Spicy Grilled Chipotle Shrimp Tacos
Recipe type: Main Course
Cuisine: Southwestern
Serves: 3-4
Weight Watchers: 5 PointsPlus (if 4 servings), 6 PointsPlus (if 3 servings)
  • 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.
  1. Mix all ingredients up through shrimp into a measuring cup or straight into a ziplock bag.
  2. Place marinade and shrimp into ziplock bag, mix to coat shrimp and let sit for 30 minutes in refrigerator.
  3. Place shrimp on skewers or spray grill wok or grill pan with non-stick spray.
  4. Pre-heat grill to high or medium high and coat grill with non-stick spray (if using skewers).
  5. Put shrimp skewers on grill or put shrimp into grill wok on grill, let sit 2-3 minutes.
  6. 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!
  7. Heat tortillas, and assemble tacos.
When we get a can of chipotle chiles in adobe sauce, we will take the one or two peppers out and then transfer the rest into a small tupperware-style container, where you can safely keep it in the refrigerator for a long time.

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.
Recipe by The Taste Place at https://www.thetasteplace.com/spicy-grilled-chipotle-shrimp-tacos-awesomeness-in-a-tortilla/