Grilling season is upon us!

Chipotle Grilled Shrimp | Fork in the Kitchen

How was your Memorial Day weekend? It was hot as heck here in Minneapolis – but much welcomed change from the blizzard we had a mere two months ago. I’ll take it. I’m never one to complain about the heat!

Besides, it’s a good excuse to keep the oven off, turn on the grill, and have a drink or two while soaking up the sun. These Chipotle Grilled Shrimp being part of the plan for sure.

Chipotle Grilled Shrimp | Fork in the Kitchen

These babies are kind of like a packaged deal. They actually originated in a Chipotle Salad (official name and recipe coming next!), but in true food blogger fashion, I had a hunch that you might just want the shrimp recipe too. We can all go for a good grilled shrimp recipe in the summertime, right?


Chipotle Grilled Shrimp | Fork in the Kitchen

So here it is: Chipotle Grilled Shrimp. As basic as that, because there’s no need for complicating long summer nights, now is there? This recipe is spot on for when you finally come home from work and just want to veg out. See above: sun and drink and chill.

The marinade is so easy. Seriously, all you need is some chipotle peppers in adobo sauce, lime, garlic, honey, olive oil, and salt. Let the shrimp soak in all the flavor for a little bit, and then grill them up. And c’mon, you know it takes like 2 minutes to grill shrimp. WINNING HERE, PEOPLE. Serve them alongside some cilantro lime rice, grilled veggies, or in the salad (also previously mentioned to be making its debut very shortly ;)).

Chipotle Grilled Shrimp | Fork in the Kitchen

You really cannot go wrong. I’d also vote for a side of pineapple or mango salsa – because I’m obsessed. Can’t get enough of that spicy-sweet combo. It’s summer, after-all, gimme alllllll the fresh fruit, please.

Chipotle Grilled Shrimp | Fork in the Kitchen
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Get the Recipe Chipotle Grilled Shrimp

A quick and easy summertime dinner, full of flavor and with endless pairings!



  • In a food processor or blender, puree peppers, sauce, garlic, honey, lime juice, olive oil, and salt. Adjust salt to taste. Pour the mixture over raw shrimp and stir to coat evenly. Let marinate in the refrigerator for at least 30 minutes (up to one hour).
  • Remove shrimp from marinade, let any excess drip off. If using an outdoor grill, I recommend placing them on a bamboo or metal skewer.
  • Place the skewer onto a clean grill rack or a heated grill pan over medium heat. Cook on each side for 1-2 minutes until pink and translucent. Be careful not to overcook!


Serve with rice, mango or pineapple salsa, or a salad!
The chipotle peppers and adobe sauce are in the same can; you will use the pepper and the sauce.
Calories: 37kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 815mg, Potassium: 28mg, Fiber: 1g, Sugar: 1g, Vitamin A: 389IU, Vitamin C: 5mg, Calcium: 12mg, Iron: 1mg
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