Chipotle Grilled Shrimp with Lime Beer


6 servings

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil 
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh cilantro (Optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined 
  • 2 tablespoons packed brown sugar
  • 2 tablespoons lime juice
  • 1 1/2 cups Mexican beer, divided
  • wooden or metal skewers


  1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, cayenne pepper and 3/4 cup beer in a bowl. 
  2. Reserve aside 2 tablespoons of Marinade for the sauce. 
  3. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in the refrigerator.
  4. For the basting sauce, mix reserved marinade, remaining 3/4 cup beer, brown sugar and lime juice in a small saucepan. 
  5. Bring to boil and reduce heat and simmer until mixture is reduced by half and slightly thickened, about 10 minutes, stirring occasionally. 
  6. Reserve 2 tablespoons of the basting sauce for brushing shrimp during grilling. Set remaining basting sauce aside.
  7. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  8. Remove the shrimp from the marinade, and discard excess marinade. 
  9. Thread about 5 shrimp per skewer. 
  10. Grill shrimp skewers over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved 2 tablespoons basting sauce. 
  11. Serve shrimp with remaining basting sauce for dipping.

Leave a comment

Please note, comments must be approved before they are published