Grilled Chipotle Shrimp Tacos
Diabetic-Friendly, grilled, Main Dishes

Spicy Grilled Chipotle Shrimp Tacos: Awesomeness in a Tortilla

Comments are Disabled

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, 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.

Grilled Chipotle Shrimp Tacos
Raw materials for spicy chipotle grilled shrimp.
Grilled Chipotle Shrimp Tacos
Marinade ingredients in a measuring cup.
Grilled Chipotle Shrimp Tacos
Shrimp marinading in a ziplock.
Grilled Chipotle Shrimp Tacos
Shrimp threaded on skewers, ready for the flame.
Grilled Chipotle Shrimp Tacos
On the grill!
Grilled Chipotle Shrimp Tacos
Ready to become tacos!
Grilled Chipotle Shrimp Tacos
Grilled spicy chipotle shrimp tacos with black beans and salsa.
Spicy Grilled Chipotle Shrimp Tacos
Weight Watchers: 5 PointsPlus (if 4 servings), 6 PointsPlus (if 3 servings)
Recipe type: Main Course
Cuisine: Southwestern
Serves: 3-4
  • 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.

Comments are closed.