Margarita Shrimp Cocktail

Margarita Shrimp Cocktail

Looking for classic seafood to start your meal? Then check out this delicious shrimp recipe – a perfect appetizer.

Prep Time



Total Time





About 26 shrimp

1 1/2
lb medium shrimp with shells (26 to 30 shrimp)
cups water
teaspoons salt
1 1/2
cups dry white wine or nonalcoholic wine
tablespoons lime juice
black peppercorns
Handful of fresh cilantro
cup orange juice
cup ketchup
cup chopped fresh cilantro
cup lime juice
cup lemon juice
tablespoons tequila, if desired
tablespoons vegetable oil
teaspoon salt
teaspoon freshly ground pepper
Dash of red pepper sauce
  1. Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein.
  2. In 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes.
  3. Strain stock through strainer into large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm.
  4. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. (Strain stock over large bowl if you want to keep for another purpose.) Shrimp can be refrigerated in ice water for several hours.
  5. In medium bowl, mix all sauce ingredients. (Don’t use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. (After 3 hours the acid in the sauce causes the shrimp to become chewy.) Serve cold.
Makes About 26 shrimp
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Skip the Marinade Marinades, whether for shrimp, poultry or meat, are used more often for flavor than for tenderizing. Tough cuts of meat, such as flank steak, can become more tender if soaked in an acidic marinade, but too long of a dip will make the outside of the meat mushy. Shrimp are naturally tender, so an overly acidic marinade can actually start the shrimp “cooking” before you even put them in the pan! If you want to marinate shrimp prior to cooking, don’t use an acid—save it for your serving sauce.

Nutrition Information:

1 Serving (1 Shrimp)
  • Calories 30
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 170mg;
  • Total Carbohydrate 2g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 3g;
Percent Daily Value*:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.