Chipotle Glazed Shrimp Kebabs Recipes

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GRILLED CHIPOTLE SHRIMP AND VEGGIES



Grilled Chipotle Shrimp and Veggies image

If using wood or bamboo skewers, soak the skewers completely in water for at least 30 minutes. This will help minimize the wood/skewers from burning. Chipotle peppers packed in adobo sauce can be spicy, so be cautious if you're unfamiliar with it's spice level.For grilling skewers, we love these stainless steel kebab style skewers, these grilling wire skewers, and for our lazy days these grilling trays and baskets.

Provided by Diane

Categories     Appetizer     Main Course     Side Dish

Time 55m

Number Of Ingredients 10

1/2 pound shrimp (, peeled and de-veined)
1 bell pepper (, cubed)
1 zucchini or summer squash (, cut into 1/2" thick slices)
2 Tablespoons oil
1 clove garlic (, minced)
1 teaspoon chili powder
1/2 teaspoon chipotle powder or 1 chipotle pepper packed in adobo sauce (, or to taste)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt (, or to taste)
1/2 teaspoon black ground pepper

Steps:

  • Stir together all marinade ingredients (oil, garlic, chili powder, chipotle powder or pepper, cumin, salt, and pepper) in a bowl or large ziplock bag.Add shrimp to the marinade and chill for at least 30 minutes.
  • Pre-heat grill to high heat. Scrape the grill grates to make sure they are clean.
  • Skewer the shrimp, zucchini and bell peppers on the skewers. Brush extra marinade on the skewers.
  • Grill the skewers for about 2-4 minutes per side, or until slightly charred and cooked through.Serve with salad, noodles, pasta or in tacos! Enjoy!

Nutrition Facts : Calories 141 kcal, Carbohydrate 4 g, Protein 12 g, Fat 8 g, Cholesterol 142 mg, Sodium 755 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHIPOTLE GRILLED SHRIMP



Chipotle Grilled Shrimp image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 4

1 1/2 pounds (about 4042) large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 teaspoon freshly ground black pepper

Steps:

  • Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high.
  • Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve.

CHIPOTLE-GLAZED SHRIMP



Chipotle-Glazed Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

1 1/2 pounds 16/20 shrimp, peeled and deveined (30 shrimp in total)
3 tablespoons adobo sauce from canned chipotles
3 tablespoons honey
1 tablespoon olive oil
2 scallions, sliced thin
2 limes, zested and then cut into wedges

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
  • Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
  • Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
  • Transfer to a platter and garnish with the remaining scallions and the lime wedges.

CHIPOTLE GLAZED SHRIMP



Chipotle Glazed Shrimp image

SPICY! If you love spicy shrimp dishes, this one is for you. I serve it over rice, but you could have it any way you like. For those who don't like it really spicy, reduce the amount of chipotles. Would be great barbequed and basted with the sauce. Adapted from a magazine clipping. Easily cuts in half for smaller servings.

Provided by IHeartDogs

Categories     Spicy

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water
1/4 cup apple cider vinegar
2 chipotle chiles in adobo, finely chopped
6 tablespoons ketchup
3 tablespoons orange juice
3 tablespoons brown sugar
1 1/2 lbs medium shrimp, cleaned (about 41-50 count)
oil, for sauteing shrimp
Old Bay Seasoning (optional)

Steps:

  • In saucepan large enough to hold shrimp, heat olive oil over medium heat, and saute onion until softened, about 5 minutes.
  • Add garlic, cumin, oregano and saute for 1 minute.
  • Stir in water, vinegar, chiles, ketchup, orange juice and brown sugar.
  • Bring to a boil, then lower heat and simmer for about 5 to 10 minutes, until slightly reduced and thickened.
  • Cover sauce over very low simmer.
  • Heat oil in large skillet.
  • Lay shrimp in skillet, sprinkle with Old Bay if using, and saute shrimp until just done, only about 3 or 4 minutes.
  • Add shrimp to sauce, and raise heat to high, cooking for about 1 minute, stirring gently until shrimp is coated with glaze.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 222.9, Fat 6.7, SaturatedFat 1, Cholesterol 172.8, Sodium 341.8, Carbohydrate 16, Fiber 0.6, Sugar 11.9, Protein 23.9

CHILI-LIME SHRIMP KABOBS



Chili-Lime Shrimp Kabobs image

Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 kabobs.

