Best Chipotle Grilled Shrimp Recipes

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SPICY CHIPOTLE GRILLED SHRIMP



Spicy Chipotle Grilled Shrimp image

Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!

Provided by Sue Carey-Bradley

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 12

3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh cilantro
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
wooden or metal skewers

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.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g

GRILLED CHIPOTLE SHRIMP



Grilled Chipotle Shrimp image

I created this recipe for a Cinco de Mayo party, and it was a hit! It's so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp's heat perfectly. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 5 dozen (1-1/4 cups sauce).

Number Of Ingredients 15

1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
CILANTRO CREAM SAUCE:
1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon minced fresh mint

Steps:

  • In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

TRIPLE DECKER GRILLED SHRIMP BLT WITH AVOCADO AND CHIPOTLE MAYO



Triple Decker Grilled Shrimp BLT with Avocado and Chipotle Mayo image

With tasty grilled shrimp and spicy mayonnaise, you won't want to have a BLT any other way!

Provided by aquariuscook

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 2

Number Of Ingredients 13

1 cup mayonnaise
1 chipotle pepper in adobo sauce
½ lime, juiced
1 pinch salt
1 pinch ground black pepper
4 slices bacon
8 extra-large shrimp - peeled, deveined, and tails removed
1 tablespoon olive oil
salt and ground black pepper to taste
1 avocado, peeled, pitted and sliced
2 leaves romaine lettuce
4 slices ripe red tomato
6 slices sourdough bread, toasted

Steps:

  • Combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. Puree until smooth with a stick blender. Alternately, you can use a food processor to puree the ingredients. Cover and refrigerate until ready to assemble sandwiches.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss the shrimp in a bowl with olive oil and salt and pepper to taste.
  • Cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
  • To assemble sandwiches: Spread prepared mayonnaise dressing generously on 1 slice of bread. Arrange half of the shrimp and avocado slices on top. Place another slice of bread over the avocado, and spread another layer of the dressing. Top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. Repeat with the remaining ingredients for the second sandwich.

Nutrition Facts : Calories 1433.1 calories, Carbohydrate 59.6 g, Cholesterol 234.2 mg, Fat 119 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 19.3 g, Sodium 1769.2 mg, Sugar 5.6 g

CHIPOTLE GRILLED SHRIMP



Chipotle Grilled Shrimp image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 4

1 1/2 pounds (about 4042) large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 teaspoon freshly ground black pepper

Steps:

  • Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
  • Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE



Grilled Shrimp With Kahlua-Chipotle Chile Glaze image

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;)

Provided by Manami

Categories     Lime

Time 1h10m

Yield 36 pieces

Number Of Ingredients 15

12 -15 wooden skewers
1/2 lb tomatoes, cut in 1/2 lengthwise
1 unpeeled white onion, cut in 1/2 lengthwise (about 1 cup)
10 garlic cloves
7 ounces chipotle chiles in adobo
1 tablespoon cumin
1 tablespoon coriander
1/2 cup Kahlua
4 tablespoons light brown sugar
3 tablespoons corn oil
1/2 cup lime juice
salt, to taste
1 1/2 lbs deveined shrimp, with shells on, rinsed and drained
1/4 cup chopped cilantro
lime wedge

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.

Nutrition Facts : Calories 44.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 36.8, Sodium 44.1, Carbohydrate 3.9, Fiber 0.2, Sugar 3.1, Protein 4.1

GRILLED CHIPOTLE SHRIMP TACOS



Grilled Chipotle Shrimp Tacos image

Shrimp tacos are a summertime favorite and these are scrumptious. When you eat them, you'll think they came from an awesome food truck. The grilled shrimp have just the right amount of spice and smokiness. They are fantastic in a taco paired with cool, fresh ingredients. These shrimp tacos will disappear in no time... so good!

Provided by Robert Priddy

Categories     Seafood

Time 40m

Number Of Ingredients 10

2 to 3 lb peeled shrimp
1 pkg Weber Grill Creations Chipotle Marinade
1 large poblano, seeded & sliced
1 medium onion, sliced
1 medium avocado, peeled, seeded, and cut into chunks
1 c purple cabbage, shredded
cilantro, for garnishing
as desired pepper jack cheese, shredded
as desired sour cream
tortillas

Steps:

  • 1. Marinate the shrimp in the chipotle marinade for 30 minutes.
  • 2. While the shrimp sit in the marinade. Shred the cabbage. Peel, remove the seeds and cut the avocados into chunks.
  • 3. Grill the peppers and onions.
  • 4. Grill the shrimp until translucent, about 2 minutes on each side.
  • 5. Grill tortillas until slightly browned about 20 seconds per side.
  • 6. You can also top your tacos with shredded cheese, sour cream, and a sprig of cilantro.

