This Easy Spicy Grilled Shrimp recipe is smoky, spicy, slightly sweet, and delicious! Super easy to make and perfect to kick off the grilling season.
Easy & Flavorful Spicy Grilled Shrimp Recipe
No more boring grilled shrimp…Meet my amazingly delicious Spicy Grilled Shrimp!!!
These Honey Chipotle Grilled Shrimp taste like something out of a seafood restaurant…no kidding. With a delicious combination of flavors, the result was amazing. They are a real treat.
The great thing about shrimp is that they are so easy and quick to cook! They grill up in a jiffy. The honey chipotle marinade on this shrimp is out of this world.
This shrimp skewers recipe should go on your list of grilling ideas! I promise it won’t disappoint.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 1 lb jumbo shrimp: Make sure they’re peeled and deveined.
- Honey Chipotle Marinade: This grilled shrimp marinade is smoky, spicy, slightly sweet, and delicious. To prepare the marinade, you’ll need honey, a can of chipotles in adobo, garlic, olive oil, fresh lime juice, kosher salt, and ground cumin. To make it even more spicy, you can add a pinch of cayenne pepper to the marinade.
- Lime wedges to serve (optional): A squish of lemon juice is a must, in my opinion!
- Chopped cilantro to garnish (optional)
How to Make Spicy Grilled Shrimp Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Clean the Shrimp
Start with cleaning your shrimp very well. Using a paring knife: Make a shallow cut along the back of the shrimp, exposing the vein. Use the tip of the knife to lift and remove the vein. Rinse the shrimp under cold water to wash away any remaining debris.
- Prepare the Honey-Chipotle Sauce
Mix all the ingredients of the marinade in a bowl and reserve.
- Marinade the Shrimp
Let the shrimp marinate for 15 to 30 minutes, which is usually sufficient time. Shrimp can quickly absorb flavors, so there’s no need for an extended marinating period.
- Grill
Heat the grill over high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque.
Tips & Tricks to Grill Shrimp
Choose the right shrimp. Opt for fresh or frozen shrimp that are large and firm. Shrimp that are labeled as “jumbo” or “extra-large” work well for grilling, as they are less likely to overcook or fall through the grill grates.
Preheat the grill. Begin by setting up the grill at least 15 minutes before you start grilling, and be sure to start with a clean grill grate to prevent shrimp from sticking. This allows for proper cooking and helps achieve those appetizing grill marks.
Use skewers or a grilling basket. To make flipping easier and prevent shrimp from falling through the grates, you can thread them onto skewers (pre-soaked in water if using wooden skewers) or use a grilling basket. If using skewers, leave a little space between each shrimp to ensure even cooking.
Marinate. Marinate the shrimp beforehand to infuse them with extra flavor.
Grill time and temperature. Shrimp cook quickly, so it’s important to monitor their cooking time closely. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Overcooking can result in tough and rubbery shrimp.
Baste with marinade or sauce. While grilling, you can baste the shrimp with the remaining marinade.
Don’t overcrowd the grill. Give the shrimp enough space on the grill to ensure even cooking and avoid steaming them. If necessary, grill them in batches.
Use a thermometer (optional). If you want to ensure the shrimp are cooked to the appropriate internal temperature, you can use a food thermometer. Shrimp should reach an internal temperature of 120-130°F (49-54°C).
Rest before serving. After grilling, allow the shrimp to rest for a couple of minutes before serving. This helps the juices redistribute, resulting in tender and juicy shrimp.
Serving Ideas
When serving grilled shrimp, complementing them with delicious side dishes can elevate the overall meal. Here are some ideas for side dishes that pair well with grilled shrimp:
Mango Salsa. This simple and colorful mango salsa is super easy to make! It’s sweet, spicy, and absolutely wonderful. To make mango salsa combine 1 cup of diced mango, 1 cup of diced tomatoes, 1 thinly diced jalapeno, ½ cup thinly diced red onion, 3 tablespoons fresh lime juice, ¼ teaspoon kosher salt, and ¼ cup packed freshly chopped cilantro leaves. Mix well to combine and serve.
