Grilled Shrimp Brochette from Pappasito's Cantina features succulent, marinated shrimp skewered and grilled to perfection, served with vibrant bell peppers and onions, offering a smoky and juicy delight with colorful, charred edges.
Equipments
- Skewers
- Grill
- Tongs
- Mixing bowl
- Basting brush
- Knife
- Cutting board
- Measuring spoons
- Serving platter
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh cilantro
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 large red onion
When preparing the Grilled Shrimp Brochette, use large, peeled, and deveined shrimp to ensure even cooking and tenderness. Fresh bell peppers and red onions add vibrant color and a sweet contrast to the smoky shrimp, enhancing the overall flavor profile. The marinade, consisting of olive oil, lime juice, garlic, and a blend of spices like chili powder, cumin, and paprika, imparts a juicy, smoky taste to the shrimp. Make sure to soak wooden skewers in water beforehand to prevent burning during grilling. Your grilled shrimp brochette from Pappasito's Cantina copycat menu will deliver an authentic, flavorful experience with perfectly charred edges and vivid presentation.
Instructions
- Soak skewers in water for 30 minutes if using wooden skewers.
- Preheat grill to medium-high heat.
- In a mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, black pepper, red pepper flakes, and cilantro.
- Add shrimp to the marinade and toss to coat evenly. Marinate for 15-30 minutes.
- Cut red bell pepper, green bell pepper, yellow bell pepper, and red onion into 1-2 inch chunks.
- Thread marinated shrimp, bell pepper pieces, and onion chunks alternately onto skewers.
- Brush assembled skewers with remaining marinade.
- Place skewers on the preheated grill.
- Grill for 2-3 minutes per side, turning with tongs, until shrimp are opaque and vegetables are lightly charred.
- Remove from grill and transfer skewers to serving platter.
Substitution
Grilled Shrimp Brochette from Pappasito's Cantina copycat menu can be adapted by substituting large shrimp with scallops or chunks of firm white fish if shrimp is unavailable. You can use wooden skewers instead of metal, but soak them in water for at least 30 minutes to prevent burning on the grill. If fresh bell peppers and onion are out of season, frozen vegetables can be used, though they may release more moisture and soften during cooking. To achieve similar smoky flavor without a grill, broil the skewers in the oven, turning frequently to develop charred edges. Your marinade can also be customized by adjusting chili powder and cumin to suit your preferred spice level.
Tips
Ensure wooden skewers are soaked in water for at least 30 minutes before grilling to prevent burning or cracking. Marinate your shrimp for a minimum of 15 minutes but no longer than 30 to avoid overpowering flavors or texture changes. Cut the bell peppers and onion into evenly sized chunks, about 1-2 inches, to promote uniform cooking alongside the shrimp. When grilling, use tongs to turn the skewers gently, ensuring the shrimp become opaque and vegetables develop vibrant charred edges without overcooking.
Nutritions
Grilled Shrimp Brochette from Pappasito's Cantina provides a high-protein meal with approximately 120 calories per serving from shrimp alone, which are rich in vitamin B12, selenium, and low in fat. The fresh bell peppers and onions contribute essential vitamins A and C, dietary fiber, and antioxidants that support immune health and digestion. Using olive oil in the marinade adds heart-healthy monounsaturated fats, while the spices like chili powder and cumin offer anti-inflammatory benefits. Your meal combines lean protein, healthy fats, and nutrient-dense vegetables to create a balanced and flavorful dish.
Storage
Store leftover Grilled Shrimp Brochette in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep the skewered shrimp and vegetables chilled at or below 40degF (4degC) and consume within 1-2 days for optimal taste and safety. When reheating, use a grill or oven to preserve the smoky flavor and charred texture, avoiding microwaving to prevent rubbery shrimp.
Variation or Alternatives
You can substitute shrimp with scallops or firm white fish chunks for a different seafood experience. For a smoky twist, add a chipotle pepper or smoked paprika to the marinade instead of regular paprika. Using metal skewers allows faster, more even cooking and eliminates the need for soaking. Consider finishing the brochettes with a squeeze of fresh lime juice or a sprinkle of chopped fresh cilantro to enhance the bright flavors.
Allergies
Grilled Shrimp Brochette contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. Bell peppers and onions may also trigger allergies in some people, though these are less common. Be sure to inform your server if you have any seafood or food sensitivities before ordering to ensure your safety.
Why this recipe?
Grilled Shrimp Brochette from Pappasito's Cantina offers a perfect balance of smoky char and succulent seafood, delivering a flavorful experience that highlights fresh shrimp marinated in bold Tex-Mex spices. The dish's tender shrimp skewered with grilled vegetables create a vibrant combination that appeals to lovers of both seafood and Southwestern cuisine. Trying to make a copycat at home allows you to customize the spice levels and enjoy a restaurant-quality meal with fresh ingredients tailored to your taste. Your kitchen can re-create this memorable dish, bringing the authentic flavors of Pappasito's Cantina directly to your table.