If you love bold flavors but want something quick, these Peruvian shrimp skewers are for you. Using the same pantry-friendly marinade from my easy Peruvian style chicken skewers, this recipe brings the smoky vibe and classic Peruvian-style flavor to shrimp.
What makes this recipe special is the ease and versatility it offers. You can cook these shrimp skewers indoors in a pan, or take them outside to the grill, they’re great either way.
For the purists, I’ve also got a traditional Peruvian chicken recipe that uses more complex ingredients for the marinade, and that marinade can 100% be used for these shrimp.
But this Peruvian shrimp skewer recipe is designed with ease and pantry staples in mind.
Why This Recipe Works
There’s a lot to love about these Peruvian shrimp skewers, starting with the marinade. It’s packed with flavor but uses simple pantry staples, so you won’t be chasing down hard-to-find ingredients.
A base of soy sauce, garlic, and lime gives it that bold Peruvian-style flavor, while smoked paprika and cumin bring depth without turning up the heat.
The touch of honey balances everything out, and there’s just enough lime juice for brightness without starting to “cook” the shrimp before they hit the pan.
And the best part? You don’t need a grill. Of course I always use a grill when possible, but these shrimp skewers sear up perfectly in a skillet.
A Marinade That Works on Anything
This Peruvian-style marinade isn’t just for shrimp. It works great on pork, chicken, and even flaky white fish like cod or halibut.
It’s bold, a little smoky, and balanced with just enough honey to round it all out. Since it doesn’t rely on harder to find ingredients, it’s easy to throw together with stuff you probably already have at home.
If you’ve made my easy Peruvian style chicken skewers, this is the same marinade with a touch less lime juice, more on that later.
Indoor or Outdoor Cooking – You Pick
No grill? No problem. These shrimp skewers sear up quickly in a hot pan on your stovetop. That makes them perfect for weeknights or winter weather.
If you’ve got the grill fired up, take them outside and give them that extra layer of smoky char. But if not, you’ll still get the bold flavor from the comfort of your air conditioned kitchen.
And if you know anything about the Houston climate, the air conditioned kitchen is awfully nice to work in. As much as I love to cook outside, it’s painfully difficult to tend a fire when it’s already 100+ degrees. But, at least it’s also humid.
About the Ingredients
- Soy Sauce: Don’t cheap out here. I’m all about saving a buck, but bargain brand soy sauce tastes like chemicals and they’re overly salty. A better-quality soy sauce makes a big difference in both flavor and balance. I like Kikkoman, Silver Swan, or Datu Puti.
Lime Juice: Adds brightness and that signature Peruvian zing. I use just enough to wake up the marinade without letting it start cooking the shrimp. Fresh-squeezed makes a big difference here, skip the stuff in the bottle if you can.
Avocado Oil: This oil is nearly flavorless, so it lets the other ingredients shine. It also holds up to high heat without burning, which is perfect for pan-searing.
Honey: Balances out the lime and garlic with a touch of sweetness.
Garlic: Ten cloves might sound like a lot, because it is. But fresh garlic brings the bold flavor this marinade needs. Grating it is faster than chopping and helps the flavor really get into the shrimp. Skip the pre-minced stuff in a jar, or squeeze tube. The convenience isn’t worth the flavor drop off.
Cumin: Adds that warm, earthy flavor that’s subtle but makes a difference.
Smoked Paprika: Helps bring smoky depth and color, even if you’re cooking indoors. It’s the not-so-secret ingredient that makes it feel grilled.
Dried Oregano: Lends a fresh, herbaceous note that cuts through the richness of the marinade.
FAQs About Peruvian Shrimp Skewers
Can I grill these shrimp skewers instead of cooking them indoors?
Absolutely. They’re designed for a skillet, but you can definitely toss them on the grill. If you go that route, cook them over medium-high heat for just a couple minutes per side until the shrimp are slightly charred.
Do I need fresh shrimp, or can I use frozen?
Frozen shrimp work perfectly fine. Just thaw them completely and pat them dry before marinating them so the flavors can really soak in.
How long should shrimp marinate?
Shrimp are delicate, so they don’t need long. Thirty minutes to one hour is plenty. Any longer and the lime juice can start to change the texture.
Is this recipe spicy? Nope. The smoked paprika and cumin bring depth, but not heat. If you want to kick it up a notch, toss in a little cayenne or red pepper flakes.
Can I reuse this marinade? Not once it’s touched raw shrimp. But if you want extra sauce for drizzling, just set a little aside before adding the shrimp.
What Pan Is Best for Searing Shrimp?
