• Skip to main content
  • Skip to primary sidebar

A Communal Table

  • Home
  • About
    • Privacy Policy
    • Work with Me
  • Recipes
  • Cocktails
  • Cuisines
  • Recipe Box
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Cocktails
  • Cuisines
  • Recipes
  • Welcome to A Communal Table
    • Privacy Policy
  • Work with Me
  • Welcome To Your Personal Recipe Box!
×

Home » Appetizers » Margarita Granita with Spicy Shrimp

Published: May 4, 2011 · Modified: Mar 26, 2018 by Nancy · This post may contain affiliate links · This blog generates income via ads

Margarita Granita with Spicy Shrimp

A cocktail and appetizer all in one! An updated frozen margarita is paired with spicy shrimp an easy Mexican inspired dish for easy, summer entertaining.Happy Cinco de Mayo!!!

Yes, it is the day that Mexicans celebrate the Mexican Army's  victory over French forces at the the Battle of Puebla  on May 5, 1862. For the rest of us , it's about getting together with good friends and family and indulging  in some good ole Mexican American food  and washing it  down with a margarita or a bottle of Corona.

As I mentioned in my last post, I am hip deep (in more ways than one!!) in recipe development - tinkering and tuning up recipes for my spring and summer menus. So, in honor of today I came up with a snazzy little appetizer that's perfect for Cinco de Mayo or to start off any Mexican inspired feast.  It features - what else?  Margaritas - ice cold and sweet meet hot and spicy. Oh yeah.

 

Margarita Granita with Spicy Shrimp

Granita can be made 2 days ahead.

Serves 8

For Granita:

  • 2 cups water
  • 1 cup sugar
  • 1  cup  fresh lime juice
  • 6 Tbsp. tequila
  • 6 Tbsp. triple sec
  • zest of 2 limes

For Shrimp:

16 fresh or frozen shrimp, peeled and deveined

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. ground oregano

¼ tsp. ground chipotle pepper

1 tsp. salt

1 Tbsp. canola oil

Directions for Granita:

  1. In a medium saucepan combine the water and the sugar. Stir over medium high heat until the sugar is dissolved  and bring to a boil.
  2. Remove pan from the heat and stir in the lime juice, tequila and triple sec.
  3. Pour into a 7 x 11 glass pyrex dish and place in freezer. Freeze for 45 minutes.
  4. Scrape and stir mixture. Stir zest into mixture and return to freezer.
  5. Freeze for another 1 ½ hours.

Directions For Shrimp

  1. Combine paprika, cumin, oregano, chipotle pepper and salt. Set aside.
  2. Heat oil in a large saucepan over medium high heat. Add shrimp.
  3. Sprinkle with spice mixture.
  4. Cook for 2 to 3 minutes or until shrimp are cooked through.
  5. Remove shrimp from pan.

To assemble appetizers:

  1. 1. Scrape granita into small glasses and garnish with lime zest.
  2. Place glasses on individual plates. Add two shrimp.
  3. Garnish with lime wedges if desired.

 

 

« Savory Goat Cheese Panna Cotta
Anzac Biscuits at the Food Blogger's Bake Sale!!! »

Reader Interactions

Comments

  1. Sylvie @ Gourmande in the Kitchen says

    May 05, 2011 at 4:38 am

    I'll take a Margarita over a Corona any day, cheers, and Happy Cinco de Mayo!

    Reply
    • Nancy says

      May 09, 2011 at 10:30 am

      Hi Sylvie!!

      Thank you for stopping by the Table!! I am with you - I'll take a good margarita over a Corona any day!!!

      Reply
  2. marla {family fresh cooking} says

    May 05, 2011 at 6:32 am

    Fun for Cinco de Mayo Nancy! Great seeing you last weekend 🙂

    Reply
    • Nancy says

      May 09, 2011 at 10:29 am

      Great to see you too Marla!!! These were definitely fun for Cinco de Mayo!

