Brochetas de Camarones a la Parrilla
Main26 min4 porcionesFácilSobre esta receta
Brochetas de camarones jugosos y ahumados a la parrilla con un adobo simple de ajo y limón que permite que los camarones brillen. Listas en menos de 30 minutos, estas son un clásico que agrada a todos para asados en el patio, cenas entre semana o entretenimiento de verano. La clave es un adobo corto, una parrilla caliente y no cocinar demasiado — perfectamente rosado y ligeramente chamuscado cada vez.
Instrucciones
- 1
If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning. Metal skewers can be used straight away.
- 2
Pat the shrimp dry with paper towels. Drying the shrimp is important — it helps them sear rather than steam on the grill.
- 3
In a 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).
- 4
Add the shrimp to the bowl and toss well to coat. Let them marinate for 10–15 minutes at room temperature. Do not marinate longer than 20 minutes — the acid in the lemon juice will begin to cook the shrimp and make them mushy.
- 5
While the shrimp marinate, preheat your grill to ^[high heat] (around ![450°F]). Clean and oil the grates well to prevent sticking.
- 6
Thread the shrimp onto the skewers, piercing each shrimp through both the thick end and the tail so it lies flat and cooks evenly. Aim for 5–6 shrimp per skewer, leaving a small gap between each.
- 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. Do not overcook — shrimp are done as soon as they curl into a loose 'C' shape. An 'O' shape means overcooked.
- 8
Remove the skewers from the grill and transfer to a serving platter. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
