Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja shrimp kabobs to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers for my Baja shrimp kabobs. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

[lt_recipe name=”Spicy Baja BBQ Baja Shrimp Kabobs” servings=”4 ” prep_time=”40 MINUTES ” cook_time=”10 MINUTES ” total_time=”50 MINUTES ” difficulty=”Moderately easy ” summary=”Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-78-225×300.jpeg” ingredients=”2 pounds raw large shrimp, cleaned and deveined;2 tablespoons ancho chili powder, substitute any chili powder;1/2 cup chopped fresh cilantro;2 tablespoon olive oil, divided;2 tablespoons lime juice;1 teaspoon sea salt, divided;;1 red bell pepper ;1 orange bell pepper, any combination of bell peppers is fine;1 red onion cut into 1 inch pieces;4 small red potatoes, may substitute yellow, or purple potatoes;1/2 teaspoon ground black pepper ;;” ]Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables. ;;If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees. ;;Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper. ;;Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center. ;;Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes. [/lt_recipe]

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

Check out my Pinterest Board, Baja Shrimp Recipes for more inspiration. You’ll also find more grilling recipes at Grilling.

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Chorizo Crashed Potatoes

Chorizo Crashed Potatoes

Chorizo Crashed PotatoesWho doesn’t love crashed potatoes? Now add spicy chorizo and you have my Baja version of patatas bravas, popular in Spain. These are a crispy potato explosion of Baja goodness. Pin these to your Mexican recipes to try. Easy and delicious.

According to ThePioneerWoman the original creator of Crashed Hot Potatoes was Jill Dupleix, a food writer from Australia and after you eat one you too will sing her praises.

For more amazing food writers follow me to Fiesta Friday where Angie hosts the best Fiesta link party this side of the Baja. While you’re at the party checkout the our co-hosts Jhuls and Monika and enjoy their websites.

The potatoes are deliciously crisp and I’ve re-created them by adding chorizo and a creamy salsa reminiscent of patatas bravas, a signature Spanish dish.  The patatas bravas is a deep fried potato dish which is served with a creamy spicy tomato sauce. These crispy baked potatoes are lower in fat and served with a simple salsa and mayonnaise drizzle giving them all the flavor of patatas bravas with less fat.  I used a generous splash of healthy olive oil.

[lt_recipe name=”Chorizo Crashed Potatoes” servings=”4″ prep_time=”45 MINUTES ” cook_time=”25 MINUTES ” total_time=”65 MINUTES ” difficulty=”Easy ” summary=”Crispy baked potatoes seasoned with cilantro, chorizo and topped with creamy salsa. All the flavors of patatas bravas with less fat. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-52-225×300.jpeg” ingredients=”8 small yellow or red potatoes ;4 tablespoons olive oil;4 ounces Mexican chorizo;1/2 cup finely chopped cilantro, divided ;1 teaspoon sea salt, or to taste;1/2 cup prepared red salsa, or pico de gallo;1/4 cup mayonnaise ;1/2 teaspoon ground black pepper;Optional: crumbled cojita or feta cheese ” ]Boil potatoes until fork tender, about 25 minutes. Brown chorizo and set aside. Oil a baking sheet with olive oil.;Place boiled potatoes on the baking sheet and mash with a potato masher and twist to make a flattened bumpy “crashed” potato. Brush each potato with remaining olive oil and sprinkle with 1/4 cup of cilantro. Bake at 450 F oven for 15 minutes. Combine salsa and mayonnaise and set aside. Remove from oven and sprinkle with cooked chorizo and cheese if using, return to oven and bake for an 10 additional minutes. Garnish with remaining cilantro and a drizzle of creamy salsa. [/lt_recipe]

 

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