It’s almost summertime, and the grillin’ is easy (of course in Southern California we grill pretty much all year), and one of our favorite easy and healthy grilling meals is spicy chipotle grilled shrimp tacos. After a quick prep of the marinade, you let it sit for about a half hour and then it is ready to eat ten minutes later, making it simple enough to do even on a work day. Served on corn tortillas with beans or rice or grilled corn, nothing takes very long to get to the dinner plate.
We originally found the recipe on AllRecipes.com, and modified it very slightly to up the heat further and make it into tacos rather than an entree, but it is now tied with our grilled shrimp scampi as our favorite light and easy seafood dish.
- 2 Cloves garlic, minced
- 1-2 Chipotle peppers in Adobe Sauce, minced (be sure to get some sauce in the marinade)
- 1 Lemon or 1-2 limes, juiced
- ½ Tbsp olive ooil
- ½ Tbsp paprika
- 1 Tsp fresh cilantro, chopped (optional)
- ½ Tsp kosher salt
- ½ Tsp cracked black pepper
- ½ Tsp crushed red pepper flakes
- ¼ Tsp cayenne pepper
- 1 pound uncooked shrimp, peeled and deveined (I usually get 26-30 sized shrimp, but smaller will work in a grill wok)
- 4-6 corn tortillas
- Garnishes, such as shredded cabbage, onions, limes, cilantro, salsa, etc.
- Mix all ingredients up through shrimp into a measuring cup or straight into a ziplock bag.
- Place marinade and shrimp into ziplock bag, mix to coat shrimp and let sit for 30 minutes in refrigerator.
- Place shrimp on skewers or spray grill wok or grill pan with non-stick spray.
- Pre-heat grill to high or medium high and coat grill with non-stick spray (if using skewers).
- Put shrimp skewers on grill or put shrimp into grill wok on grill, let sit 2-3 minutes.
- Turn skewers over or toss shrimp in wok, let shrimp cook an additional 2-3 minutes, or until pink. It is easier to overcook shrimp than undercook it, so watch it closely!
- Heat tortillas, and assemble tacos.
Original recipe called for putting shrimp on skewers, but if you have a grill wok or grill pan (that will keep the shrimp from falling through grill grates), it works just as easily and required less handling of the shrimp.
Serve with grilled corn (we love chile lime grilled corn, to be blogged soon), beans, rice, etc.
This version is too spicy for our kids, but could be toned down by using less chipotle and cutting out the cayenne.