📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 lb jumbo raw shrimp (16/20 ct) peeled & deveined; sub: large shrimp or scallops
- 2 medium zucchini sliced into 1/2-inch half-moons; sub: yellow squash, bell-pepper chunks
- 2 tbsp olive oil sub: avocado oil, melted ghee
- 1 lime juice & zest; sub: lemon, or 1 Tbsp apple-cider vinegar + zest
- 1 tsp chipotle chile powder sub: 1 canned chipotle in adobo, minced
- 1/2 tsp smoked paprika sub: regular paprika + dash liquid smoke
- 1 clove garlic minced; sub: 1/4 tsp garlic powder
- Sea salt 3/4 tsp
- Cracked black pepper 1/2 tsp
- 8 bamboo skewers soaked 20 min; sub: metal skewers
Instructions
- Mix the glaze: In a bowl, whisk olive oil, lime juice + zest, chipotle powder, paprika, garlic, salt, and pepper until emulsified.
- Thread the skewers: Alternate shrimp and zucchini on soaked skewers, curving each shrimp into a gentle “C.” Pat dry, then brush all sides generously with half the glaze.
- Preheat the grill: Gas/charcoal grill high direct heat, 500°F+.
- Flash-grill: Lay skewers over direct heat, lid open. Grill 2 min; flip and brush with remaining glaze. Cook 2–3 min more until shrimp are opaque and lightly charred.
- Rest & serve: Slide skewers to a platter, squeeze extra lime over top, and shower with cilantro if desired.
Nutrition
Serving: 1serving | Calories: 200kcal | Protein: 24g | Fat: 11g
Tried this recipe?Let us know how it was!
About This Dish
Picture skewers sizzling over hot grates: sweet shrimp blush bright pink while a chipotle-lime glaze bubbles into a glossy coat, slipping between charred edges of zucchini.
Health Benefits
- Shrimp provides lean, iodine-rich protein.
- Zucchini adds potassium and vitamin C without meaningful carbs.
Pairs Well With
- Shrimp & Avocado “Esquites” Salad
- Mexican Street-Style Zucchini (Calabacitas a la Elote)