For this recipe, you’ll want a pan that can handle high heat without flinching. Cast iron, carbon steel, or stainless steel are all great options for getting that quick crust on your shrimp; or any protein.
Nonstick pans? Save those for eggs. Most nonstick coatings can’t take the kind of heat you need for a proper sear. They’re great for low-temp cooking, but when it comes to shrimp skewers, you need a pan that can stand the heat.
Why Use Skewers For Shrimp?
Sure, you could toss the shrimp straight into the pan, but skewering them is the move if you want better results. Skewers help the shrimp cook evenly and flip easily, especially in a hot pan.
Because shrimp cook so quickly, by the time you flip the last shrimp in a pan, the first one you flipped is at risk of being overcooked. Skewers just make it easier.
How To Make Peruvian Shrimp Skewers
Serves: 4 | Prep Time: 20 mins | Cook Time: 5 mins
Ingredients
Shrimp
2 lbs shrimp, peeled & deveined
2 tbsp avocado oil
Marinade
½ cup soy sauce
¼ cup lime juice
¼ cup avocado oil
3 tbsp honey
10 cloves garlic, grated
1 tbsp cumin
1 tbsp smoked paprika
1 tsp dried oregano
1 tsp black pepper
Green Sauce
1 cup mayonnaise
2 cups fresh cilantro (leaves and stems)
2 jalapeños, seeded
4 garlic cloves
¼ cup parmesan cheese
2½ tbsp lime juice
1 tbsp aji amarillo paste
1 tbsp Diamond Crystal Kosher salt
Step 1: In a small bowl, combine the cumin, smoked paprika, oregano, and black pepper. Set aside two teaspoons of the seasoning for later.
Step 2: Place the peeled and deveined shrimp on a skewer, and then into a shallow sealable container. In a separate bowl, whisk together the soy sauce, lime juice, avocado oil, honey, garlic, and the remaining spice blend. Pour the marinade over the shrimp, ensuring they’re fully covered.
Step 3: Seal the container, and refrigerate the shrimp for one hour. Any longer and the lime juice can mess with the texture of the shrimp.
Step 4: While the shrimp is marinating, put all the ingredients for the green sauce in a blender, and blend until smooth. Set aside.
Step 5: After an hour, remove the shrimp from the marinade and dab them dry with a paper towel. This step matters. If they’re wet, they’ll steam instead of sear.
Step 6: Sprinkle the reserved spice blend over the shrimp and let them sit while you heat the pan. This helps reinforce the flavor and helps with browning.
Step 7: Preheat a cast iron, stainless steel, or carbon steel pan over medium-high heat. Let it heat for a few minutes, then add a thin layer of avocado oil. When the oil just starts to shimmer, add the shrimp.
Step 8: Sear the skewers for 1–2 minutes per side, depending on the size of the shrimp. Flip once, allowing the crust to form on the shrimp.
Step 9: Remove the shrimp from the pan, and serve hot, topped with homemade aji verde and freshly chopped cilantro.
Ingredients
- 2 lb large shrimp peeled and deveined
Marinade
- ½ cup soy sauce
- 3 tbsp lime juice fresh squeezed
- ¼ cup avocado oil
- 3 tbsp honey
- 10 cloves garlic grated
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp black pepper
Instructions
- In a small bowl, combine the cumin, smoked paprika, oregano, and black pepper. Set aside two teaspoons of the seasoning for later.
- Place the peeled and deveined shrimp on a skewer, and then into a shallow sealable container. In a separate bowl, whisk together the soy sauce, lime juice, avocado oil, honey, garlic, and the remaining spice blend. Pour the marinade over the shrimp, ensuring they're fully covered.
- Seal the container, and refrigerate the shrimp for one hour. Any longer and the lime juice can mess with the texture of the shrimp.
- While the shrimp is marinating, put all the ingredients for the green sauce in a blender, and blend until smooth. Set aside.
- After an hour, remove the shrimp from the marinade and dab them dry with a paper towel. This step matters. If they’re wet, they’ll steam instead of sear.
- Sprinkle the reserved spice blend over the shrimp and let them sit while you heat the pan. This helps reinforce the flavor and helps with browning.
- Preheat a cast iron, stainless steel, or carbon steel pan over medium-high heat. Let it heat for a few minutes, then add a very thin layer of avocado oil. When the oil just starts to shimmer, add the shrimp.
- Place the skewers in the pan and sear for 1–2 minutes per side, depending on the size of the shrimp. Flip once, allowing the crust to form on the shrimp.
- Remove from pan, and serve hot, topped with homemade aji verde and freshly chopped cilantro.