Spunky Holiday Shrimp | Midwest Living

Spunky Holiday Shrimp

Spunky Holiday Shrimp

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  • Makes: 10 servings
  • Prep 45 mins
  • Marinate 2 hrs

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  • 1 pound fresh or frozen large shrimp, peeled and deveined (leave tail shells on, if you like)
  • 4 cups water
  • 1/2 teaspoon salt
  • 1/2 cup tequila
  • 1/4 cup finely chopped onion
  • 1/4 cup lime juice
  • 2 tablespoons snipped fresh cilantro or parsley
  • 2 tablespoons olive oil
  • Dried Tomato Aioli (see recipe below)
  • Crushed ice
  • Lime wedges


  1. Thaw shrimp, if frozen, and rinse. In large saucepan, bring water and salt to boiling. Add shrimp; return to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes or until shrimp turn pink; drain. Rinse under cold running water, then drain again. Place the shrimp in a heavy plastic bag set in a shallow dish.
  2. For marinade: In a bowl, combine the tequila, the onion, lime juice, herb, and the olive oil. Pour marinade over shrimp. Close bag. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. Prepare Dried Tomato Aioli.
  4. Serve shrimp on ice with lime wedges and aioli.


  • For a nonalcoholic version, omit the tequila from the marinade.

Dried Tomato Aioli


  • 1/2 cup dried tomatoes (not oil-packed)
  • 1 cup mayonnaise
  • 1 tablespoon snipped fresh cilantro or parsley
  • 1 tablespoon milk
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt


  1. In a small bowl, cover dried tomatoes (not oil-packed) with some boiling water. Let stand 5 minutes, then drain well, discarding liquid. Finely chop tomatoes. In a small bowl, combine tomatoes, mayonnaise, snipped fresh cilantro or parsley, milk, minced garlic, and salt. Transfer to a serving bowl. Cover; refrigerate until chilled.

Nutrition Facts

(Spunky Holiday Shrimp)

Servings Per Recipe 10, Fat, total (g) 19, carb. (g) 3, pro. (g) 7, cal. (kcal) 209, chol. (mg) 71, sodium (mg) 294, fiber (g) 0

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