Grilled Yucatan Shrimp Recipe

Name: Grilled Yucatan Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons achiote powder (see Note); 2 large garlic cloves, minced; 1/3 cup fresh orange juice; 1 tablespoon fresh lemon juice; 1 tablespoon ancho chile powder; 1/4 teaspoon cayenne pepper; Salt; 1/4 cup extra-virgin olive oil; 2 pounds large shelled and deveined shrimp; 1/2 cup cilantro leaves; Summer Vegetable Rice and lemons, for serving

Servings: persons

2 tablespoons achiote powder (see Note)
2 large garlic cloves, minced
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon ancho chile powder
1/4 teaspoon cayenne pepper
Salt
1/4 cup extra-virgin olive oil
2 pounds large shelled and deveined shrimp
1/2 cup cilantro leaves
Summer Vegetable Rice and lemons, for serving

1
Light a grill.
2
In a large bowl, blend the achiote, garlic, orange and lemon juices, chile powder, cayenne and 1/4 teaspoon of salt.
3
Whisk in the oil.
4
Add the shrimp and toss.
5
Refrigerate for 30 minutes.
6
Thread the shrimp onto six 12-inch skewers.
7
Season with salt; reserve the marinade.
8
Grill the shrimp over a hot fire, basting with the marinade, until barely cooked through, 2 minutes per side.
9
Transfer to plates, sprinkle with the cilantro and serve with Summer Vegetable Rice and lemon wedges.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons achiote powder (see Note), 2 large garlic cloves, minced, 1/3 cup fresh orange juice, 1 tablespoon fresh lemon juice, and more.

Yes, Grilled Yucatan Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Yucatan Shrimp

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