Mexican-style Grilled Shrimp (Camarones a la Plancha Mexicana)

Ingredients

In this Mexican adaptation, we incorporate traditional Mexican spices and flavors to give the dish a distinct Mexican twist. The original Spanish dish typically uses olive oil, garlic, and parsley for seasoning, while our Mexican version features chili powder, cumin, and paprika for a spicier and smokier profile. Additionally, we serve the grilled shrimp with a zesty salsa made with fresh tomatoes, onions, cilantro, and lime juice, which adds a refreshing and tangy element to the dish. We alse have the original recipe for Gambas à la plancha, so you can check it out.

• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the salsa: For the salsa:
• 2 medium tomatoes, diced 2 medium tomatoes, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 23g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well.
2. 2.
   Add the peeled and deveined shrimp to the marinade and toss until they are evenly coated. Let the shrimp marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In the meantime, prepare the salsa by combining the diced tomatoes, finely chopped red onion, fresh cilantro, lime juice, and salt in a bowl. Mix well and set aside.
5. 5.
   Thread the marinated shrimp onto skewers, leaving a little space between each shrimp.
6. 6.
   Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
7. 7.
   Remove the shrimp from the grill and serve hot with the zesty salsa on the side.

Treat your ingredients with care...

• Shrimp — Make sure to choose fresh and high-quality shrimp for the best flavor. If using frozen shrimp, thaw them completely before marinating.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Soak wooden skewers in water for 30 minutes before threading the shrimp to prevent them from burning on the grill.
• Serve the Mexican-style grilled shrimp with warm tortillas and guacamole for a complete meal.

Serving advice

Serve the Mexican-style grilled shrimp as a main course, accompanied by a side of Mexican rice and a fresh green salad. Garnish with additional cilantro and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the grilled shrimp skewers on a platter, drizzle them with a little extra olive oil, and sprinkle some chopped cilantro on top. Place the zesty salsa in a separate bowl and place it alongside the shrimp skewers for dipping.