Chipotlelimedipandbbqdtigershrimp Recipes

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CHIPOTLE LIME SHRIMP



Chipotle Lime Shrimp image

Spicy chipotle combines with tangy, sweet lime taking your grilled shrimp to a whole new level. You will love this Chipotle Lime Shrimp recipe!

Provided by Ali

Time 26m

Number Of Ingredients 7

1 lb. shrimp, peeled and deveined
3 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
1 Tbsp. brown sugar
1 tsp. cumin
1/2 tsp. chipotle powder
1 lime, juice and zest

Steps:

  • Mix the chipotle powder, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl. Add the shrimp to the marinade and toss until coated, then let the shrimp marinate for 20 minutes.
  • Thread the shrimp onto metal skewers, or wood skewers that have been soaked in water for at least 10 minutes.
  • Heat grill to medium-high, then grill the shrimp until cooked (pink and opaque), about 1-2 minutes per side.

CHIPOTLE LIME DIP AND BBQ'D TIGER SHRIMP



Chipotle Lime Dip and BBQ'd Tiger Shrimp image

On it's own this is an awesome Dip with unlimited possibilities - and it's ready in just minutes. The grilled shrimp is great, as is grilled chicken. I have substituted the new Tabasco Chipotle Flavour hot sauce and it's a great flavour. Originally from Food and Drink.

Provided by Just Call Me Martha

Categories     Lime

Time 15m

Yield 8-12 skewers

Number Of Ingredients 7

1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon chipotle barbecue sauce or 1 tablespoon minced canned chipotle chile
1 clove garlic
1/2 teaspoon grated lime rind
1 tablespoon freshly squeezed lime juice
12 ounces large tiger shrimp, peeled

Steps:

  • In a bowl, stir together mayonnaise, sour cream, chipotle sauce, garlic, lime rind and lime juice.
  • Cover and refrigerate until serving (up to one day) Using metal skewers or wooden skewers that have been soaked in water for at least 30 minutes, thread two or three shrimp on each skewer.
  • Place each skewer on greased grill and grill until pink (about 1 1/2 to 2 minutes per side).
  • Serve either hot or cold with Chipotle Lime Dip for dipping.

Nutrition Facts : Calories 106.1, Fat 6, SaturatedFat 1.9, Cholesterol 71.4, Sodium 152.9, Carbohydrate 3.7, Sugar 0.8, Protein 9.1

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.

CHILE-LIME SHRIMP WITH CREAMY CHIPOTLE DIP



Chile-Lime Shrimp with Creamy Chipotle Dip image

Lime juice and peel add a tangy citrus flavor to a spicy marinade. Serve the cooked shrimp with a creamy dip for even more flavor!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 12

Number Of Ingredients 10

2 limes
24 uncooked extra-large (16 to 20 per pound) deveined peeled shrimp with tail shells left on (about 1 1/2 lb)
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/3 cup mayonnaise or salad dressing
2 tablespoons honey mustard
1 large chipotle chile in adobo sauce (from 7-oz can), finely chopped (1 tablespoon)
1 teaspoon adobo sauce
1 tablespoon chopped fresh cilantro

Steps:

  • Reserve 1 lime for garnish. Grate 1 teaspoon peel from other lime. Cut lime in half; squeeze enough juice to measure 2 tablespoons. Set peel and juice aside.
  • Butterfly each shrimp by cutting along the outside curve through the fleshiest part for about 1 1/2 inches, cutting almost to the inside curve. The shrimp should spread open.
  • In 1-gallon resealable food-storage plastic bag, mix oil, garlic, pepper flakes, lime juice and grated lime peel. Shake lightly to mix. Add shrimp. Seal bag; rotate to coat all of shrimp. Refrigerate 30 to 60 minutes to marinate.
  • Meanwhile, in small bowl, mix mayonnaise, honey mustard, chipotle chile and adobo sauce. Cover; refrigerate until serving.
  • Heat oven to 400°F. Remove shrimp from marinade; place in 15x10x1-inch baking pan. Open each shrimp, arranging in pan so that cut portion is on pan with tail tucked in. Discard marinade.
  • Bake 5 to 7 minutes, rearranging shrimp halfway through bake time, until shrimp are pink. Place on serving platter; sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges. Garnish dip with wedges. Serve shrimp with dip. Store any remaining shrimp and dip in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving (2 Shrimp and About 2 Teaspoons Dip), Sodium 95 mg, Sugar 0 g, TransFat 0 g

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