Chipotle Lime Grilled Shrimp

I love shrimp so much that I purchase it whenever it is on sale.  I don’t mind buying frozen shrimp as all of the shrimp sold in supermarkets/fish markets where I live sell previously frozen shrimp.  Therefore, I like to thaw the shrimp under my own conditions. I usually thaw it in a strainer that is covered in the refrigerator for at least 12 hours before I want to cook them.  This recipe is simple, but it packs a ton of flavor.

Chipotle Lime Grilled Shrimp

Soak 8-10 bamboo skewers in water.  You want them to soak for at least 20 minutes.

While the bamboo skewers soak, peel and devein 1 lb of shrimp.

In a bowl or a 1 gallon zip top bag combine the ingredients.  I prefer to use freshly squeezed lime juice.  Also for this recipe you need the zest of the limes, so make sure to get real limes.  The zest is key, so I would not recommend skipping it.

While the recipe calls for chipotle flakes, you can use a chipotle hot sauce or even your favorite hot sauce instead.

Mix the marinade and then add the shrimp.  Refrigerate for at least 30 minutes but less than 2 hours before assembling the skewers for grilling.  The lime juice in the marinade will cause the shrimp to start to cook and you do not want rubbery shrimp.

Assemble the skewers by place the shrimp on the skewers.  If find that skewering the shrimp twice makes it easier to flip them when grilling.

Preheat your grill to high and set it up for direct grilling.

Place the skewer on the grill over direct heat and cook.

After about 2 minutes flip the shrimp and you should end up with a shrimp that nicely pink with a slight caramelized marinade around on the surface.

Cook for another 2-3 minutes or until the shrimp is fully cooked. You want the shrimp to be pink and not translucent.

Eat as-is or serve over rice.

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Chipotle Lime Grilled Shrimp

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

An easy and delicious grilled shrimp dish that will spice up any get together!

Course: Entree

Servings: 6

Author: Rex

Ingredients

• 1 lb shrimp
• 2 limes juiced and zested
• 1/4 cup honey
• 3 tbs olive oil
• 2 tsp chipotle flakes
• 1 tsp garlic powder
• 1 tsp cumin
• salt and pepper to taste

Instructions

1. Soak 8-10 bamboo skewers in water. You want them to soak for at least 20 minutes.
2. While the bamboo skewers soak, peel and devein 1 lb of shrimp.
3. In a bowl or a 1 gallon zip top bag combine the ingredients.
4. Mix the marinade and then add the shrimp. Refrigerate for at least 30 minutes but less than 2 hours before grilling. The lime juice in the marinade will cause the shrimp to start to cook and you do not want rubbery shrimp.
5. Preheat your grill to high and set it up for direct grilling.
6. Place the skewer on the grill over direct heat and cook.
7. After about 2 minutes flip the shrimp and you should end up with a shrimp that nicely pink with a slight caramelized marinade around on the surface.
8. Cook for another 2-3 minutes or until the shrimp is fully cooked. You want the shrimp to be pink and not translucent.
9. Eat as-is or serve over rice.

Recipe Notes

I prefer to use freshly squeezed lime juice. Also for this recipe you need the zest of the limes, so make sure to get real limes. The zest is key, so I would not recommend skipping it. If you do not have chipotle flakes, you can easily substitute a chipotle hot sauce or your favorite hot sauce. Add to taste. I would start with 1/2 tsp and work your way up.

This dish is awesome!  Dana and I really loved the kick.  The fresh lime mixed with the slightly hot chipotle flakes was an amazing combination!