Chipotle Lime Shrimp Recipe
Are you ready for a tantalizing seafood dish that is sure to be the hit of any dinner party? Our Chipotle Lime Shrimp recipe fits the bill! These juicy, succulent shrimp are infused with bright citrus and smoky heat – it’s an enticing combination that will have your taste buds singing. Plus, it takes just minutes to prepare and cook so you don’t need to spend hours slaving over a stove. You’ll love this easy yet elegant creation!
- 1-1/4 lbs. extra-large peeled deveined shrimp
- 4 skewers*
- Optional Garnish: Fresh parsley or cilantro and lime slices.
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh squeezed lime juice (2 limes)
- 1 T. lime zest
- 1 t. chipotle chili pepper
- 1/2 t. smoked paprika
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. honey (preferably local)
- salt and black pepper, to taste
- Whisk marinade ingredients together in small jar with lid.
- Pour one-half of marinade mixture into large non-reactive bowl and reserve the other half in the jar for serving.
- Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
- Thread the shrimp onto skewers, 5-6 per skewer.
- Preheat grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
- Remove from grill onto a serving platter. Drizzle lightly with reserved marinade.
- Serve immediately garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy!
Testing Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
*Preparation Note: I prefer to use four 12-15” metal skewers for this recipe. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.
To Serve: This is best served hot right off the grill. I like them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.