Margarita Shrimp Tacos
This is an updated post from the Macheesmo Archives. Be sure to check out the round-up at the end of this post for 40 awesome Tex-Mex recipes for Cinco de Mayo!
Next week is one of my favorite strange holidays of the year, Cinco de Mayo! If you haven’t read the history of this holiday, it’s super-weird. I always thought it had something to do with Mexican independence, but no.
Officially, it gets its date from a battle between the French and the Mexican armies in 1862, but in reality, it’s basically an American-made holiday.
It’s one of my favorite holidays though because it gives me a solid excuse to make really good margaritas and eat Tex-Mex without abandon.
These Margarita Shrimp Tacos combine both of those things into one delicious dish. (Also, if you want to make a killer Marg, check out my perfect margarita recipe!)
1) Clean shrimp by removing shell and slicing down the back of the shrimp with a small knife, washing out any dirt or crud in the vein.
2) Add shrimp to a plastic bag along with marinade (tequila, limes, lemon, cilantro, serranos). Let marinate for 15-20 minutes.
3) While shrimp marinate, prepare other toppings.
4) Drain shrimp. It's fine if some cilantro and pepper stick to the shrimp.
5) Heat butter or oil in a large skillet over medium-high heat. Once hot, add the shrimp.
6) Cook for 2 minutes per side until shrimps are slightly pink and firm.
7) Roughly chop shrimp and serve in tacos with fixings.
Prepping the Shrimp
Since I live in a landlocked state, I don’t mind using frozen shrimp on the rare occasion I want to make something shrimpy. These days you can get very good quality frozen shrimp.
For this recipe, I definitely wouldn’t recommend the cheap small ones. You want nice big, meaty shrimp.
If you’ve never cleaned shrimp before, just peel off the shells and pull off the tails. Then take a small knife and run it down the back of the shrimp. Wash out any mud or other stuff that’s in that vein down the back of the shrimp. You’ll get quick at it after a few times.
I can clean a pound of shrimp in a few minutes without a problem.
Once your shrimp is cleaned, add in the marinade ingredients. I added everything to a bowl, but you could also seal everything in a plastic bag. Don’t forget the peppers in the marinade. They give just enough heat to the shrimp.
The key thing to remember about the shrimp is you don’t want to let them marinate for more than 20 minutes or so. If you do, the shrimp will actually cook completely in the citrus juice, kind of like when you make ceviche.
15-20 minutes of marinating time is plenty for the shrimp. The marinade is really strong and shrimp have a pretty light flavor so you don’t want to overpower them completely.
While the shrimp marinate you can prep the other ingredients. I made a quick guacamole, chopped up some lettuce and cilantro, and crumbled some Cotija cheese for my tacos.
Cooking the Shrimp
When you’re ready to cook the shrimp, drain off all the marinade. It’s totally fine if cilantro and Serrano is sticking to the shrimp as it cooks. Consider it extra flavor.
When you’re ready to cook, add some butter to your pan over medium-high heat. Then toss in the shrimp and cook them for about 2 minutes per side.
They should turn nice and pink.
When the shrimp are done, you could definitely stick them in some tacos just like that.
I think you know the story from here. Pile a spoonful or two of shrimp in a tortilla with some Cotija cheese, salsa, guacamole, lettuce, and cilantro.
If you’re looking for a quick Cinco de Mayo dish, look no further than the stuff you already have around (margaritas).
This dish is so quick and tasty it’ll give you plenty of time to remember why we celebrate Cinco de Mayo. Namely, because something random happened many years ago on that date.
And because margaritas are good.
Bonus Cinco de Mayo Roundup!
I partnered with a bunch of awesome food bloggers to make sure you had some good recipes for next week. If you can’t find something in this round-up, they you must not like Tex-Mex!
Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology