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–+ servings

Margarita Shrimp with Pecan "Dirty" Rice

Shrimp soak in margarita mix and cilantro, then get grilled like they’re auditioning for a summer commercial. Pair that with “dirty” rice tossed with baby spinach, pecans, crispy onions, a hit of green pepper sauce, and a Greek yogurt swoosh—because bland dinners are a choice.
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Prep Time 20 minutes
Cook Time 8 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 lb large raw shrimp peeled and deveined (tails on)
  • 8 wooden skewers small
  • ½ cup fresh cilantro chopped and divided
  • ¾ cup frozen margarita mix thawed
  • ¼ cup green pepper sauce
  • ½ cup Greek yogurt
  • 2 cups cooked “dirty” rice prepared
  • 3 cups baby spinach leaves
  • ½ cup chopped pecans
  • ⅓ cup crispy fried onions or onion strings
  • Lime wedges for serving

Instructions

  • Skewer the Shrimp: Thread the shrimp onto skewers so they’re snug and in a single layer for even cooking.
  • Make the Cilantro Margarita Marinade: Whisk the thawed margarita mix with about half the chopped cilantro (¼ cup). Pour about ¼ cup of this mixture into a small bowl and set it aside for basting.
  • Marinate the Shrimp: Pour the remaining cilantro-margarita mixture over the shrimp skewers in a shallow dish and turn to coat. Let marinate about 10–15 minutes while you prep everything else.
  • Prep the Sauces for Serving: Whisk the green pepper sauce in a small bowl so it’s smooth. In another small bowl, whisk the Greek yogurt until creamy for plating.
  • Toss the “Dirty” Rice Mix: In a large bowl, combine the cooked dirty rice and baby spinach. Drizzle in the green pepper sauce and toss until the spinach starts to soften. Fold in the remaining chopped cilantro (¼ cup), pecans, and crispy fried onions.
  • Grill and Baste the Shrimp: Heat a grill pan over medium-high heat. Cook the shrimp skewers 2–3 minutes per side, until pink and lightly charred. As they cook, brush with the reserved (unused) cilantro-margarita mixture for extra flavor.
  • Plate and Finish: Smear a swoosh of Greek yogurt on each plate, add the shrimp skewers, and serve the rice alongside. Squeeze lime over everything right before eating if you like a bright finish.