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Grilled Shrimp 'Margarita' with Avocados & Garden Tomatoes

Scott Phillips

Servings: four to six.



  • 1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
  • 2 Tbs. olive oil
  • 1/4 cup good-quality tequila
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 Tbs. tomato ketchup
  • 2 Tbs. green Tabasco or other jalapeño hot sauce
  • Kosher salt and freshly ground pepper to taste
  • 2 cups diced ripe heirloom or garden tomatoes, drained (from about 3 medium tomatoes)
  • 2 medium to large ripe avocados, peeled, pitted, and diced
  • 1 bunch scallions (green tops only), thinly sliced
  • 1 small white onion, finely diced (optional)
  • Lime wedges for garnish
  • Coarse sea salt (optional; I like French fleur de sel)
  • Saltine crackers

Nutritional Information

  • Nutritional Sample Size based on six servings without crackers
  • Calories (kcal) : 250
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 90
  • Sodium (mg): 420
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 12


  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (If using charcoal, be sure the grate is hot, too.) Put the shrimp in a large bowl and mix with the olive oil until well coated. Put the shrimp on the grate directly over the heat and grill until pink and almost cooked through, 4 to 5 minutes, turning once halfway through. Let cool completely.
  • An hour before serving, whisk together the tequila, lime juice, orange juice, ketchup, and green Tabasco. Peel  the shrimp, cut them into large pieces (about 1/2 inch), and toss with the tequila mixture. Cover and refrigerate for 1 hour.  Just before serving, season the shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt like fleur de sel just before serving.) Gently fold in the tomatoes, avocados, and scallions, mixing well. Using a slotted spoon, portion the mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime, and the optional sea salt. Serve immediately with the crackers.


Rate or Review

Reviews (5 reviews)

  • therightingredient | 09/01/2021

    Great recipe. Wondering why can’t make marinade night before a party and store in fridge,, grill shrimp day ofparty and then marinate. Trying to do steps in advance vs all steps on day of party. Also, How long can it stay in marinade?

  • CAS2823212 | 08/01/2016

    This is a true keeper recipe. I've made a large portion and used those "scoop" chips that allow you to fill the center for a small serving. Everyone who has this loves it. I personally like it spicier so you have to play with the amount of Tabasco/hot sauce. I also add cilantro, but not everyone likes that taste, for me, it adds additional freshness and flavor. Definitely let it marinade at least an hour so the flavors meld, but not too long to have the shrimp get soft.

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