Save Succulent shrimp marinated in a smoky chipotle-lime sauce, perfectly grilled and served over fluffy cilantro-lime rice—a vibrant, zesty dish with a touch of heat.
I first made this for a summer barbecue and it quickly became the star of the meal. The balance of smoky chipotle and fresh lime always impresses friends and family.
Ingredients
- Large shrimp: 1 lb (450 g), peeled and deveined
- Olive oil: 2 tbsp, divided
- Lime juice: 2 tbsp (about 1 lime), divided
- Chipotle peppers in adobo sauce: 1 tbsp, finely chopped
- Garlic cloves: 2, minced
- Honey: 1 tsp
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/2 tsp for shrimp, 1/2 tsp for rice
- Black pepper: 1/4 tsp
- Long grain white rice: 1 cup
- Water or low-sodium chicken broth: 2 cups
- Lime zest: zest of 1 lime
- Fresh cilantro: 1/2 cup, chopped
- Lime wedges: optional, for garnish
- Extra chopped cilantro: optional, for garnish
Instructions
- Marinate Shrimp:
- In a large bowl, whisk together olive oil, lime juice, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 15–30 minutes.
- Prepare Rice:
- While shrimp marinates, rinse rice under cold water until water runs clear. In a saucepan, heat olive oil over medium heat. Add rice and stir for 1–2 minutes.
- Cook Rice:
- Add water or broth and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat, fluff with a fork, and stir in lime zest, lime juice, and cilantro.
- Grill Shrimp:
- Preheat grill or grill pan to medium-high heat. Thread marinated shrimp onto skewers.
- Cook Shrimp:
- Grill shrimp for 2–3 minutes per side, or until opaque and lightly charred.
- Serve:
- Serve grilled shrimp over cilantro lime rice. Garnish with lime wedges and extra cilantro if desired.
Save This dish is a favorite for family get-togethers—everyone gathers around and builds their own bowls with loads of fresh toppings.
Variations & Swaps
Brown rice or quinoa can be substituted for white rice for a heartier, whole grain base. For more heat, add extra chipotle or a pinch of cayenne to your marinade.
Serving Suggestions
Pair with grilled vegetables or a simple avocado salad for a complete meal. Lime wedges and fresh cilantro brighten the flavors even more.
Allergen & Nutrition Info
This recipe contains shellfish (shrimp). Each serving provides 340 calories, 9 g fat, 38 g carbohydrates, and 27 g protein. Double-check all pre-packaged items for cross-contamination if serving those with allergies.
Save Your next barbecue will shine with these grilled shrimp bowls—so colorful and full of flavor.
Recipe FAQ
- → How long should the shrimp marinate?
Marinate the shrimp for 15 to 30 minutes to allow the chipotle-lime flavors to infuse without overpowering the delicate texture.
- → Can I substitute the rice with another grain?
Yes, brown rice or quinoa can be used as alternatives for a heartier, whole grain option.
- → What grill temperature is best for cooking the shrimp?
Preheat your grill or grill pan to medium-high to achieve a nice sear and smoky char without overcooking.
- → How can I add more heat to the dish?
Increase the amount of chipotle peppers in adobo or add a pinch of cayenne pepper to the marinade for extra spiciness.
- → Are there any common allergens in this dish?
This dish contains shellfish due to the shrimp. All other ingredients are naturally gluten- and dairy-free.