Margarita Shrimp

Prep Time
Cook Time
Ready In

"I've had this recipe hanging around for a long time...It's from a restaurant called "Aunt Chilada's" and was sent in by Chef Jesse Gonzales...hope you enjoy it! I serve it over rice."

Original recipe yields 5 servings


  • Serving Size: 1 (465.3 g)
  • Calories 654.4
  • Total Fat - 39.4 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 346.6 mg
  • Sodium - 2214.9 mg
  • Total Carbohydrate - 38.7 g
  • Dietary Fiber - 6.4 g
  • Sugars - 7.3 g
  • Protein - 36.4 g
  • Calcium - 287.4 mg
  • Iron - 3 mg
  • Vitamin C - 19.3 mg
  • Thiamin - 0.2 mg

Step 1

In a sauce pan melt 2 tablespoons butter and saute shrimp till pink, set aside and keep warm.

Step 2

In a separate sauce pan melt 2 tablespoons butter and saute, onions and garlic until tender.

Step 3

Add lime juice, triple sec and tequila, simmer for about 5 minutes.

Step 4

Add 4 tablespoons butter, slowly melt and stir in ground coriander.

Step 5

Mix together the cornstarch and water, set aside.

Step 6

Add in the fresh cilantro and poblano peppers to saucepan and simmer for 5 minutes.

Step 7

Stir in the cornstarch mixture until thicken.

Step 8

Top cooked shrimp with the onion mixture.

Tips & Variations

No special items needed.



So tasty! This was easy to prepare and I loved the poblano peppers in this. As well as the coriander, which makes this dish. The triple sec gave a bit too much sweetness for us, so next time will reduce or leave it out, but definitely a keeper of a recipe!

review by:
(25 Jun 2020)