Best 2 Achiote Marinated Shrimp Salad Recipes
Indulge in a tantalizing culinary journey with our exquisite Achiote Marinated Shrimp Salad, a vibrant dish that captures the essence of Mexican flavors. This delightful salad showcases succulent shrimp marinated in achiote paste, a vibrant blend of annatto seeds, spices, and aromatic herbs. The shrimp is then grilled to perfection, delivering a smoky, slightly spicy, and utterly irresistible taste. Served atop a bed of crisp romaine lettuce, the salad is further adorned with a medley of fresh and flavorful ingredients, including juicy cherry tomatoes, crunchy red onions, ripe avocado slices, and crumbled cotija cheese. A zesty dressing made with lime juice, olive oil, and cilantro adds a refreshing touch, while a sprinkle of spicy cayenne pepper brings a subtle kick. This Achiote Marinated Shrimp Salad is not just a meal; it's an experience that will transport your taste buds to the heart of Mexico. Dive into the depths of flavor and discover a new favorite dish that will leave you craving more. Additionally, this article features a collection of other tantalizing recipes to satisfy your culinary desires. Embark on a culinary adventure with our mouthwatering recipes and elevate your cooking skills to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
ACHIOTE SHRIMP NACHOS
Steps:
- Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
- Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
- While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
- Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
- Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
- Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.
ACHIOTE SHRIMP
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.
Provided by Hey Jude
Categories Mexican
Time 21m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Pour in lime juice and grapefruit juice, thinning to a sauce.
- 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.
- You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).
Nutrition Facts : Calories 382.7, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 1210.3, Carbohydrate 7.7, Fiber 0.4, Sugar 3, Protein 46.6
Tips:
- Choose Fresh Shrimp: Opt for wild-caught, sustainably sourced shrimp for the best flavor and texture.
- Marinate the Shrimp: Achiote marinade infuses the shrimp with vibrant color and bold flavors. Marinate for at least 30 minutes, or up to overnight.
- Grill or Pan-Sear the Shrimp: You can cook the shrimp on a grill or in a pan. If grilling, use a medium-high heat and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
- Make a Refreshing Salad: Combine your favorite salad greens, vegetables, and fruits for a light and refreshing accompaniment to the shrimp.
- Use High-Quality Olive Oil: Extra virgin olive oil adds a rich, nutty flavor to the dressing. Choose a high-quality oil for the best results.
- Adjust the Spice Level: If you prefer a spicier salad, add more chipotle powder or cayenne pepper to the dressing.
Conclusion:
This achiote-marinated shrimp salad is a delightful dish that combines vibrant flavors and textures. The marinated shrimp are succulent and flavorful, while the refreshing salad adds a light and healthy balance. Whether you're serving it as a main course or a side dish, this salad is sure to impress your friends and family.
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