Yuca Fries: Whether you’re looking for a unique twist on classic fries or are interested in exploring different flavors, yuca fries are a tasty and satisfying choice. They offer a delightful combination of crispness, creaminess, and versatility. Here is my How to Make Yuca Fries post.
Grilled Vegetables. Prepare a medley of grilled vegetables like zucchini, bell peppers, asparagus, and eggplant. Toss them with olive oil, salt, and pepper before grilling for a flavorful and colorful accompaniment.
Coleslaw. Make a refreshing coleslaw with cabbage, carrots, and a tangy dressing. The crispness of the slaw adds a nice contrast to the grilled shrimp. Check out my Easy Creamy Eggless Coleslaw recipe.
Fresh Salad. Opt for a light, refreshing salad with mixed greens, cherry tomatoes, cucumbers, and a citrusy vinaigrette. It offers a balance to the richness of the grilled shrimp. My favorites are Roasted Tomato Caprese Salad and Easy & Tasty Couscous Salad.
Roasted Potatoes. Toss bite-sized potatoes with olive oil, garlic, and herbs, then roast them until crispy on the outside and tender on the inside. They make a tasty and satisfying side dish. Check out my Easy Garlic Lemon Roasted Potatoes.
Storing & Freezing Instructions
Allow the grilled shrimp to cool down to room temperature for approximately 30 minutes before storing. This step helps prevent condensation and the growth of bacteria when the shrimp is placed in the refrigerator. Here are my storage suggestions:
Fridge: Place the cooled grilled shrimp in an airtight container. A sealable plastic container or a resealable freezer bag works well for this purpose. Make sure to remove any shells or skewers if they were used during grilling. Store your leftovers in your refrigerator for up to 2 days.
Freeze: Place the cooled shrimp in an airtight freezer-safe container or freezer bag. Squeeze out as much air as possible from the bag before sealing it to minimize the risk of freezer burn. Cooked shrimp can be frozen for up to three to six months. However, it’s ideal to consume them within the first three months to maintain optimal quality.
Reheat: To know everything you need to know about reheating shrimp, check out my How to Reheat Grilled Shrimp post.
Frequently Asked Questions
Yes, just make sure to thaw first and pat dry with a paper towel before grilling.
Yes, you can! I have made these Easy Honey Chipotle Grilled Shrimp on a stovetop or electric griddle, following the same steps.
Soaking shrimp before grilling is not necessary and is generally not recommended. Shrimp have a delicate texture, and soaking them can lead to waterlogged or mushy results. Plus, it may dilute their natural flavors. Instead, marinate them for 15 -30 min to infuse them with more flavor.
Grilled shrimp pairs well with a variety of side dishes, creating a delicious and well-rounded meal. Check out my serving ideas list above.
To keep your shrimp moist, avoid overcooking them! Shrimp cook very quickly and become tough and rubbery if overcooked. Pay close attention to the cooking time and remove them from the heat as soon as they turn pink and opaque. This helps retain their natural moisture and ensures a tender texture. Also, cooking shrimp quickly over high heat helps to retain their moisture. High heat ensures a faster cooking process, reducing the time for moisture to evaporate.
More Grilling Recipes You’ll Love!
