grilled honey chipotle lime shrimp with mango avocado salsa
Summer = skewer season!
I love a good batch of grilled shrimp. In this current season, whenever I buy a bag at the store (bonus points when it goes BOGO at Publix, holla) I try to think of a fresh way to season and char those fuckers to add to my meal prep rotation.
Shrimp are hardy and sturdy, holding up wonderfully to poking with a wooden stick and searing at high temperatures over a grill or grill pan. All of my skewer-centered recipes so far are shrimp because it’s practical and easy to work with in the BBQ world. Perhaps I’ll branch out this year, but so far, I’m content with sharing this caliber of recipe with you.
Grilled Honey Chipotle Lime Shrimp are bright, snappy, and easy, perfectly sweet and spicy and taking little time to prep and cook. Grab whatever you’ve got close by – a grill pan, griddle, cast iron skillet, or an actual bonafide grill (don’t bring it inside, please). Double the batch – and its accompanying mango salsa – for your Memorial Day gathering or to meal prep for the fam. You’re looking at 30 minutes or so for a fresh and light supper to grace your table.
Al fresco dining? Don’t mind if I do!
Thrill of the Grill
I like to buy shrimp that has already been peeled and deveined, or leastwise the latter. Tearing the shells of isn’t a big deal to me, but ripping out the poop trail is another story. Pesky and time consuming. So that’s my first recommendation to you fine folk.
Second rec: for skewers, the 21-30 count shrimp (or similar) are my favorite size. Any bigger, like U15, you’ll get far fewer skewers, and any smaller will experience trouble staying on the picks.
Whatever you choose, make sure you pat them real dry with paper towels. Wet shrimp will not char. Then, mix together your seasoning: honey, lime juice, olive oil, chipotle chili powder, smoked paprika, finely minced garlic, and a pinch of salt and pepper.
Rub the sauce all over the shrimps. Grab your skewers and thread as many shrimp as you can fit onto each. I cut down my wooden skewers to fit my grill pan, so I usually manage 4-5 or so. You’re welcome to use metal skewers if you want, but keep in mind they’ll get balls fuckin hot when exposed to heat.
Heat your grill, grill pan, or skillet to medium heat and drizzle or rub some olive oil over the grates. Add your shrimp, in batches as needed to avoid overcrowding, and cook for 2-3 minutes per side. By the end of its session in the pan parlor, your shrimps should have some nice blackened tattoos in spots. Fucken glorious.
Salsa Dance
My mango avocado salsa appears in many variations on the site, so if you’re not new here, you’ve seen it before. It’s sweet and minimalistic and takes little effort. Unlike writing this damn blog post because I ran 6 x 600m intervals this morning and my brain has gone on lockdown.
To make, combine sliced avocado and mango, lime juice, fresh cilantro, basil, and a kiss of tajin. What is tajin? That snippy chili-based spice mix that often rims margaritas. I adore the spunk it adds to this salsa.
Cook up some rice or quinoa, plop a skewer or two overtop, and spoon some salsa on the perimeter to finish. An extra squeeze of lime or a few leaves of cilantro never hurt anyone. Pop your leftovers into containers for the week’s meal prep. Do a little jig because you’re a badass mealprepping ho who has their shit together more than 80% of the population.
I raise my fork to that.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Shrimp on the barbie:
Blackened Shrimp Skewers with Tequila Avocado Salsa
Pineapple Maple Chipotle Shrimp Skewers
Grilled Hot Chile Shrimp Skewers with Avocado Ranch
20 Minute Spicy BBQ Shrimp Rice Bowls
grilled honey chipotle lime shrimp with mango avocado salsa
Ingredients
- 1 1/2 lb jumbo shrimp (21-30/lb), peeled and deveined
- 1/4 cup honey
- 2 tbsp lime juice
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- steamed rice, for serving
mango avocado salsa
- 2 avocados, chopped
- 1 cup mango chunks, finely diced
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 1 tsp tajin
Instructions
- Pat the shrimp very dry with paper towels. In a large bowl, whisk together the honey, 2 tablespoons of olive oil, lime juice, chipotle chili powder, smoked paprika, minced garlic, and a pinch each of salt and pepper. Add the shrimp and toss until well coated.
- Thread 5-6 shrimp onto wooden skewers. Heat a grill pan, grill, or cast iron skillet to medium heat and drizzle with a couple teaspoons of olive oil.
- Working in batches as needed, grill the skewers 2-3 minutes per side until charred. Move to a plate and continue with additional skewers, as needed, until all are cooked.
- Make the salsa. In a bowl, toss together the avocado, mango, lime juice, cilantro, basil, tajin, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Serve the skewers over bowls of rice with plenty of salsa and fresh cilantro and/or basil, as desired.
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