These Grilled Achiote Shrimp Skewers will become one of your go-to seafood main dishes. The combination of the achiote, garlic, and citrus juice accentuates the shrimp’s natural sweetness. These skewers are perfect for dinner or served as an appetizer!

Are you craving a grilled shrimp that is bursting with flavor? Trust me when I say that these grilled achiote shrimp skewers will not disappoint! Jumbo shrimp are marinated in a zesty citrus-achiote mixture for an extra hit of flavor, then grilled hot and fast. Serve with your favorite sides, or add them as part of an appetizer board.

About Achiote

Achiote (annatto seed) is a spice native commonly found in the Latin American and Caribbean regions. This spice, similar to paprika, is used as a coloring agent, imparting an orange-red color to food and a subtle smoky flavor. Achiote is quite versatile and pairs well with shrimp, fish, meats, and vegetables.

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. 

Ingredients

• Frozen or fresh jumbo shrimp: 
• Achiote powder
• Fresh orange juice: Fresh squeezed
• Fresh lime juice
• Olive oil
• Garlic 
• Onion powder
• Cayenne pepper (optional)
• Salt and black pepper
• Cilantro
• Skewers: metal or presoaked wood

How to Make Achiote Shrimp Skewers

• Peel and devein shrimp: Place the raw shrimp in a zip-top plastic bag.
• Make the marinade: Combine marinade ingredients in a separate bowl. 
• Divide the marinade 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.
• Simmer: 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 6-8 minutes until it start to reduce. Stir occasionally. Remove from heat, cover, and keep warm.

Grilling Shrimp Skewers

• Preheat grill to medium-high heat (375 degrees F).
• Thread shrimp: Remove shrimp from the fridge and thread 5-6 on each skewer. 
• Grill shrimp: 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.
• Arrange and serve: Remove shrimp skewers from the grill and place them onto a clean serving platter. Drizzle with a little marinade reduction, and garnish with chopped cilantro and serve.
• Leftovers: Store leftover achiote shrimp in an airtight container in the refrigerator for 2 days. Reheat in a skillet for best results.

Occasions

These grilled achiote shrimp skewers are perfect for most gathering. Serve them for lunch, dinner, or even as an appetizer. Plan on one skewer per person as part of a whole meal. For appetizers, consider making smaller skewers (2-3 shrimp) for easy snacking.

More Shrimp Recipes

• Grilled Za’atar Shrimp
• Shrimp Marinade
• Louisiana BBQ Shrimp
• Cast Iron Jumbo Shrimp
• Jambalaya

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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.

Course Appetizer, Main Dish

Cuisine American, Fusion

Keyword barbecue brisket, grilled seafood, grilled shrimp

Prep Time 12 minutes minutes

Cook Time 6 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings

Calories 127kcal

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:

• 3/4 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
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

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 8-10 minutes.
• Place the other half of the marinade into a small saucepan and simmer over medium heat for 1 minute Reduce heat, and simmer on low for 5-6 minutes, until it starts to reduce. Watch for burning. Remove from heat, cover, and keep warm.
• Preheat your grill for medium-high heat (375 degrees F).
• Thread 5-6 shrimp on each skewer.
• Place the shrimp skewers on the grill cook them for 2-3 minutes per side.
• Place the skewers on a serving platter, drizzle with a little sauce reduction, and garnish with chopped cilantro. Serve and enjoy!
• Store leftover shrimp in an airtight container in the refrigerator for 2 days. Reheat in a skillet for best results.

Nutrition

Calories: 127kcal | Carbohydrates: 5g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 716mg | Potassium: 193mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 0.4mg

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