Grilled shrimp you don’t intimidate me anymore! I have come a long way since those days of small precooked shrimp in the freezer section, lol! Camarones a la parilla translates to shrimp on the grill.
I go for the big shrimp always!!
If I am going to spend the money on shrimp, I want the big, jumbo or colossol shrimp. It meaty and there is a lot less to peel and clean before cooking it. I am much better about cleaning shrimp these days. I don’t prefer to purchase the shrimp that comes peeled and deveined. I feel like it lacks in flavor sometimes.
Charcoal, gas or stovetop?
When we finally decided to purchase an outdoor grill, charcoal was the choice. I wanted to challenge myself to learn how to grill using charcoal ans still use that method for grilling today.
Simple recipes like this can certainly be served as an easy appetizer. But, they can also be the tastiest taco filling, salad topping, fried empanda filling! get the idea?
Lime Zest? Do you use it?
I use it a lot more than I used to that’s for sure. It adds lime flavor without adding all the acidity. I love adding acidity to my dishes, don’t get me wrong, but the zest is more subtle.
My dilema is trying to decide what shrimp to purchase. Jumbo, colossal, gulf shrimp, Argentine red… I have tried them all! I purchase the shrimp frozen. I feel that the frozen shrimp is good quality and it gives me more choices on the varieties.
Keep it simple. Salt, pepper and lime zest. That’s it.
Argentine Red Shrimp!
I have tried this variety of jumbo shrimp and it definitely has a beautiful red color when cooked. It’s the perfect shrimp to serve as an appetizer or for tacos! The previous shrimp above was regular white shrimp.
For more flavor, I sauteed some bacon with jalapeño on onion to add to the shrimp tacos. Tasty!
Garnish with salsa/hot sauce, onion, cilantro and lime!
Don’t forget the radish slices!
Grilled Shrimp-Camarones a la Parilla
- 12 Jumbo shrimp cleaned and deveined
- Zest and juice of 1 large lime
- 1/2 tsp coarse sea salt
- 1/2 tsp fresh cracked pepper
- Chile de arbol powder to taste
- Grapeseed oil
- Preheat grill to medium/high heat for 15-20 minutes
- In a bowl toss shrimp with zest only, salt, pepper and chile de arbol. Drizzle with oil and toss to combine.
- Place shrimp on indirect side of the grill. Close the lid and cook for 7-8 minutes. Flip the shrimp over and cook for another 7 minutes. Transfer to the direct, hot side of the grill and sear the shrimp for 30 seconds per side. Transfer to serving dish. Squeeze fresh lime juice over shrimp.
Chef Sonia, Those Grilled Shrimp made my mouth water, I’m going to try them, have a wonderful day, here in Texas it already feels like summer.
Hola Chef! Gracias! Enjoy your weekend!