Grilled Yucatan Shrimp
Grilled Yucatan Shrimp
Grilled Yucatan Shrimp
4-6
Our Carlito's Rojito Yucatan Rub is built around achiote, also known as annatto — the earthy, brick-red seed at the heart of Yucatecan cooking. Its blend of citrus peel, onion, and garlic is a natural match for shrimp, coming together with citrus juice and olive oil into a quick, vibrant marinade. A hit of pickled red onions adds brightness, and a cilantro crema rounds out every bite.
Ingredients
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- 2 pounds large shrimp, peeled and deveined
2 tablespoons Oaktown Spice Shop Carlito's Rojito Yucatan Rub
- 2 garlic cloves, minced
- Juice of one orange
- Juice of one lemon
1/4 teaspoon cayenne red pepper powder (optional)
- Salt to taste
- 1/4 cup extra virgin olive oil
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- ½ cup white wine vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 2 teaspoons Oaktown Spice Shop Pickling Spice
1 teaspoon flake salt
- 1 medium red onion, cut into half moons
- 2 whole cloves garlic, peeled
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- ⅓ cup sour cream or whole milk Greek yogurt
- ¼ cup mayonnaise
- ¼ cup fresh cilantro
- Zest of 1 lime
- 1 tablespoon lime juice
1 garlic clove, peeled
½ teaspoon flake salt
- 1 to 2 tablespoons water, as needed
Directions
- Marinate the shrimp: in a large bowl, combine the Carlito's Rojito, garlic, orange juice, lemon juice, cayenne and salt. Whisk in the oil. Toss the shrimp in the mixture to coat. Refrigerate for about 30 minutes.
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In a small saucepan, combine the vinegar, water, sugar, Oaktown Spice Shop Pickling Spice and salt. Bring to a boil over medium heat.
- Meanwhile, add the sliced onions and garlic to a heat proof bowl or jar.
- Pour the hot vinegar brine over the onions and let sit for at least 30 minutes.
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Combine the sour cream or yogurt, mayonnaise, cilantro, lime zest and juice, garlic, and salt in a blender, adding water as needed to blend until smooth.
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- Prepare the grill. Place the shrimp on six skewers and season with salt, reserving the marinade. Grill on high heat, basting frequently with the marinade, until the shrimp are just cooked, about 2 minutes per side.
- Serve with rice, in tacos or as an appetizer.
Best marinate I have had for Shrimp