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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Grilled Whole Snapper Filled with Citrus Shrimp

Whole grilled snapper

You won’t believe how easy it is to make this grilled whole snapper. I stuffed the snapper with citrus shrimp for an extra elegant of surprise and another layer of flavor.

The temperatures are rising in Loreto, Mexico and this Gringa nomad has flown north to Nevada. I found this fresh yellow snapper and Pacific shrimp at the market and decided to try my skills at grilling it whole and stuffing it with citrusy shrimp. The blood oranges are a short season luxury so of course I had to have them. Any combination of citrus would be delicious. Oranges and limes are ubiquitous in Mexico but surprisingly lemons are difficult to find. The spanish word for lime is limon so don’t confuse it with lemon. Red snapper is commonly caught in the Sea of Cortez so this recipe will be used again when I return to the Baja. Red snapper is a versatile and delicious firm, large flake white fish and I’m grateful when my husband drags a few home. Our visitors always enjoy a day on the water catching dinner.

Grilled whole snapper should definitely be in your fancy dinner recipe box but you could easily make it any day. It isn’t complicated.

Speaking of visitors, I’m taking my recipe traveling 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.
You can also find me at Cook Blog Share.
Here’s a photo of my son with his catch of the day, red snapper.

Baja red snapper

Buying tip: Always buy your fish fresh or better yet, catch it.

Whole grilled snapper
fresh snapper
A fresh fish will have clear eyes, moist skin and smell like a sea breeze. Never buy seafood that smells “fishy”, never. The fish monger can scale it and remove the gills for you. The Mexican boat captains will prepare your fish as well. Make sure you explain that you would like to keep the smaller whole fish, if legal in size, before he tosses them back. Not everyone appreciates a whole grilled fish.

I marinaded the shrimp in blood orange, lemon, lime juices and garlic before stuffing a few in the fish cavity. The rest of the shrimp was tossed with peppers for Confetti Shrimp since not all my guests appreciate whole fish.

Confetti Shrimp

 

Shrimp stuffed whole fish

 

[lt_recipe name=”Grilled Whole Snapper and Citrus Shrimp ” servings=”2-4 ” prep_time=”20 MINUTES ” cook_time=”15 MINUTES” total_time=”35 MINUTES ” difficulty=”Easy ” summary=”Grilled whole snapper filled with citrus shrimp. An impressive meal for guests that’s a snap to make. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-35-300×189.jpeg” ingredients=”Fresh whole fish, about 3 pounds;1 pound raw cleaned medium shrimp;1 orange;1 lemon;1 lime;1 glove of garlic;1/2 cup chopped cilantro ;2 tablespoons olive oil;1 teaspoon sea salt;Dash of black pepper” ]Buy a whole fish, I used yellow snapper and have the fish monger de-scale it and remove the gills. Leave the head and tail intact. With a sharp knife make 3-4 cuts into the flesh which will help with heat distribution. Rub fish with olive oil and a squeeze of lime.;;Slice 1/2 of each fruit for garnish and to place in the fish cavity. Squeeze remaining fruit juices into a bowl. Mix with cilantro, garlic, salt and pepper. Set aside.;;Heat grill to 400 degrees. Stuff the fish cavity with as many shrimp as the cavity will hold. Place a few slices of citrus along with the shrimp. Wrap fish in aluminum foil. Grill for 7 minutes turn and continue cooking for additional 8 minutes. Grill the remaining shrimp in a grill basket for 5-7 minutes until pink. Carefully unwrap fish. Serve whole on a platter with shrimp and remaining citrus slices for garnish. [/lt_recipe]

Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta

Healthy grilled shrimp and sweet pepper confetti over pasta.

Easy grilled shrimp with sweet peppers over pasta that you can throw together for a quick week night Mexican meal or a Baja fiesta with friends. Shrimp is readily available and affordable in Baja, about half the price that I pay in the U.S., so you don’t have to save them for special occasions. They are a low fat versatile protein source for any healthy Mexican meal. The sweet bell peppers are a colorful source of antioxidants, vitamin A and C, and fiber. A grill basket works well but you could easily make these into kabobs. If you follow a low carb or Paleo diet serve the shrimp over salad greens or zuddles. I rarely eat pasta but a small portion of spaghetti was a welcome addition to this meal.

A crisp Mexican vino blanco from Valle de Guadelupe, a Mexican lager or a tart margarita would pair well. Add a salad and fruit for a nutritious meal that’s sure to please any crowd.

I’m taking my new blog and my original recipe to Fiesta Friday’s blog party and #FishFridayFoodie. Grab a cold pop and join us.

[lt_recipe name=”Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta ” servings=”4″ prep_time=”30 MINUTES” cook_time=”15 MINUTES ” total_time=”45 MINUTES” difficulty=”Easy” summary=”Grilled shrimp, sweet peppers tossed over pasta for an easy week night or guest ready meal. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-23-300×259.jpeg” ingredients=”16 ounces raw shrimp;2 cups diced red, yellow and or orange bell peppers ;1 cup diced red onion;8 ounces spaghetti or angel hair pasta;1/2 cup chopped fresh cilantro;2 limes divided ;2 cloves minced garlic ;4 tablespoons olive oil divided;1 tablespoon butter, optional;1 teaspoon ground cumin;1 teaspoon ground coriander ;1 teaspoon red pepper flakes, optional;1/2 teaspoon sea salt;” ]Prepare shrimp by deveining and removing the shells if you desire. I prefer to leave the shells on if your guests don’t mind peeling them after serving. You can also ask your fish monger to peel and devein your shrimp. ;Toss shrimp with garlic, spices, squeeze of one lime and 1 tablespoon of olive oil. Set aside. Don’t left the shrimp marinade longer than 20 minutes because the lime will “cook” the shrimp. Boil water for pasta and cook al dente. ;Chop peppers and onion. Combine with 1 tablespoon of the olive oil and a dash of salt. Grill vegetables in a grilling basket over direct medium heat until soft, about 7 minutes. Add shrimp and marinade to the vegetables and continue to grill until shrimp are uniformly pink, about 5 minutes. Drain pasta and stir in 1-2 tablespoons of olive oil or butter. Mix chopped cilantro into shrimp and vegetables and serve over pasta. Garnish with lime wedges. [/lt_recipe]

 

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Healthy grilled shrimp and sweet pepper confetti over pasta.

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