@thedailyplate.kitchen: MARGARITA MAGIC?! 🍋🍹 Promise me you’ll try this recipe because once you do, you’ll never go back to bottled mixes again! This fresh homemade margarita uses whole limes, real ingredients, and one simple trick that creates the most vibrant flavor and gorgeous green color. The result is a perfectly tart, refreshing cocktail that’s smooth, balanced, and absolutely lip-smacking good. Save this recipe for your next summer gathering and tag me when you make it—I want to see your version! The only downside? You’ll be making it over and over because everyone will ask for another round. #MargaritaRecipe #SummerDrinks #CocktailTok #DrinkRecipes #FoodTok | Thumbnail Text: BEST MARGARITA EVER?! 🍋🍹

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Sunday 21 June 2026 22:49:24 GMT

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Comments

kijiji5150 :

Sorry, lost me at adding water. Marg’s are simple - 2 parts tequila to 1 part fresh lime juice to 1 (3/4 if you want it less sweet) orange liqueur. Nothing more, nothing less. Served over ice in a 1/2 salt rimmed glass.

2026-06-24 19:30:55

10

Shari Garcia :

This is hands down the best margarita I’ve ever made . I used agave nectar instead of sugar, Grand Marnier, (was all I had 🤷🏻‍♀️) added a little bit of fresh jalapeno and a pinch of maldon smoked salt….phenomenal!!’ Thank you!💜💜💜

2026-07-30 02:24:20

2

Momster :

I don’t have orange liqueur , what can I use instead? I have Grand Marnier

2026-07-30 07:12:33

4

4 bricks :

Sugar rim

2026-06-22 12:28:08

5

Chelle :

I love a good margarita

2026-06-22 21:40:52

0

Lisa GenX UGC :

I made this and it was delicious, but my ninja blender left a lot of rind on blended and obviously I strained it, but can you recommend a better blender?

2026-07-03 15:58:51

2

Cccwatts :

Just made a batch. My husband said you better tell that girl this stuff is good!❤️

2026-06-26 23:25:54

13

LucyLou Shop :

can I use Agave instead of sugar

2026-06-22 13:00:28

3

Mb76 :

I squeeze many limes and a couple of lemons, agave syrup, tequila, orange liqueur and salt

2026-06-22 22:05:08

9

Cape Cod Jen :

Made it! Added some fresh orange juice. Literal perfection!

2026-06-30 22:39:44

1

Chris :

How about Tequila and lemon lime Gatorade! Your hydrated, thank you!

2026-06-22 15:38:53

0

OldieButGoodie :

Beautiful! I'm definitely trying it. Plus perhaps, a few jalapeno slices in that blender. YUM!

2026-06-24 16:28:00

3

Cyndie kay :

I'm out of orange liquor but it wasn't bad.

2026-07-25 17:57:18

1

Richard Reed :

This is AWSOME. Made it today and won’t look back!!

2026-06-27 21:52:30

3

feliciadibagheria :

Ok made this Delicious MARGARITA I like it less sweet do the next batch is 1/4 C sugar, but I’m on my second one and yes…. So good.

2026-06-27 16:37:27

3

Amy Marenger :

we made it this way first...so good. Then made it spicy with Jalapeño and pineapple juice vs water

2026-07-28 00:51:08

3

Pam-Retired in Georgia🤘 :

This is hands down the best margarita I've ever made and had. Never going back!!!

2026-07-01 18:46:14

2

Melissa Geisler :

zest and then peel your lime

2026-06-23 16:13:20

3

withthis :

what would be the good stuff instead of trippel sec ?

2026-06-22 20:40:15

0

Mary Pulido Torres :

Oh my gosh I love it! It’s so refreshing. I think. However next time I might have just a little bit more tequila. It was really good though.

2026-06-23 23:43:58

2

Rich Ragains :

Every time I use the rind, it comes out bitter

2026-06-23 13:56:44

0

Marci Newman10 :

I'm on it!!

