• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Appetizer Recipes » Camarones a la Plancha (or Parrilla)

    Published: Feb 24, 2024 Modified: Feb 24, 2024 by Catherine Arena Leave a Comment

    Camarones a la Plancha (or Parrilla)

    Share on Social!

    • Facebook
    Jump to Recipe Print Recipe

    Bursting with flavor, Camarones a la Plancha (Grilled Shrimp) are so easy to prepare and cook within just a few minutes. Serve as an appetizer or main, for a dish everyone will love!

    Camarones a la Plancha (Camarones a la Parrilla) or Grilled Shrimp served on a white platter, topped with red pickled onions and lemon wedges.

    If you’re a shrimp lover, this effortless dish of “shrimps on the grill” will soon become a favorite! Also known as Camarones a la Parrilla, these shrimps are perfect as an appetizer or served as a main dish. It pairs deliciously with an array of side dishes. Especially delicious with rice, canned black beans and avocado. A favorite combo in my home!

    More than just delicious, this dish is an ideal choice for entertaining or enjoying a laid-back afternoon by the grill with family. Say goodbye to hours in the kitchen; instead, gather around, savor the moment, and craft unforgettable memories with family and friends!

    Looking for beef, chicken or pork skewers? Try our Alambres de Res (Beef Skewers), Pinchos de Cerdo (Puerto Rican Pork Skewers) or our Pinchos de Pollo (Puerto Rican Chicken Skewers).

    For another delicious seafood dish, try our crab croquettes recipe.

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • What to Serve with Camarones a la Plancha?
    • Expert Cooking Tips
    • Recipe FAQs
    • Other Seafood Dishes You Will Love
    • 📖 Recipe

    Reasons to Love this Recipe

    • Flavor: Bursting with succulent flavors, these shrimps are cooked to perfection, locking in their natural juiciness.
    • Versatility: Whether served as a tantalizing appetizer, a satisfying lunch, or a delectable dinner option, this dish adapts effortlessly to any mealtime.
    • Healthy: With its emphasis on fresh seafood and minimal added fats, this recipe offers a healthy alternative without sacrificing taste.
    • Customizable: The accompanying side dishes, allow you to tailor this dish to your personal taste preferences.
    • Quick and Easy: Just like our Boursin cheese stuffed mushrooms, these are perfect for busy weeknights or spontaneous gatherings, this dish is quick and easy to prepare, ensuring a delicious meal with minimal effort.

    Ingredients

    Image of ingredients to make Camarones a la Plancha (Camarones a la Parrilla).
    • Shrimp – Use raw shrimp as they marinate better and cook more tenderly.
    • Oil – You can use vegetable or corn oil.
    • Garlic Puree – Fresh garlic effortlessly infuses the shrimp with tons of flavor.
    • Light Soy Sauce – Light soy sauce works best for a less salty flavor profile.
    • Zest & Juice of Lemon – Lemon juice and zest, add a subtle tangy element that is just delicious on grilled shrimp.

    *See my recipe card below for a complete list of the ingredients with measurements and instructions.*

    Substitutions and Variations

    • Fish – You can also make this recipe with fish that will stand up to the grill like halibut, tuna, salmon, mahi-mahi, monkfish and swordfish.
    • Garlic – If you do not have garlic puree, finely mince whole cloves of garlic in its place.
    • Grilling – You can also make this shrimp recipe on the stovetop, grill skillet or cast iron pan.
    • Skewers – If you do not have wooden skewers, use metal skewers or simply cook individually on the grill.

    Instructions

    The shrimps have been deveined and deshelled and are sitting in a white bowl to season.

    Step 1: Peel and devein shrimp. Rinse under cool water.

    All the ingredients mixed together in a bowl for the camarones a la plancha.

    Step 2: Add all the seasonings to a bowl and mix well using a whisk or a fork.

    The shrimps are marinating in a ziploc bag.

    Step 3: Add the shrimps to a plastic bag and add the marinade. Seal the bag and with your fingers move the marinade around to cover all the shrimp. Refrigerate for 30 minutes or a few hours to marinate.

    The shrimps are being skewered on wooden skewers.

    Step 4: Remove the shrimps from the bag and skewer 4 or 5 shrimps per skewer.

    The shrimps have been flipped over on the grill.

    Step 5: Heat up your grill to 500° degrees for 10 minutes and then add the shrimp skewers. Cook on each side for 3-4 minutes for extra large shrimps. For larger shrimp, cook a few minutes more on each side.

    The Camarones a la Plancha (Camarones a la Parilla) fully cooked and served on a white platter.

    Step 6: Remove from the grill and serve immediately with lime or lemon wedges.

    What to Serve with Camarones a la Plancha?

    When pairing Camarones a la Plancha/Parrilla, consider these various options:

    As an appetizer, enhance the experience with lemon or lime wedges.

    For a light lunch, accompany with a fresh salad or crispy french fries.

