Shrimp in Achiote Recipe

shrimp in achiote

Shrimper, if you’re like us we know you love shrimp and seafood in general, so you’re probably looking for good recipes to cook at home.

Because we think of you and we know you want to enjoy a delicious and easy to prepare dish, today we bring you something from Mexican gastronomy, these shrimp in achiote are exquisite. Let’s cook!

Ingredients

  • 800 grams of fresh jumbo prawns
  • 3 large juicy oranges
  • 3 cups of fresh spinach
  • 3 red onions cut into small cubes
  • 3 sprigs fresh cilantro
  • 1 ½ teaspoons garlic powder
  • 1 tablespoon onoto or achiote seeds
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon achiote powder
  • 1 teaspoon oregano
  • 1 whole chorizo sausage, sliced into rounds
  • Salt and pepper to taste
  • Cooking oil

Preparation

  1. Prepare the achiote sauce by heating 2 tablespoons of oil over medium heat in a frying pan and then frying the achiote seeds over low heat. Once the oil turns an orange color, remove the seeds from the heat and let them cool.
  2. Strain the achiote oil to remove the seeds and pour it into a bowl. Add garlic powder, oregano, onoto or achiote powder to the oil and stir with a spoon.
  3. Add 1 tablespoon salt, 1 teaspoon pepper, stir a little more and then add the shrimp to coat them with this mixture.
  4. Grill the shrimp and sliced chorizo on the grill for 2 minutes on each side until they turn orange-red and are firm.
  5. Remove chorizo and shrimp from cooking, garnish with chopped onion, spinach, and garnish with cilantro sprigs.
  6. Finally add vinegar, salt and pepper to taste and orange juice to season your shrimp in achiote Mexican style.

We are often asked to prepare seafood paella recipes, but this time we wanted to share with you these shrimp grilled on the grill with chorizo and seasoned with achiote.

If you love spicy Mexican food, we suggest you check out our Shrimp a la Diabla recipes.

Tips

  • To prepare the sauce that will season these delicious shrimp you can use achiote paste instead of the seeds.
  • The shrimp cook very quickly, so don’t cook them too long to prevent them from becoming rubbery.
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