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Southside Cocktail Recipe (Classic Gin Cocktail)

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This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.

southside cocktail in glass with mint on side and gin bottle in corner

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I like gin cocktails, and I've been exploring a few of the classics, like the Bee's Knees cocktail, the Pink Lady, and the French 75. So once I stumbled on the Southside on a restaurant menu, I had to try it. The combination of flavors immediately hooked me, and I appreciated how well they complemented each other. It's now one of my go-to cocktails, and I love making it at home for friends and family.

But what makes the Southside stand out? The key is in its simplicity. With only a few ingredients, this cocktail allows the flavors to shine. You'll like this one if you're a fan of mint and a light and refreshing drink.

The classic Southside cocktail uses lemon juice, which I included in this recipe. However, you can also substitute lime juice, which I often do, for a tangier and slightly sweeter taste.

Ingredients Needed

  • Fresh Mint Leaves: Adds a cool, fresh flavor.
  • Gin: The main alcohol, with a hint of herbs.
  • Lemon or Lime Juice: Brings a tart, citrusy taste.
  • Simple Syrup: Sweetens the drink.
ingredients for the southside cocktail on table

Tools Needed

  • Cocktail shaker
  • Muddler or spoon for mashing mint leaves
  • Martini glass or coupe glass

Instructions

In a cocktail shaker, add 6 to 8 fresh mint leaves and gently muddle them to release the oils.

Add gin, lemon or lime juice, and simple syrup to the shaker with ice.

hand dropping mint into cocktail shaker
drink being poured into coktail shaker

Shake vigorously until well-chilled, about 15-20 seconds.

Strain the mixture into a chilled martini or coupe glass.

cocktail in cocktail shaker being shaken
cocktail being poured into glass

Garnish with a sprig of fresh mint if desired.

southside cocktail in glass with mint on side

Tanya's Top Tips for Making the Perfect Southside Cocktail

  1. Use Fresh Ingredients: The freshness of the mint leaves and citrus juice can make all the difference. Always opt for fresh mint and freshly squeezed lemon or lime juice to get the best flavors.
  2. Quality of Gin: Because the Southside is a gin-forward cocktail, the type of gin you use will greatly influence the taste. Go for a high-quality gin with botanical notes that complement the mint and citrus. I tend to use Bombay Sapphire.
  3. Muddling Technique: Gently muddle the mint leaves to release their oils without tearing them into small pieces. This will give your cocktail a fresh minty aroma without any bitterness.
  4. Proper Shaking: Shake the cocktail well, like using some force, to ensure all the ingredients are thoroughly mixed and chilled. Once you pour the cocktail, you'll notice a few bits of mint go through the strainer. That's exactly what you want; it's delish!
  5. Glass Choice: Serve your Southside in a martini or coupe glass for a classic touch. Chilling the glass beforehand will keep your cocktail colder for longer.
  6. Add a mint sprig to your drink for a beautiful look and a stronger mint smell while you sip.

Common Questions About the Southside Cocktail

What type of gin works best for a Southside cocktail?

Any high-quality gin will work. I usually grab Bombay Sapphire, but I've also used Indoggo Strawberry Gin, which was delicious.

Can I use dried mint instead of fresh mint leaves?

I don't recommend using dried mint in this drink.

Is it better to use lemon juice or lime juice?

Both lemon and lime juice work well in a Southside cocktail. Lemon juice provides a more classic and balanced tartness, while lime juice offers a tangier and slightly sweeter taste. Feel free to experiment with both to see which you prefer!

Can I make a non-alcoholic version of the Southside?

Absolutely! For a non-alcoholic Southside, you can replace the gin with a non-alcoholic spirit or a mix of club soda and tonic water. The essential elements are the mint, citrus, and simple syrup, which will still impart a delightful, refreshing taste.

What is the history of the Southside cocktail?

The Southside cocktail's origins are somewhat murky, but it is believed to have gained popularity during the Prohibition era. Some legends suggest it was a favorite among gangsters in Chicago's South Side. Others trace it back to the Southside Sportsmen's Club on Long Island. Regardless of its history, its enduring appeal lies in its refreshing simplicity and balanced flavors.

If you have tried this Southside cocktail recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

southside cocktail in glass with mint on side and gin bottle in corner
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Southside Cocktail

This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: southside cocktail, southside cocktail recipe
Servings: 1 person
Calories: 218kcal
Author: Tanya

Ingredients

  • 6-8 fresh mint leaves
  • 2 ounces gin
  • 1 ounce fresh lemon juice or lime juice
  • 1 ounce simple syrup or to taste

Instructions

  • Gently muddle the mint leaves in a cocktail shaker.
  • Add the gin, lemon juice, and simple syrup.
  • Fill the shaker with ice and shake until well-chilled, about 15-20 seconds.
  • Strain into a chilled coupe glass. Garnish with a mint sprig.

Notes

  • Adjust the amount of simple syrup to your desired sweetness.
  • For a fun twist, try using flavored gin, such as strawberry or elderflower.
  • Feel free to substitute vodka for gin in this recipe. 

Nutrition

Calories: 218kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Sodium: 19mg | Potassium: 82mg | Fiber: 1g | Sugar: 21g | Vitamin A: 257IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg

Easy Shrimp Salad Recipe

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This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.

shrimp salad in bowl mixed

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Light and refreshing salads are my thing, and this shrimp salad is the perfect recipe to add to my collection. I've been making a version of a mayo-based salad for years, particularly this cold seafood salad recipe. But once I started making this simple shrimp salad recipe, I was hooked.

I tried the shrimp salad at Costco, and it inspired me to make my version. I used a creamy mayonnaise base for my salad and added Old Bay and smoked paprika to give it extra flavor. The salad tastes excellent when served as a side, on lettuce wraps, or bread.

