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Spicy Chipotle Grilled Shrimp

Spicy Chipotle Grilled Shrimp

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    50 m
Sue Bee

Sue Bee

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lateacher
67

lateacher

2/23/2011

I made this recipe for the first time for a 4th of July last year. It was a winner and I made several batches becuse it became a regular request for the rest of the cookouts during tht e summer of 2010. I was looking for this again so I can use it today because of the beautiful weather here in Florida. Wonderful flavor and great reason to get together with friends and family. I use the recipe basically as is except for the marinating time. I always get shrimp when it is on sale. I purchase at least 10 lbs in two pound portions. When I get home I make the marinade x5 and place each portion of marinade in gallon zip lock freezer bags. I place the shrimp in the marinade and freeze making sure they are laying flat so they freeze into a flat sheet of goodness. When I know I will be needing one of these, I place it in the refrigerator to thaw. During the thawing process they merinade and I cut down on my prep time because I already did this ahead of time. Happy cooking and thanks for this delicious recipe.

easterngambler
27

easterngambler

3/15/2011

Amazing recipe. I didn't have a grill nearby so I baked them at 425 for about 10 minutes. I also cooked some spanish rice along with and then served as burritos.

lmcirig
23

lmcirig

7/8/2011

Made 6lbs as an appetizer a large party, served COLD. It was excellent & so much easier for a crowd because it was made the day before. Served with Amy's Cilantro dip. Everyone loved this, I even got calls the next day about it. EDIT: Per another reviewers advice I froze a portion of this to use another day. It did not taste the same. MUCH better fresh.

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