Grilled Shrimp Skewers

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 4 mins

Shrimp, red onion, tomato and peppers, skewered and grilled.

With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. If outdoor grilling isn't feasible, try using a cast-iron or other indoor grill pan.


1 pound shrimp, peeled and deveined
1 small red onion, halved
1 -- tomato, halved and seeded
8 -- Serrano peppers
4 -- 10-inch bamboo skewers, soaked in water 20 minutes
2 -- garlic cloves
1 teaspoon dry oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt, plus more for skewers
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 tablespoon olive oil


  1. Prepare grill.
  2. Crush garlic, oregano, pepper and salt to form a paste and place in a bowl. Add lime juice, Worcestershire and olive oil.
  3. Place shrimp in bowl and mix well. Marinate for 10 minutes.
  4. Slice onion halves cut side down into 16 half-moon shaped pieces. Slice tomato cut side down into 12 half-moon shaped pieces.
  5. Skewer ingredients beginning with Serrano, followed by onion, tomato and shrimp. Repeat process until 6 shrimp are skewered, ending with a Serrano. Season the skewers with additional salt if desired.
  6. Grill skewers over medium-high heat until cooked through, about 2 minutes per side. Serve with pico de gallo or salsa

Recipe courtesy of Rosa Mexicano restaurants (



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