Ingredients Needed

  • Shrimp—For this recipe, I use raw medium-sized shrimp, peeled and deveined, with tails removed. I don't use cooked shrimp; it'll just end up rubbery.
  • Poaching Liquid - Water, Lemon, Bay leaf, Old Bay seasoning
  • Vegetables and herbs - celery, red onion, fresh dill
  • Dressing Ingredients - mayonnaise, Dijon mustard, Lemon Juice, Old Bay seasoning, smoked paprika, ground black pepper
ingredients for shrimp salad

Tools Needed

Find a list of my recommended tools on my Storefront. Here's what you need to gather to make this recipe.

  • Large pot for boiling shrimp
  • Slotted spoon
  • Mixing bowls of various sizes
  • Sharp knife for chopping vegetables
  • Cutting board
  • Measuring spoons and cups
  • Whisk for mixing dressing
  • Serving platter or large salad bowl

How to Make Shrimp Salad - Step-by-Step

1. Prepare the Shrimp

Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.

Add the shrimp and cook for 3-4 minutes until they are pink and opaque. Remove the slotted spoon and place the shrimp on a plate to cool.

shrimp being poached in water with lemon and seasoning
shrimp being picked up out of poaching liquid

2. Make the Dressing

While the shrimp cool, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl. Mix well until all the ingredients are fully incorporated.

3. Assemble the Salad

Add the chopped celery, red onion, and fresh dill to the bowl with the dressing. Stir to combine everything well. Gently fold in the cooled shrimp.

Shrimp salad ingredients in bowl before mixing
shrimp salad in bowl mixed

4. Chill and Serve

Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.

Serving Suggestions

  • On Lettuce: For a light, refreshing dish, serve the shrimp salad on a bed of crisp lettuce.
  • On Bread: Turn it into a sandwich by slathering it between two slices of your favorite bread.
  • On Crackers: For a quick snack or appetizer, serve it on crunchy crackers.

Whether you're enjoying it for lunch, dinner, or a snack, this shrimp salad will surely please!

shrimp salad ina bed of leaves with lemon

Storage and Make-Ahead Tips

For optimal freshness, store shrimp salad in an airtight container in the refrigerator for up to 3 days.

Tanya's Top Tips

  • Buy raw shrimp and poach the shrimp before adding it to the salad. That will ensure that the salad has succulent, tender shrimp.
  • The shrimp can be served immediately or chilled for at least an hour for even better flavor.
  • I prefer to use medium-sized shrimp in this salad, but feel free to use smaller or larger shrimp if you like. Just keep in mind that smaller shrimp will cook more quickly, while larger shrimp may need a bit more time to poach until fully cooked.

I hope you like this shrimp salad as much as we do. If you are looking for more delicious shrimp recipes, try these out.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

shrimp salad in bowl mixed
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3 from 1 vote

Shrimp Salad Recipe

This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.
Prep Time15 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: shrimp salad
Servings: 6 people
Calories: 204kcal
Author: Tanya

Ingredients

For the Shrimp

  • 1 pound medium raw shrimp peeled and deveined
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning
  • Water for boiling

For the Salad

  • ½ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped celery stalks
  • ¼ cup chopped red onion
  • 2 tablespoons chopped fresh dill

Instructions

  • Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.
  • Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the slotted spoon and place them on a plate to cool.
  • Meanwhile, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl and mix well.
  • Add the chopped celery, red onion, and fresh dill to the bowl. Stir to combine. Gently fold in the shrimp.
  • Cover and refrigerate for at least 1 hour for the best flavor. Serve and enjoy.

Notes

This shrimp salad is great served on top of lettuce leaves, in a sandwich, or with crackers.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 240mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 1mg

Easy Poached Shrimp Recipe (Perfect Results)

by Leave a Comment

Cooking shrimp by poaching is a simple and fast method that guarantees a tender and juicy outcome. If you love seafood or want to learn a new cooking technique, try making poached shrimp at home.

poached shrimp on a plate surrounded by lemons

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

One of my favorite proteins to have on hand is shrimp; poaching them is a great, quick way to prepare them. Poaching shrimp in flavored liquid helps to keep the shrimp flavorful without overcooking them.

I used to boil my shrimp in water, which does the job of cooking the shrimp. However, there is less room for error when you poach the shrimp. With boiling, it's easy to overcook them and end up with tough, rubbery shrimp. That's where poaching comes in – gently cooking the shrimp in a flavorful liquid at a lower temperature ensures perfectly cooked, tender shrimp every time.

If you're looking for other ways to enjoy cooked shrimp, try my steamed shrimp or my oven-baked shrimp recipe.

Ingredients for Poaching Shrimp

  • Shrimp, peeled and deveined - I prefer to poach larger shrimp, peeled and deveined with the tail on.
  • Liquid - I prefer to poach with water and just add seasoning to it. You can also poach in broth, beer, wine, butter, etc.
  • Flavoring ingredients such as herbs, spices, citrus fruits, or aromatics. I use Old Bay, Bay Leaf, and Lemon.
ingredients for poaching shrimp on background, shrimp. lemon, old bay, bay leaves

Essential Tools for Poaching Shrimp

Before you get started, make sure you have these essential tools on hand:

  • Large pot
  • Slotted spoon
  • Paper towels
  • Kitchen timer or smartphone

Step-by-Step Guide to Poaching Shrimp

Fill a large pot with water. Add the lemon halves, bay leaf, and Old Bay seasoning (if using). Place the pot over medium heat until tiny bubbles start to appear in the bottom of the pot. The liquid should not be simmering; it should just have small bubbles.

pot filled with water, old bay, and lime with small bubbles in pot

The correct temperature for poaching shrimp is 160 degrees Fahrenheit to 180 degrees Fahrenheit (71.1-82.2°C). If your water is simmering and popping a ton of bubbles, the temperature is likely too high. The water should barely be moving and have tiny little bubbles in the bottom of the pot.

