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

Spicy and tangy shrimp margarita tacos with lots of lime, chiles, mint, and cucumber, topped with a simple cabbage slaw
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
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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