Camarones a la Parrilla
Principal36 min4 porcionesFácilSobre esta receta
Camarones jugosos y perfectamente chamuscados marinados en una mezcla simple de ajo, limón y hierbas, y asados a fuego alto y rápido para obtener ese sabor ahumado irresistible. Listos en menos de 30 minutos, esta receta que agrada a todos funciona como una cena fácil entre semana o como estrella de una parrillada en el patio trasero. La clave es un marinado corto, una parrilla muy caliente y no cocinar demasiado — los camarones pasan de perfectos a gomosos en segundos, y esta receta lo hace infalible cada vez.
Instrucciones
- 1
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers need no prep.
- 2
In a large Mixing Bowl, whisk together the Olive Oil, Garlic minced, Lemon Juice, Lemon Zest, Paprika smoked, Oregano, Kosher Salt, Black Pepper, and Red Pepper Flakes (if using).
- 3
Pat the Shrimp dry with paper towels — this helps the marinade cling and promotes better char on the grill. Add the Shrimp to the bowl and toss well to coat evenly.
- 4
Marinate the Shrimp for 15–20 minutes at room temperature. Do not marinate longer than 30 minutes — the Lemon Juice will begin to 'cook' the Shrimp and make them mushy.
- 5
Preheat your Grill to ^[high heat] (![450–500°F]). Clean and oil the grates well — Shrimp are prone to sticking.
- 6
Thread the marinated Shrimp onto skewers, about 4–5 shrimp per skewer. Thread through both the tail and the body of each Shrimp so they lay flat and cook evenly.
- 7
Place the skewers on the hot Grill. Grill for 2–3 minutes per side, until the Shrimp are pink, opaque, and have light char marks. They should curl into a loose 'C' shape — a tight 'O' shape means they're overcooked.
- 8
Remove the skewers from the Grill immediately. Shrimp carry-over cook quickly, so pull them just as the last few turn opaque.
- 9
Slide the Shrimp off the skewers onto a serving platter. Garnish with freshly chopped Parsley and Lemon wedges. Serve immediately.
