Camarones Guayaquil

"A great grilled shrimp popular from the coast of Ecuador up through the southern Pacific coast of Mexico. Serve it with fluffy rice, lime wedges, pureed avocado and, of course, some 'aji' - the ubiquitous condiment always on Ecuadorean tables. Cooking time is actually marinating time."
photo by Heydarl photo by Heydarl
photo by Heydarl
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
2hrs 15mins




  • Mix the rum, honey and ginger together and pour over the shrimp.
  • Marinate for two hours.
  • Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes).
  • You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.

Questions & Replies

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  1. I didn't thread mine onto skewers beause I didn't have time, just drained off the marinade into a hot hot fry pan, let the rum/ginger/honey reduce down and get a little sticky in the pan and then threw in the shrip for a short sweet burst to cook though.. GREAT! I did use slightly less honey than called for and rather more fresh grated ginger (because I peeled and grated and THEN looked at the amount needed, and saw that it was much less what lay before me.. never mind we love ginger so in it went! We are not dissapointed.. this was tasty indeed. Please see my Rating System: 4 excellent stars ... Thanks!
  2. This is so easy and delicious. I let my marinade overnight. I thought the rum might over power the hoey and ginger but it turned out great!
  3. Wonderful taste & easy to prepare. I followed the recipe, cooking in a saute pan, then added back some of the marinade & thickened with 1 tbsp cornstarch mixed with 1tbsp water. This made a lovely sauce that was soaked up by the rice. Thanks Kate for a hit. Made for ZWT4
  4. How much easier can a great meal get? I marinated the shrimp for about 3 hours in the fridge and then grilled them. They had a subtle sweet flavor that I really liked. Thanks Chef Kate!
  5. Really delicious marinade resulting in juicy, flavourful shrimp. I let these marinate for most of Sunday and then grilled them Sunday night for a World Cup finals celebration with friends and family. I repeatedly brushed on the marinade as I was grilling and the caramelizing honey gave the shrimp a very appetizing appearance. I definitely should have made more (don't we always say this about shrmp recipes?) as these were the first to go on my hors d'oeuvres platter.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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