Oaxacan Grilled Shrimp
We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! Preparation time includes 30 minute marinading time. It was suggested that lime juice would be good instead of lemon juice, and it is preferred that way. Discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.
We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! Preparation time includes 30 minute marinading time. It was suggested that lime juice would be good instead of lemon juice, and it is preferred that way. Discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.
- Carbohydrate 0.968506160515156 g
- Cholesterol 49.2471716 mg
- Fat 1.43152157255664 g
- Fiber 0.226859764639154 g
- Protein 6.75372181067753 g
- Saturated Fat 0.227326793500163 g
- Serving Size 1 1 -40 shrimp, 8-10 serving(s) (38g)
- Sodium 49.8312791163677 mg
- Sugar 0.741646395876002 g
- Trans Fat 0.194111679277457 g
- Calories 45 calories
Step-by-step
- Thaw shrimp, if frozen.
- Shell and devein shrimp.
- Set aside shrimp.
- Soak skewers in water.
- Throw all ingredients, except shrimp, into a blender and process until a fine puree.
- In a large glass bowl, combine shrimp and marinade.
- Cover and chill for 1/2 an hour.
- Drain shrimp and reserve marinade.
- Thread shrimp onto skewers.
- Grill skewers over medium-high heat until pink, turning frequently and brushing with reserved marinade (about 15 minutes).
My Favorite Oaxacan Grilled Shrimp: A Taste of Huatulco
The aroma of sizzling shrimp, infused with the vibrant flavors of Oaxaca, still transports me back to that charming seaside town in Huatulco. We were dining al fresco, and the sight and smell of these succulent shrimp grilling right before our eyes was simply irresistible. The chef's deft hand, expertly brushing the marinade onto the plump jumbo shrimp, created a culinary symphony that I've been trying to recreate ever since. This recipe isn't just about the taste; it's about capturing that magical moment, that unforgettable experience of authentic Oaxacan cuisine.
My initial attempt was a fairly close replication of what we tasted in Huatulco. However, along the way, I received some wonderful suggestions that improved the recipe tenfold. One suggestion that truly made a difference was replacing the lemon juice with lime juice. The brighter, more citrusy notes of the lime juice perfectly complemented the other spices and gave the shrimp a more refreshing taste. It's a simple change, but one that elevated the dish to a whole new level.
Then came the happy accident. On a particularly busy evening, I found myself short on skewers. In a moment of culinary improvisation, I tossed the marinated shrimp and the remaining marinade into a foil pan and onto the barbecue. The result was nothing short of spectacular. The shrimp were wonderfully moist and tender, and the resulting sauce, thick and flavorful, was perfect for dipping crusty bread or spooning over linguine. This impromptu method turned out to be a delightful shortcut, reducing prep time significantly without sacrificing any flavor.
This recipe has become a staple in my home, a reminder of that enchanting vacation and a delicious meal to share with family and friends. The vibrant colors of the marinade, the smoky aroma of the grilled shrimp, and the explosion of flavors in every bite — it’s a dish that truly encapsulates the spirit of Oaxacan cuisine. It's versatile enough for a casual weeknight dinner or a more elaborate gathering. I often serve it with a side of rice and a fresh salad for a complete and satisfying meal.
The beauty of this recipe lies in its simplicity. With just a few readily available ingredients and minimal effort, you can conjure up a taste of paradise right in your own kitchen. The marinade itself is a masterpiece of culinary balance – the heat from the chili flakes, the earthy tones of the cumin, the vibrant freshness of the cilantro and parsley, all brought together by the zesty lime juice and the richness of the olive oil. It’s a dance of flavors that will tantalize your taste buds and leave you wanting more.
Whether you're a seasoned chef or a kitchen novice, this recipe is easily adaptable to your skill level. You can follow the traditional method of grilling the shrimp on skewers, or you can opt for the quicker foil pan method – both ways deliver delicious results. And if you happen to have some leftover marinade, don't waste it! It makes a fantastic sauce for all sorts of dishes – pasta, chicken, fish – the possibilities are endless. It's a testament to the versatility and deliciousness of this Oaxacan-inspired dish.
So, gather your ingredients, put on some lively music, and prepare to be transported to the sun-drenched shores of Huatulco. This isn’t just a recipe; it's an experience, a taste of paradise brought directly to your table. Enjoy!
A final note: Don't be afraid to experiment! Add your own personal touch to the marinade. Perhaps a squeeze of orange juice, a sprinkle of oregano, or a dash of your favorite hot sauce. The beauty of cooking is in the creativity and the joy of sharing delicious food with those you love.
