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.
Spicy Baja BBQ Baja Shrimp Kabobs
Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.
- 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
- Step 1 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.
- Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
- Step 3 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.
- Step 4 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.
- Step 5 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.
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
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