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Margarita Granita with Spicy Shrimp

 Margarita Granita with Spicy Shrimp
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! —Nancy Buchanan, Costa Mesa, California
8 ServingsPrep: 20 min. + freezing Grill: 5 min.


  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lime juice
  • 3 tablespoons tequila
  • 3 tablespoons Triple Sec
  • 4-1/2 teaspoons grated lime peel, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 16 uncooked medium shrimp, peeled and deveined


  • In a large saucepan, bring water and sugar to a boil. Cook and stir
  • until sugar is dissolved. Remove from the heat; stir in the lime
  • juice, tequila, Triple Sec and 3 teaspoons lime peel.
  • Transfer to an 11-in. x 7-in. dish; cool to room temperature. Freeze
  • for 1 hour; stir with a fork. Freeze 4-5 hours longer or until
  • completely frozen, stirring every 30 minutes.
  • In a small bowl, combine the cumin, paprika, oregano, salt and
  • chipotle pepper; add shrimp, tossing to coat. Thread two shrimp onto

2 of 2

Margarita Granita with Spicy Shrimp (continued)

Directions (continued)

  • each of eight soaked wooden appetizer skewers.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill shrimp, covered, over medium heat
  • or broil 4 in. from the heat for 3-4 minutes on each side or until
  • shrimp turn pink.
  • Stir granita with a fork just before serving; spoon into small
  • glasses. Top with remaining lime peel; serve with skewered shrimp.
  • Yield: 8 servings.
Nutritional Facts: 1/4 cup granita with 2 shrimp equals 110 calories, 1 g fat (trace saturated fat), 31 mg cholesterol, 180 mg sodium, 17 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.