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
Grilled Chipotle Shrimp
Grilled Chipotle Shrimp
Prep Time
25 min
Cook Time
10 min
Yield
about 5 dozen (1-1/4 cups sauce)
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 zest
- 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 bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours.
- Meanwhile, combine the sauce ingredients; chill until serving.
- Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
- Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.
Nutrition Facts
1 shrimp with 1 teaspoon sauce: 27 calories, 1g fat (1g saturated fat), 21mg cholesterol, 47mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.
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