SeafoodMediumFree

Zarandeados Shrimp (Nayarit Grilled Shrimp)

Name: Zarandeados Shrimp (Nayarit Grilled Shrimp)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Ancho chiles; 4 cloves Garlic; 3 Guajillo chiles; 4 Limes; 2 tbsp Worcestershire sauce; 1 kg Large shrimp; 1 tsp Dried oregano

50 min (30 prep + 20 cook) Medium 4 servings Nayarit

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 31, 2026

Nayarit shrimp marinated in chile adobo and grilled over charcoal.

About this recipe

Shrimp marinated in a dried chile and spice adobo, grilled over charcoal in a wire basket. The emblematic dish of Nayarit and Sinaloa with an intense smoky flavour.

History & Origin

Zarandeados shrimp are the signature dish of the Nayarit coast, especially the magic village of Mexcaltitán and the San Blas area. The word "zarandear" refers to the shaking motion the cook makes with the wire basket over the embers, ensuring even cooking without sticking or burning. This dish has its roots in the fishing traditions of the Huichol and Cora peoples of Nayarit, who developed techniques for cooking seafood directly over wood fires. The adobo marinade, combining dried chiles with spices and citrus, preserves and flavours freshly caught seafood from the coastal lagoons. Boca de Iguanas, La Cruz de Huanacaxtle and the San Blas jetty in Nayarit are unmissable destinations for authentic zarandeados, prepared by fishermen with fresh shrimp from local lagoons. The most famous restaurants guard their adobo recipes as family secrets passed down through generations. The secret lies in the quality of fresh shrimp, the precise adobo blend, and control of the wood or charcoal fire.

Estimated cost

$16.00

Total cost

$4.00

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

320

Calories

38g

Protein

12g

Carbohydrates

14g

Fat

Fiber

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean 1kg large shrimp leaving the shell and head on. Make a cut along the back to butterfly them. Rinse and pat dry.
💡 Shell-on shrimp absorb the adobo better and stay juicier.
2
For the adobo: blend 3 guajillo chiles (soaked), 2 ancho chiles (soaked), 4 garlic cloves, 1/2 onion, juice of 2 limes, 2 tablespoons Worcestershire sauce, 1 teaspoon oregano, salt and pepper.
💡 Soak the chiles in hot water for 15 minutes beforehand.
3
Coat the shrimp generously with the adobo, especially in the back cut. Marinate in the fridge for at least 1 hour, ideally 3 hours.
4
Preheat the grill or charcoal to high heat. Place shrimp in a wire basket or directly on the grill. Cook 4-5 minutes per side.
💡 A wire basket lets you shake them without losing them to the fire.
5
Serve immediately with limes, warm corn tortillas, black beans and pico de gallo. Accompany with cold beer.