Peruvian Shrimp Skewers
Servings: 4
Ingredients
- 2 lb large shrimp peeled and deveined
Marinade
- ½ cup soy sauce
- 3 tbsp lime juice fresh squeezed
- ¼ cup avocado oil
- 3 tbsp honey
- 10 cloves garlic grated
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp black pepper
Instructions
- In a small bowl, combine the cumin, smoked paprika, oregano, and black pepper. Set aside two teaspoons of the seasoning for later.
- Place the peeled and deveined shrimp on a skewer, and then into a shallow sealable container. In a separate bowl, whisk together the soy sauce, lime juice, avocado oil, honey, garlic, and the remaining spice blend. Pour the marinade over the shrimp, ensuring they're fully covered.
- Seal the container, and refrigerate the shrimp for one hour. Any longer and the lime juice can mess with the texture of the shrimp.
- While the shrimp is marinating, put all the ingredients for the green sauce in a blender, and blend until smooth. Set aside.
- After an hour, remove the shrimp from the marinade and dab them dry with a paper towel. This step matters. If they’re wet, they’ll steam instead of sear.
- Sprinkle the reserved spice blend over the shrimp and let them sit while you heat the pan. This helps reinforce the flavor and helps with browning.
- Preheat a cast iron, stainless steel, or carbon steel pan over medium-high heat. Let it heat for a few minutes, then add a very thin layer of avocado oil. When the oil just starts to shimmer, add the shrimp.
- Place the skewers in the pan and sear for 1–2 minutes per side, depending on the size of the shrimp. Flip once, allowing the crust to form on the shrimp.
- Remove from pan, and serve hot, topped with homemade aji verde and freshly chopped cilantro.