Shrimp in Achiote Sauce

Shrimp in Achiote Sauce

Here is a quick and tasty dish that is both unique and easy to prepare. It’s a great summer meal, especially with a glass or two of Taft Street Russian River Valley Sauvignon Blanc.


  • 1 package (3.5 ounces) achiote paste, available in speciality markets
  • 2 garlic gloves, peeled and chopped
  • ¼ cup orange juice
  • Juice from 2 limes
  • 1 tablespoon cider vinegar
  • Salt to taste
  • 24 large shrimp, peeled with tails left on
  • ½ cup cilantro, chopped


  1. Place paste, garlic, juices and vinegar in blender and mix until smooth. Pour over shrimp and refrigerate for an hour.
  2. In a 12 inch skillet over medium-high heat, place drained shrimp and cook through, about 3-4 minutes. Plate. Add remaining marinade and cook down to a creamy consistency. Spoon over shrimp and top with cilantro.

Serves 4

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