Add the shrimp to the water. Ensure the shrimp are fully submerged in the poaching liquid.

shrimp in poaching liquid in pot

 Cook the shrimp for 5-6 minutes, more or less, depending on their size. You'll know they're done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.

shrimp on colander taking it out of poaching liquid

Remove them from the liquid with a slotted spoon and place on a plate to cool and dry. Pat dry with paper towels.

Preparing the Shrimp

Before you start poaching your shrimp, it's important to properly prepare them. This includes cleaning, deveining, and removing their shells if desired. While some prefer to leave the shells on for added flavor and texture, others prefer to remove them for convenience.

To devein the shrimp, rinse them under cold water and gently cut along the back of each shrimp with a sharp paring knife or kitchen shears. Remove any visible veins.

shrimp being cut on back to remove vein
person removing vein from shrimp

Flavoring Your Poaching Liquid

Adding herbs, spices, citrus fruits, or aromatics to your poaching liquid is an excellent way to infuse flavor into your shrimp. Some popular choices include Old Bay seasoning, bay leaf, lemon slices, garlic cloves, and fresh herbs like thyme. I usually stick with Old Bay, Lemon, and Bay Leaf.

How to Store Your Poached Shrimp

If you have any leftover shrimp (lucky you!), store them properly to maintain their freshness. Place the shrimp in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the shrimp, but be aware that their texture might change slightly.

How long to poach shrimp

How long you poach shrimp will depend on the size, as well as your preferred texture. I like my shrimp tender, but I like to have a wee bit of firmness to it.

Adjust the poaching time based on the size of your shrimp. Smaller shrimp may only need 2-4 minutes, while larger shrimp could take up to 5-6 minutes.

poached shrimp on plate with lemon on side
Shrimp Size/# per poundApproximate Poaching Time
Small (51-60)2-3 minutes
Medium (41-60)3-4 minutes
Large (31-40)4-5 minutes
Jumbo (21-25)5-6 minutes

Flavor Variations

Experiment with different poaching liquids. Add white wine, garlic, or fresh herbs like thyme or parsley to the water for extra flavor.

Serving Suggestions

Poached shrimp are versatile. They can be used in shrimp salad, shrimp cocktail, pasta dishes, or as a topping for salads and grain bowls.

Tanya's Top Tips on Poached Shrimp

  • Always keep an eye on the shrimp while poaching to avoid overcooking.
  • If you're planning to use the shrimp in a hot dish, consider slightly under-poaching them, as they'll continue to cook in the dish.
  • If you're peeling shrimp for this recipe, use the shrimp shells and make a shrimp stock to add to your favorite soups, stews, and gravies.

FAQs

Can you poach frozen shrimp?

Absolutely! Just make sure to thaw them completely before poaching for the best results. If cooking from frozen, just cook them a little longer.

Can I scale this recipe?

Yes! Just use a bigger pot and more liquid, just be aware that the more liquid you bring to temp, the longer it may take.

Do I need to use ice water and place my shrimp in an ice bath?

I don't place my shrimp in an ice bath after poaching. I find it unnecessary, so I don't do it.

Looking for more delicous shrimp recipes? Try these out:

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

poached shrimp on a plate surrounded by lemons
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Poached Shrimp

Cooking shrimp by poaching is a simple and fast method that guarantees a tender and juicy outcome. If you love seafood or want to learn a new cooking technique, try making poached shrimp at home.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: How to, Main Course
Cuisine: American
Keyword: how to poach shrimp, poached shrimp
Servings: 4 people
Calories: 9kcal
Author: Tanya

Ingredients

  • 1 pound raw shrimp peeled and deveined
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning optional
  • Water 3 quarts

Instructions

  • Fill a large pot with water. Add the lemon halves, bay leaf, and Old Bay seasoning (if using). Place the pot over medium heat until tiny bubbles start to appear in the bottom of the pot. The liquid should not be simmering; it should just have small bubbles.
  • Add the shrimp to the water. Ensure the shrimp are fully submerged in the poaching liquid.
  • Cook the shrimp for 5-6 minutes, more or less, depending on their size. You'll know they're done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
  • Remove them from the liquid with a slotted spoon and place on a plate to cool and dry. Pat dry with paper towels.

Nutrition

Calories: 9kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 0.3mg

Refrigerator Pickled Watermelon Rind Recipe

by Leave a Comment

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. The pickled rind is the perfect snack or condiment for your favorite recipes.

pickled watermelon rind in glass container with watermelon peel on side

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've been enjoying many recipes with watermelon, like this watermelon salsa and these watermelon mimosas. And once I'm done with the flesh of the watermelon, I can use the rind to make pickles.

I love that I can enjoy this part of the watermelon rather than discard it. This way of eating watermelon without wasting parts is common in the South in the summer when watermelon is abundant. It's not a quick recipe, as pickling watermelon rind requires soaking, simmering, and refrigerating before eating. However, most of the work is hands-off.

This recipe is good for storing in the refrigerator but not for canning. I use rice vinegar instead of white vinegar and don't use a water bath to preserve the pickles. Therefore, I wouldn't reccomend canning this recipe as written.

I like to snack on these alone, as they are a good source of fiber. You can also use them in any recipe with a touch of acid, like tacos or pulled pork.

Ingredients Needed

  • Watermelon Rind - green skin removed. I use a vegetable peeler to peel the skin.
  • Salt - for the brine and to remove excess moisture from the rinds
  • Water - to help with the pickling
  • Vinegar - I use rice vinegar in my recipe but feel free to use white vinegar in place
  • Sugar - to balance the acidity in the brine
  • Spices - I use star anise and allspice berries
ingredients for pickled watermelon rinds. all spice, rice vinegar, water, watermelon rinds, star anise, salt, sugar

Tools Needed

Ensure you have these tools on hand to make the process easier:

  • Large bowl
  • Medium pot
  • Clean tongs
  • Glass jar with lid

Instructions for Pickling Watermelon Rinds

Start by peeling off the green skin on the watermelon rind and slicing it into bite-sized pieces. Save the red watermelon flesh and use it in another recipe or snack.