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- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Easy Sausage and Veggies Foil Packets with Grilled Chipotle Mangoes
- Easy Grilled Chicken Shawarma
- Grilled Balsamic-Garlic Steak
- Browse more recipes…
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Recipe Card 📖
Easy Spicy Grilled Shrimp
Ingredients
- 1 lb (453 g) jumbo shrimp, peeled and deveined
- Vegetable or Canola oil spray
- Lime wedges to serve (optional)
- Chopped cilantro to garnish (optional)
Honey Chipotle Marinade:
- 1/4 cup honey
- 1 – 2 individual chipotle peppers from a can of chipotles in adobo, finitely chopped
- 3 tablespoons adobo sauce from a can of chipotles in adobo
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- ½ teaspoon ground cumin
Mango Salsa (optional):
- 1 cup mango, diced
- 1 cup diced tomatoes,
- 1 jalapeno, seeded and thinly diced
- ½ cup thinly diced red onion
- 3 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- ¼ cup packed fresh cilantro leaves, chopped
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Clean The Shrimp:
- Clean the shrimp if necessary. Using a paring knife, make a shallow cut along the back of the shrimp, exposing the vein. Use the tip of the knife to lift and remove the vein. Rinse the shrimp under cold water to wash away any remaining debris. Pat the shrimp dry with a paper towel.
Prepare the Marinade:
- In a small bowl, combine the spicy marinade ingredients. Pour ¾ of the marinade over the shrimp and toss to coat. Cover and refrigerate for 15 – 30 minutes—reserve ¼ of the chipotle marinade to baste the shrimp while grilling.
Grill:
- Preheat the grill to high heat (350-450° F).
- Drain the shrimp, discarding the marinade. Thread the shrimp onto skewers.
- Generously spray the shrimp with oil on both sides.
- Grill the shrimp (uncovered) over high heat for 2 minutes per side; the cooking time will depend on the size and thickness of your shrimp. Baste the shrimp with the reserved marinade once. Flip each skewer halfway through cook time, baste, and continue cooking until they turn pink and opaque.
- Remove from the grill and baste with marinade, if desired. Let the shrimp rest for 2 -3 minutes.
- Serve immediately with Mango Salsa, drizzled with lime juice, and garnished with chopped cilantro if desired.
Mango Salsa (optional):
- In a medium bowl, combine all the mango salsa ingredients. Cover and refrigerate until ready to use.
- Choose the right shrimp. Opt for fresh or frozen shrimp that are large and firm. Shrimp that are labeled as “jumbo” or “extra-large” work well for grilling, as they are less likely to overcook or fall through the grill grates.
- Preheat the grill. Begin by setting up the grill at least 15 minutes before you start grilling, and be sure to start with a clean grill grate to prevent shrimp from sticking. This allows for proper cooking and helps achieve those appetizing grill marks.
- Use skewers or a grilling basket. To make flipping easier and prevent shrimp from falling through the grates, you can thread them onto skewers (pre-soaked in water if using wooden skewers) or use a grilling basket. If using skewers, leave a little space between each shrimp to ensure even cooking.
- Marinate. Marinate the shrimp beforehand to infuse them with extra flavor.
- Grill time and temperature. Shrimp cook quickly, so it’s important to monitor their cooking time closely. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Overcooking can result in tough and rubbery shrimp.
- Baste with marinade or sauce. While grilling, you can baste the shrimp with the remaining marinade.
- Don’t overcrowd the grill. Give the shrimp enough space on the grill to ensure even cooking, and avoid steaming them. If necessary, grill them in batches.
- Use a thermometer (optional). If you want to ensure the shrimp are cooked to the appropriate internal temperature, you can use a food thermometer. Shrimp should reach an internal temperature of 120-130°F (49-54°C).
- Rest before serving. After grilling, allow the shrimp to rest for a couple of minutes before serving. This helps the juices redistribute, resulting in tender and juicy shrimp.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclosure: This recipe was sponsored by Mirum in May 2019.
This recipe was originally published in May 2019. The recipe remains the same, but more notes, tips, photos, and information were added to the post in July 2023 to make it as helpful as possible!
This was DELICIOUS! I’m so glad I tried it. Thank you for the recipe 🙂
Hello Alli! My family loves this recipe too. Thanks so much for trying my recipe and for taking the time to come back and let me know!
It looks so appealing . !!
Quite amazing recipe.
Thank you so much for sharing .
I am going to try this out very soon.
My family will love it. Thanks for posting !!
Hello Fiona! So glad you like the look of this. Be sure to shout out if you have any questions!