      Reply
  3. Steve Kinsley says

    May 05, 2011 at 8:48 am

    Nancy!

    Wonderful recipe and perfect for our new kitchen which should finally be finished this weekend!

    Reply
    • Nancy says

      May 09, 2011 at 10:28 am

      Mark told me you were putting in a new kitchen. I think this definitely calls for a visit so that I can help you break it in!!!

      Reply
  4. Mary Ann says

    May 05, 2011 at 9:33 am

    Wow...just forwarded to my husband as a "suggestion" for Mother's Day. Happy Cinco de Mayo...nice to have your explanation about the victory over the French--since some people think incorrectly it is their independence day.

    Reply
    • Nancy says

      May 09, 2011 at 10:28 am

      Hi Mary Ann!!
      Hope you had a wonderful Mother's Day! Mine was nice and quiet!! We definitely need a girls get together soon - only 3 more weeks of school for me - WOO HOO!!!

      Reply
  5. Magic of Spice says

    May 05, 2011 at 2:55 pm

    Can I come over? All around gorgeous! And a Happy Cinco de Mayo to you as well 🙂

    Reply
    • Nancy says

      May 09, 2011 at 10:26 am

      Would love to have you as a guest anytime!!!

      Reply
  6. Cookin' Canuck says

    May 06, 2011 at 1:51 pm

    What a fantastic recipe. The spicy shrimp would be fantastic by itself, but is pushed over the top (to a really good place) with the addition of the cooling granita. You and I have very similar palates, Nancy and need to break bread over a meal like this someday.

    Reply
    • Nancy says

      May 09, 2011 at 10:25 am

      Funny you mentioned this Dara because I've been thinking the same thing!! Hopefully I can "detour" to Utah on one of my trips to Dallas and we can "break bread" together!!!

      Reply
  7. Kristina Vanni says

    May 06, 2011 at 8:19 pm

    Your photography is breathtaking! These recipes represent the light and fresh Mexican cuisine I love so much. Delicioso!

    Reply
    • Nancy says

      May 09, 2011 at 10:24 am

      Thank you so much Kristina - photography is one of my weak spots so I am glad that I am making progress!!! I am with you - the Tex Mex version of Mexican cuisine does seem to overshadow the lighter and fresher side!

      Reply
  8. Louise says

    May 08, 2011 at 6:24 pm

    did i tell you margaritas on the rocks are my fav... cadillac preferred- granita... oooh

    Reply
    • Nancy says

      May 09, 2011 at 10:23 am

      I knew there was a reason we got along 🙂 - I love them on the rocks too!!! We'll definitely have to have one or two after the fair one day!!!

      Reply
  9. Shawnda says

    May 08, 2011 at 8:25 pm

    The spicy shrimp and margarita - that's a killer combo. So refreshing!

    Reply
    • Nancy says

      May 09, 2011 at 10:22 am

      Hi Shawnda!!
      I love this combo too!! Definitely perfect for the summer!

      Reply
  10. Kim says

    May 10, 2011 at 6:37 pm

    Oooh... granita. You should have made some of these for Camp! The shrimp looks great, too. Any value in letting the spices set on the shrimp before firing?!

    [K]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • Rum and Ginger Beer- A Rum Moscow Mule
  • Provencale Braised Top Round Roast
  • Best Vodka Sour Recipe
  • Classic Shrimp Louie Salad and Dressing

Footer

↑ back to top

Affiliate Disclaimer

As an Amazon Associate and Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Communal Table and make a purchase, I may receive a commission at no additional cost to you, ever!  I own every cooking product I recommend and love how they perform. Happy Cooking!

As seen in


Please Follow Me

Reader Favorites

  • Blackberry Fool
  • Sweet and Spicy Gin Mule
  • Asian Edamame Salad with Ginger Dressing

Copyright © 2021 ♥︎ A Communal Table ♥︎ Privacy Policy ♥︎Accessibility Statement