Margarita shrimp tacos recipe

The kitchen was a little short on supplies this evening when I went in to make dinner. I ended up experimenting a little bit with what I had and came up with this. There is nothing particularly special about the meal, except for the sauce which I found to be something I hadn’t tried before.

Try it out. Tinker with it. Let me know what you come up with.

Margarita Shrimp Tacos

1lb. peeled and deveined shrimp
Corn tortillas
1/4 cup heavy cream
1 cup shredded jack/cheddar cheese
3/4 cup Patron tequila
2 oz. Grand Marnier
1/4 cup rice wine vinegar or lime juice
1/4 cup low sodium soy sauce
2 tablespoons of fresh chopped ginger or 1 tsp. ground ginger
3 tablespoons olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp. chile powder
1 red pepper
1 green pepper
Shredded lettuce
Chopped tomato
Salt and pepper or Montreal steak seasoning
Additional olive oil

Mix tequila, Grad Marnier, soy sauce, ginger, oil, onion, and garlic powders together well. Pour over shrimp and toss. Let sit in fridge for 20-30 minutes.

While waiting, set over broiler on high with broiler pan inside. Slice peppers intro strips, toss with additional olive oil and salt/pepper (or Montreal steak seasoning),and then arrange in one layer on hot broiler pan. Let sit under broiler for 4-5 minutes. Remove to tin foil.

Remove shrimp from marinade and arrange on broiler pan. Dust with chile powder. Cook for 2-3 minutes on one side, turn, cook for 1-2 minutes more.

Meanwhile, move marinade to a sauce pan and bring to a boil. Once the mixture has boiled for 30 seconds to a minute, reduce heat to a simmer, temper the cream with a tablespoon of the hot mixture, and then whisk slowly into the sauce pan. Once the cream has mixed with the sauce, stir in the shredded cheese Once the cheese melts, the sauce should stick to the spoon and be the consistency of a thin alfredo or cream sauce.

Serve shrimp on steamed corn tortillas. Drizzle sauce generously over the tacos with shredded lettuce, slice jalapeno, roasted peppers, and tomato. Squirt with a fresh lime.


That’s how I did it tonight on the fly. In the future, I will probably work the sauce a little differently (start with a cream sauce and whisk in the cooked-down marinade) and try to work up some sort of tangy cabbage slaw to replace the lettuce. Also…cilantro. Lots and lots of cilantro. In any case, was a nice little quick meal.

Brad Willis

Brad Willis is a writer based in Greenville, South Carolina. Willis spent a decade as an award-winning broadcast journalist. He has worked as a freelance writer, columnist, and professional blogger since 2005. He has also served as a commentator and guest on a wide variety of television, radio, and internet shows.

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