Grilled Chipotle Lime Shrimp Kabobs

The smoky and spicy chipotle flavor pairs so well with the lime in this Grilled Chipotle Lime Shrimp Kabob recipe! Make these kabobs to serve on skewers as an appetizer or add the shrimp with your favorite toppings to tacos. Just prep the marinade, add the shrimp, refrigerate for 30 minutes, and toss on the grill after they’ve had time to soak up all of the flavors.

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Ingredients

Marinade 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
• Salt and Black Pepper, to taste

Remaining Ingredients:

• 1-1/4 lbs. Extra-Large Peeled Deveined Shrimp
• Optional Garnish: Fresh Parsley or Cilantro and Lime Slices

What You’ll Need

• 4 Skewers
  • I prefer to use four 12-15” metal skewers for this recipe. If you are using wooden skewers, be sure to soak them for at least 30 minutes before adding shrimp in order to prevent burning.
• Small Jar with a Lid
• Large Non-Reactive Bowl

Instructions

Prep time: 45 minutes (includes marinating)
Cook time: 6 minutes
Serves: 4

1. Whisk marinade ingredients together in a small jar with a lid.
2. Pour one-half of the marinade mixture into a large non-reactive bowl and reserve the other half in the jar for serving.
3. Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
4. Thread the shrimp onto skewers, 5-6 per skewer.
5. Preheat the 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.
6. Remove from grill onto a serving platter. Drizzle lightly with reserved marinade.
7. Serve immediately garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy!

Tips

For this recipe, I used uncooked, peeled, deveined extra-large shrimp (16-20 count). The fewer shrimp per pound, the larger they are. 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.

How to Serve Chipotle Lime Shrimp Kabobs

These shrimp kabobs are best served hot right off the grill. You can serve them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.