Cotija Grilled Shrimp

  • Servings 4 Servings
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Presented by: Nick Vasquez, Proprietor (Chef Azucar Restaurant)

Dinner Lunch Snacks and Appetizers


  • 1 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh salt
  • 20 jumbo shrimp, peeled and deveined
  • ½ cup Tropical Grated Cotija
  • ½ cup chopped parsley


  1. To prepare the marinade, mix the lime juice, olive oil, ground cumin and salt together.
  2. Put the shrimp in a non reactive bowl and pour the marinade so that it completely covers the shrimp.
  3. Light the grill. After it is hot, grill the shrimp for three minutes or until they turn pink.
  4. To finish the dish, sprinkle the Cotija over the shrimp and garnish with parsley.

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