Guajillo-Ancho Orange Chili Paste Shrimp

Why You’ll Love This Recipe

I love how this recipe takes dried chilies and transforms them into a glossy, smooth paste that adds so much depth to grilled shrimp. The orange juice and zest bring brightness that balances the smokiness of the guajillo and ancho chilies, while a touch of honey or brown sugar gives it just the right amount of sweetness. The result is shrimp that’s juicy, tender, and glazed in flavor. It’s perfect for tacos, bowls, or as a stunning main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Guajillo-Ancho Orange Paste:

• 3 dried guajillo chilies (stems and seeds removed)

• 2 dried ancho chilies (stems and seeds removed)

• 3 cloves garlic (peeled)

• 2 tablespoons olive oil or avocado oil

• Juice and zest of 1 large orange (about 1/4 cup juice)

• 1 tablespoon apple cider vinegar or lime juice

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon Mexican oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon brown sugar or honey (optional)

• 2–3 tablespoons warm water or reserved chili soaking liquid

For the Shrimp:

• 1½–2 lbs large shrimp (16–20 count, peeled and deveined)

Optional for Serving:

• Corn tortillas

• Avocado crema

• Lime wedges

• Fresh cilantro

• Pico de gallo

Directions

Make the Chili Paste

1. I heat a dry skillet over medium heat and toast the cleaned guajillo and ancho chilies for about 30–45 seconds per side until fragrant (not burned).

2. I transfer the chilies to a heatproof bowl and pour hot water over them to cover. I place a small plate on top to keep them submerged and let them soak for 15–20 minutes.

3. Once softened, I drain the chilies, saving 1/4 cup of the soaking liquid, and gently squeeze out the excess water.

4. In a blender, I combine the rehydrated chilies with garlic, oil, orange juice and zest, vinegar, spices, salt, pepper, and a bit of honey. I add a splash of the reserved soaking liquid and blend until smooth and thick—like barbecue sauce.

5. (Optional but recommended) I cook the blended paste in a saucepan with 1 teaspoon oil over medium-low heat for 3–4 minutes to deepen the flavor. Then I let it cool.

Marinate the Shrimp

6. I pat the shrimp dry with paper towels.

7. I reserve 2–3 tablespoons of the chili paste for basting and toss the shrimp with 3–4 tablespoons of the paste in a bowl. I cover and refrigerate for 20–30 minutes (not longer than 45 minutes).

Grill the Shrimp

8. I preheat the grill or griddle to medium-high heat (400–450°F) and lightly oil the surface.

9. I place the shrimp in a single layer and grill for 2–3 minutes per side, brushing with reserved paste. I cook just until opaque and lightly charred.

10. Once done, I brush the shrimp with any leftover clean paste for extra gloss and flavor.

Serve

11. I garnish with cilantro and lime wedges. I serve them in warm corn tortillas with avocado crema and pico de gallo, or over rice with beans.

Servings and timing

Prep time: 25 minutes
Cook time: 10 minutes
Total time: 30–40 minutes
Servings: 4–6

Variations

For more heat, I sometimes blend in a chipotle pepper in adobo. To make it milder, I use fewer guajillos or add extra orange juice. This paste also works well with grilled chicken thighs, salmon, or roasted veggies, and I often double the batch to use throughout the week.

Storage/Reheating

The chili paste keeps in the fridge for up to 1 week in a sealed container. Leftover cooked shrimp can be stored for 1–2 days in the fridge. I reheat it gently in a skillet or serve it cold in tacos or salads.

FAQs

Can I use pre-cooked shrimp?

I don’t recommend it for this recipe—the paste is designed to grill onto raw shrimp and caramelize as it cooks.

Do I need to remove all the seeds from the chilies?

I remove most of them to avoid bitterness, but a few left in are fine if I want a bit more heat.

Can I make this recipe without a grill?

Yes, I often use a stovetop griddle or a cast-iron skillet. I cook the shrimp over medium-high heat until opaque and slightly charred.

Is the paste spicy?

It’s mildly spicy with smoky, citrusy warmth. I can control the heat by adjusting the number of chilies or adding sweeteners.

What else can I use this paste for?

It’s great on grilled chicken, steak, tofu, roasted vegetables, or even as a smoky base for rice bowls.

Conclusion

Guajillo-Ancho Orange Chili Paste Shrimp brings together bold, earthy chilies and bright citrus in one unforgettable dish. Whether I’m making tacos, rice bowls, or just serving with lime and cilantro, this is one recipe I turn to when I want something unique and full of depth. It’s simple, deeply flavorful, and guaranteed to impress.