Margaritaville Recipes

Coconut Shrimp Salad

Yield: 2

Ingredients:

Coconut Shrimp - box

Mixed Greens - 3 Cups
Mango Chuteny Sauce - pouch in box

Strawberries, quartered - ¼ cup
Pineapple, tidbits - ¼ cup
Shredded coconut, sweetened - 1/8 cup
Mandarin orange segments - ¼ cup

Instructions:

1. Follow cooking instructions on package for coconut shrimp.
2. Follow preparation instructions on package for mango chutney sauce.
3. In a mixing bowl place sauce and clean salad mix together. Toss greens until completely coated.
4. Add Pineapple and strawberries and toss.
5. Place tossed greens in a serving bowl and evenly distribute orange segments, cooked shrimp and shredded coconut on top of sauced greens.

Drunken Calamari

Yield: 1 serving

Ingredients:

Calamari - 8 oz
Marinara Sauce - 4 oz
Remoulade Sauce - pouch
Green Onion, slided on a bias 1/8" - sprinkle
Grilled Lemon - half

Instructions:

1. Prepare calamari per directions on package or until a golden brown.
2. Mound calamari in the center of a square or round bowl.
3. Evenly ladle warm marinara sauce around the calamari.
4. Drizzle the Remoulade sauce over the calamari and top with thinly sliced green onions.
5. Garnish with grilled lemon half circle on top of the marinara in a corner.
Back to Top

Margaritaville Crunchy Calamari Salad

Yield: 2 servings

Ingredients:

Margaritaville Calamari - 1 box
Mixed Salad Greens - 1 bag
Pepperoncinis, sliced - ¼ cup
Roasted Red Peppers Strips, jar - ¼ cup
Black Olives, slices- ¼ cup
Remoulade sauce - pouch from carton
Asiago cheese, grated - ¼ cup

Instructions:

1. Cook calamari and prepare sauce per directions on carton.
2. Empty sauce pouch into a mixing bowl and thin sauce to a dressing consistency using Pepperoncini liquid. Approximately 1/4 tsp of Pepperoncinis liquid from jar. Taste as you are thinning so spice level is to your liking.
3. Place salad greens in the mixing bowl and toss with sauce until greens are coated.
4. Add the rest of ingredients except Asiago and mix well. Evenly distribute tossed greens on to 2 plates. Place crispy calamari on both salads and sprinkle Asiago cheese over both salads

Margaritaville Island Lime Shrimp & Cilantro Rice

Yield: 2 portions

Ingredients:

Margaritaville Island Lime Shrimp - 1 box (available at your local grocery store)
Rice, white - 2 cups
Red Onion, slivers - 1 oz.
Sugar Snap Peas - 1 oz.
Red Bell Peppers, strips - ½ oz.
Mushroom Buttons, sliced - ½ oz
Cilantro, chopped - 1 Tbsp

Instructions:

1. Follow instructions on cooking rice and when rice is done add chopped cilantro. Mix and set aside.

2. Follow instructions on shrimp package to cook shrimp.
3. After 4-5 minutes of cooking shrimp add vegetables to pan.
4. Continue to cook shrimp & vegetables for the remaining time per shrimp package. (frequently turning)
5. Evenly portion rice on to 2 plates and equally distribute shrimp, vegetables and sauce over rice.

Chef’s Suggestions
Be sure to follow cooking instructions for island lime shrimp and rice. DO NOT OVER COOK

Margaritaville Jammin' Jerk Shrimp Quesadilla

Yield: 1 each Quesadilla (using 10” tortilla, cut in 8 pieces)

Ingredients:

Margaritaville Jammin' Jerk Shrimp - 1 box (available at your local grocery store)
Pepper Jack, shredded - ¼ cup
Red Bell Peppers, strips - ¼ cup
Green Bell Peppers, strips - ¼ cup
Red onion, strips - ¼ cup
Green onion, 1/8" slice - 1 TBSP
Flour Tortilla shell - 2 each
Green Onion, sliced - 1 TBSP
Vegetable oil cooking spray

Instructions:

1. Place shrimp in a heated sauté pan (no oil necessary) and cook for 4-5 minutes. Turn shrimp and add peppers and onions cook for additional 4-5 minutes Remove shrimp and peppers from sauce.
2. Spray each tortilla shell on one side. Place sprayed side of tortilla shell down. On non-sprayed side evenly distribute shredded cheese, shrimp, peppers and onions. (Chef's note: place cheese on bottom & top of shrimp & veggies)
3. Top with non-sprayed side.
4. Preheat skillet on medium high. Place quesadilla in skillet until golden brown approximately 1 ½- 2 minutes per side.
5. Place cooked quesadilla on a sanitized cutting board
6. Using a chefs knife cut quesadilla in half and cut each half in half to make quarters. Cut quarters in half to make 1/8ths.
7. Place cut quesadillas on platter and serve

