Charbroiled Shrimp with Cactus & Onions


  • 1/2 cup olive oil (120ml)
  • 12 oz. cactus, without thorns, washed and chopped* (340gr)
  • 1 onion, sliced
  • 1 head garlic, peeled
  • Salt and pepper to taste
  • 1 lb shrimp, deveined and peeled with tails left on (500gr)


  1. Place the cactus in a 2qt / 2lt saucepan. Cover with water, and bring to a boil on the stove. Simmer for 2 minutes, then remove from the heat. Drain in a colander, and rinse well. Allow water to drain completely.
  2. Heat the broiler in your oven. Pour the olive oil into an oven proof skillet or baking pan. Stir in the cooked cactus, onions and garlic, tossing well to coat the vegetables with olive oil. Season with salt and pepper. Place under the heated broiler for 10-15 minutes, until the vegetable become well caramelized.
  3. Remove the pan from the oven, then add the shrimp. Stir the shrimp into the vegetables. Return the pan to the broiler, and allow to broil for 5 minutes more, until the shrimp turn pink and opaque.
  4. Remove the pan from the oven, and serve immediately.


*Jarred cactus is ready to use and does not need to be boiled, although you may choose to rinse the cactus in a colander before use