GRILLED CHIPOTLE SHRIMP



grilled chipotle shrimp image

Make and share this grilled chipotle shrimp recipe from Food.com.

Provided by chia2160

Categories     Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

4 limes, juiced
1/2 cup pale ale
1 tablespoon olive oil
1 -3 canned chipotle chile, mashed
salt and pepper
2 cloves garlic
2 teaspoons fresh cilantro
2 lbs shrimp, peeled and deveined

Steps:

  • preheat grill.
  • soak bamboo skewers in cold water for 30 minutes, or use metal skewers.
  • in a blender whisk the first 8 ingredients.
  • pour into a large bowl and add shrimp, mix well.
  • grill 2-3 minutes per side.
  • if you don't want to use skewers you can just add the shrimp to a grill basket.

Nutrition Facts : Calories 293.7, Fat 6, SaturatedFat 1.1, Cholesterol 441.7, Sodium 511.4, Carbohydrate 9.6, Fiber 2.1, Sugar 1.7, Protein 48.3

CHIPOTLE SHRIMP, BLACK BEAN-QUINOA SALAD, GRILLED CHAYOTE RECIPE



Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote Recipe image

Provided by á-170456

Number Of Ingredients 13

1 pound cleaned peeled shrimp
1 teaspoon pureed canned chipotle chiles
1 cup cooked black beans
1 cup cooked quinoa
1 red bell pepper diced
1/2 red onion diced
4 tablespoons chopped fresh cilantro
6 tablespoons olive oil
4 tablespoons lime juice
2 ounces white wine
2 tablespoons chopped fresh garlic
2 chayote squash cut 1/4" slices
2 tablespoons butter

Steps:

  • Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste. Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft. Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter. Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro. This recipe yields 4 servings.

GRILLED SHRIMP WITH KAHLUA CHIPOTLE CHILE SAUCE



GRILLED SHRIMP WITH KAHLUA CHIPOTLE CHILE SAUCE image

Yield 36 pieces

Number Of Ingredients 15

12-15 wooden skewers
1/2 lb ripe tomatoes cut in 1/2 lengthwise
1 unpeeled white onion (about 1 cup) cut in 1/2 lengthwise
10 garlic cloves
1 7oz can chipotle chiles in adobo sauce
1 tbsp cumin
1 tbsp coriander
1/2 cup Kahlua coffee liqueur
4 tbsp light brown sugar
3 tbsp olive oil
1/2 cup lime juice
salt to taste
1 1/2 pounds deveined shrimp with shells on rinsed and drained
1/4 cup cilantro
lime wedges

Steps:

  • Soak skewers in water for 30 minutes. Preheat the oven on a high broil. When hot, place tomatoes, onions (cut side down) and garlic on an oiled cookie sheet. Broil until charred, about 5 to 6 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 ingredients. Blend until smooth. Pour corn oil into a 10-inch 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 glaze is thick. Add salt, to taste. Reserve 1/4 to 1/2 cup glaze. Thread shrimp on skewers, then set on a barbecue grill over high heat. Sear 1 to 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 to 6 minutes. Serve with reserved glaze, chopped cilantro and lime wedges.

GRILLED CHIPOTLE SHRIMP COCKTAIL



Grilled Chipotle Shrimp Cocktail image

This recipe is SOO good! It came from the "BBQ USA" cookbook with a few modifications. They list it as an appetizer but I have also served the shrimp with a salad as a meal. My seven year old even requested this for his birthday dinner last week! Cooking time reflects marinating time. Yield is an estimate. It depends on if you serve this as an appetizer or main dish.

Provided by JillAZ

Categories     Spicy

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 16

2 lbs raw large shrimp or 2 lbs raw jumbo shrimp, peeled and deveined
3 tablespoons chopped cilantro
2 cloves garlic, minced
1 teaspoon minced chipotle chile in adobo, plus
2 teaspoons of the adobo sauce, from the can
2 tablespoons olive oil
2 tablespoons fresh lime juice
salt and pepper
1 cup ketchup
1/4 cup orange juice, fresh preferred
2 tablespoons lime juice
1 tablespoon Worcestershire sauce
1 -2 chipotle chile in adobo, minced plus
2 teaspoons adobo sauce, from the can
salt and pepper
skewer, for grilling

Steps:

