Created by: Krissy Allori, Self Proclaimed Foodie
I can't think of a better send off to summer than enjoying dinner outside while feasting on these tasty sweet and spicy Grilled Chipotle Shrimp Skewers.
Summer means a lot of things to me. It means warm sunny days where I can soak in as much Vitamin D as my body can store. It means bike riding, camping, hiking, and swimming with the kids. Maybe best of all, it means delicious meals cooked on the grill and eaten outside.
This shrimp recipe is particularly wonderful because it's so easy to pack in so much flavor with very little work.
The marinade is made of a few simple ingredients and you might even already have them on hand! I like to heat up the marinade so that all the flavors come together. Since the marinade has to cool completely before smothering the shrimp, you can easily make it ahead of time and just store it in the refrigerator until you're ready to give that shrimp its "flavor bath", as my kids like to call it.
The heat from the spice nor the sweet from the honey overtakes the flavor of the shrimp. This is one of those recipes where everything compliments everything and it will leave everyone asking for the recipe! Shrimp gets extra bonus points, in my opinion, for only taking a few minutes to cook. Enjoy!
- ¼ cup honey
- ¼ cup (about half of a 7.5 oz can) chipotle peppers in adobo sauce, chopped (including some of the sauce)
- 6 garlic cloves, minced
- 2 Tbsp. water
- 2 Tbsp. lime juice
- 1 Tbsp. olive oil
- ½ tsp. salt
- 2 lbs. uncooked large shrimp, peeled and deveined
- In a small saucepan, combine the honey, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a gentle boil. Reduce heat to low and cook while stirring an additional two minutes. Remove from the heat and allow to cool completely.
- Transfer mixture to a large re-sealable plastic bag. Add the shrimp, seal bag and turn to coat, and allow to marinate in refrigerator for 30 minutes to an hour.
- Heat grill on medium-high and lightly grease with olive oil. Grill skewers for 3-4 minutes on each side until shrimp is fully cooked and no longer transparent.
- This shrimp goes great with some cilantro lime rice and black beans.