Fire Up The Grill For These Mouthwatering Chipotle Lime Shrimp Kabobs

Spice up your summer with these gluten-free chipotle lime shrimp skewers! Serve them hot off the grill as an appetizer, a delightful addition to your garden salad, or tucked into tasty shrimp tacos. Let’s get grilling! 🌞🌶🍤

Gluten Free Chipotle Lime Shrimp Kabobs Recipe

Looking to spice up your summer grilling game? These Chipotle Lime Shrimp Kabobs are the answer! Bursting with bold flavors and a hint of smokiness, these gluten-free shrimp skewers are the ultimate crowd-pleaser. Picture this: succulent shrimp marinated in a zesty chipotle lime sauce, grilled to perfection, and served hot off the grill. Your taste buds are in for a treat!

I absolutely love how versatile these kabobs are. They make a fantastic appetizer to kick off your BBQ, but they’re also perfect as a main dish. Imagine topping a fresh garden salad with these flavorful shrimp, or tucking them into warm tortillas for the most mouth-watering shrimp tacos you’ve ever had. The possibilities are endless!

When it comes to skewers, I prefer using metal ones – they’re reusable and don’t need any prep. But if you’re using wooden skewers, don’t forget to soak them for at least 30 minutes beforehand to prevent any unwanted charring. It’s a small step that makes a big difference.

And let’s talk about presentation! These kabobs look stunning with a sprinkle of fresh parsley or cilantro and a few lime slices on the side. It’s those little touches that make your dish not only taste amazing but look restaurant-worthy too.

So, grab your skewers and let’s get grilling! Whether you’re hosting a summer party or just craving something delicious, these Chipotle Lime Shrimp Kabobs are sure to become a staple in your recipe rotation. Happy grilling!

Prep time: 45 minutes (includes marinating)
Cook time: 6 minutes
Serves: 4

Marinade Ingredients:

1/4 c. extra virgin olive oil
1/4 c. fresh squeezed lime juice (2 limes)
1 T. lime zest
1 t. chipotle chili pepper
1/2 t. smoked paprika
1 t. garlic powder
1 t. onion powder
1 T. honey (preferably local)
salt and black pepper, to taste

Remaining Ingredients:

1-1/4 lbs. extra-large peeled deveined shrimp

4 skewers* 

*Preparation Note: I prefer to use four 12-15” metal skewers for this recipe. If using wooden skewers be sure to soak for at least 30 minutes before adding shrimp to prevent burning.   

To Serve: This is best served hot right off the grill. I like them as an appetizer, on top of a fresh garden salad, or in shrimp tacos.

Optional Garnish: Fresh parsley or cilantro and lime slices.

Directions:

1. Whisk marinade ingredients together in small jar with lid. 
2. Pour one-half of marinade mixture into large non-reactive bowl and reserve the other half in the jar for serving. 
3. Add shrimp to bowl and toss to coat. Marinate at least 15 minutes but not longer than 30 minutes.
4. Thread the shrimp onto skewers, 5-6 per skewer.
5. Preheat grill over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 3-4 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
6. Remove from grill onto a serving platter. Drizzle lightly with reserved marinade.
7. Serve immediately garnished with fresh parsley sprigs and lime slices or as desired above. Enjoy! 

Note: This recipe was created using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.