Chipotle Lime Shrimp Scampi Recipes

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CHIPOTLE-LIME SHRIMP SCAMPI



Chipotle-Lime Shrimp Scampi image

The butter mixture here actually came from a recipe for a spread for grilled corn on the cob! We had a lot left over, so we started thinking of other ways to use it. My husband suggested shrimp, and that was a BIG winner! Try serving it with crusty sourdough bread to soak up the extra sauce.

Provided by MaryMc

Categories     Spicy

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/2 cup butter, at room temperature (not margarine)
2 limes, juice of
3 -4 canned chipotle chiles in adobo, finely chopped
1 teaspoon ground cumin
2 garlic cloves, pressed or minced
2 tablespoons cilantro, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, fresh ground
1 lb shrimp, peeled and deveined, tails left on

Steps:

  • Whip together all the ingredients except shrimp, until smooth.
  • Preheat oven to 350 degrees F.
  • Arrange shrimp in one layer in a glass baking dish. Dot with the butter mixture.
  • Bake 8-15 minutes, turning every 4-5 minutes. The timing depends on the size of the shrimp. They are done when they turn pink and opaque. Don't overcook--they will become tough.

Nutrition Facts : Calories 444.9, Fat 33.5, SaturatedFat 19.9, Cholesterol 311.8, Sodium 832.3, Carbohydrate 4.8, Fiber 0.3, Sugar 0.5, Protein 31.5

20-MINUTE CHIPOTLE SHRIMP



20-Minute Chipotle Shrimp image

Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons Country Crock® Spread, melted
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ teaspoon chipotle chili powder, or more to taste
½ teaspoon salt
1 pound large shrimp, peeled, deveined and tails on

Steps:

  • Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
  • Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
  • Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
  • Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 491.6 mg, Sugar 8.8 g

SHEET-PAN CHIPOTLE-LIME SHRIMP BAKE



Sheet-Pan Chipotle-Lime Shrimp Bake image

I like to make this seafood dinner for company because it tastes amazing, but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It's all about what's available for a decent price. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes
1 tablespoon extra virgin olive oil
3/4 teaspoon sea salt, divided
3 medium limes
1/4 cup unsalted butter, melted
1 teaspoon ground chipotle pepper
1/2 pound fresh asparagus, trimmed
1/2 pound Broccolini or broccoli, cut into small florets
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons minced fresh cilantro

Steps:

  • Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.

Nutrition Facts : Calories 394 calories, Fat 17g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

GRILLED CHIPOTLE SHRIMP



Grilled Chipotle Shrimp image

I created this recipe for a Cinco de Mayo party, and it was a hit! It's so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp's heat perfectly. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 5 dozen (1-1/4 cups sauce).

Number Of Ingredients 15

1/4 cup packed brown sugar
2 chipotle peppers in adobo sauce, chopped, plus 1/4 cup adobo sauce
6 garlic cloves, minced
2 tablespoons water
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
2 pounds uncooked large shrimp, peeled and deveined
CILANTRO CREAM SAUCE:
1 cup sour cream
1/3 cup minced fresh cilantro
2 garlic cloves, minced
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt
1/4 teaspoon minced fresh mint

Steps:

  • In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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