Tequila-TABASCO® Marinated Shrimp Salad

4.6 stars based on 11 votes.
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Tequila-TABASCO® Marinated Shrimp Salad


  • 1 1/4 pound medium-sized shrimp (26/30), peeled and deveined
  • 1 tablespoon butter


Salad Dressing

  • 1 ripe Roma tomato
  • 2 teaspoons white onion
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 2 tablespoons chopped cilantro
  • 2 teaspoons salt
  • A dash of fresh ground pepper
  • 1/4 cup olive oil


  • 1 cup julienned jicama, peeled
  • 1 cup julienned green apple, peeled and cored
  • 1/2 cup shredded carrot
  • 1 head green and red leaf lettuce or bag of mixed greens, cut into thick ribbons


  • 1 avocado, thinly sliced
  • 1/4 cup toasted pumpkin seeds


Place garlic, orange juice, TABASCO® Sauce, tequila reposado and cilantro in a large bowl. Mix well. Stir in shrimp and marinate for 30-40 minutes.

Char tomato over gas flame with a pair of tongs (if you don’t have a gas stove, place under broiler until skin blisters). Let cool. Core and quarter tomato. Place in a blender along with onion, Worcestershire sauce, red wine vinegar, TABASCO® Sauce, orange juice, honey, cilantro, salt and pepper. Blend mixture on medium speed. Slowly add olive oil until emulsified. Set aside.

Place butter in a large frying pan over medium heat. Add shrimp and cook for about 3 minutes until no longer translucent in the middle (do not overcook).

Place jicama, apple, carrots and lettuce in a large bowl. Toss with 1/2 to 3/4 cup of the salad dressing. Divide into 6 portions and plate. Arrange shrimp on top. Garnish with avocado and pumpkin seeds.

Makes 6 servings.

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  • Name: ppolzin
    Date: October 20th, 2014
  • Name: jimi
    Date: November 14th, 2013
    Love it
  • Name: Lupina Hinojosa
    Date: June 29th, 2013
    Delicioso! Mmmm