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.
[lt_recipe name=”Spicy Baja BBQ Baja Shrimp Kabobs” servings=”4 ” prep_time=”40 MINUTES ” cook_time=”10 MINUTES ” total_time=”50 MINUTES ” difficulty=”Moderately easy ” summary=”Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-78-225×300.jpeg” ingredients=”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 ;;” ]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. ;;If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees. ;;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. ;;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. ;;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. [/lt_recipe]
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