Grilled Mayan Shrimp Recipe

Prep basil-cilantro marinade

In a food processor or blender, combine 1 cup packed basil leaves, 1/4 cup cilantro leaves, 3 tbsp fresh lime juice, 2 tbsp orange juice, 3 tbsp olive oil, 1 tsp adobo or achiote paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 3 minced garlic cloves, 1 tsp honey, 1 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Pulse until you have a smooth, bright green marinade. Scrape down the sides and pulse once more to fully combine.

Taste and adjust

Taste a small spoonful and adjust seasoning: add a little more salt or lime juice if it needs more brightness, or a bit more honey if too tart. The marinade should be balanced between herbaceous, tangy, and gently spicy.

Marinate shrimp

Place 24 large peeled and deveined shrimp in a shallow container or resealable bag. Pour about 3/4 of the prepared marinade over the shrimp, reserving the remaining 1/4 for finishing. Toss or turn to coat thoroughly. Marinate in the refrigerator for 20–30 minutes. Do not marinate more than 45 minutes or the acid will begin to 'cook' the shrimp and make them tough.

Prepare grill and skewers

If using wooden skewers, soak them in water for at least 30 minutes before grilling. Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly or brush the shrimp with a little oil to prevent sticking.

Assemble shrimp

Thread the marinated shrimp onto skewers, leaving a little space between each so heat circulates (about 3 shrimp per skewer if using 8 skewers). Discard any leftover marinade that contacted raw shrimp; reserve the saved portion for brushing after cooking.

Grill shrimp

Place skewers on the preheated grill. Cook for about 2–3 minutes per side, flipping once, until shrimp are opaque and firm and have light grill marks. Total cook time should be 4–6 minutes depending on shrimp size. Avoid overcooking — shrimp become rubbery if left on too long.

Brush and rest

During the last 30 seconds on the grill, brush the shrimp lightly with the reserved marinade (which was not in contact with raw shrimp) or with a little extra-virgin olive oil. Remove skewers from grill and let rest for 2 minutes.

Garnish and serve

Transfer grilled shrimp to a serving platter. Drizzle with 1 tbsp extra-virgin olive oil, sprinkle with 1/4 cup thinly sliced fresh basil, and a pinch (about 1/4 tsp) coarse sea salt if desired. Serve with lime wedges alongside for squeezing.