Shrimp Alambre al Pastor

Goya
This shrimp alambre al pastor has an unmatched flavor, thanks to a blend of seasonings that will make your taste buds explode. Additionally, this alambre also has fresh, creamy, and delicious textures. You won't be able to resist trying this shrimp alambre recipe with an extra special pineapple sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 cups shrimp, medium, cleaned, for the alambre
  • 1/2 cups achiote liquid, for the marinade
  • 3 tablespoons GOYA® Extra Virgin Olive Oil, for the marinade
  • 1 teaspoon GOYA® Adobo Seasoning with Pepper, for the marinade
  • 2 tablespoons vegetable oil
  • 1 cup red onion, for the alambre
  • 1 cup red bell pepper, for the alambre
  • 1 cup green bell pepper, for the alambre
  • 1 cup bacon, grilled and chopped, for the alambre
  • 1 1/2 cups Manchego cheese, shredded, for the alambre
  • 3 slices pineapple, for the sauce
  • 5 Habanero chiles, for the sauce
  • 1/4 red onions, for the sauce
  • 1 garlic, for the sauce
  • 1/2 teaspoons GOYA® Total Seasoning, for the sauce
  • 2 tablespoons lime juice, for the sauce
  • 2 tablespoons GOYA® Extra Virgin Olive Oil
  • 1/4 cups cilantro, finely chopped, for the sauce
  • corn tortillas, for serving
  • lime, for serving
Preparation
20 mins
15 mins
Low
  • Mix the shrimp, liquid achiote, GOYA® Extra Virgin Olive Oil, and GOYA® Adobo seasoning with pepper in a bowl until well combined. Let marinate in the refrigerator for 15 minutes.
  • Prepare the alambre! Heat a skillet over high temperature, pour in two tablespoons of vegetable oil, and sauté the red onion along with the colorful peppers. Once they achieve a shiny color, add the shrimp and fried bacon. Cook for 8 minutes or until the shrimp are tender. Finally, add the shredded manchego cheese and let it cook for 3 more minutes, without stirring, so the cheese can gratin. Remove the alambre from the heat and keep warm.
  • For the sauce: roast the pineapple on a high-temperature grill for 3 minutes or until it is slightly charred. Perform the same operation with the chiles, onion, and garlic.
  • Chop the pineapple into small cubes and set aside. Grind in a molcajete the onion, roasted chiles, and garlic along with GOYA® Total Seasoning and lime juice until everything is well mashed. Add the cubed pineapple, reserving just a little, mix in GOYA® Extra Virgin Olive Oil, and continue pressing to make a puree.
  • When you have the ingredients well mashed and integrated, add the reserved pineapple cubes, chopped cilantro, and mix everything with a spoon. Adjust the seasoning and set aside.
  • Serve the shrimp alambre al pastor, accompanied by tortillas, limes, and the pineapple sauce, everything ready to prepare your tacos!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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