Chipotle Lime Grilled Shrimp Kebobs
Smoky chipotle, lime juice, garlic and honey come together to create the perfect marinade for shrimp. Chipotle lime grilled shrimp kabobs are simple to throw on the grill and make a great salad topper, appetizer or summer protein for tacos and bowls.
Grilling season means more opportunities for grilling up a delicious dish whenever we want it! While my kids might be thrilled this means more hamburgers and hot dogs, and the husband is all about grilling a good steak or smoking some brisket, for me I’m already dreaming about the fresh seafood.
I love seafood any time of the year and prepared nearly every way, but there’s something so good about seafood prepared over the grill. I especially love a good shrimp kabob that comes together with minimal effort and preparation time, and these Chipotle Limed Grilled Shrimp Kabobs are exactly that.
This dish is made with simple ingredients, and can be marinated for as little as 15 minutes if you’re in a rush.
Some links may be affiliate links. That means I may make a commission if you use my links to purchase, at no extra added cost to you! I only recommend products that I personally love and believe in Full disclosure here.
Ingredients Needed for Chipotle Lime Grilled Shrimp Kabobs
To make this recipe for chipotle lime grilled shrimp, you’ll need the following ingredients (all measurements are listed on the recipe card):
- Shrimp
- Extra virgin olive oil
- Lime juice and lime zest
- Honey
- Seasonings: chipotle chili pepper, smoked paprika, garlic powder, onion powder, salt and black pepper
- Optional for garnish: Fresh parsley or cilantro and lime slices.
You’ll also need skewers for the shrimp. 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.
I used uncooked peeled deveined extra-large shrimp for this recipe (16-20 count). I recommend preparing it using jumbo or extra large shrimp for the best results. I’ve found that smaller shrimp are prone to burning too fast on the grill.
Fresh 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.
If you’re using frozen shrimp, be sure to fully thaw them first, then rinse and pat dry before using.
I love using fresh limes for this recipe, because lime zest is also needed for the best flavoring. If you don’t have limes, you can substitute lemon but obviously the flavor profile will be a bit different.
Olive oil can be swapped for avocado oil if you prefer.
How to Make Chipotle Lime Grilled Shrimp Kabobs
Whisk the marinade ingredients together in small jar with lid.
Add the shrimp to a large bowl or resealable bag. Pour half of marinade mixture into large bowl and toss the shrimp to coat thoroughly and marinate in the refrigerator for 15-30 minutes. (Marinating the shrimp for a longer period of time may cause the lime juice in this recipe to soften the shrimp and break them down.)
Reserve the other half of the marinade in the jar for serving the cooked shrimp.
Thread the shrimp onto skewers, with 5-6 shrimp per skewer.
Preheat grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
Remove the cooked shrimp from the grill onto a serving platter. Drizzle lightly with reserved marinade.
Serve immediately and enjoy!
Refrigerator leftovers in an airtight container for up to 3 days.
What to Serve with Grilled Shrimp Kabobs
If you’re looking for some ideas for sides to serve with chipotle lime grilled shrimp, here are a few recommendations:
Rice: Grilled shrimp are so good with fluffy white rice. You can also make your own grilled shrimp bowls with sesame rice, green onions and whatever grilled vegetables you love.
Appetizer: Grilled shrimp make a delicious appetizer for a summer party either on their own, or chopped up and combined in little cups with creamy avocado and edamame.
Salad topper: Add grilled shrimp to your favorite green salad or pasta salad
Shrimp and black beans: Chipotle lime shrimp tastes fantastic with black beans. You can serve the beans on the side, or make them into shrimp and black bean tacos or burritos.
You might also enjoy these recipes:
Sheet Pan Chicken Fajitas Recipe
Nori Wraps Recipe (TikTok Sushi Wraps)
Chipotle Lime Grilled Shrimp Kebobs
Smoky chipotle, lime juice, garlic and honey come together to create the perfect marinade for shrimp. Chipotle lime grilled shrimp kabobs are simple to throw on the grill and make a great salad topper, appetizer or summer protein for tacos and bowls.
Ingredients
Marinade Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lime juice (2 limes)
- 1 Tablespoon lime zest
- 1 teaspoon chipotle chili pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon honey
- salt and black pepper, to taste
Remaining Ingredients
- 1-1/4 lbs. extra-large peeled deveined shrimp
- 4 skewers
Instructions
- Whisk the marinade ingredients together in small jar with lid.
- Add the shrimp to a large bowl or resealable bag. Pour half of marinade mixture into large bowl and toss the shrimp to coat thoroughly and marinate in the refrigerator for 15-30 minutes. (Marinating the shrimp for a longer period of time may cause the lime juice in this recipe to soften the shrimp and break them down.)
- Reserve the other half of the marinade in the jar for serving the cooked shrimp.
- Thread the shrimp onto skewers, with 5-6 shrimp per skewer.
- Preheat grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
- Remove the cooked shrimp from the grill onto a serving platter. Drizzle lightly with reserved marinade.
- Serve immediately and enjoy!
Notes
- This recipe was made using uncooked peeled deveined extra-large shrimp (16-20 count). Fresh 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. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
- 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.
Did you try this recipe? Let me know with a comment and rating! 🤩 Your 5 star ratings and sweet comments help to support our family business, and help other readers as they create their dishes, too! Don’t forget to tag me on Instagram @funfamilymeals if you try this!
Use the image below to pin this recipe to your Pinterest boards to make it easy to find again!
