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Looking for some great snack or dinner ideas from Margaritaville?
Try some of our favorite recipes utilizing our own Margaritaville foods!


Picture of Margaritavilla Calypso Coconut Shrimp

Coconut Shrimp with Mustard Balsamic Vinaigrette
(makes 2 servings)

2 Tablespoons mustard
½ cup Balsamic Dressing
One 10 oz. package Margaritaville Calypso Coconut Shrimp
4 cups of your favorite blended salad mix
12 cherry tomatoes cut in half
12 snap peas cut in half; substitute snow peas if you wish
1/2 cup mixed diced peppers any blend of belle pepper
1/2 cup sliced almonds (optional)
1/4 cup coconut toasted (optional)

Mix mustard with dressing and set aside. Cook Calypso Coconut Shrimp according to package directions. Place cooked shrimp and vegetables in a large salad bowl and toss gently with dressing. Sprinkle with toasted coconut and almonds and serve.

Jamaican Coconut Shrimp and Potato Fries
(makes 2 servings)

One 8 oz. package Margaritaville Calypso Coconut Shrimp
2 large potatoes (Idaho, Sweet potatoes, or Yukon Gold) cut into ¾ inch strips
Vegetable cooking spray
1 Tablespoon chili powder
1 teaspoon salt

Lightly coat a 15” x 10” x 1” baking pan with cooking spray. Arrange potatoes in a single layer in pan. Sprinkle potatoes with chili powder and salt. Bake at 400 F for 15 minutes or until light brown. Arrange shrimp on sheet pan with potatoes and bake for an additional 13 to 15 minutes or until shrimp and potatoes are golden brown. Serve shrimp and fries with Mango Chutney Dippin’ Sauce.

Calypso Coconut Shrimp Salad
(makes 2 servings)

Oven:
Toss baby greens with orange sections, diced red peppers, sliced red peppers and diced avocado. For dressing combine enclosed Mango Chutney Dippin’ Sauce with 1 Tablespoon salad oil and curry powder to taste. Top salad with prepared Calypso Coconut Shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.

Grill:
Prepare salad and dressing as described above. Place shrimp in a single layer in a foil pan; cover grill and cook over medium heat for 15 minutes or until coating is crunchy. Top salad with shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.

Picture of Margaritaville Island Lime Shrimp

Caribbean Shrimp Dip
(makes 4 to 6 servings)

One 8 oz. package Margaritaville Island Lime Shrimp
½ cup thin sliced red peppers
½ cup thin sliced green peppers
¼ cup chopped green onions
¼ cup chopped fresh cilantro
2 cups soft style cream cheese
½ cup heavy cream
2 Tablespoons olive oil

Cook Island Lime Shrimp according to the package directions, when slightly cooled, chop the shrimp into bite size pieces, in a separate pan, sauté the peppers in the olive oil for five minutes over medium heat until soft. Add cream cheese and heavy cream, whisk briskly to blend. Once blended add shrimp and its sauce. Pour into a crock. Serve with warm toasted pita triangles, grilled French bread slices, bagel chips, crackers or tortilla chips.

Shrimp in Cilantro Tomato Blush Sauce
(makes 8 servings)

One 1-1/2 lb. package Margaritaville Island Lime Shrimp
1 clove chopped garlic
1 cup chopped tomato
1 can (14-1/2oz) chicken broth
½ cup chopped cilantro
½ cup light cream
1 teaspoon cornstarch
1 lb. cooked angel hair pasta or thin spaghetti

In large skillet over medium heat, sauté shrimp and garlic for 8-10 minutes, turning shrimp during cooking. Add tomatoes, chicken broth and 1/4 cup cilantro. Bring to a boil, reduce heat and stir in cream blended with cornstarch until slightly thickened. Remove from heat and serve over pasta. Sprinkle remaining cilantro over pasta.

Portabella Stuffed Lime Shrimp
(makes 2 servings)

One 8 oz. package Margaritaville Island Lime Shrimp
2 Portabella mushrooms
1 Tablespoon white wine
6 Fresh cut-up asparagus spears
¼ cup diced red peppers
Cooked couscous
Olive oil

Stove Top:
Sauté two portabella mushrooms (gills removed) in olive oil until tender. In another pan, cook Island Lime Shrimp according to package directions, adding 1 Tablespoon of white wine, 6 fresh cut-up asparagus spears, and ¼ cup diced red peppers. Fill mushroom caps with cooked couscous and top with shrimp/asparagus mixture.

Grill:
Preheat grill to medium-high. Place Island Lime Shrimp and 1 Tablespoon white wine in a foil pan on grill. Coat two large portabella mushrooms (gills removed), 6 large asparagus with oil and ¼ cup red pepper slices, placed directly on grill. Cook for 8-10 minutes, turning often, until shrimp is done and vegetables are tender. Fill mushroom caps with cooked couscous and top with cut-up asparagus, red peppers and shrimp with sauce.

Island Lime Shrimp Gratin
(makes 2 servings)

Two 8 oz. packages Margaritaville Island Lime Shrimp
1 cup mashed potato
1 cup mushrooms, quartered and cooked
½ cup mozzarella cheese, shredded

Cook the shrimp according to the directions on the box. Spread the mashed potato over the bottom of a casserole dish. Sprinkle with the mushrooms and shrimp to cover evenly. Sprinkle with the mozzarella cheese. Bake in a 350( oven until the cheese is melted and bubbly.

