Grilled Shrimp Cocktail...Margarita Style!

May 19, 2015
Photo by lapadia
Author Notes

These shrimp cocktails were served with tortilla chips, lime wedges and shots of tequila to whet every ones appetite. It satisfied our taste and I hope it will for you, too!

Note: Jumbo shrimp or larger holds up well to the heat of a grill, I use extra jumbo size = 16-20 shrimps per pound for this recipe.

  • Prep time 1 hour 30 minutes
  • Cook time 20 minutes
  • Makes 4 jumbo sized cocktails
  • 4 jumbo size margarita style cocktail glasses on hand
  • Shrimp,16 to 20 per pound, peeled and deveined with tails left intact
  • 2 crushed garlic cloves
  • Zest and juice of one lime for the marinade
  • Additional lime slices and wedges = 4 thin slices for the shrimp cocktail and wedges to accompany tequila shots and to wet the glass rim, as well
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 2 tablespoons grapeseed oil
  • 2 tablespoons cilantro
  • 1/3 cup gold tequila
  • 1 tablespoon Grand Mariner
  • 1 tablespoon honey - or to taste
  • Shredded romaine lettuce
  • 1 sliced celery stalk and 1/4 cup celery heart leaves
  • 8 sliced grape tomatoes – red and/or yellow
  • 1 tablespoon minced jalapeno
  • Coarse kosher salt for cocktail glass rim
In This Recipe
  1. Put the garlic, lime zest, its juice, red pepper flakes, cumin, salt and oil in a bowl; mix well. Stir in the raw shrimp; marinate for about an hour.
  2. Lift the shrimp, with a slotted spoon, from the marinade; reserve the marinade until needed. Skewer and then grill the shrimp; set aside to cool.
  3. Combine the reserved marinade with tequila, honey, grand mariner and cilantro. Add to a sauce pan and simmer until liquid has reduced and thickened a bit; set aside to cool.
  4. Run a wedge of lime around the cocktail glass rim and dip it into kosher salt.
  5. Combine the lettuce, sliced celery stalk and celery heart leaves; arrange in margarita cocktail glasses. Top with tomatoes and jalapeno.
  6. Add grilled shrimp around the circumference of the cocktail glass with a lime slice and a tortilla chip; drizzle with the cooled marinade.
  7. Serve with extra tortilla chips, lime wedges and tequila.

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