Add the watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Let it sit for 8 hours or overnight.

watermelon rinds soaking in water and salt

Combine the rice vinegar, ¾ cup water, granulated sugar, one tablespoon of kosher salt, star anise, and allspice berries in a medium pot. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve. You don't need to bring it to a boil.

Add the watermelon rind pieces to the pot. Lower the heat to a simmer, partially cover the pot, and cook for about 20 minutes until the rinds become slightly translucent and tender.

watermelon rinds in brine before simmering
watermelon rinds after simmering in brine

Remove from the heat and allow to cool for about 15 minutes. With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.

tongs putting pickled watermelon rind in jars

Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.

To fully develop the flavors, refrigerate the pickles for at least 24 hours before eating them.

pickled watermelon rind in glass container

How to Store Pickled Watermelon Rinds

For the best quality, refrigerate the pickles and consume them within 2-3 weeks. Always use a clean utensil when serving.

How to Prep Ahead?

You can easily prep this recipe by soaking the watermelon rinds in the saltwater brine the night before. The rest of the process can be completed the next day.

Variations

Feel free to experiment with flavors by adding spices such as cloves, cinnamon sticks, or ginger to the brine. Adjust the sugar and salt levels to suit your taste preferences.

FAQs

Can I use a different type of vinegar?

You can substitute rice vinegar with apple cider vinegar or white vinegar. However, it may slightly alter the flavor profile.

How long do the pickles last?

When stored properly in the refrigerator, the pickles can last up to 2-3 weeks.

Can I add other vegetables to the pickling brine?

Absolutely! Cucumbers, carrots, and radishes can also be added to the brine for a mixed vegetable pickle.

Looking for more delicious refrigerator pickle recipes? Try these out:

If you’ve tried this pickled watermelon rind recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

pickled watermelon rind in glass container with watermelon peel on side
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Pickled Watermelon Rind

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. This recipe is easy to make with essential ingredients and instructions. It's perfect for summer meals or gatherings.
Prep Time30 minutes
Cook Time20 minutes
Chill Time1 day
Total Time1 day 50 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled watermelon rind
Servings: 8 people
Calories: 172kcal
Author: Tanya

Ingredients

  • 1 lb watermelon rind green skin peeled off and sliced
  • 4 cups water
  • 4 Tablespoons kosher salt separated
  • 1 ½ cup rice vinegar
  • 1 cup water
  • 1 ½ cups granulated sugar
  • 1 star anise
  • 1 teaspoon allspice berries

Instructions

  • Add watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Allow to sit for 8 hours.
  • In a medium pot, combine rice vinegar, ¾ cup water, granulated sugar, a tablespoon of kosher salt, star anise, and all-spice berries. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve.
  • Add the watermelon rinds to the pot. Lower the heat to a simmer and cook for about 20 minutes until the rinds become slightly translucent and tender.
  • With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean, sterilized glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.
  • Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.
  • Refrigerate the pickles for at least 24 hours. Serve and enjoy.

Nutrition

Calories: 172kcal | Carbohydrates: 42g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 3498mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.3mg

Smothered Potatoes Recipe (Classic Southern Side Dish)

by 12 Comments

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

smothered potatoes in cast iron skillet with wooden spatula sticking out

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes accompany almost any meal.

Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook the them slowly at a low temperature to make them tender and flavorful. Some cooks add meats like bacon or sausage to the dish.

If you like smothered dishes, try my smothered green beans or smothered chicken.

The Ingredients

  • Potatoes: The star of this dish, choose starchy potatoes like Russet or Yukon Gold potatoes for the best results.
  • Oil and Butter: To brown the potatoes but also to add that rich, buttery flavor.
  • Onion and Bell Pepper: These aromatic vegetables add flavor.
  • Seasonings: Paprika, garlic powder, salt and black pepper.
  • Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.
ingredients for smothered potatoes

Tools Needed

  • Large skillet or cast-iron pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

How to Make Southern Smothered Potatoes

Prep the Ingredients

Peel and cube the potatoes. You can also skip the peeling of the potatoes if you prefer. Chop the onion and green bell pepper.

Heat the Pan and cook the peppers and onions

Heat the oil and butter over medium heat in a large skillet. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.

Add Potatoes:

Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.

potatoes and green peppers in cast iron pan

Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.

Season and Cook:

Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.

seasoning added to potatoes

Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

cooked smothered potatoes in skillet

Variations

  • For a vegetarian option, use vegetable broth instead of chicken or beef broth.
  • Add chopped bacon or sliced sausage for extra flavor and protein.
  • Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
  • Slice the potatoes rather than chopping them if you prefer.

Tanya's Tips for the Best Smothered Potatoes

  • Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Although any large pan will work, use a cast iron skillet for best results.

How to Store Smothered Potatoes

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.

I hope you love these smothered potatoes as much as we do. Looking for dishes to serve this with? Try these out:

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

smothered potatoes in cast iron skillet with wooden spatula sticking out
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5 from 4 votes

Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: smothered potatoes, southern smothered potatoes
Servings: 4 people
Calories: 264kcal
Author: Tanya

Ingredients

  • 1.5 pounds of potatoes Yukon Gold or Russet, chopped into medium cubes
  • 1 large yellow onion chopped
  • ½ medium green bell pepper chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
  • ¼ cup chicken broth

Instructions

  • Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
  • Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
  • Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
  • Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
  • Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Notes

  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Peel the potatoes or keep them unpeeled, depending on your preference. 

