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Chipotle-Glazed Shrimp Kebabs

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“I found this delicious recipe in the Chicago Tribune. The prep time includes the chilling time. This is supposed to serve 4 but, as in most of my 1-pounder shrimp recipes, my husband and I demolish the whole batch.”
READY IN:
2hrs 56mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. For marinade, heat oil in medium skillet over medium heat; add onions, cook until light golden, about 7 minutes; add garlic and cumin; cook 1 minute.
  2. Remove from heat; stir in water, vinegar, chilies and oregano; pour into a blender or food processor and puree.
  3. Return mixture to skillet; heat over low heat; stir in zest, orange juice and brown sugar; cook until thickened, about 10 minutes and then refrigerate for 20 minutes.
  4. Place shrimp in a large plastic food storage bag; add marinade; seal; turn to coat shrimp.
  5. Refrigerate at least 2 hours.
  6. Soak 10 skewers in water for 30 minutes, if using wooden skewers.
  7. Heat a grill or grill pan over medium-high heat; place shrimp on each skewer (if using pineapple, place cubes on skewer in-between each shrimp); discard marinade.
  8. Grill 2-3 minutes per side; garnish with cilantro and serve.

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