Sweet and Spicy Grilled Chipotle Shrimp
These sweet and spicy grilled chipotle shrimp are the ultimate healthy grilled shrimp for year-round grilling, offering a perfect balance of smoky heat and subtle sweetness. But perhaps the real star of the table is the cilantro lime crema dip that perfectly balances out the heat of the shrimp. Made with traditional crema Mexicana, it offers a rich flavor with a slightly milder tang than sour cream.
Whether you need summer grilling ideas or are just craving bold, easy-to-make seafood, this spicy seafood recipe comes together quickly with a zesty chipotle shrimp marinade that infuses every bite with flavor.
This nutritious seafood dish makes a quick grilled shrimp option for weeknights or a standout addition to your outdoor grilling recipes. Perfect for healthy seafood meals, this flavorful shrimp recipe delivers with juicy, smoky, and slightly sweet shrimp — a crowd-pleasing combination that turns any meal into a grill-side celebration.
How to Serve, Store, and Customize This Recipe
Serving
- Get creative! These sweet and spicy grilled chipotle shrimp are perfect with salads, pastas, tacos, or fried rice
- While you’re gathering around enjoying spicy grilled shrimp with your loved ones, remember that nothing cuts the heat better than an ice-cold glass of milk!
Storage
- Let shrimp cool to room temperature (but don’t leave out longer than 2 hours), and then store in an airtight container in the refrigerator for up to 3–4 days
- If you want to freeze leftovers, portion the shrimp into freezer-safe bags and squeeze out as much air as possible — they can be frozen for up to 3 months
Substitutions
- Change up the heat level. Swap chipotle seasoning for smoked paprika to tone it down or add extra chili powder or red pepper flakes if you’re feeling bold
- For a more citrusy version, use orange juice instead of lime, or add a splash of pineapple juice to the marinade for a sweet twist
Ingredients:
- 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
- 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
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Step One:
Marinate the 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.
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Step Two:
Make the 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.)
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Step Three:
Assemble the skewers
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.
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Step Four:
Serve and enjoy
Remove from heat and serve your grilled chipotle shrimp with the prepared dip and a fresh squeeze of lime juice, if desired.