Grilled Shrimp with Achiote
Submitted by stephensnat
Yucatan-style grilled shrimp marinated in achiote paste, orange juice, garlic, and warm spices. Smoky, tangy, and shockingly easy once the marinade does its work.
YIELD
4 servingsPREP
3 hrsCOOK
15 minREADY
3 hrsAchiote paste is the flavor secret of the Yucatan peninsula. Made from ground annatto seeds, it carries an earthy, slightly peppery note and turns everything it touches a deep brick red. Paired with fresh orange juice it balances into a bright tang-and-earth marinade that’s perfect for shrimp.
Three hours is the minimum marinating time. Overnight is better. The shrimp go in shell-on, which lets the marinade work the exterior flavor without the acid turning the flesh mealy (too much citrus contact peels shrimp toward ceviche territory). Grill them through the shells and skewer through both ends to keep them straight on the grate.
The cook is fast. A few minutes per side over moderate-high heat until the flesh turns opaque and the shells char at the edges. Serve over rice with lime wedges on the side.
Kitchen Tips
- Slit the outer curve of each shell to devein without removing the shell entirely. You keep the moisture-retention benefit but still pull out the vein.
- Don’t grill peeled shrimp over a ripping hot fire. They overcook in seconds and turn to rubber. Shell-on can handle more heat.
- Double-skewer through both ends. A single skewer through the middle lets shrimp spin as you flip.
- Save marinade leftovers for basting chicken or pork. Don’t baste shrimp with the raw-shrimp marinade unless you boil it first.
Variations
- Use this marinade on pork tenderloin or chicken thighs for a cochinita-pibil-style roast.
- Add chipotle in adobo to the marinade for smoky heat.
- Serve with warm corn tortillas, shredded cabbage, and pickled red onion for shrimp tacos.
Ingredients
Directions
Mix the marinade ingredients together.
Add the shrimp and marinate 3 hours to overnight in the refrigerator.
Remove the shrimp from the marinade and skewer through the shells.
Grill until the meat is opaque and serve over rice.
VARIATIONS: There are both advantages and disadvantages to grilling shrimp in the shell.
The shells help hold in the moisture, but keep some of the grilled flavor away from the meat.
If your shrimp need deveining, you can slit open the outer curve of each shell to get at the veins and leave the shells otherwise intact.
On the other hand, if you prefer not to have to deal with the shells at the table, remove all but the last section and the tail shell before marinating.
Be care not to grill peeled shrimp over too hot a fire, or they will overcook quickly and dry out.
The anchiote marinade in this recipe gives a subtle yin-yang tangy and sweet flavor to the shrimp.
The orange juice provides sweetness and some acidity, while the achiote gives an earthy, tart flavor to balance.
This marinade is also very good on pork or chicken.
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