Grilled Achiote Ginger and Lime Shrimp | TasteToronto
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Grilled Achiote Ginger and Lime Shrimp

30 mins Prep Time

10 mins Cook Time

Ingredients

  • 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

  • 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.

Ingredients

  • 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

  • 4 tablespoons vegetable oil

  • 2 teaspoons annatto seeds

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