Spicy Chipotle Shrimp Skewers

I like it spicy. I really like it dipped in hot sizzling butter with fresh herbs. I really really like it battered with coconut and fried!

Mmmm shrimp.

I. Love. You.

grilled

Did I also mention I love it spicy?! I’ve been on a real spicy kick lately. There is something about heat and flavor of chipotle peppers in adobo that has me quite obsessed. And it doesn’t even matter if it’s breakfast, because I can make breakfast spicy too!

The spice factor of these shrimp is about a 6 out of 10. My six year old thought they were hot and asked me to make her a pb & j. My husband and 9 year old loved them and I personally didn’t feel the need to chug a glass of milk after eating them. There is just constant warmth that stays on your taste buds, but feel free to take out one of the chipotle peppers and just add a few more teaspoons of adobo or ketchup!

Since my trip to North Carolina, where I experienced the best seafood ever in my life, at Shucker’s Grill & Oyster Bar, I’ve wanted shrimp. Bad. REAL BAD. So why not combine my two favorite things… set them on top of some grilled pineapple and cilantro lime rice and call it dinner?!

Works for me!


To make these shrimp you will need, garlic, cilantro, lemon, olive oil, crushed red pepper, cayenne pepper, paprika, chipotle peppers and the adobo sauce, kosher salt and black pepper.

Oh yeah. And some fresh, peeled and deveined shrimp. I peeled and deveined my own shrimp, so if you do your own shrimp give yourself an extra 20-30 minutes to peel and clean the suckers. It’s a messy job but sometimes you just got to do it! Here is a great video on how to tackle this dirty job!


Next just smash and peel the three cloves of garlic.


Then toss them into a food processor, a mini one works awesome for this!


Along with two chipotle peppers and adobo sauce, about two teaspoons.


Add the kosher salt and cracked black pepper.


Then the paprika, cayenne, red pepper flakes and the fresh cilantro. I eyeball my cilantro… about a tablespoon of fresh cilantro will do.


Pour in the two tablespoons of olive oil…


…and the juice of one whole lemon.


Puree until the garlic, chipotle peppers and cilantro are no longer in large pieces.


Place the cleaned shrimp into a large bag or bowl.


Pour the marinade over top. Ahhh… smells so good!


Squish the bag until the sauce coats the shrimp evenly and let those hang out for 20 minutes.


While those were marinating, I grilled up some fresh pineapple rings! I love grilled pineapple! Have you ever had grilled pineapple? It’s so delicious!


While the pineapple was grilling I skewered the shrimp, about six per skewer. If using wooden ones then soak them in water for about an hour beforehand, this will keep them from catching fire.


Place on a preheated, medium-high heat grill for about 2-3 minutes per side, until opaque and pink.


I so wish you could smell this!


I served the shrimp over the grilled pineapple and some cilantro lime rice. DELISH! This spicy and smokiness of the chipotle peppers tastes amazing with the sweet grilled pineapple. A perfect combination of smoky-spicy-sweet goodness!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Spicy Chipotle Shrimp Skewers

Yield: 4-6 servings

Prep Time: 30 minutes {includes marinating}

Cook Time: 6-8 minutes

Total Time: 40 minutes

Ingredients:

3 Cloves Garlic, minced

2 Chipotle Peppers in Adobo Sauce

2 teaspoons Reserved Adobo Sauce

1 Lemon, juiced

2 tablespoon Olive Oil

1 tablespoon Paprika

1 tablepoon Fresh Cilantro, or more to taste

1 teaspoon Kosher Salt

1/2 teaspoon Cracked Black Pepper

1/4 teaspoon Crushed Red Pepper Flakes

1/4 teaspoon Cayenne Pepper

1 1/2 pounds Fresh Uncooked Medium Shrimp, peeled and deveined

4 Pineapple Slices

Rice, cooked

Soaked Wooden or Metal Skewers

Directions:

In a food processor combine the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper. In a large bowl or plastic bag place the cleaned shrimp. Pour the marinade over the shrimp, and mix well to thoroughly coat. Marinate for 20 minutes.

Preheat an outdoor grill for medium-high heat.

Remove the shrimp from the marinade, and discard the excess. Thread about 6 shrimp per skewer, and grill on the preheated medium-high grill until the shrimp turn pink and opaque in the center, about 2-3 minutes per side.

