Ingredients for Oaxacan Grilled Shrimp
- Large Shrimp
- 2 tablespoons olive oil
- Lemon Juice
- Fresh Parsley
- Fresh Cilantro
- 4 cloves garlic, minced
- Paprika
- 1 teaspoon ground cumin
- Crushed Red Pepper Flakes
- Salt to taste
- Ground Black Pepper
- Wooden Skewer
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How to Make Oaxacan Grilled Shrimp
- Thaw shrimp completely if frozen.
- Peel and devein 1 pound of jumbo shrimp.
- Set shrimp aside.
- Soak 12-15 wooden skewers in water for at least 30 minutes to prevent burning.
- In a blender, combine 1/2 cup chopped cilantro, 1/4 cup chopped red onion, 4 cloves garlic, 2 jalapeños (seeded and minced), 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon oregano, salt, and pepper to taste. Blend until a smooth puree is formed.
- In a large glass bowl, gently combine the shrimp and marinade, ensuring all shrimp are coated.
- Cover the bowl and refrigerate for at least 30 minutes (longer is better, up to 2 hours).
- Remove shrimp from marinade, reserving the marinade.
- Thread shrimp onto skewers. Alternatively, place shrimp and reserved marinade into a foil packet.
- Grill skewers over medium-high heat for 10-15 minutes, turning frequently and basting with reserved marinade, until pink and cooked through. For the foil packet method, place on the grill for 5-7 minutes, stirring and turning halfway through.
- Serve immediately. The leftover marinade is delicious served over linguine or crusty bread!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
2g
Fat
10g
Carbs
1g