2026-07-24 22:30:38

1

beckemdrcjl :

Yes rum and mint and you got yourself a mojito

2026-06-25 20:15:01

1

Sue H :

We used powdered sugar

2026-06-22 00:05:15

2

MrUPops :

As an ex retired bartender- I give it an A - very good

2026-06-22 05:05:53

3

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Garlic Butter Shrimp Alfredo Garlic Butter Shrimp • 1 lb large shrimp, peeled and deveined • Olive oil, for coating shrimp • 1 tsp kosher salt • ½ tsp black pepper • ½ tsp smoked paprika • ½ tsp garlic powder • ¼ tsp onion powder • ¼ tsp cayenne pepper, optional • 3 tbs butter • 4 garlic cloves, crushed • 1 tbsp fresh parsley, chopped Alfredo Sauce • 12 oz fettuccine • 1 cup heavy cream • 1 cup freshly grated Parmigiano-Reggiano • ½ tsp kosher salt, or to taste • ¼ tsp freshly cracked black pepper • 1–2 tbs fresh parsley, chopped • Reserved pasta water, as needed For Finishing • Freshly grated Parmesan • Fresh chopped parsley • Fresh cracked black pepper, optional Instructions 1. Season the shrimp • Place the shrimp in a bowl and drizzle with enough olive oil to lightly coat them. • Season with salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if desired. Toss until evenly coated. 2. Make the garlic-butter shrimp • Heat a large skillet over medium heat. • Add the seasoned shrimp in a single layer and cook for approximately 60 seconds. • Flip the shrimp, then add the butter, crushed garlic, and chopped parsley. • Toss the shrimp in the garlic butter and continue cooking for another 60 seconds, or until the shrimp are just cooked through. • Remove the shrimp from the pan and set aside. 3. Cook the pasta • Bring a large pot of generously salted water to a boil. • Cook the fettuccine until al dente according to the package directions. • Reserve some pasta water before draining. 4. Make the Alfredo • In a large skillet or saucepan, add the heavy cream over medium-low heat. • Season with salt and black pepper and allow the cream to gently simmer for a few minutes. • Reduce the heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano until smooth and creamy. • Add chopped parsley. 5. Bring it together • Add the cooked fettuccine directly into the Alfredo sauce. • Toss thoroughly, adding reserved pasta water a little at a time until the sauce reaches a smooth, silky consistency that coats the noodles. • Return the garlic-butter shrimp to the pasta and gently toss everything together. 6. Finish • Plate the Alfredo and generously top with freshly grated Parmesan and chopped parsley #FoodTok #EasyRecipe #alfredo #pasta #shrimpalfredo

Garlic Butter Shrimp Alfredo Garlic Butter Shrimp • 1 lb large shrimp, peeled and deveined • Olive oil, for coating shrimp • 1 tsp kosher salt • ½ tsp black pepper • ½ tsp smoked paprika • ½ tsp garlic powder • ¼ tsp onion powder • ¼ tsp cayenne pepper, optional • 3 tbs butter • 4 garlic cloves, crushed • 1 tbsp fresh parsley, chopped Alfredo Sauce • 12 oz fettuccine • 1 cup heavy cream • 1 cup freshly grated Parmigiano-Reggiano • ½ tsp kosher salt, or to taste • ¼ tsp freshly cracked black pepper • 1–2 tbs fresh parsley, chopped • Reserved pasta water, as needed For Finishing • Freshly grated Parmesan • Fresh chopped parsley • Fresh cracked black pepper, optional Instructions 1. Season the shrimp • Place the shrimp in a bowl and drizzle with enough olive oil to lightly coat them. • Season with salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper if desired. Toss until evenly coated. 2. Make the garlic-butter shrimp • Heat a large skillet over medium heat. • Add the seasoned shrimp in a single layer and cook for approximately 60 seconds. • Flip the shrimp, then add the butter, crushed garlic, and chopped parsley. • Toss the shrimp in the garlic butter and continue cooking for another 60 seconds, or until the shrimp are just cooked through. • Remove the shrimp from the pan and set aside. 3. Cook the pasta • Bring a large pot of generously salted water to a boil. • Cook the fettuccine until al dente according to the package directions. • Reserve some pasta water before draining. 4. Make the Alfredo • In a large skillet or saucepan, add the heavy cream over medium-low heat. • Season with salt and black pepper and allow the cream to gently simmer for a few minutes. • Reduce the heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano until smooth and creamy. • Add chopped parsley. 5. Bring it together • Add the cooked fettuccine directly into the Alfredo sauce. • Toss thoroughly, adding reserved pasta water a little at a time until the sauce reaches a smooth, silky consistency that coats the noodles. • Return the garlic-butter shrimp to the pasta and gently toss everything together. 6. Finish • Plate the Alfredo and generously top with freshly grated Parmesan and chopped parsley #FoodTok #EasyRecipe #alfredo #pasta #shrimpalfredo

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