Tequila Glazed Shrimp Salad Flambe

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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1 cup sugar

1 cup cider vinegar

1/2 teaspoon crushed red pepper flakes

1 jalapeno, seeded and minced


12 ounces spinach, stemmed, washed and torn

1/2 red bell pepper, julienned

1/2 mango, peeled and thinly sliced

1/4 cup cider or sugar cane vinegar

3/4 cup olive oil

Kosher salt and freshly ground black pepper

4 tablespoons butter

12 large shrimp, peeled and deveined (about 12 ounces)

3 ounces tequila, plus more to taste


  1. For the gastrique: In a small saucepan, combine sugar, vinegar, red pepper flakes and jalapeno. Bring to a boil and simmer until reduced and thickened to a sauce consistency. Set aside.
  2. For the salad: In a large bowl, combine spinach, red bell pepper and mango. Toss with vinegar and oil and season with salt and pepper.
  3. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp and cook until they just begin to turn pink, about 1 minute. Remove pan from heat, add tequila and return pan to heat. Carefully ignite tequila and let the flames die down.
  4. Add 1/2 cup of the gastrique and cook, stirring, until shrimp are glazed with the sauce and cooked through, about 1 to 2 minutes. Remove pan from heat, whisk in remaining 2 tablespoons butter in pieces until sauce is thick and smooth.
  5. Serve shrimp on salad, drizzle with sauce.
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