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 811mg | Fiber: 5g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 2mg

Lime Vinaigrette Recipe

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This Lime Vinaigrette recipe is a delightful blend of tangy lime juice, olive oil, dijon mustard, and a hint of sweetness. The perfect balance of flavors adds a vibrant, fresh kick to any dish you drizzle it on.

lime vinaigrette in glass bottle

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've been a fan of making my own salad dressings, mainly because I never finish store-bought dressings. The flavors just get redundant after a while. I like experimenting with various vinaigrette and dressing recipes, such as this honey chipotle vinaigrette and sweet onion salad dressing. I enjoy trying new flavors to change things up.

For this vinaigrette, I wanted lime to be the star of the show. Once I made this one, I was hooked, and I love adding it to a simple salads topped with grilled chicken. It's so good yet so easy to whip up.

Ingredients for Lime Vinaigrette

  • Fresh lime juice - the acid for the vinaigrette.
  • Olive oil - a light-tasting olive oil so it doesn't overpower the flavor of the lime.
  • Dijon mustard - to add some depth of flavor to the vinaigrette.
  • Honey - to sweeten the vinaigrette and balance the flavor of the acid.

How to make Lime Vinaigrette

Add the ingredients to a bowl and whisk until thoroughly mixed and emulsified. You can also put the ingredients in a jar and shake it until they are mixed well.

ingredients for lime vinaigrette in bowl with whisk inside
lime vinaigrette in bowl after whisking with whisk inside

Why Lime?

A basic vinaigrette calls for 1 part vinegar and 3 parts oil. You can adjust the ratio and recipe to match your taste and the ingredients you have available.

I chose lime juice instead of vinegar because it adds a fresh, zesty flavor that can brighten up any salad. Lime also gives the vinaigrette a tropical twist.

Tanya's Top Tips

  • Fresh Juice: Use fresh lime juice if you can.
  • Balance: If the vinaigrette is too tangy for your taste, add a bit more honey to balance the flavors.
  • Storage: Store any leftovers in an airtight container in the fridge for up to a week. Just give it a good shake before using it.

Serving Suggestions

This Lime Vinaigrette is incredibly versatile. Here are a few ways to use it:

  • Salad Dressing: Perfect over mixed greens, spinach, or even a hearty kale salad.
  • Marinade: Works wonders as a marinade for grilled chicken, shrimp, or tofu.
  • Vegetable Drizzle: Try it over roasted veggies or even as a topping for grilled corn on the cob.
lime vinaigrette in glass bottle with limes and salad around it

Variations

  • Add a pinch of red pepper flakes or finely chopped jalapeños for a spicier version.
  • Enhance the citrus flavor with a splash of orange juice, or include a teaspoon of grated lime zest for extra zing.
  • Substitute honey with maple syrup or agave nectar for a vegan alternative.
  • To create a creamy lime vinaigrette, blend in a ripe avocado or a spoonful of Greek yogurt.
  • For a herby twist, mix in finely chopped fresh cilantro.

I hope you enjoy this lime vinaigrette as much as we do. Looking for vinaigrettes and dressings? Try these out:

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

lime vinaigrette in glass bottle with limes and salad around it
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Lime Vinaigrette Recipe

This Lime Vinaigrette recipe is a delightful blend of tangy lime juice, olive oil, dijon mustard, and a hint of sweetness. The perfect balance of flavors adds a vibrant, fresh kick to any dish you drizzle.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: lime vinaigrette
Servings: 6 people
Calories: 184kcal
Author: Tanya

Ingredients

  • ¼ cup fresh lime juice
  • ½ cup olive oil
  • 2 Tablespoons honey
  • 2 teaspoons dijon mustard
  • Salt and pepper to taste

Instructions

  • Add the ingredients to a bowl and whisk until thoroughly mixed and emulsified. You can also put the ingredients in a jar and shake it until they are mixed well.

Notes

  • This recipe yields approximately ¾ cup of dressing
  • Store any leftovers in an airtight container in the fridge for up to a week. Just give it a good shake before using it.

Nutrition

Calories: 184kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 24mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg

Red Sangria Recipe (Refreshing and Fruity)

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This refreshing and delicious red sangria is made with Spanish red wine, various fruits, brandy, and a splash of seltzer. It's a crowd-pleasing punch that is perfect for your next backyard barbecue, summer party, or any occasion that calls for a festive drink. This post is meant for an audience of 21 and over.

glass of red sangria

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love summer and the refreshing drinks it brings. Although sangrias make me think of summer, I can have them year-round. It's wine, and it's good.

I traveled to Spain and had some delicious and authentic Sangria. At home, I recreated this version that calls for some main ingredients, like Spanish wine, Brandy, and fruit. I add a splash of club soda to the drink once I finish it to create a refreshing and bubbly effect.

The key to a good sangria is using quality ingredients, like good Spanish red wine and fresh, seasonal fruits. Letting the flavors mix for a few hours or overnight makes the drink taste better and more refreshing.

If you're a fan of batch summer drinks, try my Jamaican Rum Punch.

Ingredients for Red Sangria

  • Wine & Spirits: A good quality Spanish red wine, such as Rioja or Tempranillo, forms the base. Brandy adds depth and complexity.
  • Fruit: A combination of sliced oranges, lemons, lime, and apple adds sweetness, acidity, and a variety of flavors.
  • Sugar: Balances the acidity of the wine and fruit.
  • Fizz: Add seltzer or club soda just before serving to lighten the drink up a bit.
red sangria ingredients

How to make Sangria

Combine the red wine, brandy, orange liqueur, and sugar in a large pitcher. Stir until the sugar is fully dissolved.

