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Margarita Shrimp
Recipes
Margarita Shrimp
4 servings
25 minutes total

Ingredients

  • 32 peeled/deveined shrimp (about 1 lb)
  • 1 (10 oz) can frozen margarita mix
  • ½ bunch fresh cilantro
  • 8 (6-inch) wooden skewers
  • 1 tablespoon jalapeño hot sauce
  • ½ cup whole milk plain Greek yogurt
  • 2 tablespoons canned cream of coconut
  • ¼ teaspoon ground red pepper
  • Cooking spray
  • ½ teaspoon kosher salt

Steps

    1. Thaw shrimp, if needed. Preheat grill (or grill pan) on medium. Set margarita mix out to thaw. Chop cilantro (½ cup).
    2. Place 4 shrimp on work surface; lay hand flat on shrimp and push pointed end of 1 skewer through tails, then through heads so shrimp will lie flat. Repeat with remaining shrimp and skewers. Arrange skewers in single layer in shallow dish (wash hands).
    3. Whisk margarita mix and cilantro until blended; reserve ½ cup. Pour remaining marinade over shrimp, turning to coat both sides; let stand 10 minutes to marinate. Stir hot sauce into reserved marinade mixture. Whisk yogurt, cream of coconut, and red pepper until blended.
    4. Remove shrimp from marinade (discard marinade) and coat with spray. Place shrimp on grill; grill 1–2 minutes on each side just until shrimp turn pink and opaque. Brush shrimp with reserved marinade mixture during last minute of cook time.
    5. Place yogurt sauce on plate; top with shrimp and sprinkle with salt. Serve.

Amount per ¼ recipe serving: Calories 150, Total Fat 3.5g, Sat Fat 2.5g, Trans Fat 0g, Chol 125mg, Sodium 790mg, Total Carb 15g, Fiber 0g, Total Sugar 12g, (Incl. 11g Added Sugars), Protein 22g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 2%