Grilled Margarita Shrimp with Jalapeno Cilantro Dressing

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Margarita Shrimp Salad

  • 1 pound shrimp 16-20 count
  • 2 tbsp olive oil
  • 1/2 whole lemon
  • 1 whole lime
  • 2 tbsp triple sec
  • 1/3 cup tequila
  • 1 clove garlic chopped
  • 1 whole jalapeno chopped
  • 2 tbsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional if you want it spicy
  • 1/4 cup chopped cilantro
  • 1 package Taylor Farms Southwestern Crunch Salad

Jalapeno Cilantro Dressing

  • 1/2 cup ranch
  • 2 tbsp cilantro
  • 1/2 whole jalapeno
  • 1/2 whole lime


  1. In a bowl, add olive oil, lemon juice, lime juice, triple sec, tequila, chopped garlic, chopped jalapeno, cumin, smoked paprika, and cayenne; stir.
  2. In a bag or baking dish pour the margarita marinade over thawed shrimp – add some cilantro and refrigerate for about 5-10 minutes (longer will give you more flavor)!
  3. While the shrimp is soaking in the flavor, add ranch, lime juice, cilantro and jalapeno to a food processor.
  4. Blend until smooth and let set in the refrigerator.
  5. With your grill on high, grill your shrimp, on a rack so that it doesn’t fall through the grates. (i use a cooling rack, it works great!) brush remaining marinade on shrimp and turn after 3 minutes, cook another 2-4 minutes until opaque brushing more marinade on as desired.
  6. Add Taylor Farms Southwestern Crunch Salad to a bowl, top with margarita shrimp and drizzle jalapeno cilantro dressing. Enjoy!


This recipe originally appeared on Dad With A Pan.

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