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Tequila-TABASCO® Marinated Shrimp Salad

Recipe uses Original Red Sauce
Original Red Sauce
Makes 6 servings.
Tequila-TABASCO® Marinated Shrimp Salad
Tequila-TABASCO® Marinated Shrimp Salad


1 1/4 pound medium-sized shrimp (26/30), peeled and deveined
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons orange juice
1 1/2 tablespoons tequila reposado
2 tablespoons chopped cilantro
Salad Dressing
1 ripe Roma tomato
2 teaspoons white onion
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
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.

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Original Red Sauce

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Original Red Sauce