Food Recipes

Hungry? Try some of our favorite recipes using Margaritaville Foods!

Jammin’ Jerk Shrimp Over Mango Salsa and Rice

Ingredients:
  • 1, 8 oz. package Margaritaville Jammin’ Jerk Shrimp
  • 1 ½ Margaritaville Mango Salsa
  • 1 lb. cooked white rice
Directions:

Cook Margaritaville Jammin’ Jerk Shrimp according to package directions. Mix rice with Margaritaville Mango Salsa. Plate out rice mixture and top evenly with shrimp to serve.

Creola Shrimp & Sausage Gumbo

Ingredients:
  • 1, 1 ½ lb. package Margaritaville Jammin’ Jerk Shrimp
  • 1 Tbsp. vegetable oil
  • 1 lb. sausage (Kielbasa, Mild or Hot Italian, Chorizo), cut into ½” slices
  • 2 cloves garlic, chopped
  • 1 medium onion, sliced
  • 1, 16oz. can crushed tomatoes, undrained
  • 1 , 14oz. chicken broth
  • 1 tsp. cornstarch
  • 1 cup green beans, cut into 1” pieces
  • 1 tsp. red pepper sauce (optional)
  • 1 lb. cooked white rice
Directions:

Cook Margaritaville Jammin’ Shrimp according to package directions. Remove from skillet and set aside. Heat oil and brown sausage in same pan. Add garlic and onions and sauté until slightly brown. Return shrimp to pan and add tomatoes, chicken broth, cornstarch, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into bowls over hot cooked rice.

Shrimp in Cilantro Tomato Blush Sauce

Servings: 8

Ingredients:
  • 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
Directions:

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.

Island Lime Shrimp Gratin

Servings: 2

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

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.

Calypso Coconut Shrimp Salad

Servings: 2

Oven Directions:

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 Directions:

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.

Jerk Shrimp Pasta

Servings: 2

Ingredients:
  • 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
Directions:

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.

Island Lime Shrimp Veronica

Servings: 2

Ingredients:
  • 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
Directions:

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.

Caribbean Shrimp Dip

Servings: 4 to 6

Ingredients:
  • 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
Directions:

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.

Louisiana Style Shrimp and Smoked Sausage Gumbo

Servings: 8

Ingredients:
  • 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
Directions:

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.

Shrimp Scampi Bruschetta

Servings: 2

Ingredients:
  • French bread
  • Scampi butter
  • Margaritaville® Island Lime Shrimp
  • fresh basil
  • ground pepper
Directions:

Brush slices of grilled French bread with scampi butter, top them with cooked Margaritaville® Shrimp, and garnish with chopped fresh basil and freshly ground pepper to taste.

New Orleans Style Barbecue Shrimp

Servings: 2

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

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.

BBQ Ranch Grilled Chicken Salad

Ingredients:
  • 4 skinless, boneless chicken breast halves
  • Margaritaville Barbecue Dry Rub
  • Margaritaville Barbecue
  • Margaritaville Barbecue Ranch Dressing
  • 1 large or 2 small heads of romaine lettuce, cleaned and torn
  • 1 head of red leaf lettuce, cleaned and torn
  • 8 Campari tomatoes, washed and quartered or 1 container cherry tomatoes, washed and halved
  • 3 ears of fresh sweet corn, shucked and kernels cut off (uncooked)
  • ½ sweet onion sliced into half moons
  • 1 hot house cucumber, peeled, sliced and cut in half
  • 1 can of black olives, drained

Rinse chicken, pat dry and season liberally with dry rub and let rest for a couple hours before grilling. Start your charcoal or preheat gas grill to a medium-high temperature. Lightly oil the grate, add chicken and grill until cooked through about 4 to 5 minutes on each side. Baste both sides of the chicken breast with barbecue sauce in the last couple of minutes. Remove chicken breasts from grill when done and cool for 4-5 minutes while you prepare the salad.

In large bowl mix the romaine, red leaf lettuce, tomatoes, fresh corn kernels, sweet onion, cucumber and black olives. Mix lightly but do not dress. Place mixed salad on serving plates. Slice chicken breast and place on top of salad. Drizzle complete salad with Barbecue Ranch Dressing.

You can add or delete salad items to your liking. Suggested substitutions: black beans, crushed corn chips, fried onion rings, boiled eggs, heart of palm, arugula or avocado.

If you can’t find the barbecue ranch dress combine 2/3-cup ranch dressing with 1/3-cup barbeque sauce as substitution.

Jerk Marinated Grilled Salmon

Ingredients:
  • Margaritaville Jerk Marinade
  • 4 salmon fillets, marinated for 1–2 hours in the refrigerator
  • 1 package rice pilaf or other flavored rice
  • 1 bunch asparagus
Directions:

Preheat an outdoor grill for medium-heat and lightly oil grate. Remove salmon fillets from marinade and discard remaining marinade. Grill fillets for 6-8 minutes per side until fish flakes easily with a fork. Fish is cooked when it reaches 150F using an instant-read thermometer. Serve with your favorite seasoned rice and vegetable.

