Guajillo-Ancho Orange Chili Paste Shrimp
Smoky, citrusy, and bold—this grilled shrimp is marinated in a rich guajillo-ancho chili paste with orange, garlic, and spices for unforgettable flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Course / Grilling
- Method: Grilled
- Cuisine: Mexican-Inspired / Latin American
Ingredients
For the Guajillo-Ancho Orange Paste:
3 dried guajillo chilies (stems and seeds removed)
2 dried ancho chilies (stems and seeds removed)
3 garlic cloves, peeled
2 tbsp olive oil or avocado oil
Zest and juice of 1 large orange (about ¼ cup juice)
1 tbsp apple cider vinegar or lime juice
1 tsp smoked paprika
½ tsp ground cumin
½ tsp Mexican oregano
1 tsp kosher salt
½ tsp black pepper
1 tsp brown sugar or honey (optional)
2–3 tbsp warm water (or 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
Instructions
Toast Chilies:
Heat a dry skillet over medium. Toast guajillo and ancho chilies for 30–45 seconds per side until fragrant but not charred. Transfer to a bowl.
Soak Chilies:
Cover chilies with hot water (180–200°F), place a plate on top, and soak for 15–20 minutes until softened. Drain and reserve ¼ cup soaking liquid.
Blend the Paste:
Add rehydrated chilies, garlic, oil, orange juice/zest, vinegar, spices, salt, pepper, sweetener (if using), and 2–3 tbsp water or soaking liquid to a blender. Blend until smooth and thick.
Cook the Paste (optional):
Pour paste into a saucepan with 1 tsp oil. Cook over medium-low, stirring for 3–4 minutes to deepen flavor and bloom spices. Cool to room temperature.
Marinate Shrimp:
Pat shrimp dry. Toss with 3–4 tbsp of the chili paste in a bowl. Reserve 2–3 tbsp of unused paste for basting. Cover and refrigerate for 20–30 minutes.
Grill Shrimp:
Preheat grill or griddle to medium-high (400–450°F). Lightly oil the surface. Grill shrimp 2–3 minutes per side, brushing with reserved paste, until cooked through and glazed.
Serve:
Transfer shrimp to a platter, brush with extra clean paste if desired, and garnish with cilantro and lime. Serve in tortillas with crema or over rice.
Notes
Don’t over-toast chilies; they’ll become bitter.
Only marinate shrimp for 30–45 minutes due to citrus.
Never reuse paste that touched raw shrimp.
Use leftover paste on chicken, salmon, or veggies.
Add a chipotle in adobo for more heat or reduce guajillo for a milder version.
Paste lasts up to 1 week refrigerated.
Find it online: https://elladishes.com/guajillo-ancho-orange-chili-paste-shrimp/
