Grilled Shrimp with Ají Amarillo Dipping Sauce

There's a version of grilled shrimp that shows up at every summer cookout — a squeeze of lemon, maybe some cocktail sauce, done. This is not that version. In Peru, shrimp off the grill gets something better: a bright, creamy dip built around ají amarillo, the golden pepper that carries fruity, tropical heat instead of just heat for heat's sake. Aji Pepper Sauce Aji Amarillo does the work here — it's Isabel's family recipe, made in Peru with real ají amarillo peppers, and it turns a simple dipping sauce into the best part of the plate.

This recipe keeps the shrimp simple — a quick char on a hot grill — so the sauce can do the talking. Whisk it together while the shrimp marinates, and you've got a 20-minute dinner or appetizer that tastes like it took a lot more effort than it did.

Ingredients

For the shrimp:

• 1½ lbs large shrimp (16/20 count), peeled and deveined, tails on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of ½ lime
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Wooden or metal skewers (optional)

For the ají amarillo dipping sauce:

• ½ cup sour cream or plain Greek yogurt
• 3 tablespoons Aji Pepper Sauce Aji Amarillo
• 1 tablespoon fresh lime juice
• 1 teaspoon honey (optional, to balance the heat)
• Pinch of kosher salt
• 1 tablespoon chopped fresh cilantro, plus more for garnish

For serving:

• Lime wedges
• Extra Aji Amarillo sauce for drizzling

Instructions

1. Marinate the shrimp. In a large bowl, whisk together the olive oil, garlic, lime juice, smoked paprika, salt, and black pepper. Add the shrimp and toss to coat evenly. Let sit at room temperature for 15 minutes — no longer, or the lime will begin to cure the shrimp.

2. Make the dipping sauce. While the shrimp marinates, whisk together the sour cream, Aji Amarillo sauce, lime juice, honey (if using), and a pinch of salt in a small bowl until smooth. Stir in the chopped cilantro. Taste and adjust — more Aji Amarillo for heat, more honey for balance. Refrigerate until ready to serve.

3. Heat the grill. Bring a gas or charcoal grill to medium-high, about 400–450°F. If skewering the shrimp, soak wooden skewers in water for 20 minutes first to keep them from scorching. Skewering isn't required — shrimp can also go straight on the grates or into a grill basket.

4. Grill the shrimp. Thread the shrimp onto skewers if using, then grill for 2–3 minutes per side, until the shrimp turn opaque and pick up light char marks. Shrimp cook fast — pull them the moment they curl into a "C" shape. An "O" shape means they've gone too far.

5. Serve. Arrange the grilled shrimp on a platter with the dipping sauce alongside. Garnish with extra cilantro and lime wedges, and finish with a drizzle of Aji Amarillo sauce over the top for anyone who wants more heat.

Tips and Variations

Don't over-marinate. Fifteen minutes is enough. The lime juice in the marinade is acidic enough to start "cooking" the shrimp (like a ceviche) if left too long, which changes the texture before it ever hits the grill.

No grill? No problem. A cast iron skillet over high heat works nearly as well — 2 minutes per side is usually enough for a good sear.

Make it a meal. Serve the shrimp and dipping sauce over a Peruvian-style rice bowl, or alongside grilled corn and a simple green salad.

Swap the base. Mayonnaise works in place of sour cream or Greek yogurt for a richer dip, though sour cream and yogurt keep the flavor brighter and let the ají amarillo lead.

Turn it into a marinade, too. If you want the ají amarillo flavor built into the shrimp itself rather than just the dip, check out our Grilled Aji Amarillo Shrimp Skewers recipe, which marinates the shrimp directly in the sauce before grilling.

Frequently Asked Questions

What does ají amarillo taste like in a dipping sauce?

Ají amarillo brings a bright, fruity heat — often described as passion fruit or mango-forward — that works especially well cut with something creamy like sour cream or yogurt. The dairy mellows the heat while the pepper's tropical brightness stays front and center. For more on the pepper's flavor profile, see our complete guide to ají amarillo.

Can I make the dipping sauce ahead of time?

Yes. The sauce actually improves after 30 minutes to an hour in the refrigerator, as the flavors meld. It will keep in an airtight container in the fridge for up to 4 days.

Is this recipe spicy?

Ají amarillo sits at roughly 30,000–50,000 Scoville Heat Units — hotter than a jalapeño but well short of a habanero. In this dip, the sour cream or yogurt further tames the heat, so most people experience it as flavorful and warm rather than aggressively spicy. Add more Aji Amarillo sauce if you want it hotter.

What can I use instead of shrimp?

This dipping sauce works with grilled chicken, roasted vegetables, or even as a spread for sandwiches and wraps. It's also excellent with yuca fries or plantain chips.

Do I need a grill to make this recipe?

No. A hot cast iron skillet or a broiler will both give you a good char on the shrimp in a few minutes if you don't have access to an outdoor grill.

Is Aji Pepper Sauce Aji Amarillo vegan?

Yes, the sauce itself is vegan, gluten-free, soy-free, dairy-free, and egg-free. The dipping sauce in this recipe uses dairy (sour cream or yogurt) as the base, but can be made dairy-free by substituting a plant-based sour cream or yogurt alternative.

Ready to make this at home? Grab the Aji Amarillo sauce that makes this dip possible, or find it on our Amazon store. One bottle, endless ways to use it.