Grilled Aji Amarillo Shrimp Skewers — Summer's Boldest 20-Minute Recipe

In Peru, summer means gathering around the grill with family — and always, always a jar of Aji Amarillo within reach. This sauce, rooted in Isabel's kitchen in Lima, carries the bright, fruity heat of the Peruvian coast. It's the kind of flavor that makes you stop mid-bite and ask, what is that? These grilled shrimp skewers are our answer to that question.

What You'll Need

For the shrimp:

• 1½ lbs large shrimp (16/20 count), peeled and deveined
• 3 tablespoons Aji Pepper Sauce Aji Amarillo
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lime
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• Wooden or metal skewers

For serving:

• Warm flour tortillas or crusty bread
• Sliced avocado
• Fresh cilantro
• Extra Aji Amarillo sauce for drizzling
• Lime wedges

Instructions

1. Marinate. In a large bowl, whisk together the Aji Amarillo sauce, olive oil, garlic, lime juice, smoked paprika, and salt. Add the shrimp and toss to coat. Let marinate for 15 minutes at room temperature — no longer, as the lime will start to cure the shrimp.
2. Prep your grill. Heat a gas or charcoal grill to medium-high (about 400–450°F). If using wooden skewers, soak them in water for 20 minutes to prevent scorching.
3. Skewer the shrimp. Thread 4–5 shrimp onto each skewer, running the skewer through both the tail and the thick end so they lie flat and cook evenly.
4. Grill. Place skewers over direct heat. Cook 2–3 minutes per side, until shrimp are pink, lightly charred at the edges, and just opaque throughout. Do not overcook.
5. Serve immediately. Pile onto a platter with avocado, fresh cilantro, and plenty of lime wedges. Drizzle generously with extra Aji Amarillo sauce right before serving.

Why It Works

Aji Amarillo peppers are the soul of Peruvian cooking — fruity, floral, and medium-hot, with a brightness that cuts through rich or fatty flavors. Unlike a generic hot sauce, this one brings depth rather than just heat. The natural sugars in the sauce caramelize on the grill, giving the shrimp a gorgeous lacquered crust you simply can't get from plain oil-and-garlic alone. Think of it as Isabel's kitchen meeting your backyard cookout.

Chef's tip: Set aside half the marinade before it touches raw shrimp and use it as a dipping sauce. Thin it with a spoonful of plain yogurt for a creamy Aji dip that disappears fast.

Make It a Spread

These skewers shine as a standalone main but shine even brighter as part of a summer feast. Pair with grilled corn, a simple tomato salad, and a cold lager or chilled white wine. For a fully Peruvian table, stir a spoonful of Aji Amarillo into your rice as it cooks — golden, fragrant, and completely addictive. Craving the classic version of Peruvian skewers? Our anticuchos guide covers the traditional beef heart preparation and its smoky ají panca marinade.

Ready to fire up the grill? Find Aji Pepper Sauce at ajipeppersauce.com and bring Isabel's recipe to your next cookout.