Bring the summery flavors of my tropical Caribbean island to your table with this simple and quick pinchos o brochetas de camarones (lime and garlic shrimp skewers). With a lovely combination of fresh cilantro, fresh garlic, and lime juice, they taste like a breezy beach day.
Why we ❤️ it
We have a pretty large collection of recipes for parrilladas (Dominican cookouts) on the blog: everything from meat to vegan dishes. And a recipe for grilled shrimp pinchos (shrimp kabobs) could not be left out, especially because we're absolutely bananas for shrimp in this family.
The easy, fresh, summerful marinade is quick to make, and you can have dinner on the table quickly with this recipe. It can also be made on the stove top on a grill pan.
Garlic shrimp skewers.
My family loves them with tostones, or yuca frita, especially with some pink mayo ketchup sauce.
This also pairs very well with a rice with pineapple salad, and rice with corn
- This dish needs no marinating; in fact, if you wait too long, the lime juice will change the shrimp texture, so it's best to grill them right away.
- If you need to get things ready beforehand, it's best to have the marinade mixed and just bathe the shrimp in it right before they go on the heat.
- If you don't have limes, you can use lemon juice.
- If you dislike cilantro, use parsley instead.
About this recipe
This recipe is very flexible. You can double, triple, or whatever the ingredients, depending on how many people you will be feeding.
I have to say that I loved doing this, and I loved even more that I had to prepare it three times between developing, testing, and filming, which means I ate more shrimp in 3 days than I normally would a month. Totally worth it.
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Garlic Shrimp Skewers [Recipe + Video] Pinchos o Brocretas de Camarones
- 16 skewers (metal or bamboo)
- 1½ tablespoon minced fresh cilantro
- 2 tablespoon mashed garlic
- 1½ teaspoon salt
- 1½ teaspoon pepper (freshly-cracked, or ground)
- 4 tablespoons olive oil, or olive oil
- 4 tablespoons lime juice
For the brochettes
- 2 dozen large shrimp, peeled and deveined
- 3 red bell pepper, cut into squares
- Combine all marinade ingredients in a bowl. Stir and set aside.Add the shrimp and pepper and stir until they are coated with the marinade.
- Skewer a piece of bell pepper, a shrimp, then another shrimp. Alternate until you have 4 shrimp per skewer.Repeat to make 16 skewers.
- Heat the grill over medium-high heat. Place the skewers on the grill, and cook until the shrimp are pink on the bottom side and the peppers are just a bit charred (about 5 minutes). Flip and cook the same way on the side. Remove from the heat.The process is the same whether you use a gas, charcoal, or stovetop grill.
- Remove the skewers from the grill and serve.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More shrimp recipes
If you are looking for some great shrimp recipes, these camarones guisados is the favorite shrimp recipe in our country, followed by camarones al ajillo. Our amazing shrimp asopao (rice pottage) is incredible. And don't miss these shrimp with coconut and ginger sauce, and this spicy shrimp dish that is quick and easy to make.
If you want to try another shrimp brochette recipe, this one with a ginger and honey marinade is one of my favorites. And while you're at it, try this other lovely shrimp marinade if you want to serve shrimp more than one way.
The easiest thing to serve with garlic shrimp skewers is a leafy salad, but it also goes great with oven-fried potatoes or grilled vegetables.
Shrimp should be cooked until they turn pink and opaque and shave some faint grilled marks. Typically about 5-10 minutes depending on the shrimp size and cooking temperature.