Chipotle-Adobo Grilled Shrimp Skewers
Marinade
- 1 lb large shrimp
- 1 to 2 chipotle peppers from the can
- 1 to 1 1/2 Tbsp adobo sauce
- 1 1/2 Tbsp avocado oil or olive oil
- 1/2 tsp garlic powder, or 1 garlic clove
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/3 to 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp honey or brown sugar, optional
- 1 1/2 tsp lime juice, optional; add near the end of marinating or after grilling
Blend the marinade, toss with shrimp, and refrigerate for 15 to 30 minutes max.
Thread onto skewers and grill over medium-high heat for about 2 to 3 minutes per side, until opaque and lightly charred.
Serve with:
Mexican street corn rice bowl base
Rice with corn, cotija, lime, cilantro, and a little mayo or crema-style sauce on top.
Warm tortillas
Turn the skewers into tacos. Add slaw, avocado, lime, and crema.
Roasted sweet potatoes
Cubes or wedges with cumin, chili powder, salt, and lime. Sweet potatoes are especially good with smoky chipotle.
Black bean and corn salad
Black beans, corn, tomato, red onion, cilantro, lime, cumin, salt. Easy and filling.
Simple “complete meal” combos
Taco night:
Chipotle shrimp + warm tortillas + cabbage slaw + avocado + lime crema.
Rice bowl:
Cilantro-lime rice + shrimp + black beans + corn + mango salsa + avocado.
Grill dinner:
Shrimp skewers + grilled corn + roasted sweet potatoes + cucumber-lime salad.
Lighter plate:
