Grilled Chipotle Shrimp

2
Thea Pappalardo

By
@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.

Rating:

★★★★★ 3 votes

Comments:
Method:
Grill

Ingredients

  • 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

Step-by-Step

  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!

Printable Recipe Card

About Grilled Chipotle Shrimp

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



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