Achiote Shrimp Skewers
Flavorful Achiote Shrimp Skewers are easy to prepare, cook in under 10 minutes, and are super versatile. Serve the succulent shrimp in burrito bowls, tacos, salads, or with grilled veggies for a quick, flavorful meal.
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Achiote Shrimp Skewers are the perfect easy recipe for busy weeknights or warm summer grilling weekends!
The achiote marinade adds a delicious savory, bright, and slightly tangy flavor to these shrimp.
They’re perfect for burrito bowls (shown above), tacos, wraps, or burritos. We also serve them with grilled veggies or in a salad for a low-carb option.
Shrimp skewers can be cooked on the grill or under the broiler! Directions for both are on the recipe card.
Grilled Habanero Marinated Chicken Skewers are another great grilling recipe!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Raw shrimp
- Achiote
- Lime juice
- Garlic
- Avocado oil
- Spices – cumin, sea salt, black pepper
📍This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
I have tested this recipe with smaller shrimp and find that they overcook and dry out too quickly. Jumbo shrimp is my go-to size for skewers.
Be sure not to marinate the shrimp too long or they will turn mushy.
How to serve Achiote Shrimp Skewers
These shrimp skewers are a versatile protein! Here are some of our favorite uses:
- Delicious on Caesar salads!
- Perfect in tacos with Avocado Pico de Gallo.
- Great with grilled vegetables or veggie kabobs.
- In burrito bowls with Slow Cooker Mexican Black Beans, Mexican Rice, and salsa!
Looking for more shrimp recipes? Here are some favorites:
Have leftover achiote? Make Achiote Chicken Tacos with Creamy Chipotle Sauce!
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Achiote Shrimp Skewers
Equipment
- Non-reactive bowl
- skewers soaked in water for at least 30 minutes
- sheet pan with wire rack (if broiling, not grilling)
Ingredients
- 1 pound jumbo shrimp peeled & deveined, tails optional
- 2 tablespoons lime juice approximately 1 lime
- 3/4 tablespoon achiote
- 2 garlic cloves
- 2 tablespoons avocado oil
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lime, cut in wedges (optional) for squeezing over shrimp when serving
Instructions
- Soak skewers for at least 30 minutes. Put shrimp in a non-reactive bowl.
- Make the marinade by putting the lime juice, achiote, garlic, oil, cumin, salt, and pepper in a mini food processor. Blend until smooth, then pour over the shrimp. Stir to ensure all shrimp are coated. Marinate for 15-20 minutes.
- Thread 6-7 shrimp on soaked skewers by holding the shrimp in a "C" and threading through the top and bottom parts of the shrimp.
Grill method
- Preheat grill to "med-high". Place shrimp skewers on clean grill grates and cook undisturbed for 2-3 minutes, then flip the skewers over and cook another 2-3 minutes, or until the shrimp are fully cooked.
Broiler method
- Heat broiler to "high". Place shrimp skewers on the wire rack on a sheet pan and place under the broiler for 2-3 minutes, then flip the skewers over and cook another 2-3 minutes, or until the shrimp are fully cooked.
Notes
- The "4 servings" is based on four skewers with 6-7 shrimp on each skewer.
- I use "jumbo" shrimp in this recipe because I tested smaller shrimp and don't find them ideal.
- There are approximately 21-25 shrimp in one pound of jumbo-sized shrimp.
- I like avocado oil for its high smoke point, but canola or vegetable oil can also be used.
- Shrimp are best the day they are cooked, but can be refrigerated in an air-tight container for up to 3-4 days. Freezing not recommended.
These delicious shrimp are great grilled or under the broiler. A tasty & quick recipe for any night of the week!