Grilled Shrimp al Oaxaqueña
Inspired by the tantalizing flavors we experienced in Huatulco, this Grilled Shrimp al Oaxaqueña brings the vibrant essence of Mexican coastal cuisine right to your kitchen. The succulent jumbo shrimp are marinated in a fragrant blend of olive oil, fresh herbs, and aromatic spices, bringing forth an explosion of flavor that’ll transport you to the sunny shores of Oaxaca. For a twist, we found that grilling the shrimp in a foil pan reduces prep time and enhances juiciness, with the added bonus of creating a delectable sauce perfect for dipping crusty bread or drizzling over linguine. This dish is not just a meal—it's an experience. Enjoy it as an appetizer, main course, or add it to your favorite pasta for a delightful seafood twist.
10
Servings
350
Calories
12
Ingredients
Ingredients
large shrimp
2.5 lbs (thawed, shell and devein)
olive oil
1/2 cup (none)
lemon juice
1/2 cup (freshly squeezed)
fresh parsley
1/2 cup (chopped)
fresh cilantro
1/3 cup (chopped)
garlic
4 teaspoons (minced)
paprika
1 tablespoon (none)
ground cumin
2 teaspoons (none)
crushed red pepper flakes
3/4 teaspoon (none)
salt
1/2 teaspoon (none)
ground black pepper
1/4 teaspoon (none)
wooden skewers
as needed (soaked in water)
Instructions
1
If using frozen shrimp, thaw them completely. Shell and devein the shrimp, then set them aside.
2
Soak the wooden skewers in water for about 15-20 minutes to prevent burning on the grill.
3
In a blender, combine olive oil, lemon juice, parsley, cilantro, minced garlic, paprika, ground cumin, crushed red pepper flakes, salt, and black pepper. Blend until the mixture becomes a smooth, fine puree.
4
Place the cleaned shrimp in a large glass bowl and pour the marinade over them, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
5
After marinating, drain the shrimp, reserving the marinade for later use. Thread the shrimp onto the soaked skewers.
6
Preheat your grill to medium-high heat. Place the shrimp skewers on the grill and cook for about 10 to 15 minutes. Turn the skewers frequently while brushing with the reserved marinade to keep the shrimp moist and flavorful until they are fully pink and cooked through.
7
Alternatively, if you've run out of skewers, simply place the shrimp and marinade in a foil pan and grill, stirring occasionally for about 5 to 7 minutes, or until shrimp are cooked through.
8
Serve immediately with crusty bread for dipping or toss over a bed of linguine for a seafood pasta treat.
Nutrition Information
15g
Fat
8g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Shrimp al Oaxaquea?
It is a vibrant seafood dish inspired by the coastal flavors of Huatulco, Mexico, featuring jumbo shrimp marinated in herbs and spices.
How much shrimp do I need for this recipe?
The recipe calls for 2.5 lbs of large shrimp.
What is the first step in preparing the shrimp?
If using frozen shrimp, thaw them completely, then shell and devein them before starting the marinade process.
How do I prevent wooden skewers from burning?
Soak the wooden skewers in water for about 15 to 20 minutes before threading the shrimp.
What ingredients are in the marinade?
The marinade consists of olive oil, lemon juice, parsley, cilantro, garlic, paprika, ground cumin, crushed red pepper flakes, salt, and black pepper.
Should the marinade be chunky or smooth?
The ingredients should be blended until the mixture becomes a smooth, fine puree.
How long should the shrimp marinate?
The shrimp should be refrigerated in the marinade for at least 30 minutes to allow the flavors to meld.
What should I do with the marinade after soaking the shrimp?
Drain the shrimp but reserve the marinade to brush onto the shrimp while they are grilling.
What grill temperature is recommended?
Preheat your grill to medium-high heat.
How long does it take to grill the shrimp skewers?
The skewers should be grilled for about 10 to 15 minutes.
How do I keep the shrimp moist while grilling?
Turn the skewers frequently and brush them with the reserved marinade.
Can I cook this recipe without skewers?
Yes, you can place the shrimp and marinade in a foil pan and grill for 5 to 7 minutes, stirring occasionally.
What are the benefits of the foil pan method?
It reduces prep time, enhances juiciness, and creates a delicious sauce for dipping.
How many servings does this recipe yield?
This recipe is designed to serve 10 people.
What is the calorie count per serving?
Each serving contains 350 calories.
How much protein is in each serving?
There are 30g of protein per serving.
What is the fat content of this dish?
There is 15g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 8g of carbohydrates.
What are some serving suggestions for the shrimp?
Serve it with crusty bread for dipping or toss it over a bed of linguine for a seafood pasta.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for appetizers or main courses.
How much garlic is used in the recipe?
The recipe uses 4 teaspoons of minced garlic.
Which fresh herbs are required?
You will need 1/2 cup of fresh parsley and 1/3 cup of fresh cilantro.
What type of citrus juice is best?
The recipe recommends 1/2 cup of freshly squeezed lemon juice.
What spices provide the Oaxacan flavor profile?
A combination of paprika, ground cumin, and crushed red pepper flakes is used.
How do I know when the shrimp are fully cooked?
The shrimp are done when they are fully pink and opaque.
What kind of oil should I use for the marinade?
The recipe specifies 1/2 cup of olive oil.
Can this dish be served as an appetizer?
Yes, it works excellently as an appetizer, a main course, or a pasta addition.
How much salt and pepper is needed?
Use 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
What is the inspiration behind this recipe?
It was inspired by the vibrant essence of Mexican coastal cuisine experienced in Huatulco.
How many ingredients are in this recipe total?
There are 12 ingredients including the shrimp and spices.