Chipotle Shrimp

Inspired by Guelaguetza - Los Angeles, CA

IMG_5218.jpg
IMG_5219.jpg
IMG_5237.jpg
IMG_5250.jpg

I ran across this recipe on Bricia Lopez’s Instagram earlier this summer and have been waiting for an opportunity to try it ever since. It was perfect because Tabasco Chipotle, whom sponsored this recipe, is one of my favorite sauces to have on hand for all occasions. I added some fresh grilled pineapple for added citrus and some grilled peppers for added heat. It was pretty great.

Parts of this recipe were adapted from Bricia Lopez’s recipe for Grilled Chipotle Shrimp which was made in partnership with Tobasco. Bricia Lopez has a fantastic Mexican restaurant in Los Angeles, California - Guelaguetza.

INGREDIENTS

CHIPOTLE SHRIMP:

  • 1-1 ½ lbs raw shrimp, peeled, deveined, rinsed, and dried

  • 2 TBS Tabasco Chipotle sauce (plus more for serving)

  • 2 TBS lemon juice (about half a large lemon)

  • Zest of 1 lemon

  • 1 TBS salt

  • ½ TBS olive oil

  • ½ tsp smoked paprika

  • 2 garlic cloves, minced

  • 1 TBS unsalted butter, room temperature

  • 2 TBS mix of cilantro, parsley, and chives, minced (plus more for topping)

  • Pineapple, grilled and diced (for topping)

  • Lemon wedges (for serving)

GO FOR IT

CHIPOTLE SHRIMP:

  1. In a bowl, combine Tabasco Chipotle, lemon juice, lemon zest, salt, olive oil, smoked paprika, minced garlic, butter, and herb mix

  2. Once mixed, marinate shrimp in mixture for at least 10 minutes

  3. Cook shrimp on a hot grill for 3-4 minutes per side

  4. Serve fresh topped with additional herbs, diced pineapple, Chipotle sauce, and lemon

NOTES:

If you’re unable to grill you can broil the shrimp or use a cast iron skillet. However, I love to grill whenever possible because getting some of that charcoal flavor onto the shrimp adds all the more flavor for me to enjoy.

I also took these and made shrimp tacos which is a perfectly acceptable way to enjoy grilled shrimp. If you go that route feel free to add more toppings.