It seems like summer has officially started here in Texas with the temperatures reaching the 90s this week! The hot weather always gets us craving more seafood. One of our favorite things to make all summer is grilled shrimp, especially when we can find good quality, fresh shrimp. We’ve been dying to try Hernan Mexico‘s Mole Pipian, and thought it would pair really well with some of our grilled shrimp, and we were definitely right!

We absolutely love Hernan Mexico’s amazing line of products. Everything is made from scratch with all natural ingredients and no preservatives. We’ve used their mole poblano and Mexican hot chocolate and loved them, but the warmer weather had us looking at the Mole Pipian. Mole Pipian is made with roasted pepitas (pumpkin seeds), sesame seeds, peanuts, and a special Aztec herb called Epazote. It’s much different in flavor from the traditional mole poblano and still pairs well with chicken, but we find that it also tastes great with seafood.

This dinner comes together so easily since the sauce is essentially already made. We actually only used about 1/2 the jar for two people, meaning you could easily double the recipe and get a meal for 4 out of one jar. You can serve the dish with some warm corn tortillas or some cilantro rice for a more filling meal, not to mention it pairs perfectly with some ice cold margaritas (try out our Mezcal Margaritas) or a beer! Perfect for the hot summer months to come.

Have you tried out Hernan Mexico’s products?? What is your favorite item of theirs? Link to purchase this mole is here.

This post was done in partnership with Hernan Mexico but the opinions expressed here are 100% our own.

Shrimp with Mole Pipian

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main Dish

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 1 pound Peeled and deveined shrimp
• 1/2 Jar Mole Pipian From Hernan Mexico; About 3.5 ounces
• 1 cup Chicken Broth
• 2 ears Corn
• 1 14.5 ounce can Black Beans Drained and rinsed
• 1/2 lemon Juiced
• 1 Tablespoon olive oil
• 1 Can Light Beer
• 1/2 teaspoon Black Pepper
• 1 tablespoon Kosher salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 cup cilantro Chopped, For topping

Method

 

1. In a small saucepan, add drained black beans, beer, oregano, garlic powder, paprika, and about 1 teaspoon of salt. Place over low-medium heat and bring to a simmer. Allow to cook about 20 minutes, adding additional beer or chicken broth as needed.
2. While the beans are cooking, prep the shrimp. Place shrimp into a bowl and add juice of half a lemon, olive oil, black pepper, and 1 teaspoon kosher salt.
3. Next, microwave the two ears of corn still in their husks for about 2-3 minutes. Set aside.
4. Next, prep the mole sauce. Add about 1/2 a jar of the mole pipian to a large saucepan over low-medium heat. Add about 1 cup of chicken broth. Stir with wooden spoon until smooth. Cover to keep warm and set aside.
5. Heat up grill to medium-high heat. Add corn first and cook about 5-10 minutes until slightly charred on all sides. Next - cook shrimp (I recommend using skewers or a grill pan if you are using smaller shrimp so they don't fall through the grates) about 2-3 minutes on each side.
6. Serve grilled shrimp over mole pipian sauce and top with black beans, charred corn, and chopped cilantro.