchup
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 cup lemon juice
2 tablespoons tequila, if desired
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Dash of red pepper sauce

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.

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