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Grilled Chipotle Shrimp

 Grilled Chipotle Shrimp
“I created this recipe for a Cinco de Mayo party, and it was a hit! It’s so easy, yet has a serious ‘wow’ factor. The creamy dipping sauce mellows out the shrimp’s heat perfectly.”—Mandy Rivers, Lexington, South Carolina
60 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup packed brown sugar
  • 2 chipotle peppers in adobo sauce, chopped plus 1/4 cup adobo sauce
  • 6 garlic cloves, minced
  • 2 tablespoons water
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 pounds uncooked large shrimp, peeled and deveined
  • CILANTRO CREAM SAUCE:
  • 1 cup sour cream
  • 1/3 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon minced fresh mint

Directions

  • In a small saucepan, bring the brown sugar, chipotles, adobo sauce,
  • garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook
  • and stir 2 minutes longer. Remove from the heat; cool completely.
  • Transfer mixture to a large resealable plastic bag. Add the shrimp;
  • seal bag and turn to coat. Refrigerate for up to 2 hours.
  • Meanwhile, combine the sauce ingredients; chill until serving.

2 of 2

Grilled Chipotle Shrimp (continued)

Directions (continued)

  • Drain and discard marinade. Thread shrimp onto metal or soaked wooden
  • skewers. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack.
  • Grill shrimp, covered, over medium heat or broil 4 in. from the heat
  • for 6-8 minutes or until shrimp turn pink, turning once. Serve with
  • sauce.
  • Yield: about 5 dozen (1-1/4 cups sauce).
Nutritional Facts: 1 shrimp with 1 teaspoon sauce equals 27 calories, 1 g fat (1 g saturated fat), 21 mg cholesterol, 47 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.