These Grilled Achiote Shrimp Skewers will quickly become one of your favorite seafood main dishes. The combination of the achiote, garlic, and citrus juice brings out the shrimp’s natural sweetness.

Craving a grilled shrimp skewer that’s bursting with flavor? Keep reading because this shrimp skewer recipe is for you. We marinated jumbo shrimp in a zesty citrus-achiote mixture for an extra hit of flavor, then grilled them hot and fast. This shrimp dish is delicious served as part of the main course or as an appetizer.

What is achiote?

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

Ingredients for Achiote Shrimp

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 erode as 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 using freshly squeezed juice, purchase 3-4 medium oranges to produce 1 cup.
Fresh lime juice
Olive oil
Garlic
Onion powder
Cayenne pepper (optional)
Salt and black pepper
Cilantro
Skewers: We recommend purchasing metal skewers, especially if you love kebabs. However, you can use wooden skewers as well, but they will need to soak in tepid water for 30 minutes before threading the shrimp. Plan on 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 the 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 to medium-high heat (375 degrees F).
Remove shrimp from the fridge and thread 5-6 on each skewer.
Place the achiote shrimp skewers on the grill and baste them with the sauce. Cook shrimp for 2-3 minutes, turn, baste with sauce, and cook for 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 cooking per side. Raw shrimp has a soft texture and glossy appearance and has either white or gray 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 minutes.
Store leftover achiote shrimp in an airtight container in the refrigerator for 2 days. Reheat in a skillet for best results.

Serving:

These grilled achiote shrimp skewers are perfect for any occasion. You can serve them for lunch, dinner, or even as an appetizer. Plan on one skewer per person as part of a whole meal. If serving them as an appetizer, consider making smaller kebabs (2-3 shrimp) for easy snacking.

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Grilled Achiote Shrimp Skewers

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

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Course: Appetizer, Main Dish

Cuisine: American, Fusion

Keyword: barbecue brisket, grilled seafood, grilled shrimp

Prep Time: 12

Cook Time: 6

Total Time: 18

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.
Store leftover achiote shrimp in an airtight container in the refrigerator for 2 days. Reheat in a skillet for best results.