Number Of Ingredients 9

2 tablespoons lime juice
2 tablespoons olive oil
4-1/2 teaspoons white wine vinegar
2 garlic cloves, crushed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
24 uncooked medium shrimp, peeled and deveined
1 large sweet red pepper, cut into 24 pieces

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Nutrition Facts : Calories 32 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 46mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

GRILLED SHRIMP WITH KAHLUA-CHIPOTLE CHILE GLAZE



Grilled Shrimp With Kahlua-Chipotle Chile Glaze image

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;)

Provided by Manami

Categories     Lime

Time 1h10m

Yield 36 pieces

Number Of Ingredients 15

12 -15 wooden skewers
1/2 lb tomatoes, cut in 1/2 lengthwise
1 unpeeled white onion, cut in 1/2 lengthwise (about 1 cup)
10 garlic cloves
7 ounces chipotle chiles in adobo
1 tablespoon cumin
1 tablespoon coriander
1/2 cup Kahlua
4 tablespoons light brown sugar
3 tablespoons corn oil
1/2 cup lime juice
salt, to taste
1 1/2 lbs deveined shrimp, with shells on, rinsed and drained
1/4 cup chopped cilantro
lime wedge

Steps:

  • Soak skewers in water for 30 minutes.
  • Preheat the oven on a high broil setting.
  • When hot, place tomatoes onions (cut side down) and garlic on an oiled cookie sheet.
  • Broil until charred, about 5-6 minutes for garlic and 10 minutes for onions and tomatoes.
  • Core tomatoes and cut into chunks.
  • Peel onions and garlic; coarsely chop all and add to blender with the next 5 (chipotles through brown sugar) ingredients.
  • Blend until smooth.
  • Pour corn oil into a 10" frying pan over medium-high heat; when hot, add tomato mixture and stir until it simmers.
  • Lower heat to medium and cook about 8 minutes.
  • Add lime juice and stir until the glaze is thick.
  • Add salt to taste.
  • Reserve 1/4 cup to 1/2 cup glaze.
  • Thread shrimp on skewers, then set on a barbecue grill over high heat.
  • Sear 1-2 minutes on each side, basting with glaze before you flip the shrimp.
  • Continue to flip and coat each side until shrimp is barely opaque, about 4-6 minutes.
  • Serve with reserved glaze, chopped cilantro and lime wedges.

Nutrition Facts : Calories 44.9, Fat 0.7, SaturatedFat 0.1, Cholesterol 36.8, Sodium 44.1, Carbohydrate 3.9, Fiber 0.2, Sugar 3.1, Protein 4.1

CHIPOTLE-GLAZED SHRIMP



Chipotle-Glazed Shrimp image

Categories     Blender     Shellfish     Appetizer     Marinate     Shrimp     Hot Pepper     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 11

2 tablespoons olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water
1/4 cup apple cider vinegar
2 tablespoons chopped canned chipotle chilies
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1/4 cup orange juice
2 tablespoons golden brown sugar

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add onion; sauté until golden brown, about 10 minutes. Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotles to blender; purée until smooth. Transfer half of puree to medium bowl; cool. Add shrimp to bowl; toss to coat. Cover; chill 2 hours.
  • Pour remaining purée into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Cool.
  • Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.

GRILLED KIWI-CHICKEN KABOBS WITH HONEY-CHIPOTLE GLAZE



Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze image

When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 kabobs.

Number Of Ingredients 10

6 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
8 medium kiwifruit, peeled and halved
3 tablespoons honey
1 tablespoon minced chipotle peppers in adobo sauce
Lime juice, optional
Hot cooked rice, optional

Steps:

  • Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes., Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi. , Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture., Serve with fresh lime juice and rice if desired.

Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 5g fiber), Protein 25g protein.

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