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Spicy Chipotle Grilled Shrimp

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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50 m servings 149 cals
Original recipe yields 6 servings


  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 60
  1. 74 Ratings

Most helpful positive review

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...

Most helpful critical review

I made it according to the recipe but it was too spicy for my non Hispanic guests. I didn't particularly like the flavor. I used the baked potato side as suggested and that made it tolerable.

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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...

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 ...

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 i...

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 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 c...

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...

We all like spicy food in our house and are always looking for new spicy recipes.we used yours at our 4th of July BBQ and they were a big hit. We defintely will be using this recipe again and I ...

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 t...