Garlicky Marinated Shrimp with Jalepeno Cocktail Sauce

marinated shrimp 1

I’m not sure what to say about this dish, other than imploring you to make it right now.

The Tall Boy and I made this for New Year’s Eve, and inahled it all within 15 minutes liked it so much we knew we had to add it to the menu for last Friday’s Cotton Bowl.

Even though I was thrown into a deep depressive state and moped around the house the rest of the weekend slightly bummed about the game, this shrimp got rave reviews, which cheered me up some.

This is so quick and easy to prepare, but with enough flavor and color to convince your party guests into thinking you spent hours in the kitchen.  Don’t be scared to try the jalepenos in the dipping sauce.  You can reduce the heat by removing the seeds and membrane.  But if you like things a little spicer, by all means, include some of the seeds.

marinated shrimp 2


Garlicky Marinated Shrimp with Jalepeno Cocktail Sauce
Prep time
Cook time
Total time
Recipe type: appetizer
For the shrimp:
  • 2 pounds large shrimp, boiled and peeled
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 5 cloves garlic, minced
  • 2 tablespoons fresh minced cilantro
  • 1 tablespoon minced chives
  • ½ teaspoon salt
For the dipping sauce:
  • 1 12-ounce jar chili sauce
  • 2 jalepenos, seeded and diced
  • 1 tablespoon minced cilantro
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon horseradish
For the shrmp:
  1. In a large ziploc bag, combine all ingredients. Seal bag, and refrigerate for at least four hours or up to two days.
For the sauce:
  1. In a small bowl, combine ingredients; cover and chill up to three days.


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Citrus Shrimp Tacos with Southwest Cream Sauce

Stores are taunting me by starting to display pumpkins and gourds and all sorts of fall decor.  I was at Hobby Lobby the other day and they had their Christmas trees out.  Seriously, it’s only August and still a million degrees here.

It’s a cruel joke to play on someone who lives for the fall season.

So, to console myself and attempt to enjoy what is hopefully the last vestige of summer, I decided to make sangria.

And you know what goes great with sangria?  These tacos:

Don’t be fooled by my lame-o pictures.  These really are fabulous, especially drizzled with the southwest sauce.

Recipe: Citrus Shrimp Tacos


  • 2 pounds raw shrimp, peeled and deveined
  • 2 tablespoon fish or seafood seasoning
  • 3 garlic cloves, minced
  • 1/3 cup lime juice
  • 3 tablespoons lemon juice
  • soft taco-size flour tortillas
  • 1 bag shredded lettuce or cole slaw mix


  1. Combine seasoning and garlic in a long, shallow dish. Add lime juice, lemon juice and shrimp, turning to coat. Cover and chill 10 minutes.
  2. Drizzle a tablespoon of olive oil in pan. Remove shrimp from marinade and cook 2-3 minutes on each side or until shrimp turn pink.
  3. Serve in warm tortillas with shredded cheese, roasted corn, and Southwest Cream Sauce (recipe below).


Recipe: Southwest Cream Sauce


  • 1 (16-oz.) container sour cream
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice


  1. Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt.
  2. Whisk in cilantro and lime juice until smooth.
  3. Cover and chill until ready to serve.


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