Mexican style grilled shrimp

Mexican style grilled shrimp (camarones embarazados)

Mexican style grilled shrimp is one of the practical, easy to prepare and exquisite dishes you can find on the beautiful beaches of Puerto Vallarta.

Its rich aroma and texture accompanied by a cold beer immediately transported us to the enjoyment and pleasure of sharing good barbecues with family and friends.


  • 500 grams (1 pound) of large shrimp
  • 4 cloves of garlic, chopped
  • Juice of 6 oranges
  • 3 pasilla chiles
  • ½ white onion
  • 3 tomatoes
  • Juice of 2 lemons
  • Salt and pepper to taste
  • 1 cup olive oil
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh parsley, finely chopped


  1. Wash, peel and devein the shrimp with a knife by making a cut in the back, rinse with plenty of water, place in a large container and set aside in the refrigerator.
  2. Blend the tomatoes with the garlic, onion, pasilla peppers, lime juice, orange juice and add salt and pepper to taste. Then add the olive oil, herbs and spices to a small bowl.
  3. Place the shrimp in a bowl and pour ¾ of the marinade over the shrimp. Toss a little at a time until the shrimp are well coated. Cover bowl and marinate shrimp for 1 hour.
  4. Place the shrimp on the skewers and be sure to remove all the garlic and good herbs from the bowl and spread them over the shrimp.
  5. Preheat the grill or a skillet over medium-high heat. Once the grill is hot, place the Puerto Vallarta style shrimp skewers on the grill and cook for 2-3 minutes per side, or until pink and opaque.
  6. Remove and transfer the pregnant shrimp to a plate and season with a spoonful of the remaining marinade.

Did you know that the name of this dish comes from the fact that the shrimp are pierced with a stick and roasted. It sounds funny but it’s true, these grilled shrimp on a stick owe their name to this peculiar culinary presentation.

These grilled shrimp can also be served with a cold beer, orange juice or any cold citric drink.


  • To prepare the pregnant shrimp you can use a variety of fresh herbs, including cilantro, basil, thyme and oregano (we don’t recommend rosemary). Feel free to change the herbs for your favorites.
  • Adding the last bit of marinade at the end makes these grilled shrimp extra garlicky. If you don’t like raw garlic and/or want the garlic flavor to be less garlicky, use all of the marinade from step 3.
  • Use flat skewers to keep the shrimp from turning when you flip them.
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