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!
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, 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!
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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: Perfect for busy weeknights or spontaneous gatherings, this dish is quick and easy to prepare, ensuring a delicious meal with minimal effort.
Ingredients
- 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
Step 1: Peel and devein shrimp. Rinse under cool water.
Step 2: Add all the seasonings to a bowl and mix well using a whisk or a fork.
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.
Step 4: Remove the shrimps from the bag and skewer 4 or 5 shrimps per skewer.
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.
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.
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
Although you can grill medium size shrimp, extra large, jumbo or colossal are best when grilling shrimp.
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!
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
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📖 Recipe
Camarones a la Plancha
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
Nutrition
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