These citrus marinated grilled Mexican shrimp are soaked in a delicious bath of chipotle in adobo, achiote paste, garlic, and cilantro. The goal is to get a nice char on the shrimp from the grill, creating a bright, smoky, and juicy flavor profile. They can be served as an entrée, appetizer, or passed hors d’oeuvres. It’s the perfect summer shrimp recipe.
Quick Look: Citrus Marinated Grilled Mexican Shrimp
- Ready in: 50 minutes (Including prep and marinating time)
- Serves: 4
- Calories: 329
- Main ingredients: Shrimp, lime juice, orange juice, chipotle in adobo, achiote paste, garlic, cilantro
- Best Shrimp to Use: Medium, Large, or Jumbo
- Flavor profile: Bright Mexican flavors of citrus, smoky chile, garlic, cilantro, and earthy achiote.
- Why this recipe is great: An impressive, Mexican restaurant-worthy meal that’s ready in under an hour. Perfect for busy weeknights or relaxed weekends alike.
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This recipe was inspired by my travels through Mexico and living in the Florida Keys, where Latin food was a way of life. These places had some of the best grilled seafood I’ve ever had. From Mexican crab ceviche and Peruvian ceviche to seafood empanadas dunked in citrus aioli.
I wanted to recreate these delicious citrusy flavor profiles with something that could be cooked on the grill. And I must say, these grilled shrimp are dang near perfect for what I’m going after.
Why This Recipe Works
Use peeled or unpeeled shrimp: You can use shrimp with the shell on, which is my favorite for a couple of reasons. Cooking shrimp in their shells imparts a delicious flavor you can’t get with peeled shrimp. You can also save money by buying unpeeled shrimp.
The shrimp cook quickly: These can be on your dinner table in under 1 hour, including the marinating time. And the best part is, you only have to stand over your grill for about 10 minutes.
The marinade doubles as a sauce: You can make a double batch and use the extra as a dipping sauce. It’s also great served with my recipe for smoked shrimp.
Good hot or cold: Serve the shrimp right off the grill, or chill the leftovers for shrimp salads, tostadas, or make a mock shrimp ceviche.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities.
Shrimp: The larger the shrimp, the better. Bigger shrimp can stay on the grill longer, which gives you a better chance of developing color. But any fresh or previously frozen shrimp will work. I prefer shell and head on. The juices inside the heads are quite tasty.
Fresh citrus: Fresh lime and orange juice add a sharp citrus flavor you just can’t get from a bottle. Bottled citrus can taste flat and bitter.
Chipotles in adobo: This is where the smoky heat comes from. Chop or mash the chipotle so it spreads through the marinade instead of clumping on a few shrimp.
Achiote paste: Achiote adds earthy flavor and that red-orange color you expect from Mexican-style grilled shrimp. Break it up with a fork before whisking, so it works evenly into the marinade. You can use any of the leftover paste to make al pastor tacos.
Substitutions and Additions
Make it spicier: Add more chipotle in adobo, minced jalapeno, and serrano chiles to the marinade.
Make it milder: Substitute the chipotles in adobo with 1 teaspoon of a mild Mexican chile powder. You can also use sweet smoked paprika, which will give you color and a smoky flavor.
Use a skillet: If you don’t have a grill, you can cook the shrimp in a heavy-bottomed skillet. Just be aware that any marinade left on the shrimp will cause your cooking oil to splatter.
Make shrimp skewers: Not only does this make for a cool presentation, but skewers also make the shrimp easier to flip on the grill.
Use the marinade with other seafood: At my house, we use it for scallops, mahi-mahi, red fish, and speckled trout.
How To Make Citrus Marinated Grilled Mexican Shrimp
1. Make the marinade. Add the lime juice, orange juice, olive oil, chipotles in adobo, cider vinegar, garlic, achiote paste, and cilantro to a mixing bowl.
Break up the achiote paste with a fork, then whisk until the marinade is as smooth as possible.
2. Marinate the shrimp: Add the shrimp and toss until evenly coated. Cover and refrigerate for 30 minutes. Remove the shrimp from the marinade. Reserve the marinade for basting the shrimp.
3. Grill the shrimp: Heat the grill to medium-high heat. Leave one side of your grill off or set it to low heat.
Place the shrimp in an even layer on the grates over the hot side. Grill while basting with the leftover marinade. After about 3 minutes, turn the shrimp. Cook while basting until the shrimp cook through, about 3 to 5 minutes.
