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grilled summer shrimp

Citrus Marinated Grilled Mexican Shrimp

Author: Larry White
This citrus-marinated Mexican shrimp recipe is easy to throw together and is perfect for hot summer days. The marinade gives the shrimp a bright and tangy flavor profile that pairs well with the char from your grill.
5 from 10 votes
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Servings: 4 People
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: Mexican

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

Calories: 329kcal | Carbohydrates: 4g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 272mg | Potassium: 663mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!