Santa Maria Shrimp on “Aji” Verde Sauce — West Coast Meets South America
If smoky, sizzling shrimp and bold, herby sauces are your thing, this Santa Maria Sizzle Grilled Shrimp is for you.
Inspired by the classic flavors of California’s Central Coast, Santa Maria-style shrimp brings big fire-kissed energy to your plate. Tossed in a bold blend of paprika, garlic, black pepper, a hint of cayenne, and herbs, these shrimp are quick to sear and packed with savory, smoky depth. But the real surprise comes from what they’re sitting on: a generous swoosh of aji verde, the vibrant green Peruvian sauce that’s creamy, spicy, and downright addictive.
Aji Verde-style Sauce
Ají verde is a creamy, spicy Peruvian green sauce known for its bold, herby flavor and vibrant color. It’s typically served with grilled meats (especially chicken) and roasted vegetables, or as a dipping sauce. The aji pepper is native to Peru and can be difficult to find in the U.S. We have never actually used aji peppers, but instead always use a combination of jalapeño and Serrano peppers in their place for this dish.
Why it Works
The contrast is magic—hot, charred shrimp layered over cool, tangy cilantro-lime sauce with a little chili heat and garlic kick. The kind of flavor combo keeps you going back for “just one more.” Serve it as an appetizer with grilled bread or plantain chips, or make it the centerpiece over rice, quinoa, or greens. Either way, this dish delivers big flavor with minimal fuss.
Santa Maria seasoning brings that perfect grilled flavor without overpowering the shrimp, while the Aji Verde-style sauce cools things down a bit with creamy brightness and herbaceous zip. And, the dish is super quick to prepare and cook, beautiful to plate, and so easy to love and want seconds!
Serve it as an appetizer with grilled bread or plantain chips, or make it the centerpiece over rice, quinoa, or greens. Either way, this dish delivers big flavor with minimal fuss.
Pro Tip: Don’t skimp on the sauce—ají verde is a flavor bomb. Make extra for dipping veggies or drizzling over grilled chicken later in the week.
We will be launching our Santa Maria Sizzle spice blend soon, but in the meantime
We are just about to launch our proprietary Santa Maria Sizzle spice blend, so we cannot give you the recipe on this blog, but we are happy to send you a sample if you request it via email at spices@treksandbites.com, or contact us directly through our website. This way, you can try it at home with shrimp, fish, chicken, or steak. It’s truly amazing on all of these proteins. We haven’t tried it on tofu yet, but I am willing to bet it would be delicious. We often do spice demos to feature our spice blends, and for one customer in particular, we use tofu to sample the seasonings, because they have a lot of vegans and vegetarians that shop in the store. It’s super simple: just heat a little olive oil in a frying pan, toss in the tofu cubes, sprinkle with the seasoning, and saute for a few minutes until slightly browned on top and bottom. Delicious!
History of Santa Maria Spice Blend
The Santa Maria spice blend has deep roots in California’s Central Coast, and it’s inseparable from the region’s iconic Santa Maria–style barbecue tradition—a style known for its simplicity, bold flavor, and strong ties to California’s ranching culture.
Origins:
- The Santa Maria Valley, located in Santa Barbara County, has a rich history of cattle ranching dating back to the 19th century.
- The roots of the Santa Maria Style barbecue date back to the mid-1800s, when large ranches occupied the hills of the Santa Maria Valley. Ranchers would host large barbecue-style feasts, grilling beef over red oak wood, which gives Santa Maria barbecue its signature smoky flavor.
- The seasoning used on the meat (most famously tri-tip) became known as the Santa Maria rub or spice blend.
- The blend is closely associated with Santa Maria-style barbecue, which was officially declared California’s “Barbecue Capital” by the state legislature.
- It’s now used not only for beef, but also for chicken, shrimp, pork, and veggies, adapting to modern palates while still honoring its cowboy roots.
Fun Fact
The tri-tip cut, now famous nationwide, was popularized through Santa Maria barbecue in the 1950s, often seasoned with this very blend and grilled over red oak.
For more information on the history of Santa Maria style seasoning and cooking, please visit the Santa Maria Valley visitor’s website.
Grilled Santa Maria Shrimp with “Aji” Verde Sauce
Ingredients
Santa Maria Sizzle Shrimp
- 24 medium shrimp (deveined and shells removed)
- 2 tbsp. Santa Maria Sizzle spice blend (request a sample)
- 2 tbsp. extra-virgin olive oil
Aji Verde Sauce
- 2 whole jalapeño peppers (seeded and coarsely chopped)
- 2 whole Serrano peppers (seeded and coarsely chopped)
- 2 large cloves garlic (minced)
- 2 bunches cilantro (stems removed)
- 1/2 cup plain, nonfat Greek yogurt
- 1/3 cup sour cream
- 1/4 cup fresh lime juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 3/4 tsp. cumin powder
- 2 tbsp. extra-virgin olive oil
Instructions
Chicken and Marinade
- Blend olive oil and Santa Maria Sizzle in a small bowl. Pour over the shrimp, and marinade for about 20 minutes.
- Preheat grill to medium-high heat.
- Cook shrimp for abotu 2 minutes per side.
- Spoon a generous portion of the Aji Verde sauce on each plate and arrange the grilled shrimp on top. Serve with a garnish of cilantro leaves and a lime wedge.
Aji Verde Sauce
- Clean cilantro and remove stems. Remove seeds and stems from peppers.
- Put peppers and garlic in food processor and blend for about 1 minute. Add the two bunches of cilantro and continue to blend for 30 seconds more. Add yogurt and sour cream and blend again. Finally, add salt, pepper, cumin and olive oil. Voila!
Notes
Popular Types of Ají Peppers:
1. Ají Amarillo (“Yellow Chili”)
- Flavor: Fruity, slightly sweet, and complex
- Heat Level: Medium (30,000–50,000 Scoville units)
- Use: A cornerstone of Peruvian cooking; found in sauces like ají amarillo sauce, ceviches, stews, and ají de gallina
2. Ají Panca
- Flavor: Mild, smoky, and sweet with notes of dried fruit
- Heat Level: Mild (1,000–1,500 Scoville units)
- Use: Often dried and ground; used in marinades, sauces, and slow-cooked dishes like anticuchos
3. Ají Rocoto
- Flavor: Juicy, crisp, slightly sweet, and very spicy
- Heat Level: Hot (30,000–100,000+ Scoville units)
- Use: Often stuffed (rocoto relleno), or used raw in salsas—be careful, it’s fiery!
4. Ají Limo
- Flavor: Citrusy and aromatic
- Heat Level: Hot (30,000–50,000 Scoville units)
- Use: Common in ceviche and other coastal Peruvian dishes for its heat and bright