Spice up your seafood menu with these Spicy Shrimp Skewers made with grilled shrimp, marinated in lime, smoked paprika, and cilantro, then served atop Mexican rice and topped with creamy spicy mayo.
Recipe and photo courtesy of Performance Foodservice
2½ lbs. shrimp, peeled and deveined
1¼ c. Hellmann's® Spicy Mayonnaise
3 T. lime juice
2 t. paprika, smoked
3 t. garlic, powder
1 t. salt
½ t. black pepper
½ c. cilantro, fresh
2½ c. rice, long grain white, rinsed
4 c. water
2 T. Knorr® Professional Caldo de Pollo
2 t. achiote powder
2 t. oil, vegetable
½ c. corn, kernels
½ c. peas
In a large covered glass bowl or bag, add the shrimp and all the marinade ingredients. Mix well and let it sit for 30-60 minutes in the refrigerator. Marinate the shrimp for at least 30 minutes to enhance the bold flavors.
While the shrimp is marinating, start the rice by bringing water to a boil in a large saucepan. Add the rinsed rice, Knorr Professional Caldo de Pollo, achiote powder, oil, corn, and peas. Cover and simmer on low for 15 minutes. Let it rest for an additional 5 to 10 minutes before fluffing with a wooden spatula.
Heat a grill or grill pan to high heat. Remove the shrimp from the marinade and add 3 to 4 to each skewer. Sear on both sides for 2 to 3 minutes, or until the shrimp turn opaque and pink. Work in batches if needed.
Serve the shrimp on top of a scoop of rice, and garnish with lime wedges, cilantro, and a drizzle of Hellmann's Spicy Mayonnaise.