A super easy and fast spicy chipotle grilled shrimp recipe with a simple marinade that starts with a can of chipotles. The marinade is finished with a mix of ingredients like honey and lime juice. Perfect for summer grilling season or a weeknight taco night.
Recipe Highlights
- Marinade is washed-up in an hour.
- Shrimp grill in less than 5 minutes making this a unconfined weeknight recipe idea.
- The seasoning and marinade are gluten free.
- Can hands be made into other recipes or as an easy titbit with lime wedges.
- If looking for a prawns recipe try our grilled prawns with garlic butter sauce.
We love cooking with chipotle in all its forms. I expressly love the zestless spice which we incorporate into cedar planked salmon and the canned chipotle in adobo sauce which can be transformed as a wiring to any marinade or sauce. The later is what we’re using today. It’s savor profile is both sweet and spicy with a strong earthy aroma.
Marinade Ingredients
In a large trencher add ⅓ cup of a can of chipotle peppers in adobo sauce, both the sauce and the peppers (dice up the peppers surpassing throwing them in). Next add some umami savor with the garlic and shallots (you can sub red onions), and sweetness with honey and fresh squeezed orange and lime juice (my favorite is to use those small Cutie oranges. They’ve got unconfined concentration of flavor), kosher salt, and finally some olive oil to tighten everything together.
Add 1 pound of cleaned shrimp to the marinade.
This may not seem like it, but 1 pound is a lot of shrimp. Just squint below. Without marinating for one hour discard marinade.
For easier wind-up you can marinate in a one gallon plastic baggie.
Buying Shrimp
To make it easy on you start with raw uncooked large shrimp that has been cleaned (deshelled) and deveined (frozen is ok). Shrimp comes in many sizes, when you see 26 – 32 or other variations of numbers, that is how many shrimp per pound you can expect. For this chipotle grilled shrimp marinade recipe we prefer to use the 26-32 count, which is what I would consider a medium size shrimp. So now you can waddle out your order by saying, I’ll take a pound of 26-32 please.
See FAQ for increasingly details on defrosting frozen shrimp.
Seasoning and Equipment
For uneaten savor add seafood seasoning without they have been skewered. Ours is increasingly savory with paprika and cayenne versus something with chili powder. Or just use a simple mix of kosher salt and fresh croaky woebegone pepper.
Skewers – We recommend using metal skewers so you can reuse them (or plane a grill basket) but if all you have are wood then be sure to soak the wood for up to an hour in water. Do not scarecrow soaking in any other liquid as you will not see a difference in flavor.
Grilling
- Prepare grill for uncontrived heat cooking targeting 450 to 500 degrees Fahrenheit in the grill. While the grill is warming up is a good time to skewer the shrimp.
- Grill chipotle shrimp over direct heat for just two minutes per side. That’s it. You can use a good instant read thermometer like the Thermapen One or Thermopop. If you do use a thermometer – remove the shrimp when the internal temperature reads 135 degrees Fahrehnheit*.
- Shrimp does not take long to grill, they are fast and easy so don’t walk yonder from the grill. Remove them from skewers and serve immediately.
You can enjoy these straight from the skewers or they are a unconfined way to use as a filling for shrimp tacos. However you eat them, they’re sure to go fast!
Even our kiddos love these. And our boys can take some heat, but not too much, so you know they’re not overly spicy! Garnish with fresh cilantro and for sides warm up some woebegone beans. Cut up a few lime wedges to squeeze over the shrimp.
*The USDA recommends all shrimp be cooked to an internal temperature of 145 degrees Fahrenheit. We recommend 135 considering as you pull it off the grill they will protract cooking to well-nigh 140 degrees and we trust where we source our shrimp from. Follow the recommended internal temperature based on your repletion level with your sourced shrimp and dietary needs.
Wine Pairing
For wine I’m reaching for something refreshing with this semi spicy grilled chipotle shrimp, like a semi-dry Riesling or a fruity rosé. Something that can handle the mix of smoky and sweet flavors from the marinade, but moreover weigh by refreshing the palate without each spicy bite. Another volitional is Gamay Noir or Zinfandel with an earthy fruit forward savor if you are looking for red wine.
Frequently Asked Questions (FAQ)
At a medium heat or roughly 450 degrees degrees Fahrenheit over uncontrived heat it should take 2 to 3 minutes per side on a well oiled grate.
We marinate for no increasingly than one hour expressly with citrus. The citrus can start to u0022cooku0022 the shrimp like with ceviche so there is no need to marinate longer than one hour.
Yes. Soak any wood skewer sticks in water for up to an hour. Use a one gallon plastic baggie with water. Otherwise consider ownership sturdy metal skewers or using a grill basket.
We like to peel surpassing marinating or grilling to get the savor in the shrimp. While some say that grilling in the shells keeps them moist if you have the right level of heat and a good instant read thermometer they will still be juicy peeled.
If the only shrimp misogynist is frozen you can rapidly defrost. Place the bag of shrimp in a large colander and rinse with unprepossessed water continuously for 10 minutes. Every few minutes jiggle the shrimp so they all get water.
The shrimp will then be ready to marinate. Do not marinate frozen shrimp as it will not take on the flavor. Alternatively you can thaw the shrimp in a refrigerator 24 hours surpassing using.
More Grilled Seafood Recipes
Explore our full list of shrimp and seafood recipes for increasingly inspiration. Here are a few of our favorites.
- Grilled Shrimp with Garlic Wine Butter Sauce
- Spicy Sriracha Grilled Shrimp
- Grilled Oysters
- Cilantro Lime Shrimp
- Grilled Shrimp Cocktail
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically well-known cookbook, Fire Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a sublet just outside Portland.
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This post was originally published in April of 2018 and updated with increasingly recipe details, nutrition information, photos, and FAQ.
Grilled Chipotle Shrimp Skewers Recipe
Equipment
- Skewers
Ingredients
- 2 pounds peeled and deveined shrimp We use 26-32 count shrimp.
- 3 tablespoons seafood seasoning
Chipotle Honey Lime Marinade
- ⅓ cup chipotle in adobo sauce We use sauce and diced peppers in sauce.
- 2 cloves garlic
- 2 tablespoons diced shallots
- 2 tablespoons fresh squeezed orange juice
- ½ lime juiced About 2 tablespoons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon kosher salt
Instructions
Marinade
- Place all marinade ingredients in a large trencher and mix to incorporate. Volitional you can combine in a supplies processor and pour into a gallon baggie.
- Add the shrimp to the marinade. Cover with plastic wrap and then marinate for one hour in the refrigerator.
- Prepare grill for uncontrived heat cooking targeting 450 to 500 degrees Fahrenheit in the grill. While the grill is warming up is a good time to skewer the shrimp.
- Grill chipotle shrimp over direct heat for just two minutes per side. That’s it. You can use a good instant read thermometer. If you use a thermometer remove the shrimp when the internal temperature reads 135 degrees Fahrenheit.
- Shrimp does not take long to grill, they are fast and easy so don’t walk yonder from the grill. Remove them from skewers and serve immediately.
Notes
Nutrition
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