Tequila Shrimp "Nachos"


Serve this grilled shrimp and tomato recipe with a side of tortilla chips for a Mexican appetizer that will disappear in a flash.

Prep Time:
35 mins
Marinate Time:
15 mins
Grill Time:
5 mins
Total Time:
55 mins
Makes 10 to 12 appetizer servings (6 to 8 main-dish servings).


  • 2 pound fresh or frozen medium shrimp, peeled and deveined

  • 1 teaspoon cumin seed

  • ½ cup orange juice

  • 4 tablespoon tequila

  • ½ teaspoon ground ancho chile pepper or hot chili powder

  • 2 - 3 medium heirloom tomatoes, preferably a mix of yellow, green, and/or purple varieties

  • 1 ½ cup red and/or yellow pear-shape tomatoes, grape tomatoes, and/or cherry tomatoes

  • 5 tablespoon canola oil, avocado oil, and/or olive oil

  • 2 tablespoon lime juice

  • 1 large clove garlic, minced

  • ¼ teaspoon salt

  • 4 - 6 Roma tomatoes

  • 1 fresh jalapeño chile pepper, halved and seeded*

  • 2 tablespoon snipped fresh cilantro

  • 1 ounce queso fresco or feta, crumbled (optional)

  • Desired chips (optional)


  1. Thaw shrimp, if frozen. For marinade, with a mortar and pestle crush cumin seed; transfer to a large bowl. Whisk in orange juice, 2 tablespoons of the tequila, and ground ancho chile pepper. Add shrimp and toss with marinade to coat; set aside for 15 minutes, stirring twice.

  2. Meanwhile, cut heirloom tomatoes into wedges. Halve the 1 1/2 cups small tomatoes. On a large platter arrange tomato wedges and small halves; set aside. For vinaigrette, in a screw-top jar with lid combine 4 tablespoons of the oil, remaining 2 tablespoons tequila, the lime juice, garlic, and salt. Cover and shake well to combine; set aside.

  3. Drain shrimp, discarding marinade. Place shrimp in a large grill basket. Halve the Roma tomatoes. Brush Roma tomatoes and the jalapeño chile pepper halves with remaining 1 tablespoon oil. For a charcoal or gas grill, place grill basket with shrimp, halved plum tomatoes, and jalapeño chile pepper halves on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until shrimp are opaque and tomatoes and jalapeño halves are slightly soft and lightly browned, stirring shrimp occasionally and turning tomatoes and pepper halves half way through grilling time. When cool enough to handle, finely chop the jalapeño chile pepper and stir into the shrimp.

  4. To assemble platter, add shrimp mixture and grilled tomatoes to the other tomatoes on the platter. Drizzle with vinaigrette. Top with cilantro and, if desired, feta. Serve immediately or cover and chill for up to 4 hours. Serve with chips, if desired.

    Tequila Shrimp Nachos
    Adam Lyons


*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

160 Calories
8g Fat
6g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 160
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 114mg 38%
Sodium 580mg 25%
Total Carbohydrate 6g 2%
Total Sugars 3g
Protein 13g
Vitamin C 18.3mg 92%
Calcium 60.6mg 5%
Iron 0.5mg 3%
Potassium 325mg 7%
Folate, total 32.3mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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