Grilled Shrimp with Sonoran Lime Chipotle Marinade
- 1–2 pounds Jumbo shrimp, peeled and deveined, and put on skewers
- Sonoran Lime Chipotle Marinade (If making a large batch, double recipe)
Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.
To test whether the shrimp are done, wait until they change color and cut one in half. Center should be hot and white, not translucent.
Sonoran Lime-Chipotle Marinade
If you start the meal with dessert you can certainly celebrate this as your second course. Juicy, spicy, shrimp on the grill with a Lime and Chile Marinade baste. It’s would be hard to pass this one up.
- Juice of 4 Key Limes
- ½ bottle Dark Mexican beer
- 1½ tablespoons Extra Virgin olive oil
- 3 Chipotle chiles, canned, mashed well, with 1 tablespoon of adobo sauce from the can
- ¼ teaspoons Kosher salt
- 2 cloves Minced garlic
- ½ teaspoons Mexican oregano
- Paprika
Whisk all ingredients together, except the paprika. Drizzle the sauce over fish, shrimp, or vegetables while grilling. Sprinkle with paprika and serve.
Makes ½ cup.
Quick and Easy: Grilled Shrimp with Sonoran Chipotle Marinade (here, here, and here)
Rather than overwhelm grilled shrimp with a spicy rub or a sticky glaze, we chose a simple marinade that imparts a slight tang and a subdued heat. And the marinade takes hold in less time than it takes to peel the shrimp. Adapted from a recipe by AJ’s Purveyors of Fine Foods in Phoenix.
- Juice from 4 limes
- ⅔ cup beer, such as Corona or pale ale
- 1 tablespoon extra-virgin olive oil
- 1 to 3 canned chipotle chili peppers, mashed
- ¼ teaspoon kosher salt
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped fresh cilantro, or to taste
- About 2 pounds extra-large shrimp
Preheat the grill or broiler.
In a bowl or blender, whisk or combine the lime juice, beer, oil, chipotle peppers, salt, garlic and cilantro. Pour the marinade into a large bowl.
Peel and devein the shrimp, adding the shrimp to the bowl as they are cleaned. Toss to coat the shrimp with the marinade. Drain the shrimp and, if desired, skewer them.
Grill or broil the shrimp, turning as necessary, just until pink and cooked through, 2 to 3 minutes per side, depending on the size. Serve immediately. Four servings.
Per serving: 254 calories, 46 gm protein, 3 gm carbohydrates, 5 gm fat, 345 mg cholesterol, 1 gm saturated fat, 406 sodium, trace dietary fiber.