grilled chipotle shrimp

★★★★★ 3
Sassy01 avatar
By Thea Pappalardo
from Queens Village, NY

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.

★★★★★ 3
method Grill

Ingredients For grilled chipotle shrimp

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

How To Make grilled chipotle shrimp

  • 1
    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.
  • 2
    When cool, place the shrimp in a large resealable plastic bag and add the marinade. Refrigerate for 2-3 hours.
  • 3
    While the shrimp are marinating, combine the ingredients for the sauce. Chill until serving.
  • 4
    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!

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