Grilled Shrimp Skewers with Squash and Red Onion, Tangerine-Achiote Sesame Glaze

Name: Grilled Shrimp Skewers with Squash and Red Onion, Tangerine-Achiote Sesame Glaze
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusión latina
Ingredients: 1.5 lb large shrimp, peeled and deveined; 11 oz butternut squash, cut into 1-inch cubes; 6 oz red onion; 0.5 cup tangerine juice; 2 tbsp achiote paste; 3 tbsp honey; 1 tbsp minced garlic; 3 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp sesame seeds; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp red pepper flakes; 1 tsp salt; 0.5 tsp black pepper; 0.5 cup chopped fresh cilantro; 1 cup tangerine wedges or rounds

Original grilled shrimp skewers marinated with achiote, garlic, and tangerine, layered with squash cubes and red onion wedges. They are finished on the grill with a glossy citrus, honey, and toasted sesame glaze for a sweet, smoky, lightly spiced flavor.

30 minPrep

14 minCook

44 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

680 g large shrimp, peeled and deveined (without cola, tamaño large)
320 g butternut squash, cut into 1-inch cubes (cubes uniformes)
180 g red onion (cut in wedges)
120 ml tangerine juice (divided)
30 g achiote paste (for marinada and glaseado)
45 ml honey (for the glaseado)
12 g minced garlic (divided)
45 ml olive oil (divided)
30 ml soy sauce (for profundidad of sabor)
18 g sesame seeds (lightly tostadas)
2 g ground cumin (for the marinada)
2 g smoked paprika (for the calabaza)
1 g red pepper flakes (ajustar to taste)
6 g salt (or to taste)
1 g black pepper (freshly ground)
16 g chopped fresh cilantro (for terminar)
120 g tangerine wedges or rounds (for roasting and servir)

Nutrition facts

per serving

358 kcal

Calories

33 g

Protein

21 g

Carbs

15 g

Fat

3 g

Fiber

18 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoyShellfishSesame

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.
2
2. In a large bowl, whisk together 60 ml (1/4 cup) tangerine juice, achiote paste, 1 tablespoon minced garlic, 1 tablespoon olive oil, soy sauce, cumin, half of the salt, and black pepper.
3
3. Add the shrimp to the marinade and toss well to coat. Let it rest for 15 minutes in the refrigerator while you prepare the vegetables.
4
4. In another bowl, toss the squash cubes and red onion wedges with the remaining tablespoon of olive oil, smoked paprika, red pepper flakes, and the rest of the salt.
5
5. Thread the skewers, alternating squash, red onion, and shrimp until all ingredients are used. Leave a little space between pieces so the heat can circulate.
6
6. For the glaze, place the remaining tangerine juice, honey, and remaining garlic in a small saucepan. Cook over medium heat for 3 to 4 minutes, until slightly thickened. Remove from the heat and stir in 1 tablespoon sesame seeds.
7
7. Place the skewers on the grill at 425 °F / 220 °C. Cook for 5 minutes on one side. Turn, brush with some of the glaze, and cook 4 to 5 minutes more, until the shrimp are pink and firm and the squash is tender with grill marks.
8
8. Grill the tangerine wedges or rounds for 1 to 2 minutes per side over a hot area of the grill, until lightly caramelized.
9
9. Transfer the skewers to a platter, brush with the remaining glaze, and sprinkle with the remaining sesame seeds and chopped fresh cilantro. Serve immediately with the grilled tangerine on the side.

Chef tips

To help the squash cook at the same pace as the shrimp, cut it into small, even cubes. If you want to speed things up, you can blanch the squash for 2 minutes before skewering and dry it well.

Substitutions

You can replace tangerine with sweet orange, butternut squash with firm zucchini, and honey with agave syrup. For a soy-free adjustment, use coconut aminos; if you need to avoid gluten, use gluten-free tamari.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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