    At dinner, the versatility of this dish shines with an array of side dishes. Here are some delicious ideas:

    • Escabeche de Guineos (Pickled Green Bananas) and Ensalada de Papa (Puerto Rican Potato Salad).
    • Mangu (Dominican Mashed Plantains).
    • Arroz Blanco (Puerto Rican White Rice) and Cuban Black Beans with a side of avocado.
    Camarones a la Plancha (Camarones a la Parrilla) or Grilled Shrimp served on a white platter, topped with red pickled onions and lemon wedges.

    Expert Cooking Tips

    • Grilling: Skip greasing the grill grate with oil before cooking shrimp since the marinade they soak in already contains oil.
    • Shrimp: Avoid overcooking to prevent toughness and chewiness in your shrimp.
    • Grilling: Achieve a searing hot metal grill grate by preheating the grill with the lid down.

    Recipe FAQs

    What Size Shrimps are Best for the Grill?

    Although you can grill medium size shrimp, extra large, jumbo or colossal are best when grilling shrimp.

    Is it Better to Grill Shrimps with the Shell On or Off?

    When grilling shrimp, whether with the shell on or off, both methods yield delicious results. It’s a matter of personal preference; some savor the “peel and eat” experience by the grill, while others argue that leaving the shell on retains moisture in the shrimp. On the other hand, shrimp cooked without the shell (as I did with this recipe) will be perfectly moist cooked at high heat on the grill. Ultimately, the choice is yours!

    Can I Use Precooked Shrimp?

    While it’s possible to use precooked shrimp, raw shrimp are preferred for better marination. Additionally, using precooked shrimp demands extra care on the grill to prevent drying out, making raw shrimp the optimal choice for a more flavorful and juicy outcome.

    Other Seafood Dishes You Will Love

    • Pulpo al Ajillo (Pulpo al Mojo de Ajo) served on two small white plates with lemon wedges.
      Pulpo al Ajillo
    • Mofongo de Yuca con Camarones (Mofongo Yuca with Shrimps) served in a pilon (mortar and pestle) with an extra side of garlicky shrimp.
      Mofongo de Yuca con Camarones
    • Arroz con Camarones (Puerto Rican Rice and Shrimps)served on a white plate with a side of habichuelas guisadas (puerto Rican Stewed Beans), avocado slices, and tomatoes slices.
      Arroz con Camarones
    • Tortitas de Atun on a white platter served with lime wedges and lemon aioli dipping sauce.
      Tortitas de Atún (Tuna Cakes)

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Camarones a la Plancha (Camarones a la Parrilla) or Grilled Shrimp served on a white platter, topped with red pickled onions and lemon wedges.

    Camarones a la Plancha

    Bursting with flavor, Camarones a la Plancha (Grilled Shrimp) are so easy to prepare and cook within just a few minutes. Serve as an appetizer or main, for a dish everyone will love!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Dinner, Lunch
    Cuisine: American
    Diet: Low Fat, Low Salt
    Prep Time: 30 minutes minutes
    Cook Time: 6 minutes minutes
    Total Time: 36 minutes minutes
    Servings: 3
    Calories: 221kcal
    Author: Catherine Arena

    Equipment

    • wooden or metal skewers

    Ingredients

    • 1 pound extra large shrimp peeled and deveined
    • 2 tbsp light soy sauce
    • 5 teaspoon garlic puree
    • ¼ teaspoon red pepper flakes
    • ¼ tsp black pepper
    • ½ teaspoon thyme
    • 2 tablespoon vegetable or corn oil
    • 1 lemon zest and juice
    • extra lemon or lime for serving

    Instructions

    • Peel and devein shrimp. Rinse under cool water.
    • Add all the seasonings to a bowl and mix well using a whisk or a fork.
    • Add the shrimps to a plastic bag and add the marinade. Seal the bag and with your fingers move the marinade around to cover all the shrimp. Refrigerate for 30 minutes or a few hours to marinate.
    • Remove the shrimps from the bag and skewer 4 or 5 shrimps per skewer.
    • Heat your grill to 500° degrees for 10 minutes and then add the shrimp skewers. Cook on each side for 3-4 minutes for extra large shrimp. For larger shrimp, cook a few minutes more on each side.
    • Remove from the grill and serve immediately with lime or lemon wedges.

    Notes

    Recipe Notes:
    Fish – You can also make this recipe with fish that will stand up to the grill like halibut, tuna, salmon, mahi-mahi, monkfish and swordfish.
    Grilling – You can also make this shrimp recipe on the stovetop, grill skillet or cast iron pan.

    Nutrition

    Serving: 3 | Calories: 221kcal | Carbohydrates: 8g | Protein: 23g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 191mg | Sodium: 1531mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Mexican & Puerto Rican Appetizer Recipes

    • Boursin stuffed mushrooms served on black slate with a glass of red wine beside it.
      Boursin Cheese Stuffed Mushrooms
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Fried Crab Croquettes (croquetas de cangrejo) in a small cast iron pan with a side of horseradish dipping sauce and lime wedges.
      Crab Croquettes
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias

    Subscribe

     
     

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup
    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)
    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)
    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon
    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)
    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops
    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida
    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)
    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita
    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida
    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza
    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)
    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan
    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño
    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco
    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)
    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco
    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup
    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)
    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo
    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)
    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)
    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.