Chipotle Grilled Shrimp Recipe

Prepare shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp, leaving tails on or off per preference. Place shrimp in a medium mixing bowl.

Make marinade

In a small bowl combine chopped chipotle peppers, 1 tablespoon adobo sauce, lime juice, olive oil, honey, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until well blended.

Marinate shrimp

Pour the marinade over the shrimp and toss gently to coat each piece evenly. Cover the bowl with plastic wrap or transfer to a resealable bag, pressing out excess air. Refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer than 1 hour to avoid texture changes from the acid in the lime juice.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat until hot. Lightly oil the grill grates or pan with the vegetable oil to prevent sticking.

Skewer or arrange shrimp

If using wooden skewers, soak them in water for 20–30 minutes before using. Thread 5–6 shrimp per skewer through the thicker part so they lie flat. Alternatively, place shrimp directly on the hot grill or in the pan in a single layer, leaving space between pieces.

Grill shrimp

Grill shrimp 2–3 minutes per side (total 4–6 minutes), until they are opaque, pink, and slightly charred at the edges. Flip once using tongs. Watch closely to avoid overcooking; shrimp cook quickly.

Rest & garnish

Transfer cooked shrimp to a platter and let rest 1–2 minutes. Sprinkle chopped cilantro over the shrimp and serve with lime wedges. Optionally add sliced avocado and warm tortillas or rice for tacos/bowls.