Recipe by Sue Carey-Bradley
"Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!"
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chipotle peppers in adobo sauce, chopped
chopped fresh cilantro
cracked black pepper
crushed red pepper flakes
uncooked medium shrimp, peeled and deveined
wooden or metal skewers
I made this recipe for the first time for a 4th of July last year. It was a winner and I made several batches becuse it became a regular request for the rest of the cookouts during tht e summer of 2010. I was looking for this again so I can use it today because of the beautiful weather here in Florida. Wonderful flavor and great reason to get together with friends and family.
I use the recipe basically as is except for the marinating time. I always get shrimp when it is on sale. I purchase at least 10 lbs in two pound portions. When I get home I make the marinade x5 and place each portion of marinade in gallon zip lock freezer bags. I place the shrimp in the marinade and freeze making sure they are laying flat so they freeze into a flat sheet of goodness. When I know I will be needing one of these, I place it in the refrigerator to thaw. During the thawing process they merinade and I cut down on my prep time because I already did this ahead of time. Happy cooking and thanks for this delicious recipe.
Amazing recipe. I didn't have a grill nearby so I baked them at 425 for about 10 minutes. I also cooked some spanish rice along with and then served as burritos.
Made 6lbs as an appetizer a large party, served COLD. It was excellent & so much easier for a crowd because it was made the day before. Served with Amy's Cilantro dip. Everyone loved this, I even got calls the next day about it. EDIT: Per another reviewers advice I froze a portion of this to use another day. It did not taste the same. MUCH better fresh.
I made this for our appetizer on Memorial Day, since we were doing everything on the BBQ. I don't do fish OR spicy, but my family does. I put in half the amount of red pepper flakes, and let it marinate for little over an hour.......have to say they are AWESOME, my family can't wait until next weekend so we can have them again, thanks for sharing!! I was also happy to take a picture and post it.
By far the best shrimp I have ever made. Followed recipe exactly except cut in half. Will use this again and again!!
this is the best shrimp recipe ever...it is our favorite go to for shrimp tacos! the only change i make is to use 1 t. plain paprika, 1 t. sweet smoked and 1 t. hot smoked! to die for! put on corn tortillas with choice of toppings, salsa and feta cheese! you wont be disappointed!
Yummy, yummy! Prepared exactly as written and these were a huge hit! Not a ton of liquid in this recipe, so don't overcook, and brush with a little butter/lemon towards the end of cooking time or serve with a sauce for some moisture. Really loved these, Sue!
If you like shrimp and you like spicy chipotle you will LOVE this recipe. I had a bag of frozen shrimp and some chipotles that I had leftover and frozen from a previous recipe. This was easy to do and so tasty. Didn't change the recipe at all except for adding some extra chipotles because I didn't want to refreeze them. We chopped up the shrimp to use in tacos. I threw some more cilantro on top with chopped red onions then gave them a squeeze of lime juice- YUM! My husband loved this meal and asked for it again already. I'll have to cut back on the chipotles to make it kid friendly, but this one is a winner. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chipotle Grilled Shrimp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 35
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