Chef’s Suggestions
Wash produce before cutting.
Make sure not to overcook the quesadillas
Serve with sour cream and garnish with diced tomatoes & green onions

Margaritaville Plum Crazy Shrimp Pizza

Yield: 2 pizzas

Ingredients:

Margaritaville Plum Crazy Shrimp - 1 box (available at your local grocery store)
Mini Pizza Crusts (approximately 7 inches in diameter) - 2 each
Plum sauce - 1 package (included in box)
Red Onion, strips - ¼ cup
Red Bell Peppers, strips - ¼ cup
Canned Pineapple Chunks - ¼ cup
Mozzarella cheese, shredded - ½ cup
Cilantro - 2 Tbsp

Instructions:

1. Follow cooking instructions for plum crazy shrimp per package as well as the thawing instructions for the Plum Sauce.

2. Evenly spread 1/2 of plum sauce over pizza crust. (Save the remaining sauce for shrimp)
3. Evenly distribute 1/2 of mozzarella over the sauced crust.
4. Evenly add red onions, peppers strips and pineapple chunks on top of cheese.
5. Place pizzas in oven and cook for approximately 5-7 minutes.
6. Toss cooked shrimp in the remaining plum crazy sauce and evenly distribute on top of both pizzas.

7. Sprinkle the remaining cheese and chopped cilantro over pizzas and put back in oven for 1 minute to melt cheese.

8. Serve immediately.

Chef’s Suggestions
Follow cooking instructions for plum crazy shrimp.

Margaritaville Sunset Shrimp Scampi Pasta

Yield: 2 portions

Ingredients:

Margaritaville Sunset Shrimp Scampi - 1 box
Linguini, box - 1 lb. box
Scallions, sliced - 2 TBPS
Cherry Tomatoes, whole - 5 each
Cream - 2 Tbsp

Instructions:

1. Follow cooking instructions on the box of pasta
2. Heat a frying pan on medium heat. Add shrimp scampi to the heated pan in a single layer.
3. Cook shrimp for 3-4 minutes and turn over.
4. Continue to cook for an additional 3-4 minutes
5. Add tomatoes, scallions and cream. Cook shrimp until internal temperature reaches 165°F.
6. Evenly divide cooked pasta on to 2 plates and evenly pour shrimp, sauce and vegetables over the pasta.

Chef’s Suggestions
Make sure to follow cooking directions on both shrimp and pasta. DO NOT OVER COOK
Serve with garlic bread

Margaritaville Volcano Shrimp with Trio of Sauces

Yield: 3-5 people

Ingredients:

Margaritaville Volcano Shrimp - 1 box
Volcano Sauce - 1 cup (see recipes)
Citrus Dipping Sauce - 1 cup (see recipes)

Zesty Ranch dressing - 1 cup

Instructions:

1. Preheat oven to instructed temperature and follow direction on the Margaritaville Volcano Shrimp box
2. Place cooked volcano shrimp on a platter and serve with trio of sauces.

Zesty Ranch: mix your favorite Ranch dressing with hot sauce to taste.

Chef’s Suggestions
Follow instructions carefully to ensure quality product.
Sauces can be made day before; and place in a airtight container. See our recipe section for sauce recipes.

Plum Crazy Shrimp Lettuce Wraps

Yield: 1 serving

Ingredients:

Plum Crazy Shrimp - 1 box

Bib lettuce - 4 leaf cups

Napa Cabbage, shredded - 1 cup

Carrots, shoestring sticks - 4 Tbsp

Red Onion, strips - 2 Tbsp

Ponzu citrus dressing- 3 Tbsp

Plum Crazy Sauce - pouch

Mandarin orange segments - 4 each

Green Onion, sliced - 1 Tbsp

Instructions:

1. In a mixing bowl place Napa cabbage, carrots, red onions and ponzu sauce mix well.

2. Cook shrimp per directions on carton. Toss cooked shrimp with Plum Crazy sauce.

3. Evenly place dressed cabbage mix into bib lettuce cups and place sauced shrimp on top.

4. Top each filled lettuce cup with 1 mandarin orange segment and evenly sprinkle sliced green onions on top