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Southwestern Shrimp Skewers

I started with a little more than a pound of peeled and deveined 16 – 20 count Gulf shrimp.

I made a marinade of:

  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon Demerara sugar
  • 1 tablespoon sea salt
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro
  • the juice of one lime

The shrimp goes into a Ziploc bag along with the marinade.

Squeeze out as much air as possible and put the shrimp into the refrigerator for about 2 hours.

Next, I make a corn and black bean salsa.  These are the ingredients:

  • 1 – 15 ounce can of corn (drained)
  • 1 – 15 ounce can black beans (rinsed and drained)
  • 1 pound grape tomatoes (halved)
  • 1/2 red onion (diced)
  • 2 tablespoons fresh cilantro (chopped)
  • the zest and juice of 1/2 lime
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • salt and pepper to taste

I also made a chipotle dipping sauce:

  • 1/2 cup mayonnaise
  • 1 chipotle with a tablespoon of adobo sauce
  • 1 pickled jalapeno with a tablespoon of the pickle juice
  • the juice and zest of half a lime
  • 2 tablespoons fresh cilantro

Everything goes into the food processor.

While the salsa and dipping sauce are in the refrigerator chilling, I get a couple of tomatillos ready for frying.

Sliced and seasoned,

dredged and breaded

After rinsing the shrimp and patting them dry, I use two wooden skewers to make it easier to flip them on the drill.

Next, I fried the tomatillos in 350 degree olive oil.

Finally, I grill the shrimp on the BGE, about 3 minutes on each side.

And here’s how everything turned out, enjoy!

6 Responses to “Southwestern Shrimp Skewers”

  • js-tx:

    Looks great, I need to try that one day. Looks like something you would get from a shrimp house. Thanks for posting!

  • Great change of pace from traditional BBQ posts. You’re blog has definitely become my go-to site for recipe and technique ideas. Thank’s for another great post!

  • Mister Bob:

    Thanks Derek, stay tuned for more. Next up, pork shanks!

  • Like I said on the BBQ Brethren post, I think this shrimp dish rocks and I plan to try out that marinade. Keep up the great work.

  • Mister Bob, I was curious about the amount of vinegar in the marinade. Are you going for a ceviche type thing before you grill or is there enough water to cut the acid?

  • Mister Bob:

    David, in fact I was expecting the vinegar to ‘cook’ the shrimp a bit, and it did. Very little time on the grill was required. Good point though, I may cut it down a little next time.