4. Move the shrimp as they finish cooking: Some shrimp will cook faster than others. Any shrimp that appear to be finished cooking or starting to burn, move them to a cool side of your grill.
Chef Tips & Troubleshooting
- Make a double batch of marinade. The marinade doubles as a sauce. Make extra and dip or coat the shrimp in them after they are cooked.
- Keep the marinade short. Thirty minutes is all you need. If you leave them in too long, the citrus will “cook them,” and you’ll end up with a Mexican ceviche concoction.
- Charring the shrimp. If you want a nice char on the shrimp, remove excess moisture before grilling. Place the shrimp in a colander fitted inside a bowl. Place the bowl in your fridge for 1 hour so the shrimp can drain. Reserve the marinade for basting the shrimp.
You can also add 1 teaspoon of baking soda to the marinade to help promote browning. - Do not crowd the grill. Give the shrimp a little space. Crowding traps steam and keeps the edges from charring.
Citrus Marinated Grilled Mexican Shrimp FAQs
What seasonings do Mexican restaurants use to marinate shrimp?
The seasonings used will depend on the region the recipe is from. The seasonings can consists of garlic, lime, dried chiles, cilantro, cumin, adobo, and achiote blended with orange and lime.
What does citrus do to shrimp?
A citrus marinade firms up the shrimp just enough to give you a pleasant texture. It also adds a bit of tanginess that pairs well with the tast of all shellfish.
Can I marinate frozen shrimp?
Yes, just be sure to thaw and drain the excess water before placing them in the marinade.
Serving Citrus Marinated Grilled Mexican Shrimp
- As a Main dish: Serve it straight from the grill alongside warm tortillas or crusty bread. It’s tasty enough to stand alone but pairs great with Mexican squash casserole or zucchini slaw on a hot summer night.
- Tapas-Style: Place the shrimp on top of toasted baguette slices and drizzle a little green chimichurri or spicy aioli.
- Over Grains or Pasta: Want to stretch it into a large meal? Place them over tahdig rice, orzo, or even fideo.
More Seafood Recipes
Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love to hear from readers! And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Citrus Marinated Grilled Mexican Shrimp
Ingredients
- 2 pounds shrimp (peeled or unpeeled)
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup olive oil
- 1 tablespoon chipotles in adobo
- 1 teaspoon cider vinegar
- 3 garlic cloves (minced)
- 1 1/2 ounces achiote paste (half of a 3oz package)
- 1/4 cup cilantro (chopped)
Instructions
Make the Marinade
- Add the lime juice, orange juice, olive oil, chipotles in adobo, cider vinegar, garlic, achiote paste, and cilantro to a mixing bowl.
- Break apart the achiote paste with a fork.
- Whisk until the marinade is mostly smooth and evenly combined.
Marinate the Shrimp
- Add the shrimp to the marinade and toss until evenly coated.
- Cover and refrigerate for 30 minutes.
Grill the Shrimp
- Preheat one side of the grill to medium-high heat. Preheat the other side to low or no heat. This will be your cool zone.
- Brush the grill grates with cooking oil to help prevent sticking.
- Remove the shrimp from the marinade and let the excess drip off. Reserve the marinade for basting.
- Place the shrimp on the hot side of the grill in an even layer. Grill for about 3 minutes, basting with the reserved marinade.
- Flip the shrimp over and lightly baste with the marinade until just cooked through. This will take 2 to 3 minutes, depending on the size of the shrimp.
NOTES
- Marinate briefly: Thirty minutes is enough for this citrus marinade. Longer marinating can affect the shrimp’s texture.
- Make extra marinade: A fresh marinade batch can be used as a sauce.
Whisk the achiote smooth: Break up the achiote paste before adding the shrimp so it coats evenly. - Try baking soda for browning: Adding 1 teaspoon of baking soda to the marinade will help promote browning while grilling.
- Drain the shrimp for better char: Place the shrimp in a colander set over a bowl to drain. The drier the shrimp are before you grill, the better the char. Just be sure to save the marinade for basting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
3 thoughts on “Citrus Marinated Grilled Mexican Shrimp”
Great marinade. Worked great on my scallops. Added a bit of jalapeños as well.
Used this marinade on mahi. Worked perfectly. I like adding a bunch of garlic to it though.
Fantastic recipe!