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“This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it.”
READY IN:
21mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
  2. Pour in lime juice and grapefruit juice, thinning to a sauce.
  3. Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
  4. You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).

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