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Margarita Shrimp

Prep Time: 1 hour

Cook Time: 23 - 25 minutes

This healthy, easy meal is perfect for a hot summer night. The margarita shrimp with coconut rice and mango salsa combines fresh fruit, seafood, and a little tequila for a taste of the islands.


Margarita Shrimp

  • 1lb. raw shrimp
  • 2 tbsp. tequila
  • 1/4 cup triple sec
  • 1/2 cup water
  • 1 tbsp. salt
  • 1 lime (cut into slices)
  • 1 tsp. cumin
  • 1 tsp. pepper
  • 1 tsp. garlic powder or 1 garlic clove, diced
  • 1 tbsp. chopped cilantro
  • wooden skewers

Coconut Lime Rice

  • 2 cups white rice
  • 1 cup unsweetened coconut milk
  • 3 cups water
  • 2 tsp. salt
  • 1 tsp. cumin
  • 1 tbsp. chopped cilantro
  • 1 tbsp. lime juice

Mango Honey Jalapeno Salsa

  • 2 mangos (diced)
  • 1 jalapeno (diced)
  • 1 tbsp. honey
  • 1 red bell pepper
  • salt and pepper to taste


Combine the margarita shrimp ingredients including shrimp in a large ziplock bag and mix well. Place in refrigerator for 1 hour.

Bring water and coconut milk to a boil and add lime, salt, cumin, cilantro and rice. Stir together and reduce heat to a simmer, then cover and continue to simmer for 20 minutes. While the rice is cooking, dice the mango, jalapeño and bell pepper and combine together with honey, salt and pepper to taste. Set aside.

Turn your grill to 500°F and skewer the shrimp. Place on your GMG and sear for 3-5 min on each side or until the shells turn pink and the meat begins to firm (shrimp overcooks easily so keep an eye on them). Grab a drink, lay by the pool and enjoy!

Note: Soak skewers in water for 30 minutes before using.

Recipe from Green Mountain Grills.

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