Easy & Flavorful Spicy Grilled Shrimp Recipe
No more boring grilled shrimp…Meet my amazingly delicious Spicy Grilled Shrimp!!! These Honey Chipotle Grilled Shrimp taste like something out of a seafood restaurant…no kidding. With a delicious combination of flavors, the result was amazing. They are a real treat. The great thing about shrimp is that they are so easy and quick to cook! They grill up in a jiffy. The honey chipotle marinade on this shrimp is out of this world. This shrimp skewers recipe should go on your list of grilling ideas! I promise it won’t disappoint.
1 lb jumbo shrimp: Make sure they’re peeled and deveined. Honey Chipotle Marinade: This grilled shrimp marinade is smoky, spicy, slightly sweet, and delicious. To prepare the marinade, you’ll need honey, a can of chipotles in adobo, garlic, olive oil, fresh lime juice, kosher salt, and ground cumin. To make it even more spicy, you can add a pinch of cayenne pepper to the marinade. Lime wedges to serve (optional): A squish of lemon juice is a must, in my opinion! Chopped cilantro to garnish (optional)
Preheat the grill. Begin by setting up the grill at least 15 minutes before you start grilling, and be sure to start with a clean grill grate to prevent shrimp from sticking. This allows for proper cooking and helps achieve those appetizing grill marks. Use skewers or a grilling basket. To make flipping easier and prevent shrimp from falling through the grates, you can thread them onto skewers (pre-soaked in water if using wooden skewers) or use a grilling basket. If using skewers, leave a little space between each shrimp to ensure even cooking. Marinate. Marinate the shrimp beforehand to infuse them with extra flavor. Grill time and temperature. Shrimp cook quickly, so it’s important to monitor their cooking time closely. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Overcooking can result in tough and rubbery shrimp. Baste with marinade or sauce. While grilling, you can baste the shrimp with the remaining marinade. Don’t overcrowd the grill. Give the shrimp enough space on the grill to ensure even cooking and avoid steaming them. If necessary, grill them in batches. Use a thermometer (optional). If you want to ensure the shrimp are cooked to the appropriate internal temperature, you can use a food thermometer. Shrimp should reach an internal temperature of 120-130°F (49-54°C). Rest before serving. After grilling, allow the shrimp to rest for a couple of minutes before serving. This helps the juices redistribute, resulting in tender and juicy shrimp.
Mango Salsa. This simple and colorful mango salsa is super easy to make! It’s sweet, spicy, and absolutely wonderful. To make mango salsa combine 1 cup of diced mango, 1 cup of diced tomatoes, 1 thinly diced jalapeno, ½ cup thinly diced red onion, 3 tablespoons fresh lime juice, ¼ teaspoon kosher salt, and ¼ cup packed freshly chopped cilantro leaves. Mix well to combine and serve. Yuca Fries: Whether you’re looking for a unique twist on classic fries or are interested in exploring different flavors, yuca fries are a tasty and satisfying choice. They offer a delightful combination of crispness, creaminess, and versatility. Here is my How to Make Yuca Fries post. Grilled Vegetables. Prepare a medley of grilled vegetables like zucchini, bell peppers, asparagus, and eggplant. Toss them with olive oil, salt, and pepper before grilling for a flavorful and colorful accompaniment. Coleslaw. Make a refreshing coleslaw with cabbage, carrots, and a tangy dressing. The crispness of the slaw adds a nice contrast to the grilled shrimp. Check out my Easy Creamy Eggless Coleslaw recipe. Fresh Salad. Opt for a light, refreshing salad with mixed greens, cherry tomatoes, cucumbers, and a citrusy vinaigrette. It offers a balance to the richness of the grilled shrimp. My favorites are Roasted Tomato Caprese Salad and Easy & Tasty Couscous Salad. Roasted Potatoes. Toss bite-sized potatoes with olive oil, garlic, and herbs, then roast them until crispy on the outside and tender on the inside. They make a tasty and satisfying side dish. Check out my Easy Garlic Lemon Roasted Potatoes. Fridge: Place the cooled grilled shrimp in an airtight container. A sealable plastic container or a resealable freezer bag works well for this purpose. Make sure to remove any shells or skewers if they were used during grilling. Store your leftovers in your refrigerator for up to 2 days. Freeze: Place the cooled shrimp in an airtight freezer-safe container or freezer bag. Squeeze out as much air as possible from the bag before sealing it to minimize the risk of freezer burn. Cooked shrimp can be frozen for up to three to six months. However, it’s ideal to consume them within the first three months to maintain optimal quality. Reheat: To know everything you need to know about reheating shrimp, check out my How to Reheat Grilled Shrimp post.
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Disclosure: This recipe was sponsored by Mirum in May 2019. This recipe was originally published in May 2019. The recipe remains the same, but more notes, tips, photos, and information were added to the post in July 2023 to make it as helpful as possible!
