Thea Pappalardo Recipe

Grilled Chipotle Shrimp

By Thea Pappalardo Sassy01

Today is Cinco de Mayo and this was our dinner. The recipe is from Taste of Home and I want to give full credit to the creator, Mandy Rivers, of Lexington SC. This is fabulous and I wouldn't change a thing. The marinade gives the shrimp heat and the wonderful cilantro cream sauce cools them down.

Recipe Rating:
 3 Ratings
Cooking Method:


1/4 c
brown sugar, packed
chipotle peppers in adobo sauce, chopped plus 1/4 cup of adobo sauce
6 clove
garlic, minced
2 Tbsp
2 Tbsp
lime juice
1 Tbsp
olive oil
1/4 tsp
2 lb
large shrimp, peeled and deveined
1 c
sour cream
1/3 c
fresh cilantro, minced
2 clove
garlic, minced
1 1/2 tsp
lime zest
1/4 tsp
1/4 tsp
fresh mint, minced (i omitted this)
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Directions Step-By-Step

In a small saucepan, combine the first seven
ingredients. Bring to a boil and then reduce heat and cook, stirring, for 2 minutes. Allow this to cool completely.
When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
Thread the shrimp on metal or wooden skewers that have been soaked in water. Grill for 2-3 minutes per side or until shrimp are fully cooked. Serve with Cilantro Cream Sauce on the side. We wrapped some of the shrimp, topped with the sauce, in a warm flour tortilla. Delicious!

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: Mexican