Spicy Margarita Shrimp


Servings: 4
Author Maya Krampf from


  • 1.5 lbs shrimp
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1.5 tablespoons olive oil
  • 1 medium jalapeño (sliced)
  • 2 ounces 100% agave silver tequila
  • 1 ounce Lime juice
  • honey
  • Fresh cilantro (for garnish)
  1. Peel and devein the shrimp, toss with paprika and salt. In a small bowl whisk together the tequila, lime juice, and honey. Slice the jalapeño into rounds.
  2. Preheat a skillet (stainless steel works best) over medium high heat. Add in your fat of choice along with the shrimp. Let sear and brown on one side 2-3 minutes, flip and sear another minute. Toss in the jalapeño and cook 1 minute until slightly soft. Pour in the sauce and let reduce by 1/2 about 3 minutes. It should be thick and sticky. Garnish with cilantro and serve or store in a glass container in the refrigerator for up to 3 days.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.