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Margarita Shrimp Salad

  • 35 m
  • 35 m
EatingWell Test Kitchen
“The flavors of a margarita—tequila, orange and lime—are blended in this healthy salad recipe of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories—avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients. ”


    • Creamy Lime-Chile Dressing
    • 6 tablespoons reduced-fat sour cream
    • 3 tablespoons lime juice (see Tip)
    • 2 teaspoons minced seeded jalapeno, or serrano pepper
    • 1 teaspoon chili powder
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • Margarita Shrimp Salad
    • 1 pound medium shrimp (30-40 per pound), peeled and deveined
    • ¼ cup tequila
    • 2 teaspoons freshly grated orange zest
    • 1 teaspoon freshly grated lime zest
    • Lime wedges
    • ½ teaspoon salt
    • ¼ cup thinly slivered red onion
    • 4 cups torn romaine lettuce
    • 2 medium endives, cored and torn into pieces (2 cups)
    • 1 orange, peeled and cut into segments
    • 2 ripe Hass avocados, peeled, pitted and cut into ½-inch cubes
    • 1 tablespoon lime juice (see Tip)
    • 1 tablespoon extra-virgin olive oil


  • 1 To prepare the dressing: Whisk sour cream, lime juice, jalapeno, chili powder, sugar and salt.
  • 2 To prepare the salad: Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally. Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
  • 3 Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.
  • 4 Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and saute until pink and firm, 2 to 3 minutes. Divide among the salads. Add the reserved marinade to the pan and bring to a boil, stirring; spoon over shrimp. Serve with lime wedges for squeezing.
  • A lime at room temperature gives the most juice (1½-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.
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