Serve on top of grilled fresh pineapple and your favorite rice!

*Remember if using wooden skewers you'll want to soak your skewers in water for up to 60 minutes before grilling!

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23 Responses to “Spicy Chipotle Shrimp Skewers”

  1. #
    1
    Erika — May 5, 2011 at 5:26 pm

    YUM!! I love your recipes.

  2. #
    2
    Adora's Box — May 5, 2011 at 5:34 pm

    A fiesta of flavours in those skewers. Delicious!

  3. #
    3
    Sprinkles of Parsley — May 5, 2011 at 5:58 pm

    Wow… Absolutely gorgeous looking shrimp!! I bet they taste great too!

  4. #
    4
    Gwenevere — May 5, 2011 at 5:59 pm

    If I could get my son to eat the pineapple to take off the heat, I know he would love these….

  5. #
    5
    Parsley Sage — May 5, 2011 at 6:24 pm

    It's like the Caribbean on a skewer! So delicious. Thanks for sharing that spectacular spicy sauce too. I'll definitely have to rock that 🙂

  6. #
    6
    Nichole — May 5, 2011 at 7:17 pm

    seriously? amazing! this is a must make for me!!

  7. #
    7
    Erin — May 5, 2011 at 8:42 pm

    This looks amazing! We love smoky and spicy here! Thanks!

  8. #
    8
    mywanderingspoon — May 5, 2011 at 10:33 pm
  9. #
    9
    Lizzy — May 6, 2011 at 1:09 am

    Oh, boy! These look and sound fabulous! Perfect for this summer~

  10. #
    10
    Pretend Chef — May 6, 2011 at 1:05 pm

    Shrimp makes me giddy and this recipe is no exception! We would love the smoky and spicy that the chipotle adds. Need to bookmark this for our next BBQ which will most likely be tomorrow. Yummy!

  11. #
    11
    Heather — May 6, 2011 at 1:21 pm

    My Husband keeps asking what I want for Mother's day. I think I have found it. Thanks for sharing.

  12. #
    12
    Richard — May 6, 2011 at 2:04 pm

    You owe me a new keyboard. I drooled all over my old one.

    (Buzzed ya!)

  13. #
    13
    ravienomnoms — May 6, 2011 at 2:46 pm

    In all seriousness was thinking about buying some shrimp tonight and grilling it. Thanks so much for the idea!!

  14. #
    14
    Tiffany Anne — May 8, 2011 at 11:10 pm

    I made this for our Cinco de Mayo celebration and even though the hubs thought it was a bit spicy, I thought it was amazing! Thank you for the recipe!

  15. #
    15
    Marian — May 9, 2011 at 7:47 pm

    I made this last night! Super yum!

  16. #
    16
    Kita — May 10, 2011 at 3:37 am

    These shrimp sound awesome. I love the flavors in the marinade. Not to mention, they look beautiful.

  17. #
    17
    The Food Hound — May 10, 2011 at 12:38 pm

    Perfect for summer grilling! And we can eat these on our Challenge!! Thank you for helping me with a new FAB recipe! And oh yes, I love shrimp as you do 🙂

  18. #
    18
    Alan — May 23, 2015 at 6:49 pm

    Shrimp and Chiles Chipotles what a great way to combine these two, as a commenter says above “the Caribbean on a skewer” – love your recipes and the way your express them, you make it sound so easy one has no excuse not to try and success is usually the result. Not always able to cook on fire so sometimes saute in a frying pan and use Coconut Oil both in the marinade and in the skillet, for even more “Caribbean” flavour.

    • Laurie McNamara replied: — May 25th, 2015 @ 8:38 am

      Thank you so much Alan! Next time I’m definitely going to try these in a skillet (maybe cast iron) with coconut oil. YUM!

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    19
    Norma — August 5, 2015 at 10:11 pm

    My children made this for dinner tonight. It was utterly delicious with the grilled pineapple. I liked it as much as the shrimp at Shuckers. Thanks for posting this great recipe.

    • Laurie McNamara replied: — August 6th, 2015 @ 9:42 am

      I’m so glad you enjoyed the recipe Norma! A few years ago I was in North Carolina visiting my sister and ate at Shuckers. The most AMAZING oysters and hush puppies I’ve ever tasted! 🙂

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