Ingredients
Scale
- 1 lb Red Argentinian Red shrimp
- 8 dried guajillo chiles
- 5 dried arbol chiles (more for extra heat)
- 1 Cup Mexican beer
- 1/4 Cup sour orange juice, (or 50/50 lime and orange)
- 2 Tbsp achiote paste
- 1 Tbsp Mexican oregano
- 2 garlic cloves, smashed
- Salt to taste
- 4 Tbsp canola or vegetable oil
Instructions
- Toast the chiles in a dry skillet on low heat for a couple of minutes on each side. Once you smell the aroma, take them off and cover them with boiling water for about 10 minutes. I use an electric kettle to boil water while the chiles toast. Remove the seeds and stem afterward, and place in the blender.
- Add the rest of the ingredients besides the oil into the blender. Blend until very smooth. The paste can be smoothed out more with an additional splash of beer, just don’t add water!
- Heat up the oil in a saute pan with raised sides on medium-low. Pour in the chile mixture, carefully, as it may splatter. Cook the marinade for just a few minutes to incorporate all of the flavors. Salt to taste.
- Allow it to cool completely before adding to the shrimp. The marinade can be made hours before, or even the day before.
- Add the cleaned, raw shrimp into a large plastic bag or container. Pour in the marinade and allow the shrimp to absorb the flavors in the fridge for at least 30 minutes, no more than 45. The acid in the marinade can tenderize the shrimp too much if you allow it sit too long.
- Heat up your grill for direct, high searing. Skewer the shrimp as desired and grill for a few minutes on each side, flipping as needed. Shrimp is the juiciest around 120°F, so don’t overcook it!
- Enjoy!
Notes
Marinade the shrimp without the shells, or the flavors will not penetrate the shrimp very well. The shrimp barely take any time to cook, 5-7 minutes usually.
- Prep Time: 60
- Cook Time: 8
- Category: Seafood
- Method: Grilling
- Cuisine: Mexican