Add the sliced orange, lemon, lime, and apple chunks to the pitcher. Stir to combine.

hand stirring wine and brandy

Refrigerate the mixture for at least 2 hours, or ideally overnight, to allow the flavors to meld.

sangria with the fruits in the pitcher

Pour the sangria into glasses with ice, making sure to include some of the fruit pieces in each glass. Top each glass with a splash of club soda or sparkling water.

red sangria in glass with fruits in background

What to serve with Sangria

This drink is perfect for a crowd and goes well with various appetizers or dinners. Serve it alongside the following:

Tanya's Top Tips

  • It's best to use Spanish red wine, like Rioja or Tempranillo. If you can't find those, medium-bodied red wines such as Merlot or Zinfandel can work well. Avoid using expensive or aged wines, as their complex flavors may be lost when mixed with fruit and other ingredients.
  • Feel free to mix up the fruits. The most common fruits used in sangria are oranges, lemons, limes, apples, and berries. Peaches and grapes can also be great additions, especially if you use white wine. The key is to use fresh, seasonal fruits to enhance the flavor of the drink.
  • Add the club soda, and ice, right before serving. The purpose of the soda is to provide fizz. Adding ice or the club soda too soon will just make the sangria watered down.

FAQ

Can Sangria Be Made Ahead of Time?

Yes, sangria is better when made ahead of time. Preparing it a day before allows the flavors to blend more thoroughly. Just keep it refrigerated and give it a good stir before serving.​

I hope you enjoy this red sangria recipe. If you make it, please let us know how you like it by leaving a review below. Your feedback is appreciated!

glass of red sangria
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Red Wine Sangria

This refreshing and delicious red sangria is made with Spanish red wine, various fruits, brandy, and a splash of seltzer. It's a crowd-pleasing punch that is perfect for your next backyard barbecue, summer party, or any occasion that calls for a festive drink.
Prep Time15 minutes
Resing Time2 hours
Total Time2 hours 15 minutes
Course: Cocktails, Drinks
Cuisine: Spain
Keyword: red wine sangria
Servings: 6 people
Calories: 104kcal
Author: Tanya

Ingredients

  • 1 750ml bottle of red wine Spanish varieties like Tempranillo or Rioja
  • ¼ cup Brandy
  • ¼ cup orange liqueur like Triple Sec or Cointreau
  • 2 Tablespoons granulated sugar adjust to taste
  • 1 orange thinly sliced
  • 1 lemon thinly sliced
  • 1 lime thinly sliced
  • 1 apple cored and cut into chunks
  • 1 cup sparkling water or club soda to taste, add just before serving

Instructions

  • Combine the red wine, brandy, orange liqueur, and sugar in a large pitcher. Stir until the sugar is fully dissolved.
  • Add the sliced orange, lemon, lime, and apple chunks to the pitcher. Stir to combine.
  • Refrigerate the mixture for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • Pour the sangria into glasses with ice, making sure to include some of the fruit pieces in each glass. Top each glass with a splash of club soda or sparkling water.

Notes

Feel free to mix up the fruits. The most common fruits used in sangria are oranges, lemons, limes, apples, and berries. Peaches and grapes can also be great additions, especially if you use white wine. The key is to use fresh, seasonal fruits to enhance the flavor of the drink.

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 112mg | Fiber: 2g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 0.2mg

Pink Lady Cocktail (No Egg White): A Refreshing Twist on a Classic

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The Pink Lady cocktail, a vibrant and refreshing drink, features a unique blend of gin and applejack, with strawberry syrup for sweetness and color. Unlike many classic cocktails, this recipe omits egg whites. This post is meant for an audience of 21 and over.

pink lady cocktail in glass with shaker in back

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love a pretty drink, and this Pink Lady Cocktail Recipe has to be one of the prettiest I've ever made. It has a vibrant pink hue, which comes from adding grenadine or strawberry syrup. The other ingredients include gin and applejack brandy.

Classic recipes for this drink call for the addition of lemon juice as well as an egg white to give the drink a foam on top. However, I found an alternative method that works just as well. Evaporated milk. With this method, the foam isn't as prominent, but it's there, and I prefer this to raw egg whites.

For this recipe, I was inspired by the Pink Lady cocktail in Enid Donaldson's Jamaican Cookbook. Her recipe does not call for egg whites but evaporated milk instead. With the milk and strawberry syrup, the drink tastes like spiked strawberry milk. It's delicious!

If you like strawberry-forward cocktails, try my strawberry basil margarita.

pink lady cocktail in glass with strawberry slice on side

Ingredients for My Pink Lady Cocktail

  • Gin - London dry works best.
  • Evaporated Milk - provides a frothy texture to the drink. Used in place of egg white.
  • Strawberry syrup (or Grendandine) - Either taste good in this drink, but I prefer strawberry syrup.
  • Applejack brandy - Applejack is a brandy made from apples. It has a distinct flavor profile that combines the sweetness of apples with the warmth and complexity of brandy.

How to make this cocktail

Add all ingredients to a cocktail shaker. Fill it with ice.

adding ingredients to cocktail shaker. pouring evaporated milk in.

Shake until well-chilled, and the shaker's outside is frosty, for about 10 seconds.

Strain into a chilled coupe, martini, or rock glass.

pink lady cocktail being poured into a glass

Optional Garnish:

  • Strawberry slice or cherry
  • Sprig of mint

The classic Pink Lady Cocktail Recipe

If you're looking for a classic pink lady cocktail with the egg whites, use these ingredients:

  • 1 ½ ounces gin
  • ½ ounce applejack
  • ½ ounce lemon juice
  • ½ ounce grenadine
  • 1 small egg white (optional, for a frothier texture)

Tanya’s Top Tips

  • If you don't have applejack (apple brandy), you can substitute Calvados or another brandy.
  • You can experiment with the flavors of gin, like adding a strawberry-flavored gin.
  • If you prefer a sweeter drink, add more grenadine or strawberry syrup. If you like it less sweet, reduce the amount.
  • Shake the cocktail vigorously to ensure the evaporated milk is properly mixed and creates a frothy texture.
  • Pink ladies traditionally use a coupe or martini glass, but a rocks glass works well, too.

