19 minutes
Experience the tantalizing combination of smokey chipotle and zesty lime, married with the freshness of cilantro in these succulent shrimp skewers.
cups
Cilantro, finely chopped
cups
Chipotle Chile In Adobo Sauce, chopped
tablespoons
Adobo Sauce
tablespoons
Garlic Clove, minced
each
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
Jumbo Shrimp, peeled and deveined
0 lb
Wooden Skewers, soaked in water for 30 minutes
each
1. Marinade Mix
In a large mixing bowl, whisk together mayonnaise, chopped cilantro, chipotles, adobo sauce, garlic, lime juice, cumin, paprika, sugar, and salt until well combined.
2. Shrimp Toss
Add the shrimp to the bowl and gently toss to thoroughly coat them with the mayonnaise mixture.
3. Skewer Assembly
Thread the shrimp onto the soaked skewers, placing 8 to 10 shrimp on each set of skewers, ensuring they are all facing the same direction and nestled closely together.
4. Charcoal Grill Setup
Open the bottom vent of your grill. Ignite a large chimney starter filled with charcoal briquettes (approximately 7 quarts). When the top coals are partially covered with ash, pour them evenly over the grill. Place the cooking grate, cover the grill, and fully open the lid vent. Preheat the grill until it is hot, which should take about 5 minutes.
5. Gas Grill Setup
Turn all burners to high, cover the grill, and preheat until hot, about 15 minutes. Keep all burners on high.
6. Grill Ready
Clean the cooking grate and brush it with oil. Lay the skewers on the grill.
7. Grill Shrimp
Cook the shrimp skewers until they are lightly charred and fully cooked through, approximately 2 minutes on each side.
8. Serve Hot
Transfer the shrimp skewers to a serving platter and accompany them with the lime wedges for squeezing over the shrimp.
Opt for fresh, large shrimp (16-20 count per pound) with shells on for the best flavor. The shells protect the delicate meat during grilling and impart a deeper seafood taste. If using frozen shrimp, ensure they are fully thawed and patted dry to prevent steaming on the grill.
Shrimp can go from perfectly tender to rubbery in a matter of seconds. Cook each side for just 2-3 minutes or until you see nice grill marks. The residual heat will continue to cook the shrimp slightly after you remove them from the grill.
Preheat your grill to a medium-high heat. You want the grill to be hot enough to sear the shrimp quickly while avoiding overcooking. Shrimp cook quickly and are done once they turn pink and opaque.
Use fresh cilantro and lime juice in your marinade for a vibrant, fresh flavor. The acid from the lime will start to "cook" the shrimp, so limit the marination time to 15-30 minutes to prevent them from becoming too firm or ceviche-like.
If you're using a grill, consider adding a touch of smokiness with either soaked wood chips or a smoker box filled with your preferred wood. For indoor cooking, a dash of smoked paprika in the marinade can impart a subtle smokiness.
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