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–+ servings
Achiote Shrimp Skewers in a burrito bowl with Mexican rice, black beans, and pico de gallo.

Achiote Shrimp Skewers

Kaylen
Seasoned with achiote, garlic, and spices, Achiote Shrimp Skewers are a versatile recipe that's perfect in burrito bowls, tacos, salads, or with grilled veggies for a quick, flavorful meal.
5 from 1 vote
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Prep Time 9 minutes
Cook Time 6 minutes
Marinate 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • Non-reactive bowl
  • skewers if wooden, soaked in water for at least 30 minutes
  • Mini food processor
  • 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 slightly smashed
  • 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 serving

Instructions
 

  • Soak skewers for at least 30 minutes if using wooden skewers. 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 (don't over-marinate or they'll get mushy).
  • 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.

Video

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.
Keyword Grilling, Seafood, Shrimp
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