  • If using wooden skewers, soak in cold water while shrimp marinates.
  • To marinate the shrimp: Put the cilanto, garlic and chipotle with sauce in to a glass or plastic bowl.
  • Stir in the olive oil and lime juice.
  • Season with salt and pepper.
  • Add the shrimp and toss to coat with marinade.
  • Place in the refrigerator for 30 minutes.
  • For the sauce: Whisk together in a glass bowl the ketchup, orange juice, lime juice, worcestershire sauce and chipotles with sauce.
  • Add salt and pepper to taste.
  • Set aside.
  • To cook shrimp: Remove shrimp from marinade.
  • Discard marinade.
  • The original recipe called for threading one shrimp on each skewer.
  • This makes a nice presentation but takes a little longer to prepare!
  • I Thread several shrimp, about 4 or 5 depending on the size of the shrimp, on each skewer.
  • Place on an oiled grill that has been preheated to medium high.
  • Cook for about 2 minutes per side.
  • They will turn pink when done.
  • DO NOT OVERCOOK!
  • I have also done these on my George Foreman Grill without using the skewers.
  • (actually, this is how I do it most of the time!) Just throw the shrimp on and cook a couple of minutes.
  • Place bowl of sauce in the center of a round platter and arrange shrimp around the sauce.
  • Sprinkle with additional chopped cilantro if desired.
  • Enjoy!

Nutrition Facts : Calories 374.9, Fat 11, SaturatedFat 1.7, Cholesterol 345.6, Sodium 1047.8, Carbohydrate 21.4, Fiber 0.3, Sugar 15.7, Protein 47.5

GRILLED HALIBUT & SHRIMP W/ CHIPOTLE-CITRUS SAUCE



GRILLED HALIBUT & SHRIMP W/ CHIPOTLE-CITRUS SAUCE image

Categories     Fish     Shellfish     Low Carb     Grill/Barbecue

Yield 6 main dish servings

Number Of Ingredients 15

6 (6 ounce) halibut steaks, cut 1-inch thick
1-1/2 pounds large shrimp, peeled, tails left on
1 cup orange juice
1/4 cup lime juice
1/4 cup light olive oil
1 fresh jalapeno pepper, veins and seeds discarded, minced
1 teaspoon canned chipotles in adobo sauce, minced
2 tablespoons soy sauce
2 teaspoons finely grated orange zest
2 teaspoons finely grated lime zest
2 teaspoons minced garlic
2 teaspoons chile powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Cooking spray

Steps:

  • Arrange the halibut and shrimp in one layer in a wide, shallow refrigerator dish. In a bowl, combine the orange juice, lime juice, olive oil, jalapeno pepper, chipotle, soy sauce, orange and lime zest, garlic, chile powder, salt and pepper. Mix well and pour evenly over halibut and shrimp. With a wide spatula turn the fish and shellfish to coat all sides well. Cover with plastic wrap and refrigerate for 1 hour. Twenty minutes before serving, spray a two-burner cast iron grill with cooking spray and set it over the burners to heat over medium-high heat for 5 to 10 minutes or until very hot. Arrange halibut steaks in one layer on one half of the grill and brush generously with the marinade. Cook 5 minutes, brushing with marinade at least once more. Add shrimp in one layer to the other half of the grill and brush with the marinade. Turn the halibut steaks after 5 minutes, brush them again with marinade; cook for 2 minutes, then turn the shrimp, brush them with marinade and cook both halibut and shrimp 2 to 3 minutes longer or until just barely opaque. Serve with hot fluffy couscous or millet.

GRILLED VEGGIES WITH HONEY CHIPOTLE SHRIMP



Grilled Veggies With Honey Chipotle Shrimp image

Threw this together one night when it was too hot to cook...we were amazed at how delicious it turned out. So easy, healthy and fast. Easy clean up and pretty much a one-dish meal. I have a veggie basket for the grill and use that but have also included instructions for using your oven. Hope you enjoy!

Provided by little_wing

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 lbs large shrimp, peeled and deveined
1/4 cup honey
1 tablespoon mustard
1 tablespoon minced canned chipotle chile in adobo
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 green pepper
1 red pepper
1 large onion
20 garlic cloves
1/2 pint grape tomatoes
2 zucchini
6 ounces mushrooms

Steps:

  • Mix up shrimp marinade and marinade shrimp for 1 hour in fridge.
  • Mix cut veggies with olive oil and salt and pepper and let sit for one hour.
  • Preheat grill.
  • Grill veggies for 25 minutes, turning occasionally, or until done.
  • Grill shrimp about 3 minutes per side or until pink and curled.
  • If you want to use the oven to cook the veggies, roast at 450 for 30 minutes, turning every ten minutes or so, or until done.

