Name: Grilled Achiote Shrimp Skewers
Prep time: 12 min
Cook time: 6 min
Total time: 18 min
Ingredients: 2 pounds jumbo shrimp (peel and deveined); 8-10 wooden skewers ((presoaked in tepid water for 20-30 minutes before using)); 1/4 cup chopped cilantro (for garnish); 1 cup orange juice; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 4 cloves garlic (minced); 1 1/4 teaspoons achiote powder; 1 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional); 1/4 teaspoon salt; 1/2 teaspoon black pepper

These Grilled Achiote Shrimp Skewers will quickly become one of your favorite seafood main dishes.

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Want a grilled shrimp skewer packed with flavor? Keep reading because this shrimp skewers recipe is for you. We marinated jumbo shrimp in a flavorful citrus-achiote mixture, then cooked them hot and fast on the grill. Absolutely delicious!

What is achiote?

Achiote is a spice native to the Americas and Caribbean regions of the world. Typically used in Latin cooking, achiote, much like paprika, is used as a coloring agent. Achiote adds either a yellow or reddish color to food and has a subtle smoky flavor that isn’t overpowering. It works beautifully with seafood and pretty much all types of meats and vegetables too.

Ingredients for Achiote Shrimp Skewers:

Shrimp: You’ll need 2 pounds of raw jumbo shrimp. We recommend buying fresh, shell-on shrimp. If you must use frozen, look for those that still have their shells on. Avoid already peeled and deveined shrimp, as the texture and flavor can begin to erode as more time passes.
Achiote: This recipe does not call for much achiote, so we recommend using the powdered variety. This product is available in most grocery chains, online retail stores, or specialty stores.
Orange juice: Use fresh orange juice for the best flavor. Cara Cara oranges are great, but any navel orange will do. If squeezing your own, purchase 3-4 medium oranges to produce 1 cup of juice.
Fresh lime juice
Olive oil
Garlic
Onion powder
Cayenne pepper (optional)
Salt and black pepper
Cilantro
Skewers: We always recommend purchasing metal skewers, especially if you love kebabs. However, you can use wooden skewers as well. You will need to soak the skewers in tepid water for 30 minutes before threading the shrimp onto them. Average about 5-6 shrimp per skewer.

How to Make Achiote Shrimp Skewers:

Place peeled and deveined shrimp into a resealable plastic bag or a medium-sized non-metal bowl.
Combine marinade ingredients in a separate bowl.
Divide the mixture in half. Pour one half into the bag (or bowl) with shrimp. Gently toss to coat the shrimp, seal bag or cover bowl, and place it into the refrigerator for 20-30 minutes.
Place the other half of the marinade into a small saucepan. Bring to a boil on your stovetop, reduce heat, and simmer on low for 3-4 minutes, stirring occasionally.
Remove from heat, cover, and keep warm.

Grilling Shrimp Skewers:

Preheat your grill for medium-high heat (375 degrees F).
Remove shrimp from the fridge and thread 5-6 shrimp on each skewer.
Place the achiote shrimp skewers on the grill and baste with sauce simmered in the saucepan. Cook shrimp for 2-3 minutes, turn, baste with sauce, and cook for an additional 2-3 minutes.
Remove shrimp skewers from the grill and place them onto a clean serving platter. Garnish with chopped cilantro and serve.
Shrimp doneness: Shrimp cook quickly. These skewers will need about 3 minutes of cook time per side. Raw shrimp has a soft texture, glossy appearance, and is white and gray in color. As they cook, shrimp will turn pink and stiffen. Keep a close eye on them so that they do not overcook. Shrimp can go from perfectly done to tough and chewy in a matter of minutes.

Serving:

Serve these grilled achiote shrimp skewers for lunch, dinner, or appetizers. Average one skewer per person if serving as part of a meal. Make smaller kebabs if serving as an appetizer.

Grilled Achiote Shrimp Skewers

Want a grilled shrimp skewer packed with flavor? Keep reading because this recipe is for you! These jumbo shrimp are marinated in a flavorful citrus-achiote mixture, then cooked on the grill. Achiote adds a reddish color and has a subtle smoky flavor, but isn’t overpowering. These grilled shrimp skewers will quickly become one of your favorite seafood mains.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Main Dish

Cuisine: American, Fusion

Keyword: barbecue brisket, grilled seafood, grilled shrimp

Prep Time: 12 minutes

Cook Time: 6 minutes

Total Time: 18 minutes

Servings: servings

Calories: 129kcal

Author: Derrick Riches and Sabrina Baksh

Ingredients

2 pounds jumbo shrimp peel and deveined
8-10 wooden skewers (presoaked in tepid water for 20-30 minutes before using)
1/4 cup chopped cilantro for garnish

For Marinade:

1 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
4 cloves garlic minced
1 1/4 teaspoons achiote powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper optional
1/4 teaspoon salt
1/2 teaspoon black pepper

Instructions

Place peeled and deveined shrimp into a resealable plastic bag or a medium-sized non-metal bowl.
Combine marinade ingredients in a separate bowl.
Divide the mixture in half. Pour one half into the bag (or bowl) with shrimp. Gently toss to coat the shrimp, seal bag or cover bowl, and place it into the refrigerator for 20-30 minutes.
Place the other half of the marinade into a small saucepan. Bring to a boil on your stovetop, reduce heat, and simmer on low for 3-4 minutes, stirring occasionally.
Remove from heat, cover, and keep warm.
Preheat your grill for medium-high heat (375 degrees F).
Remove shrimp from the fridge and thread 5-6 shrimp on each skewer.
Place the achiote shrimp skewers on the grill and baste with sauce simmered in the saucepan. Cook shrimp for 2-3 minutes, turn, baste with sauce, and cook for an additional 2-3 minutes.
Remove shrimp skewers from the grill and place them onto a clean serving platter. Garnish with chopped cilantro and serve.