Orzo Paella with Island Lime Shrimp
(makes 2 servings)

One 8 oz. package Margaritaville Island Lime Shrimp
2 cups orzo pasta, cooked and cooled
1/2 cup mixed peppers
1 cup smoked sausage, diced (as mild or spicy as you like)
8 mussels or clams
1/2 cup shrimp broth
1/4 cup Cilantro, chopped
2 strands Saffron

Cook the shrimp according to the directions on the box. Add the remaining ingredients except the pasta and simmer, covered until mussels or clams open. Add the pasta and toss to coat evenly. Serve in a platter with fresh crisp bread.

Island Lime Shrimp Veronica
(makes 2 servings)

2 cups white rice, cooked
Two 8 oz. packages Margaritaville Island Lime Shrimp
1/2 cup heavy cream
1/2 cup white seedless grapes, sliced in half
1/4 cup white wine

Cook the shrimp according to the directions on the box. Add the heavy cream and grapes and bring to a boil. Add the white wine, season to taste with Salt and Pepper. Serve in a platter over the rice.

Picture of Margaritaville Jammin' Jerk Shrimp

Jerk Shrimp Tomato Bruschetta
(makes 4 to 6 servings)

One 8 oz. package Jammin’ Jerk Shrimp
2 cloves minced garlic
2 Tablespoons olive oil
3 cups chopped ripe tomatoes
½ cup chopped green pepper
¼ cup chopped basil
Salt and pepper to taste
1 loaf sliced grilled or toasted French bread

Cook Jammin’ Jerk Shrimp according to package directions. Remove shrimp from pan. In skillet add garlic, olive oil, tomatoes, green peppers, basil, salt and pepper. Heat through for 1 minute. To serve, spoon tomato mixture on French bread slice and top with shrimp.

Louisiana Style Shrimp and Smoked Sausage Gumbo
(makes 8 servings)

One 1-1/2 lb. package Margaritaville Jammin’ Jerk Shrimp
1 Tablespoon vegetable oil
2 cloves chopped garlic
1 lb sausage (Kielbasa, Mild or Hot Italian, Chorizo) cut into 1/2” slices
1 medium onion, sliced
1 can (16 oz.) crushed tomatoes, undrained
1 can (14 oz.) chicken broth
1 teaspoon cornstarch
1 cup fresh or thawed frozen cut green beans
1 teaspoon red pepper sauce (optional)
Hot cooked rice

Cook shrimp in large skillet over medium high heat for 5 minutes, turning frequently. Remove from pan. Heat oil and brown the sausage. Add garlic, pepper and onions. Sauté until slightly brown. Return shrimp to pan. Add tomatoes, chicken broth, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Serve with hot cooked rice.

Jerk Shrimp Fajitas
(makes 2 servings)

One 8oz. package Jammin’ Jerk Shrimp
½ red pepper, sliced
½ yellow pepper, sliced
2 slices of red onion
4 flour tortillas
Optional: guacamole, sour cream, salsa, chopped cilantro

Stove Top:
Sauté Jammin’ Jerk Shrimp, ½ red pepper sliced, ½ yellow pepper sliced and 2 slices of red onion in a dry medium-size pan over medium heat for 8-10 minutes. Divide shrimp, peppers and onion between 4 warmed flour tortillas. Top each with guacamole, sour cream and/or salsa. Sprinkle with chopped cilantro.

Grill:
Preheat grill to medium-high. Place Jammin’ Jerk Shrimp in foil pan on grill. Coat ½ red pepper, ½ yellow pepper and thick red onion slices with olive oil and place directly on grill. Cook for 8-10 minutes, turning often until vegetables are tender and shrimp is done. Slice peppers and onions. Fill 4 warmed flour tortillas. Top each with guacamole, sour cream, salsa and/or chopped cilantro.

Jerk Shrimp Pasta
(makes 2 servings)

1/4 cup vegetable oil
1/2 cup mixed pepper, diced (any blend of belle pepper)
1/2 cup mushrooms, quartered
Two 8 oz. packages Margaritaville Jammin’ Jerk Shrimp
6 asparagus spears, cooked and trimmed to 1 inch sticks
1/2 cup sweet potatoes, peeled, cooked and diced
2 cups of your favorite Pasta, cooked

Sauté the mushrooms and peppers in the oil until just tender. Add the shrimp and cook per the package directions. Add the asparagus and sweet potato and simmer until just heated. Place the cooked pasta in the microwave and heat for 1 minute. Toss the pasta with the shrimp and vegetables. Serve in a platter.

Jerk Shrimp Dip
(makes 2 servings)

One 8 oz. package Margaritaville Jammin Jerk Shrimp
1 cup cream cheese, softened
1 cup sour cream
1/2 cup green onions, cleaned and chopped

Cook shrimp according to package and let cool. Place all ingredients in a food processor and pulse until just blended. Serve with your favorite chip.

New Orleans Style Barbecue Shrimp
(makes 2 servings)

Two 8 oz packages Margaritaville Jammin’ Jerk Shrimp
1 cup dark beer
2 Tablespoons butter
2 Tablespoons barbecue sauce

Place the shrimp, beer and butter in a pan and simmer until the shrimp are cooked (about 8-10 minutes). Add the BBQ sauce and bring to a boil. Serve with rice and your favorite crisp bread.

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