Chipotle Lime Grilled Shrimp

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 tried this recipe during a family cookout, and everyone loved the punchy marinade and refreshing rice. The aroma of chipotle and lime on the grill always brings everyone to the table fast.

Ingredients

• Large shrimp: 1 lb (450 g), peeled and deveined
• Olive oil: 2 tbsp (for marinade and rice)
• Lime juice: 2 tbsp (about 1 lime, for marinade) and 2 tbsp (about 1 lime, for rice)
• Chipotle peppers in adobo sauce: 1 tbsp, finely chopped
• Garlic: 2 cloves, minced
• Honey: 1 tsp
• Ground cumin: 1/2 tsp
• Smoked paprika: 1/2 tsp
• Salt: 1/2 tsp (marinade) and 1/2 tsp (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
• Garnishes: Lime wedges, extra chopped cilantro (optional)

Instructions

Marinate the Shrimp:

Whisk together olive oil, lime juice, chipotle peppers, garlic, honey, cumin, paprika, salt, and pepper. Toss shrimp to coat. Cover and refrigerate for 15–30 minutes.

Prepare the Rice:

Rinse rice under cold water until water runs clear. Heat olive oil in a saucepan over medium. Add rice and stir for 1–2 minutes. Add water or broth and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.

Season the Rice:

Remove rice from heat, fluff with a fork, and stir in lime zest, lime juice, and cilantro.

Grill the Shrimp:

Preheat grill or grill pan to medium-high. Thread shrimp onto skewers. Grill 2–3 minutes per side until opaque and lightly charred.

Serve:

Serve grilled shrimp over cilantro lime rice. Garnish with lime wedges and extra cilantro if desired.

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Making this dish always reminds me of Sunday lunches, surrounded by family passing platters and squeezing extra lime on everything. It’s a recipe that guarantees smiles at our table every time.

Serving Suggestions

This shrimp and rice pairs well with grilled vegetables or a fresh avocado salad for a complete, colorful meal. Try adding tortilla chips or a side of black beans for extra texture and heartiness.

Ingredient Swaps & Ideas

Swap white rice with brown rice or quinoa for a whole-grain option, or add sliced jalapeños for extra zest. You can also substitute chicken or tofu for shrimp if you prefer a different protein.

Nutritional & Allergen Info

This recipe contains shellfish (shrimp). All other ingredients are naturally gluten- and dairy-free, but always check packaged items for cross-contamination. At 340 calories and 27g of protein per serving, it’s a nutritious choice.

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This vibrant dish comes together fast and never fails to impress. Let your grill do the work, and enjoy fresh, bold flavors in every bite.

Recipe Questions

→ What is the best way to grill the shrimp?

Preheat the grill to medium-high and thread the marinated shrimp onto skewers. Grill for 2–3 minutes per side until shrimp are opaque and slightly charred.

→ Can I substitute the rice with another grain?

Yes, brown rice or quinoa can be used as alternative grains for a heartier texture and added nutrients.

→ How can I add more heat to this dish?

Increase the amount of chipotle peppers or add a pinch of cayenne pepper to the marinade for extra spice.

→ Is there a way to prepare this dish ahead of time?

You can marinate the shrimp in advance and refrigerate for up to 30 minutes. The cilantro-lime rice is best freshly made but can be reheated gently.

→ What garnishes complement this grilled shrimp and rice?

Fresh lime wedges and extra chopped cilantro add brightness and a fresh herbal note to the finished dish.