Best Chipotle Dry Rubbed Shrimp On The Bar B Recipes

Pan-Seared Shrimp With Chipotle-Lime Glaze image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced chipotle chile in adobo
2 teaspoons adobo sauce
4 teaspoons brown sugar
1 1/2 lbs extra-large shrimp, peeled and deveined
salt
fresh ground black pepper
1/8 teaspoon sugar
2 tablespoons vegetable oil

Steps:

Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.
Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.
Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.
Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.
Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.
Transfer shrimp to plate and cover with foil.
Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.
After second batch has stood off heat, return first batch to skillet and toss to combine.
Add glaze, cover, and let stand to warm through glaze, about 1 minute.
Toss shrimp again to coat and serve.

Nutrition Facts : Calories 260.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 258.4, Sodium 253.8, Carbohydrate 6.8, Sugar 4.7, Protein 34.6

Chipotle Dry-Rub Shrimp With Cilantro Dipping Sauce image

Provided by loof751

Categories < 30 Mins

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 11

3/4 lb jumbo shrimp (uncooked)
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 teaspoon lemon-pepper seasoning
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup cilantro leaf (stemmed)
3 tablespoons lime juice (fresh is best)
1/2 cup sour cream

Steps:

Shell and devein the shrimp. Pat dry.
In a medium bowl, mix the oregano, thyme, lemon-pepper, ground chipotle, salt and pepper. Add shrimp and toss thoroughly.
Put the cilantro and lime juice in a blender and blend until cilantro is liquified. Pour into a small bowl and stir in sour cream. Refrigerate until the shrimp is cooked.
Skewer the shrimp or place in a grill basket. Cook on a hot grill about 2 minutes per side, until shrimp are no longer translucent. Brush both sides lightly with oil while cooking.
Serve hot or at room temperature with the dipping sauce.

Shrimp With Chipotle Sauce image

Provided by Elly in Canada

Categories Canadian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb shrimp, 12/15 count shrimp, tails on
1 -2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 whole chipotle chile in adobo, chopped finely
2 teaspoons adobo sauce
1 cup lightly packed cilantro, leaves only, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream

Steps:

Chipotle Dry rub:.
Shell, clean, and devein shrimp. Leave the tails on.
Pat dry with a paper towel.
In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
Place about ten shrimp in pan so that each one has enough room to lie on its side.
Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
Serve hot, or at room temperature, with cilantro dipping sauce.
To prepare Cilantro Dipping Sauce:.
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
Refrigerate until ready for use.