Time Chipotle Grilled Shrimp Recipe

Make the marinade

In a medium bowl, combine the finely chopped chipotle peppers, adobo sauce, lime juice, olive oil, honey, smoked paprika, ground cumin, minced garlic, kosher salt, and black pepper. Whisk until smooth and uniform.

Taste and adjust: taste a tiny smear (or a drop) of the marinade and add more honey if too spicy, more lime if too acidic, or a pinch more salt if flat.

Marinate the shrimp

Place the peeled and deveined shrimp in a shallow dish or resealable bag. Pour about 3/4 of the marinade over the shrimp, turning to coat evenly. Reserve the remaining marinade for finishing sauce or brushing while grilling. Marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid over-tenderizing).

Prepare grill or grill pan

Preheat an outdoor grill to medium-high (about 425–450°F / 220–230°C) or heat a heavy grill pan or cast-iron skillet over medium-high heat. Lightly brush the grates or pan with vegetable oil to prevent sticking.

Skewer (optional)

If using wooden skewers, soak them in water for 20 minutes before threading shrimp. Thread shrimp onto skewers through the thickest part so they lay flat and cook evenly (about 6–8 shrimp per skewer depending on size).

Grill the shrimp

Place shrimp on the preheated grill or grill pan in a single layer. Grill 2–3 minutes per side, brushing once with some of the reserved marinade during the first flip, until shrimp are opaque and just firm (internal temperature ~120–130°F). Avoid overcooking to keep shrimp tender.

Finish and rest

Remove shrimp from the grill and transfer to a plate. Spoon any remaining reserved marinade over the shrimp (do not use marinade that sat with raw shrimp unless you boil it first). Let shrimp rest 2 minutes.

Serve

Transfer shrimp to a serving platter. Garnish with chopped cilantro, sliced red onion, and avocado if using. Serve immediately with lime wedges for squeezing over the shrimp.