• 20-22 count medium size peeled and deveined shrimp with tails, approx. 1 lb.
  • 1 tsp. curry powder
  • ½ tsp. garlic powder
  • ½ tsp. chipotle powder
  • ¼ tsp. sea salt
  • 1 ½ tsp. white wine vinegar
  • 2 tbs. olive oil
  • bamboo skewers
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Curry-Chipotle Shrimp

This shrimp recipe is deee-lish! These spices are the perfect combination for grilled shrimp. The flavors from the curry are earthy and warm combined with the spicy-smokiness from the chipotle…soo good! You can use this recipe for shrimp tacos, shrimp nachos, with pasta, over rice, or in my “simple spring salad“. This recipe is a big hit with family and friends!


Soak bamboo skewers in water, prior to grilling.

Rinse and pat shrimp dry.  In a large bowl add shrimp, olive oil, seasoning and toss until shrimp is evenly coated. Skewer shrimp.

Indoor grilling: Preheat grill pan on medium-high heat. Cook shrimp 3 minutes per side.

Outdoor grilling: Preheat grill to 450 degrees. Cook shrimp 3 minutes per side.

Makes: 20-22 shrimp

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Curry-Chipotle Shrimp, 5.0 out of 5 based on 1 rating

Adriana’s Tip –

Once shrimp is cooked, stack skewers and loosely wrap in foil to help keep shrimp warm and juicy.”

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