These Grilled Chipotle Shrimp Are the Perfect Mixture of Sweet and Spicy

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Grilled Chipotle Shrimp with Cilantro-Lime Crema Dip

A sweet and spicy marinade paired with a cool and creamy dip make this grilled chipotle shrimp dish a must for outdoor summer entertaining — just in time for you to plan your Memorial Day menu. Everything can be prepared a day in advance, so when your company comes over, all you have to do is fire up the barbecue ... and your appetite.

Pro tip: If you want less spice, use only two chipotle peppers and be sure to seed them before making the marinade.

Easy to prep ahead

Shrimp get bonus points in our book for how fast they cook (just 1–2 minutes on each side when you’re grilling them!) If you prep your marinade ahead of time, you can grab your shrimp from the refrigerator, fire up your grill and have a tasty protein ready in less than 5–10 minutes, which makes these perfect for a low-key summer family dinner.

Get creative 

The beauty of these grilled shrimp skewers is that they’re also a perfect base for other summery recipes. Use your finished product to add a key component to these recipes (and more!):

  • Salads – Grilled chipotle shrimp make for a flavorful protein option for any summer salad recipe. Whether they’re atop a classic Caesar salad, a brightly colored cobb or a Mediterranean fusion, this combo just works. (Pro tip: We know our original recipe calls for salmon, but these spicy grilled shrimp would be a perfect swap in our Blackened Salmon Salad with Cotija Tortilla Strips recipe. Just prepare the salad base and dressing like normal and toss in your grilled shrimp!)

  • Pastas – Shrimp make a great addition to most pasta recipes, especially ones with a cream-based sauce, like fettucine alfredo. While we’re partial to a creamy sauce, we admit these grilled chipotle shrimp would also take any shrimp scampi, pesto pasta or even pasta salad recipe to the next level

  • Tacos – Spicy shrimp tacos, anyone? Disassemble your finished shrimp skewers and add them to a tortilla with crunchy veggies and a fish taco sauce for a refreshingly light take on tacos. (Pro tip: Our Quick and Easy Crispy Fish Tacos with Chipotle-Yogurt Drizzle recipe is a perfect place to start, just omit the cod and swap in your spicy grilled shrimp)

  • Fried rice – A classic way to use any leftovers is to combine them into fried rice. While you can certainly plan for fried rice as a first-round recipe, it’s also a nice way to use what’s left in your fridge. Leftover grilled chipotle shrimp, veggies and rice come to life again when they’re fried up with soy sauce — either on your stovetop or on a griddle

Cut the heat with milk

Memorial Day is just around the corner, and so is World Milk Day on June 1. While you’re gathered around enjoying spicy grilled shrimp with your loved ones, remember that nothing cuts the heat better than an ice-cold glass of milk!

Raise a glass to the dairy farmers who work each day to make dishes like this possible. Read stories about family dairy farms and how they make milk.

Grilled Chipotle Shrimp with Cilantro-Lime Crema Dip

Start to finish: Active: 15 minutes | Inactive: 4 hours
Impresses: 4 for a main course, 8 as an appetizer 

Ingredients
For the grilled chipotle shrimp:
2 pounds raw jumbo shrimp, peeled and deveined
½ cup olive oil
4 chipotle peppers in adobo sauce
2 teaspoons kosher salt
1 tablespoon honey
2 garlic cloves
½ small white onion
1 lime, zested
8 wooden skewers 

For the cilantro-lime crema dip:
1 cup La Vaquita® Crema Mexicana (or sour cream)
2 limes, zested and juiced
1 garlic clove, grated on a microplane
½ cup fresh cilantro, chopped 

Method

For the grilled chipotle shrimp:
Place shrimp in a large bowl and set aside.

In a blender or food processor, add olive oil, chipotle peppers in adobo sauce, kosher salt, honey, garlic, onion and lime zest. Then, blend to combine.  

Pour the marinade over the shrimp, stirring well to coat.

Cover the bowl and refrigerate for at least 4 hours, or overnight.

For the cilantro-lime crema dip:
Stir together all ingredients for the cilantro-lime crema dip. Cover the bowl and refrigerate until ready to use. (This step can be done a day in advance.)

To assemble:
When you’re ready to grill, soak the wooden skewers in water for at least 15 minutes.  

Add 5–7 shrimp to each skewer, and place the skewers over direct, high heat on your grill for 1–2 minutes on each side, or until shrimp are opaque and cooked through.

Remove from heat and serve your grilled chipotle shrimp with the prepared dip and a fresh squeeze of lime juice, if desired.