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–+ servings

Grilled Santa Maria Shrimp with “Aji” Verde Sauce

Shrimp seasoned with Santa Maria Sizzle spice blend, grilled to perfection, and served on a bed of Aji Verde-style sauce, a vibrant, fresh, and flavorful green sauce made with lots of cilantro, Serrano and jalapeño peppers, cumin, plain Greek yogurt, sour cream, and lots of lime juice.
Servings 4 Servings
Prep Time 30 minutes
Cook Time 10 minutes
Making the marinade and sauce 20 minutes

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

Because Aji peppers are difficult to find in the states, we normally use a combination of Serrano and jalapeño peppers for this recipe. In case you are still interested in Aji peppers, here is a bit of information I was able to gather:
 
Aji peppers are a group of chili peppers native to South America, especially popular in Peruvian and other Latin American cuisines. "Ají" (pronounced ah-HEE) is simply the word for "chili pepper" in many Spanish-speaking countries, but it typically refers to specific varieties with distinct flavors and heat levels.

 

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
Course: Main Course
Keyword: aji verde sauce, cilantro, Santa Maria Grilled Shrimp, Santa Maria Sizzle, Santa Maria Spice blend, shrimp recipes