Margarita Shrimp Tacos

Margarita Shrimp Tacos

Recipe sponsored by Cayman Jack

I haven’t been out on Cinco de Mayo in years, but I was invited to a really cool party hosted by Cayman Jack this year at Tiki Rock in Boston. I love the restaurant, and Cayman Jack’s premium prepared cocktails so I couldn’t pass up the idea of going! I have been getting excited about the event and came up with this recipe because I couldn’t wait until May 5th to drink margaritas and eat tacos and eat tacos with margaritas in them.

I used Cayman Jack Margaritas in this recipe as a marinade, and also a flavoring for the sauce on the shrimp and it resulted in a pronounced margarita flavor throughout the tacos. It was bright and flavorful and made these tacos light and refreshing, exactly what you are looking for in a spring or summer taco!

Marinate the shrimp in Cayman Jack, with a little chile, mint, and salt.

Marinate the shrimp in Cayman Jack, with a little chile, mint, and salt. Only let this sit for about 20 minutes or the marinade will start to cook the shrimp.

The salsa is cucumber, chile, and mint. Add a little lime, honey, and salt to bring it all together. I tried to only use things I like in margaritas to make these tacos really taste like the cocktail.

Strain the shrimp and toss them into the pan with some oil.

Then add a little of the Cayman Jack just as they are finishing cooking.

Pop the shrimp into the taco shells with the salsa and a simple cabbage slaw.

These tacos were refreshing and super flavorful! There were all sorts of textures going on – the crunch of the cabbage, the tender shrimp, and the soft corn tortilla. The bright tart margaritas flavors really came through.


Margarita Shrimp Tacos
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5 from 1 vote

Margarita Shrimp Tacos

Spicy and tangy shrimp margarita tacos with lots of lime, chiles, mint, and cucumber, topped with a simple cabbage slaw
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Keyword: Spicy, Taco
Servings: 5 tacos


  • 25 shrimp peeled and deveined
  • 1 cup prepared margarita
  • 2 tablespoons chopped mint
  • 1 thai red chili chopped
  • 1 half large english cucumber diced
  • 1 Thai red chili minced
  • 2 tablespoons chopped mint
  • 1 teaspoon honey
  • 1 tablespoon lime juice
  • 1 cup shredded purple cabbage
  • 1 tablespoon mayo
  • 1 teaspoon hot sauce
  • 1 tablespoon lime juice
  • 5 soft corn tortillas
  • limes


  • Put the shrimp in a bowl with half of the margarita, the mint, and diced chili. Season with salt and pepper. Allow to sit for 20 minutes max
  • Mix the cucumber, mint, chili, lime, and honey in a bowl and set aside.
  • Mix the cabbage with the mayo, hot sauce, and lime juice.
  • Strain the shrimp and pat dry on a paper towel. Add a tablespoon of oil to a frying pan on high heat. When the pan is nice and hot add the shrimp. Cook about 1 – 2 minutes until slightly browning, then flip and cook another minute or two. Add the remaining margarita to the pan and cook 2 more minutes, tossing in the pan.
  • Heat the tortillas on a hot dry frying pan for about 2 minutes per side.
  • Build the tacos with a tortilla first, then 5 shrimp, some of the salsa, and a little slaw.
  • Serve with more limes.

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