Margarita Shrimp Salad with Honey Lime Vinaigrette

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This recipe was published in the Venice Gondolier Flavors of Paradise Magazine. It is not only healthy and light, it is delicate enough for a small meal that can be altered for a casual meal or an elegant dinner party. Make the Honey Lime Vinaigrette at least one hour ahead to give the flavors a chance to marry.

Margarita Shrimp Salad

Margarita Shrimp Salad with Honey Lime Vinaigrette

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 2 Servings

Margarita Shrimp Salad with Honey Lime Vinaigrette

This can be enjoyed year round. Use the largest shrimp possible. You will be glad you did. This recipe can easily be converted to a shrimp wrap. Have fun with it.


  • 2 Lbs Fresh or Thawed Shrimp, cleaned and peeled with tails on
  • Shrimp Marinade
  • 2 Cups Bottled Margarita Mix
  • 2 Tsp Fresh Lime Juice
  • Pinch of Cayenne Pepper
  • Zest from Lime (optional)
  • 1/4 Cup Olive Oil
  • Remaining Ingredients
  • Boston Lettuce, cleaned and carefully dried so leaves stay intact (whole)
  • Fresh Salsa
  • Fresh Lemon Juice to coat the Avocado Slices
  • Avocado Slices
  • Cilantro for garnish
  • Celery Salt to salt rim
  • Pam Spray
  • Wooden Skewers, soaked
  • Honey Lime Vinaigrette Dressing
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Quality Extra Virgin Olive Oil
  • 2 Tblsp. Honey
  • 1 Tblsp. Margarita Mix
  • Dash kosher salt and fresh cracked pepper to taste


    Honey Lime Vinaigrette Dressing
  1. Mix Apple Cider Vinegar, Quality Extra Virgin Olive Oil, Honey, Margarita Mix and dash kosher salt and fresh cracked pepper to taste. Allow to set for at least 60 minutes
  2. Grilled Shrimp
  3. Soak the wooden Skewers in water.
  4. Mix the Margarita Mix, fresh Lime Juice, 1/4 Cup Olive Oil and Cayenne.
  5. Add the cleaned shrimp and toss to coat. Marinate for 30 minutes. IMPORTANT. Do not over marinate as the lime juice will start cooking the shrimp.
  6. Place the shrimp on skewers leaving 1/4" between to maintain airflow
  7. Preheat the grill or grill pan if cooking indoors. Spray with Pam to prevent sticking.
  8. Cook the shrimp for approximately 3-4 minutes over medium heat until they just start to turn pink.
  9. Turn and cook until shrimp are pink, about two minutes. Babysit the shrimp so they do not overcook and dry.
  10. Remove and let shrimp cool.
  11. Arranging the Salad
  12. Take a lime wedge and run it around a margarita glass to moisten it
  13. Place celery salt on a plate and turn the glass upside down in the celery salt
  14. Place the Boston Lettuce carefully in the margarita glass.
  15. Arrange the shrimp on one side of the glass and hang a few over for better effect.
  16. Slice the avocado and coat with lemon juice to prevent browning.
  17. Arrange the avocado slice(s), fresh salsa, lime wedge, lime zest and cilantro in the glass.
  18. Drizzle Honey Lime Vinaigrette over the top.
  19. Enjoy with a good margarita!

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Written by: Laura Raymond

Editor, Destination Cuisine

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Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

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