Grilled Mayan Shrimp Recipe
Make Grilled Mayan Shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mayan Marinade
To Grill & Finish
Method
Mayan Marinade
- 1
Prepare shrimp
Rinse shrimp under cold water, pat dry with paper towels, and transfer to a medium mixing bowl. If using frozen shrimp, thaw completely and remove any remaining shells or veins.
- 2
Make marinade
In a separate bowl, whisk together fresh lime juice, orange juice, olive oil, and achiote paste until the paste is mostly dissolved. Add minced chipotle, ground cumin, ground coriander, ground allspice, minced garlic, chopped cilantro, honey, sea salt, and black pepper. Whisk until combined and slightly emulsified.
- 3
Marinate shrimp
Pour the marinade over the prepared shrimp and toss gently to coat each piece. Cover bowl with plastic wrap and refrigerate at least 20 minutes and up to 1 hour (no longer than 1 hour to avoid 'cooking' the shrimp in acid). If you have more time, 30–45 minutes is ideal for deeper flavor.
To Grill & Finish
- 4
- 5
Skewer shrimp (optional)
If using wooden skewers, soak them in water for 20–30 minutes to avoid burning. Thread 6–8 shrimp per skewer, leaving small gaps so heat can circulate. Alternately, cook shrimp directly on the grill or in a grill pan.
- 6
Grill shrimp
Remove shrimp from marinade, letting excess drip off. Place skewers or shrimp on the hot grill. Grill 2–3 minutes per side, flipping once, until shrimp are opaque with a slight char and an internal temperature of 120–135°F (49–57°C) depending on size. Do not overcook — shrimp should be firm but plump.
- 7
Rest & garnish
Transfer grilled shrimp to a plate and let rest 2 minutes. Sprinkle with extra chopped cilantro and squeeze lime wedges over the top to brighten flavors.
- 8
Serve
Serve immediately with warm corn tortillas or over rice if desired. Offer additional lime wedges at the table. Leftover shrimp can be chilled and used within 24 hours.