Grilled Shrimp Skewers

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 4 mins

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.


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

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 145mg
  • Sodium 960mg
  • Potassium 1090mg
  • Carbohydrate 9g
  • Fiber 3g
  • Sugars 3g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 6%