Grilled Pork Chops with Pineapple

Ingredients:
  • 4 - 6 pork chops (about ¾ inch thick)
  • 1 bottle of Margaritaville’s Pineapple Chili-Lime Marinade
  • 1 fresh pineapple, peeled and cored
  • 1 sweet onion
Directions:

Place Pork chops in a zip lock plastic bag and cover with the marinade. Save about ¼ cup for basting later. Seal bag and turn to make sure all chops are coated. Marinate in the refrigerator for 3-4 hours or overnight if you wish.

Cut pineapple and peeled onion into ½ inch slices. Add 1 teaspoon of olive oil to the remaining marinade and lightly brush the pineapple and onion for grilling.

Prepare grill for high heat. Oil the cooking area of the grill with tongs and an oil saturated paper towel. Take excess marinade off of the chops and lay on grill along with, pineapple and onion. Grill until browned on the outside and cooked through for 8 – 10 minutes, with a quarter turn on the same side and then turning over once. (If the chops are thinker they will need to cook longer and at a lower temperature.) Lightly baste chops, pineapple and onion with reserved marinade as needed. Remove from grill and let rest for 5 minutes before serving.

Serve pork chops with pineapple and onion.

Jerk Shrimp Dip

Servings: 2

Ingredients:
  • 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
Directions:

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.

Tropical Grilled Chicken and Mango Salad

Ingredients:
  • Margaritaville Pineapple Chili-Lime Marinade
  • Margaritaville Lemon Herb Vinaigrette Dressing
  • 1 mango, peeled and cubed
  • 1 avocado, peeled and cubed
  • 1 head Romaine lettuce, chopped or 1 package mixed greens
  • 2 chicken breasts, marinated in Margaritaville Pineapple Chili-Lime Marinade, grilled and cut into strips or chunks.
  • ¼ cup cilantro, chopped
  • 2 Tbs. scallions, chopped
  • 1 jalapeno, diced (optional)
Directions:

Combine all ingredients in a large bowl and top with dressing. Toss and serve.

Jamaican Jerk Shish Kabobs

Ingredients:
  • 1 ½ pounds of Boneless Beef Top Sirloin Steak
  • 2 medium sweet onions
  • 2 red bell peppers
  • 1 large box of button mushrooms
  • 1 whole pineapple
  • Metal or bamboo skewers
Directions:

Cut beef into 1½-inch cubes and mix with Margaritaville Jerk Marinade in a bowl, reserve some marinade for basting. Cover bowl and chill in the refrigerator for 2 – 4 hours or overnight. Cut the vegetables and pineapple into chunks about the same width as the beef. Thread the ingredients onto the skewers. You can double the skewers if you would like for the kabobs to be easier to handle on the grill. Shake Margaritaville Calypso Rub on the kabobs to add seasoning for the vegetables.

Prepare grill for high heat. Oil the cooking area of the grill with tongs and an oil saturated paper towel before the putting kabobs on the grill. Grill for 8 – 10 minutes turning occasional. Lightly baste kabobs with reserved marinade. Remove from grill and let rest for 5 minutes before serving. The meats and vegetables will continue to cook a little once you have taken them off the grill. Remove from skewers and serve on platter.

Calypso BBQ Turkey Burgers

Servings: 4

Ingredients:
  • Margaritaville Original BBQ Sauce
  • 1 Tbs. Margaritaville Calypso Rub
  • 1 lb. ground turkey
  • 1 egg
  • ¼ cup breadcrumbs
Directions:

Mix reheat outdoor grill to medium-high heat and lightly oil grate. Knead together turkey, Margaritaville Calypso Rub, egg and breadcrumbs until well blended. Divide turkey mixture into 4 equal portions and form into patties. Cook on preheated grill for about 5 minutes. Flip burger then brush on Margaritaville Original BBQ Sauce and cook for about another 5 minutes or until burgers are well done. Burgers are done when center reads 165F on an instant-read thermometer.

Coconut Shrimp with Mustard Balsamic Vinaigrette

Servings: 2

Ingredients:
  • 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)
Directions:

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

Servings: 2

Ingredients:
  • 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
Directions:

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.

Portabella Stuffed Lime Shrimp

Servings: 2

Ingredients:
  • 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 Directions:

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 Directions:

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.

Orzo Paella with Island Lime Shrimp

Servings: 2

Ingredients:
  • 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
Directions:

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.

Jerk Shrimp Tomato Bruschetta

Servings: 4 to 6

Ingredients:
  • 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
Directions:

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.

Jerk Shrimp Fajitas

Servings: 2

Ingredients:
  • 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 Directions:

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 Directions:

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.