FAQs

What is the best gin to use in a Pink Lady?

A London dry gin is the traditional choice for a Pink Lady, but you can experiment with other styles of gin to see what you prefer.

What is the difference between a Pink Lady and a Clover Club?

The Pink Lady and Clover Club are very similar cocktails. The key difference is that a Pink Lady includes applejack, while the Clover Club does not.

I hope you enjoy this cocktail recipe. If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

pink lady cocktail recipe with shaker
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Pink Lady Cocktail

The Pink Lady cocktail, a vibrant and refreshing drink, features a unique blend of gin and applejack, with strawberry syrup for sweetness and color. Unlike many classic cocktails, this recipe omits egg whites.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: pink lady cocktail
Servings: 1 person
Calories: 316kcal
Author: Tanya

Ingredients

  • 2 ounces evaporated milk
  • 2 ounces gin
  • 1 ounce strawberry syrup or grenadine
  • ½ ounce applejack brandy

Instructions

  • Add all ingredients to a cocktail shaker. Fill it with ice.
  • Shake until well-chilled, and the shaker's outside is frosty for about 10 seconds.
  • Strain into a chilled coupe, martini, or rock glass.

Notes

Optional Garnish:
Strawberry slice or cherry
Sprig of mint

Nutrition

Calories: 316kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 181mg | Sugar: 19g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.2mg

Air Fryer Coconut Shrimp with Dipping Sauce

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These Air-Fried Coconut Shrimp are covered in crispy coconut breading and paired with a delicious Sweet Thai Chili dipping sauce. They're the perfect appetizer recipe for your Air Fryer.

air fryer shrimp with coconut breading on a table

This post may contain affiliate links, please read my full disclosure here.

Full Recipe/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I’ve got a love for fried seafood and thanks to my Air Fryer, I can have “fried” seafood anytime I want without all the added grease and deep frying. For example, this Crispy Air Fryer Fish recipe is a favorite among readers and in our house. This coconut air fried shrimp has now been added to our favorites.

Now it may seem weird cooking shrimp in an air fryer since shrimp is so delicate and can overcook, but I found that my shrimp cooked perfectly in my Air Fryer. I like the crispy coconut coating on these shrimp and it is a restaurant quality appetizer.

hand dipping air fryer shrimp in thai sweet chili sauce

Ingredients Needed

  • Fresh Large raw shrimp - the shrimp should be defrosted, peeled, and deveined with the tail on. It'll be easy to grab the shrimp by the tail for dipping.
  • For the breading station - eggs, all-purpose flour, panko breadcrumbs, and unsweetened shredded coconut, salt, and black pepper
  • Oil - for spraying the shrimp to make them nice and golden in the air fryer.

How to make Coconut Air Fryer Shrimp?

First, preheat your Air Fryer oven to 390 degrees Fahrenheit.

Next, make your dredging station. Grab three bowls. In one bowl, add flour. In the second bowl, add a beaten egg. For the third bowl, add panko breadcrumbs, coconut, salt, and pepper and mix.

air fryer shrimp preparation bowls

Grab your large raw, peeled shrimp and make sure they are clean and dry. I like to keep the tail on the shrimp for easy dipping.

Then, dip each piece of shrimp in your bowls in the following order: First the flour, next the egg, and then the panko and shredded coconut mixture.

Next, place your shrimp in a greased air fryer basket in a single layer and spray them lightly with oil.

raw and breaded cocnut shrimp in basket

Close your air fryer basket and cook for 4 minutes. After 4 minutes is up, flip your shrimp, then spray the other side. Close the basket and cook for 5 more minutes.

Once your shrimp is cooked on both sides, remove them from the basket and serve them with Thai sweet chili sauce—it's the perfect flavor combination.

Can you cook raw shrimp in an Air Fryer?

Yes. That's what this recipe calls for. I tend to only use cooked shrimp for salad recipes, like this Cold Seafood Salad recipe. But for any recipe that calls for shrimp to be cooked, I recommend raw shrimp. For this recipe, I use large defrosted peeled and deveined raw shrimp.

air fried shrimp after air frying in basket

Serving Suggestions

I like to serve these as an appetizer with a side of chili sauce. You could also serve them with ketchup or use the shrimp as a salad topper.

You can find chili sauce in the International section of most supermarkets. But, if you're feeling up to it, you can also make your own Sweet Thai Chili Sauce.

How do I make my coconut shrimp crispy?

The key to getting this shrimp extra crispy is using flour, egg, panko breadcrumbs and shredded coconut to bread the shrimp. This will give you that extra delicious crisp exterior with a well cooked interior.

Tanya's Top Tips

Pin this for Later

pin for air fryer shrimp

If you are looking for more Air Fryer Appetizers, try these out:

If you make this air fryer shrimp recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

coconut shrimp in basket
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4.85 from 13 votes

Air Fryer Coconut Shrimp with Dipping Sauce

This easy and delicious Crispy Air Fryer Coconut Shrimp with Dipping Sauce is the perfect way to prepare shrimp in your Air Fryer. The shrimp is perfectly cooked and dipped in Sweet Thai Chili Sauce.
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer shrimp
Servings: 4 people
Calories: 293kcal
Author: Tanya

Ingredients

  • 1 lb large raw shrimp peeled and deveined with tail on
  • 2 large eggs beaten
  • ½ cup All-Purpose Flour
  • ½ cup unsweetened shredded coconut
  • ¼ cup Panko Breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Oil for spraying

