Chipotle Lime Shrimp Kabobs
Chipotle Lime Shrimp Kabobs
This recipe uses uncooked peeled deveined extra-large shrimp(16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10,” meaning under 10 per pound, or labeled as “Colossal,” which is typically also under 10 per pound. 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.
Ingredients
Method
- Whisk marinade ingredients together in a small jar with a lid.
- Pour one-half of the marinade mixture into a large non-reactive bowl and reserve the other half in the jar for serving.
- Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
- Thread the shrimp onto skewers, 5-6 per skewer.
- Preheat grill over medium-high heat. Reduce the heat to medium. Lightly oil the grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Observe as shrimp cook very quickly and will become rubbery if overcooked.
- Remove from the grill onto a serving platter. Drizzle with reserved marinade.
- To Serve: This is best served hot right off the grill. I like them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.Enjoy!
- Optional Garnish: Fresh parsley or cilantro and lime slices.
Notes
*Preparation Note: I prefer to use four 12-15” metal skewers for this recipe. If using wooden skewers, be sure to soak for at least 30 minutes before adding shrimp to prevent burning.