These chipotle and lime shrimp kabobs are one of my favorite ways to prepare shrimp on the grill. Make these for dinner, or even as an easy, yet tasty party appetizer.
CAN I USE GRILL SHRIMP IN KABOBS?
Yes, you can use jumbo and colossal size shrimp for grilling.
HOW LONG CAN YOU MARINATE SHRIMP IN LIME JUICE?
You can leave shrimp in lime juice for as long as it makes the shrimp tough and dry.
HOW LONG DO YOU NEED TO MARINADE GARLIC-LIME SHRIMP?
It depends on you. However, you can use garlic powder to marinate shrimp. Otherwise, you can leave it overnight in garlic juice.
HOW MANY PEOPLE’S CHIPOTLE LIME SHRIMP BOWL SERVE?
One bowl of chipotle lime shrimp will be sufficient for up to 4-5 people.
What items will help me to make and serve this chipotle and lime shrimp kabobs recipe?
Here are some of my favorite products.
WHAT OTHER RECIPES SHOULD I TRY?
We certainly do have some delicious dinner recipes here at Kitchen Mixin’. Try some of our favorites below.
- BEST TACO SALAD RECIPE
- BAKED FIESTA BACON CHEESE DIP
- MEDITERRANEAN LAYER DIP
- CAST IRON PORK TENDERLOIN WITH CRANBERRY ORANGE GLAZE
Chipotle Lime Shrimp Kabobs
Ingredients
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh squeezed lime juice (2 limes)
- 1 T. lime zest
- 1 t. chipotle chili pepper
- 1/2 t. smoked paprika
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. honey (preferably local)
- Salt and black pepper, to taste
- Remaining Ingredients:
- 1-1/4 lbs. Extra-large peeled and deveined shrimp
- 4 skewers*
Instructions
*Preparation Note:
I prefer four 12-15” metal skewers for this recipe if using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.
Whisk marinade ingredients together in a small jar with a lid. Pour one-half of the marinade mixture into large non-reactive bowl and reserve the other half in the jar for serving. Add shrimp to bowl and toss to coat. Marinate for at least 15 minutes but not longer than 30 minutes. Thread the shrimp onto skewers, 5-6 per skewer. Preheat grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked. Remove from grill onto a serving platter. Drizzle lightly with reserved marinade. Serve immediately garnished with fresh parsley sprigs and lime slices or as
desired above. Enjoy!
To Serve: This is best served hot right off the grill. I like them as an
appetizer, on top of a fresh garden salad, or in shrimp tacos.
Optional Garnish: Fresh parsley or cilantro and lime slices.
Notes
Testing Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35,
Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 695Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 957mgSodium: 4445mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 104g
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