GRILLED FOIL-PACKET CHIPOTLE SHRIMP



Grilled Foil-Packet Chipotle Shrimp image

Provided by Marcela Valladolid

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds peeled and deveined shrimp
Olive oil, for drizzling
1 tablespoon chipotle powder
1/2 teaspoon kosher salt, plus more for the vegetables
1/2 teaspoon freshly ground black pepper, plus more for the vegetables
2 cups quartered grape tomatoes
2 cups diced zucchini
1 cup small-diced baby potatoes
1/2 yellow onion, sliced
Fresh cilantro leaves, for garnish

Steps:

  • Heat a grill pan over medium heat until hot.
  • Divide the shrimp evenly among 4 pieces of foil large enough to fold over and seal. Drizzle the shrimp with olive oil and season with the chipotle powder, salt and pepper. You can always add less chipotle powder depending on how spicy you want the shrimp. Top with the tomatoes, zucchini, potatoes and onion; season the vegetables with salt and pepper. Wrap up the shrimp and vegetables tightly in the foil packets.
  • Grill the packets until the shrimp are cooked through and the vegetables are slightly tender, about 15 minutes. Serve in the foil packets and garnish with cilantro leaves.

GRILLED CHIPOTLE SHRIMP (CAMARONES ASADOS AL PINCHO)



Grilled Chipotle Shrimp (Camarones Asados al Pincho) image

If you like shrimp this is the dish for you. Spicy and so Good. The shrimp come out juicy and so flavorful. This is a fast and easy grilled dish. when I am unable to use the grill I put shrimp under the broiler about 2 minutes on each side and I am done. I add a Fruity tamarind, mango & pinapple salsa with a rice dish,...

Provided by Juliann Esquivel

Categories     Seafood

Time 40m

Number Of Ingredients 17

30 large jumbo shrimp, shelled and devined
2 tsp chipotle powder seasoning
2 tsp garlic powder
1/2 tsp cumin powder
1 tsp salt and black pepper
~~~~chipotle sauce~~~~
4 clove garlic
2 large jalapenos seeded and devined, chopped into chunks
1 medium seet vidalia onion cut into fourths
3 Tbsp fresh lime juice
1 large serranos cut into chunks
1/2 c cilantro chopped
2 Tbsp olive oil
1 Tbsp honey
3 large chipotles from the can with about all the juice from the can
1/2 tsp ground cumino
1/2 tsp salt & pepper

Steps:

  • 1. First season your cleaned shrimp on both sides with garlic powder ,chipotle powder or chipotle seasoning, salt, pepper, and cumin and set aside.
  • 2. In a large pyrex measuring cup I have a really big one; or a big deep ceramic dish put in quarted onions, cut peppers, two garlic cloves, save the other two. and pour about 1 cup water over everything. Nuke in the microwave for five minutes. Next take out drain water and pour the veggies in a blender, with the lime juice, honey, cilatro, olive oil, 2 remaining cloves garlic, chipotles and their juice from the can, cumino, salt and pepper, process until smooth; about 1 minute.
  • 3. Now take some wooden skewers and put five shrimp on each one. Stick skewer through the tail and across to the top off the shrimp. Do six wooden skewers with five to a skewer. (I hope I am spelling skewer right) With a pastry brush, brush each shrimp real well with the chipotle sauce front and back. if grilling outside lay each skewer on the grill and grill about 2 minutes on each side. If you are broiling lay across a large cookie sheet and set under the broiler for two minutes; take out turn over and do the other side two more minutes. Serve on top of your favorite rice along with fried sweet plantains and a fruity tamarind, mango and pinapple salsa. Such as I have in the picture above. Enjoy

GRILLED CHIPOTLE SHRIMP



Grilled Chipotle Shrimp image

Today is Cinco de Mayo and this was our dinner. The recipe is from Taste of Home and I want to give full credit to the creator, Mandy Rivers, of Lexington SC. This is fabulous and I wouldn't change a thing. The marinade gives the shrimp heat and the wonderful cilantro cream sauce cools them down.

Provided by Thea Pappalardo

Categories     Seafood

Number Of Ingredients 15

1/4 c brown sugar, packed
2 chipotle peppers in adobo sauce, chopped plus 1/4 cup of adobo sauce
6 clove garlic, minced
2 Tbsp water
2 Tbsp lime juice
1 Tbsp olive oil
1/4 tsp salt
2 lb large shrimp, peeled and deveined
CILANTRO CREAM SAUCE
1 c sour cream
1/3 c fresh cilantro, minced
2 clove garlic, minced
1 1/2 tsp lime zest
1/4 tsp salt
1/4 tsp fresh mint, minced (i omitted this)

Steps:

  • 1. In a small saucepan, combine the first seven ingredients. Bring to a boil and then reduce heat and cook, stirring, for 2 minutes. Allow this to cool completely.
  • 2. When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
  • 3. While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
  • 4. Thread the shrimp on metal or wooden skewers that have been soaked in water. Grill for 2-3 minutes per side or until shrimp are fully cooked. Serve with Cilantro Cream Sauce on the side. We wrapped some of the shrimp, topped with the sauce, in a warm flour tortilla. Delicious!

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