Grilled Chipotle Shrimp

Total Time Prep: 25 min. + marinating Grill: 10 min.
Yield about 5 dozen (1-1/4 cups sauce)
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  2. Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours.
  3. Meanwhile, combine the sauce ingredients; chill until serving.
  4. Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
  5. 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.

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
Recipe Creator

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