Best Chipotle Glazed Shrimp Kebabs Recipes

GRILLED CHIPOTLE SHRIMP AND VEGGIES

Steps:

• Stir together all marinade ingredients (oil, garlic, chili powder, chipotle powder or pepper, cumin, salt, and pepper) in a bowl or large ziplock bag.Add shrimp to the marinade and chill for at least 30 minutes.
• Pre-heat grill to high heat. Scrape the grill grates to make sure they are clean.
• Skewer the shrimp, zucchini and bell peppers on the skewers. Brush extra marinade on the skewers.
• Grill the skewers for about 2-4 minutes per side, or until slightly charred and cooked through.Serve with salad, noodles, pasta or in tacos! Enjoy!

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE

Steps:

• Soak skewers in water for 30 minutes.
• Preheat the oven on a high broil setting.
• When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
• Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
• Core tomatoes and cut into chunks.
• Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
• Blend until smooth.
• Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
• Lower heat to medium and cook about 8 minutes.
• Add lime juice and stir until the glaze is thick.
• Add salt to taste.
• Reserve 1/4 cup to 1/2 cup glaze.
• Thread shrimp on skewers, then set on a barbecue grill over high heat.
• Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
• Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
• Serve with reserved glaze, chopped cilantro and lime wedges.

CHIPOTLE-GLAZED SHRIMP

Steps:

• Heat oil in heavy medium skillet over medium heat. Add onion; sauté until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; purée until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
• Pour remaining purée into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.
• Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

CHIPOTLE-GLAZED SHRIMP KEBABS

Steps:

• For marinade, heat oil in medium skillet over medium heat; add onions, cook until light golden, about 7 minutes; add garlic and cumin; cook 1 minute.
• Remove from heat; stir in water, vinegar, chilies and oregano; pour into a blender or food processor and puree.
• Return mixture to skillet; heat over low heat; stir in zest, orange juice and brown sugar; cook until thickened, about 10 minutes and then refrigerate for 20 minutes.
• Place shrimp in a large plastic food storage bag; add marinade; seal; turn to coat shrimp.
• Refrigerate at least 2 hours.
• Soak 10 skewers in water for 30 minutes, if using wooden skewers.
• Heat a grill or grill pan over medium-high heat; place shrimp on each skewer (if using pineapple, place cubes on skewer in-between each shrimp); discard marinade.
• Grill 2-3 minutes per side; garnish with cilantro and serve.