Brochetas de Camarón

Brochetas de Camarón (or Mexican Shrimp Skewers) is an easy shrimp recipe that is an irresistible blend of spice, citrus, and succulent jumbo shrimp. 

Made with simple ingredients, these flavor-packed shrimp kabobs are perfect for your next summer cookout or family gathering.

I like to serve them with lime wedges, warm flour tortillas, and salsa for tacos. Or, serve as an appetizer before the main course.

Ingredients

• Extra Virgin Olive Oil
• Large shrimp deveined and tails removed
• Onion powder
• Garlic powder
• Ground Cumin
• Oregano
• Salt
• Black pepper
• Red bell pepper
• White onion or red onion
• Cilantro

Make your life even easier, purchase already deveined shrimp at your local grocery store.

Here, I used bamboo skewers or wooden skewers, but you can also use metal skewers.

Can’t find red bell pepper? Substitute for green bell pepper or yellow bell pepper.

Instructions

• Rinse the shrimp and pat dry with a paper towel.
• In a large bowl, add the olive oil and all the spices to make your shrimp marinade. 
• Add the shrimp and toss to coat.

Optional but recommended: Place in a ziplock bag and marinade in the fridge to develop those savory flavors. 

Be careful not to marinate for too long. The lime juice in the marinade can start to cook the shrimp if left for several hours.

Make it Spicy!

You can use 1 teaspoon chipotle powder for a smoky flavor, or 1 teaspoon cayenne pepper if you prefer more spicy flavors. Just adjust the amount to your preference.

• To a skewer, line with shrimp, red pepper, and onion. 
• Repeat until the skewer is full. 
• Continue assembling until there are no more ingredients. 

I prefer to use large shrimp to jumbo size. Remember that the smaller the shrimp, the less time to cook.

However, regardless of size, make sure they’re fresh and well-cleaned for the best flavor.

• Use a preheated grill pan on medium-high heat. Or instead of on a stove top, cook them on an outdoor charcoal grill.
• Place the shrimp on a hot grill. 

Avoid rubbery shrimp at all costs! Cook for 2 minutes on each side. Or until the shrimp are no longer pink.

Shrimp cook quickly and can easily become tough and rubbery if overcooked. As soon as they turn pink, they’re ready to come off the grill.

Frequently Asked Questions

Pro Tips

• Soak the skewers: If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes prior to grilling. This helps prevent them from catching fire or burning on the grill.
• Use Fresh Lime Juice: Bottled lime juice can be convenient, but fresh lime juice provides a more vibrant, tangy flavor that really elevates the dish. Swap out for lemon juice. 
• Pair with Complementing Sides: These shrimp skewers go wonderfully with a side of Mexican rice, chiles toreados, or a refreshing salad. It’s a versatile dish that can be dressed up or down depending on the occasion.

Nutrition Information

These spicy Mexican Shrimp Skewers are a good source of protein and low in carbohydrates. They’re also gluten-free, making them a great addition to any diet. 

Storing and Reheating

Store any leftover in an airtight container for up to 3 days. Freezing shrimp is not recommended. To reheat, cook in a hot skillet for 2 minutes. Turn and cook for 1 more minute.

More Mexican Shrimp Recipes

• Baja Shrimp Tacos
• Shrimp Ceviche
• Tacos Gobernador
• Coctel de Camarones

These spicy Brochetas de Camarón can either be easy appetizers or an easy dinner that the whole family will enjoy.

Pair with a Cucumber Lemon Water and you’re set to salsa the night away.

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