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Margarita Shrimp Salad

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“This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
  2. Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
  3. Drain the shrimp and reserve the marinade.
  4. In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
  5. Remove from heat, transfer to a small bowl, and cool.
  6. Whisk in the olive oil and season to taste with salt and pepper; set aside.
  7. Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
  8. Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
  9. Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
  10. When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
  11. Sprinkle with chili powder while still warm.
  12. In a large bowl, mix together the tomato, bell pepper and lettuce.
  13. Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
  14. Top with the grilled shrimp and tortilla strips and serve immediately.

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