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Orange Shrimp Skewers with Spicy Guacamole

Prep Time:

60

Cook Time:

10

Serves:

2

Level:

Advanced

Tag:

Spicy

ABOUT THE RECIPE

By Chef Alma Fernanda

The secret ingredient in these shrimp skewers is orange-juice concentrate, which brings a sweet and tart intensity to the mixture, giving the dish a fresh, yet earthy taste.

INGREDIENTS

FOR THE SKEWERS

  • 1⁄2lb shrimp 

  • 3 tablespoons olive oil

  • 1 tablespoon butTer 

  • Chipotle peppers in adobo

  • Crushed red pepper flakes 

  • 2 garlic clove

  • 2 oranges squeeze and reserve

  • 1 lime 

  • 1 tablespoon brown sugar 

  • 1 pineapple cut into small cubes


FOR THE GUACAMOLE

  • 1tomato

  • 1 avocado

  • 1 red onion 

  • 1 jalapeño 

  • 1 lime and1 lemon 

  • Salt, pepper and granulated garlic 

  • 2 tablespoons chopped cilantro

  • 2 tablespoons Tequila


TOOLS

  • mixing bowl

  • 2 spoons

  • saucepan

  • skewers

  • grill


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

SHRIMP SKEWERS

Soak skewers in water. 


Place shrimp in a bowl and marinade with 1 tablespoon of olive oil, granulated garlic and salt and pepper to taste. In a small saucepan heat up 1 tablespoon of olive oil and 1 tablespoon of buter. Add finely 1⁄4 cup of diced onion and 2 diced garlic cloves. Saute until translucent. Add the juice of 2 oranges and the juice of 1 lime.


Add 1 tablespoon of finely chopped chipotle in adobo sauce and 1 tablespoon of brown sugar, season with salt and pepper. Add 2 tablespoons of tequila and reduce until a sauce is formed. Add water if needed.


To assemble skewers, place shrimp. Heat grill pan and add 2 tablespoons of olive oil. Place skewers and brush with chipotle tequila sauce while cooking. Cook 2 minutes per side and brush again when taken off heat.


Add pineapple to sauce and pour over cooked skewers. Serve guacamole in molcajete and skewers on top or plated separately. 

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