This recipe for Brochetas de Camarón is a simple, bright way to bring Mexican flavors to the grill without fuss. I first adapted this combination on a warm summer evening when friends dropped by unexpectedly. I had a pound of frozen shrimp in the freezer and a few pantry spices on the shelf. Ten minutes of prep and a hot grill later, the backyard filled with charred pepper aroma and citrus-bright shrimp that disappeared in a flash. It became an instant favorite for casual dinners, impromptu gatherings, and weeknight meals when I want something fast and satisfying. What makes these skewers special is their clarity of flavor. The shrimp cook quickly and take on the charred sweetness of the red bell pepper and the mellow edge of onion. The spice mix is straightforward: onion powder, garlic powder, cumin, oregano, salt, and black pepper. Olive oil carries the spices and helps everything caramelize. The result is shrimp that are slightly smoky, perfectly seasoned, and bursting with contrast when finished with a squeeze of lime and chopped cilantro. Over the years I have served them with warm tortillas, quick pico de gallo, and even on a bed of herbed rice. They are simple enough for a weekday and festive enough for guests.

Ingredients

• Shrimp: Use 1 pound large shrimp, deveined and with tails removed if you prefer easier eating. Look for 16-20 count for a good balance between size and cook time; if buying frozen, thaw under cold running water and pat dry to avoid steaming on the grill.
• Olive oil: 2 tablespoons extra virgin olive oil helps the spices stick and promotes beautiful sear marks. Use a mild-flavored oil if you want a cleaner taste.
• Spice blend: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 tablespoon salt, and 1 teaspoon freshly ground black pepper. Freshly ground pepper gives a brighter finish.
• Vegetables: 1 red bell pepper quartered and 1/2 yellow or white onion quartered. Choose firm, brightly colored peppers for sweetness and char potential.
• Topping: A handful of fresh cilantro, chopped, and lime wedges to serve. The citrus brightens the cooked shrimp and balances the spices.

Instructions

Soak Skewers: Place wooden skewers in a shallow tray of water for at least 20 minutes. This prevents burning while cooking. If using metal skewers, you can skip soaking and simply preheat the grill. Prepare Shrimp: Rinse the shrimp under cold water and pat completely dry with paper towels. Dry shrimp will sear rather than steam. Trim any remaining shells or veins for a clean bite. Make the Spice Oil: In a small bowl combine 2 tablespoons olive oil with 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 tablespoon salt, and 1 teaspoon black pepper. Whisk until uniform; this oil helps the spices adhere and promotes browning. Coat Shrimp: Add the shrimp to the spice oil and toss gently until every piece is evenly coated. Marinate up to 30 minutes if you have time. Do not exceed 30 minutes because the acid in some seasonings can begin to change the shrimp texture. Assemble Skewers: Thread the shrimp, red bell pepper, and onion onto each skewer, alternating for color and even cooking. Leave a small gap between pieces so heat can circulate. Repeat until all ingredients are used. Preheat Grill: Heat a grill pan or outdoor grill to medium-high. You want a hot surface so shrimp cook quickly and develop light char without overcooking. Brush the grill lightly with oil to prevent sticking. Cook: Place skewers on the hot grill and cook for 4 to 5 minutes total, about 2 minutes per side. Shrimp are done when they turn opaque and form a gentle C shape. Avoid overcooking which makes shrimp rubbery. Finish and Serve: Transfer to a platter, top with chopped cilantro, and serve immediately with lime wedges, salsa, and warm tortillas. For a finish with extra brightness, squeeze lime over the skewers just before serving.

Storage Tips

Cool the skewers to room temperature for no more than one hour before refrigerating. Store in an airtight container or wrap tightly with aluminum foil to prevent drying. Refrigerated, they remain good for up to three days. For freezing, flash-freeze the cooked skewers on a tray for an hour then transfer to a heavy-duty freezer bag for up to three months. Reheat gently on a grill pan over medium heat or in a 350 F oven until warmed through, adding a splash of water or a brush of oil to prevent drying.

Ingredient Substitutions

If you cannot find large shrimp, use jumbo or medium but adjust the cook time: medium will cook faster so check after one minute per side. Swap olive oil for avocado oil for a milder flavor and higher smoke point. If you prefer more herbal notes, add chopped parsley or a sprinkle of Mexican oregano. To make it gluten free, ensure all seasonings are labeled gluten free. For a dairy-free, paleo-friendly option, this recipe is already compliant.

Serving Suggestions

Serve with warm corn or flour tortillas, a simple pico de gallo, and wedges of lime for guests to assemble tacos. For a heartier plate, serve over cilantro-lime rice or a bed of charred corn and black bean salad. Garnish with sliced avocado, crumbled cotija if you like dairy, and an extra drizzle of olive oil or quick crema. For appetizers, cut into single shrimp portions and offer small tortillas or tostadas alongside a zesty salsa verde.

Cultural Background

Skewered seafood is a staple along Mexico’s coasts where fresh shrimp are abundant. The preparation here leans on quick searing and bright garnishes, reflecting coastal Mexican cooking that emphasizes freshness and direct heat. Variations across regions include marinades with citrus, smoky chiles, or achiote paste. This pared-down version honors the shrimp while borrowing simple Mexican seasoning traditions and serving styles.

Seasonal Adaptations

In summer, pack these with charred seasonal corn, grilled peaches, or heirloom tomatoes for a lively plate. In cooler months, add warm roasted sweet potato cubes to the skewers or serve with a chipotle-lime crema. For holiday gatherings, double the marinade and add smoked paprika and a touch of honey for a sweet-smoky finish that pairs nicely with bright garnishes.

Meal Prep Tips

For easy weeknight meals, prepare the spice oil and chop vegetables ahead and store separately. Keep the shrimp dry until 15 minutes before cooking, then toss and assemble quickly. You can pre-thread skewers and store them covered in the refrigerator for up to 24 hours; bring back to room temperature before grilling. Pack cooked skewers in meal prep containers with tortillas and a small lime wedge for grab-and-go lunches.

These brochetas are a reminder that great food does not have to be complicated. With a handful of spices, quality shrimp, and a hot grill, you can create something vibrant, fast, and deeply satisfying. Give them a try and make the recipe your own with the herb and heat adjustments you love.