Camarones sarandiados 🍤

You guys, I HAVE to share my latest culinary obsession: Camarones Sarandiados! If you've never tried this incredible Mexican grilled shrimp, you are seriously missing out. I first tasted it on a trip to Nayarit, Mexico, and I’ve been trying to recreate that authentic flavor at home ever since. After many attempts, I think I've finally perfected my own recipe, and it’s become an absolute staple for my family. It’s smoky, a little spicy, and packed with so much flavor that it instantly transports me back to those sunny beaches. What makes Camarones Sarandiados so special is the marinade, traditionally called 'zarandeado' sauce. It’s usually a blend of dried chilies, garlic, spices, and sometimes a touch of mayonnaise or mustard for creaminess and to help it stick to the shrimp. Don't be intimidated; it’s actually quite straightforward to make, and the results are absolutely worth it! Here’s what I usually gather for my batch. For the shrimp, you'll want about a pound of large, deveined, shell-on shrimp (or peeled if you prefer, but the shells add so much flavor!). For the marinade, I use 2-3 dried guajillo chilies (stems and seeds removed, soaked in hot water), 2 cloves of garlic, a quarter of an onion, a tablespoon of apple cider vinegar, a teaspoon of cumin, half a teaspoon of oregano, a pinch of black pepper, a splash of olive oil, and about a tablespoon of mayonnaise or mustard (trust me on this!). Some people also add a bit of soy sauce or Worcestershire sauce for an extra umami kick, which I sometimes do too. First, blend all your marinade ingredients until you have a smooth, vibrant red paste. If it's too thick, add a tiny bit of the chili soaking water. Then, toss your shrimp with this amazing marinade, making sure every single shrimp is coated. Let it sit for at least 30 minutes, or even better, an hour in the fridge. This allows all those flavors to really meld with the shrimp. When it’s time to cook, I usually fire up my grill to a medium-high heat. You can also use a cast-iron skillet or a grill pan on your stove. Lay the shrimp flat on the grill grates or pan, and cook for just 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they'll get rubbery! The aroma while they're cooking is just incredible, signaling that a delicious meal is coming. I love serving my Camarones Sarandiados with warm corn tortillas, a side of Mexican rice, and some fresh pico de gallo or a simple cabbage slaw. A squeeze of fresh lime juice over the top before serving is non-negotiable – it really brightens up all those rich flavors. Sometimes I’ll even make a quick avocado crema to go with it. It’s perfect for a casual dinner party or just a treat-yourself weeknight meal. My biggest tip for this recipe? Don't skimp on the marinating time. That's where all the magic happens! Also, fresh, high-quality shrimp makes a huge difference. Give this a try, and let me know if it brings a little piece of Mexico to your kitchen too!