Grilled Achiote Ginger and Lime Shrimp

30 mins Prep Time

10 mins Cook Time

Written By

Vicky Tran

Shrimp on the barbie! Shrimp is such a great offering any time of the year thanks to its quick cooking time but also its ability to adapt and be influenced by any number of seasonings and marinades. This recipe brings together the classic pairing of ginger and scallions but punches the brightness level with healthy doses of freshly squeezed lime juice as well. The simple secret ingredient here is the annatto seed oil or “achiote” oil that brings a deeper orange hue to the shrimp but not a distinctive enough flavour to overpower the other ingredients. If you are unable to find the annatto seeds, substitute with annatto powder which is just ground annatto seeds. Although skewering the shrimp is not entirely essential, it makes for more efficient grilling; just remember to soak your skewers overnight in water to prevent burning on the grill.

Ingredients

Grilled Achiote Ginger and Lime Shrimp

1 1/2 pounds fresh shrimp, peeled and deveined (size 21-25 or larger preferred)
40 grams fresh ginger, peeled and finely julienned
1 tablespoon fish sauce
2 teaspoons honey
3 stalks scallions, cut into 1-inch pieces
2 limes, zested
Freshly ground black pepper, as needed

Achiote Oil

4 tablespoons vegetable oil
2 teaspoons annatto seeds

Directions

Grilled Achiote Ginger and Lime Shrimp

3 Steps

Step 1

Prepare the achiote oil, in a small pot heat the vegetable oil until almost smoking, remove from the heat and carefully add in the annatto seeds. Allow to steep and cool completely before straining the oil and discarding the seeds.
Step 2

In a small mixing bowl, combine the julienned ginger, fish sauce, honey, sliced scallions, lime zest as well as achiote oil and stir to combine. Pour this over the shrimp and toss to coat. Cover and refrigerate for 1 hour.
Step 3

Remove marinated shrimp from the fridge and carefully skewer onto pre-soaked bamboo skewers. Cook on a well oiled grill on high heat for 2-3 minutes per side. At the same time, cut the zested limes into wedges and grill as well. Remove from the grill, squeeze the grilled lime juice over the shrimp, top with fresh cracked black pepper and serve.