Shrimp Margarita
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound (about 20) medium-size shrimp
- ¼cup fresh lime juice
- Salt and freshly ground pepper to taste
- 1small ripe avocado
- 2tablespoons butter
- 1tablespoon finely chopped shallots
- ¼cup tequila
- ¾cup half-and-half
- 1tablespoon finely chopped cilantro or Chinese parsley (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
308 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 25 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
- Step 2
Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
- Step 3
Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
- Step 4
Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1½ minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.
Private Notes
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Cooking Notes
Gabrielle Hammitt
Thought we had tequila...no, so used triple Sec with the half and half instead. Still very good. Cooked avocado - a new twist but it works!
Cat
My mom would make this for us and it was just our favorite and I have continued to make it the last 15 years. I use heavy cream, instead of half and half to make it even more richer and delicious. I believe it is my favorite meal of all time! Thanks mom and NYT!
Paul
I first made this over 40 years ago. Simple and excellent.
CK
We did not like this dish. the flavors simply didn't work together. the avocado softened the flavor of the tequila, but it really was not a good flavor combination.
Jo
We did not like this at all. We like tequila. We like lime. We like shrimp. We like avocado. Not altogether in one dish.
Anne
Very tasty. I skipped step 4 as it’s really not necessary. I added shallots to the butter first for a minute or so to give them a quick cook before adding the shrimp, rather than adding them raw to the shrimp. You need to have everything “mis en place” as it all comes together very quickly and you want to avoid overcooking the shrimp.
Gabrielle Hammitt
Thought we had tequila...no, so used triple Sec with the half and half instead. Still very good. Cooked avocado - a new twist but it works!
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