- Recipes Home
- Interest Groups
Margarita Shrimp Recipe Video
|Raw deveined shrimp||1 1⁄2 Pound (31-40 count peeled and deveined)|
|Garlic||3 Clove (15 gm)|
|Tequila||1⁄4 Cup (4 tbs)|
|Triple sec||1⁄8 Cup (2 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Coconut milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1295 Calories from Fat 633
% Daily Value*
Total Fat 72 g110.6%
Saturated Fat 24.5 g122.5%
Trans Fat 0 g
Cholesterol 1080 mg
Sodium 809.2 mg33.7%
Total Carbohydrates 28 g9.2%
Dietary Fiber 4.3 g17%
Sugars 10.5 g
Protein 142 g284.9%
Vitamin A 13% Vitamin C 110.5%
Calcium 62.3% Iron 15.2%
*Based on a 2000 Calorie diet
Soak the bamboo skewers in a container of water for at least 20 minutes. This will keep the skewers from catching on fire on the bbq.
Mix all the ingredients in a bowl except for the coconut milk. Add the shrimp and make sure they are covered by the marinade. Cover and place in the refrigerator for an hour.
At the end of the hour, if the shrimp is still partially frozen, run cold water over the shrimp to do a quick thaw.
Place the shrimp on the skewers so that they are attached in two places forming a "C" shape. You can probably put 3 to 4 shrimp on one skewer.
Pour the remaining marinade into a frying and pan and bring to a boil. Add the coconut milk and simmer on low for 6 or 7 minutes.
Fire up your bbq and clean off the grate. Brush olive oil over the grates. I like to cook the shrimp over pretty high heat with the lid open.
Be careful not to over cook the shrimp. They will turn rubbery and dried out. With the bbq on high, lay the shrimp on the grill and leave the lid open.
This will allow you to keep your eye on the shrimp and keep them from over cooking. The high heat will allow you to put those appetizing grill marks on the shrimp.
Turn the shrimp over after 1 1/2 to 2 minutes. Cook another minute and a half and, the shrimp will be done and pink in color.
Margarita shrimp can be served as an appetizer garnished with lime wedges and parsley.
The cooked marinade can be used as dipping sauce (it taste delicious), or you can use the marinade as additional sauce, served over rice or pasta.