Appetizer - Mexican restaurant grilled shrimp recipe

Author: Sharon Tran  

This shrimp recipe features a very mild guajillo chili sauce made with toasted chilis, garlic, onion, olive oil, apple cider vinegar, water and oregano. Jumbo shrimp are marinated in the flavors found in many Mexican dishes.

Mexican Grilled Shrimp Skewers

Mexican Grilled Shrimp Skewers
Mexican Grilled Shrimp Skewers are  known  as  Camarones a  la  Plancha when  cooked on a  griddle,  always delicious from the marinade.
Provided by: Sue Lau
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Mexican
Number of ingredients: 12
Ingredients:
  • 1 pound jumbo shrimp ((15-20 count))
  • Prepared Garlic Bread ((optional))
  • skewers ((wooden ones soaked or use metal ones))
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons minced garlic
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
How to cook:
  1. Peel and devein shrimp, leaving the last tail section intact
  2. Soak wooden skewers (best done overnight) or use metal ones.
  3. Mix up the marinade, marinate shrimp 30 minutes.
  4. Skewer shrimp and grill several minutes on each side, basting with extra marinade. You can griddle or cook inside in a skillet if you prefer.
  5. Serve hot, with toasted garlic bread.
Notes: Mexican Shrimp Tacos Recipe, Ingredients · 1 lb pink shrimp cleaned tails removed · 1 tbsp olive oil · 2 tsp Mexican seasoning salt free · 1 1/2 tsp smoked paprika · 1 tsp sea salt + more to

Bobby Flay's Grilled Shrimp with Garlic (Gambas al Ajillo)

Increase the heat of the grill to high. Remove the shrimp from the marinade, season with salt Duration: 3:37

Easy & Authentic Mexican Recipe for Shrimp

Find out how to make an easy authentic Mexican recipe for cooking shrimp, crafted in under 13 Duration: 2:49

Margarita Grilled Shrimp Recipe

Margarita Grilled Shrimp Recipe
Jumbo shrimp are marinated in the flavors found in many Mexican dishes. A splash of tequila is included for the margarita effect, but you can certainly leave it out if you prefer - this dish is awesome either way!
Provided by: Brenda | A Farmgirl's Dabbles
Total time: 156 minutes
Cook time: 6 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 16
Ingredients:
  • 1 lb. raw extra jumbo shrimp (16-20 per pound), peeled and deveined
  • 1/3 c. olive oil
  • 2 large garlic cloves, roughly chopped
  • 1 tsp. minced jalapeno
  • 1 T. brown sugar
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tsp. tequila, optional
  • thin slices of fresh lime, if placing shrimp on skewers
  • chopped cilantro
  • wedges of fresh lime, for squeezing over top of grilled shrimp
Nutrition:
  • Calories: 220 calories
  • Carbohydrate: 7 grams carbohydrates
  • Cholesterol: 160 milligrams cholesterol
  • Fat: 13 grams fat
  • Fiber: 1 grams fiber
  • Protein: 18 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1120 milligrams sodium
  • Sugar: 2 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 11 grams unsaturated fat
How to cook:
  1. Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
  4. Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
Notes: Mesquite Grilled Camarones (Shrimp) Brochette, Camarones Brochette is a highly popular item on Mexican/Tex-Mex restaurant menus. Grilled shrimp infused with jalapeño and bacon flavors makes a

Mexican Grilled Shrimp with Corn Salsa

Mexican Grilled Shrimp with Corn Salsa
Provided by: Melissa
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • 2 ears of corn
  • small white onion (diced)
  • juice from one lime
  • 1 large jalapeno (seeded and diced)
  • 2 roma tomatoes (seeded and diced)
  • 1/2 bunch of fresh cilantro (chopped)
  • 1 teaspoon of kosher salt
  • 2 pounds of uncooked shrimp (shelled, deveined and tails removed (optional))
  • 1/2 teaspoon of olive oil
  • 1/2 teaspoon of kosher salt and freshly ground black pepper to taste
  • 2 teaspoon of chili powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground cumin
  • additional limes and cilantro for garnish
How to cook:
  1. Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high.
  2. Prepare corn by stripping the the outer layer of husks.
  3. Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes.
  4. While corn is cooking, dice onion and place in a medium sized bowl.
  5. Squeeze lime juice over onions and let marinate.
  6. Once corn is cooked, remove remaining husks and silks.
  7. Use a sharp knife and cutting board to slice kernels from cob.
  8. Combine corn, jalapeños, tomatoes, cilantro and 1 teaspoon of kosher salt in bowl with onions and lime juice.
  9. Taste corn salsa and adjust salt and lime juice as necessary.
  10. Set corn salsa aside and prepare shrimp.
  11. Drizzle peeled and deveined shrimp with olive oil and add seasonings.
  12. Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes.
  13. Sprinkle shrimp with a squeeze of fresh lime and cilantro. Serve topped with corn salsa.
Notes: Oaxacan Grilled Shrimp Recipe, ingredients · 2 1⁄2 lbs large shrimp · ⁄2 cup olive oil · ⁄2 cup lemon juice · ⁄2 cup fresh parsley · ⁄3 cup fresh cilantro · 4 teaspoons garlic, minced · 1 tablespoon

Mexican Shrimp Skewers

Mexican Shrimp Skewers
This shrimp recipe features a very mild guajillo chili sauce made with toasted chilis, garlic, onion, olive oil, apple cider vinegar, water and oregano. Blend the sauce, marinade the shrimp and heat on the griddle for a toasty, tasty dish.
Provided by: Douglas Cullen
Total time: 135 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 9
Ingredients:
  • 2 1/4 lbs medium shrimp, heads on or off (uncooked)
  • 1/4 white onion (diced)
  • 8 guajillo chilis
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup cold water
  • 1 tbsp oregano
  • Salt and pepper to taste
How to cook:
  1. Prepare the Chilis
  2. Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.
  3. Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.
  4. Flip the chilis over and toast 3 minutes on the other side.
  5. When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 15 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.
  6. Make the Sauce
  7. Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.
  8. Purée until the mixture forms a paste. Empty into a bowl and set aside.
  9. Clean the Shrimp
  10. For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.
  11. As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.
  12. Prepare to Cook
  13. Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.
  14. Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.
  15. Cover the bowl and marinate in the refrigerator for two hours.
  16. Skewer and Heat
  17. Once the shrimp have marinated, remove from the refrigerator and get your skewers ready.
  18. Insert the skewer into the center of the first shrimp and push to the top.
  19. Follow with two more shrimp. We recommend no more than three shrimp per skewer.
  20. Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.
  21. After three minutes, flip the shrimp and cook another three minutes.
  22. Serve Your Shrimp Skewers
  23. Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro.
Notes: Shrimp Fajitas - Dinner at the Zoo, These Mexican shrimp take just minutes to make and are packed with flavor. Fresh slices of onion and bell pepper are sauteed to perfection
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