Instructions

  • Clean and dry shrimp. Set aside.
  • Grab 3 bowls. Place flour in one bowl. Place beaten egg in the second bowl. Combine coconut, breadcrumbs, salt, and black pepper in the third bowl.
  • Preheat your Air Fryer to 390 degrees Fahrenheit. This should take about 3 minutes.
  • Dip each shrimp in flour, then egg, then coconut mixture, ensuring shrimp is covered on all sides during each dip.
  • Place shrimp in a single layer in an Air Fryer basket that has been greased.
  • Lightly spray the shrimp with oil and then close the Air Fryer basket. Cook for 4 minutes.
  • After 4 minutes, open air fryer basket and flip shrimp over. Spray shrimp again, close air fryer basket, and cook for 5 more minutes.
  • Remove shrimp from basket and serve with Thai Sweet Chili Sauce. Enjoy 🙂

Notes

  • Vegetable oil, olive oil, or avocado oil can be used for spraying.
  • If using parchment liners, do not place liners in air fryer during preheating. Place shrimp evenly on liners before starting Air fryer. This avoids the liner from flying up into the heating element. 
  • Make sure the shrimp are in a single layer in the air fryer basket. You may have to cook shrimp in batches to ensure even cooking and crispiness. 

Tools Used for Air Fryer Coconut Shrimp with Dipping Sauce

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 28g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 367mg | Sodium: 1525mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 4.6mg | Calcium: 187mg | Iron: 4.1mg

This post was originally published on January 25, 2019. It has been updated with new information.

Tamarind Margarita Cocktail Recipe

by Leave a Comment

This Tamarind Margarita recipe fuses tangy tamarind and classic margarita flavors. Perfectly balanced with a hint of sweetness and a citrusy kick, this refreshing drink is ideal for any occasion. This post is meant for an audience 21 and over.

tamarind margarita on coaster with tamarind pod on table

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love the flavor of Tamarind, and I try to use it in many recipes. Whether it's refreshing tamarind juice or sweetened tamarind ball candies, let's just say tamarind is delish.

I first discovered how great tamarind is in cocktails when I ordered a tamarind-flavored margarita from one of our local Mexican restaurants. The mix of tangy tamarind and classic margarita flavors was unforgettable, making me want to make it at home.

Tamarind margaritas have a unique sweet and sour flavor with a hint of smokiness from the tequila. The tamarind adds a slightly tangy and fruity note that balances the sweetness. It's absolutely delicious.

If you like spins on classic cocktails, you'll love this strawberry basil margarita.

Ingredients Needed for this Margarita

  • Tequila - I prefer to use blanco tequila in this recipe. Eposado or añejo tequila can also be used for a more complex flavor profile.
  • Tamarind concentrate - a concentrated tamarind mixture. You only want to use a little.
  • Lime Juice and Simple Syrup - create the sweet and sour note in the drink.
  • Tajin - a chili lime seasoning. I use it to rim the glass. This step is optional or you can rim the glass with salt or sugar.
ingredients of tamarind margarita with labels showing which ingredient is which of takin, lime juice, tamarind concentrate, simple syrup, and tequila

Bar Tools You Will Need

  • cocktail shaker
  • ice
  • jigger and measuring spoons
  • strainer
  • rocks glass

How to make a Tamarind Margarita

First, salt your rim. Run a lime wedge around the rim of your glass. Dip the rim into a shallow plate of tajin, coarse salt, or sugar, turning to coat.

Add the tequila, tamarind concentrate, lime juice, and simple syrup to a cocktail shaker.

Fill the shaker with ice and shake vigorously until well chilled (about 10-15 seconds).

shaking ingredients in margarita shaker

Fill your prepared glass with ice. Strain the margarita mixture into the glass.

cocktail being poured into glass with ice from shaker

Flavor Variations

  • Mezcal: Substitute mezcal for tequila for a smoky flavor profile.
  • Agave Nectar: Use agave nectar instead of simple syrup for a more natural sweetness.
  • Jalapeño: Muddle a few slices of jalapeño with the other ingredients for a subtle heat.

Tanya's Top Tips

  • If you can't find tamarind concentrate, you can use tamarind nectar as a substitute. You could also make your own tamarind concentrate from tamarind pods.
  • I highly recommend using the concentrate over tamarind juice in this cocktail recipe.
  • It's best to make margaritas fresh for optimal flavor.
  • If serving for a crowd, scale up the recipe and mix everything in a large pitcher instead of individual shakes. Do not add the ice. When ready to serve, pour the tamarind margaritas over ice. 
2 tamarind margaritas on table

FAQs

Where can I find tamarind concentrate?

Tamarind concentrate can be found at international grocery stores, Asian markets, or online. Some larger supermarkets might also carry it.

Can I use tamarind paste instead of concentrate?

Yes, you can use tamarind paste. Start with about half the amount (¼ teaspoon) and adjust to taste, as paste is more concentrated.

I hope you enjoy this Tamarind Margarita recipe as much as we do. If you like cocktails, check these out:

If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

tamarind margarita on coaster with tamarind pod on table
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Tamarind Margarita

This Tamarind Margarita recipe fuses tangy tamarind and classic margarita flavors. Perfectly balanced with a hint of sweetness and a citrusy kick, this refreshing drink is ideal for any occasion.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: Mexican
Keyword: tamarind margarita, tamarind margarita recipe
Servings: 1
Calories: 139kcal
Author: Tanya

Ingredients

  • 2 ounces blanco tequila
  • ½ teaspoon tamarind concentrate
  • 1 ounce fresh lime juice
  • ½ ounce simple syrup

Instructions

  • First, salt your rim. Run a lime wedge around the rim of your glass. Dip the rim into a shallow plate of tajin, coarse salt, or sugar, turning to coat.
  • Add the tequila, tamarind concentrate, lime juice, and simple syrup to a cocktail shaker.
  • Fill the shaker with ice and shake vigorously until well chilled (about 10-15 seconds).
  • Fill your prepared glass with ice. Strain the margarita mixture into the glass.

Notes

  • I highly recommend using the concentrate over tamarind juice in this cocktail recipe.

Nutrition

Calories: 139kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg